Here’s a simple, foolproof baked potato—crispy skin, fluffy inside 🥔
Classic Oven-Baked Potato
Ingredients
- Russet potatoes (best for baking)
- Olive oil
- Salt (kosher or coarse)
- Optional: butter, sour cream, cheese, chives, bacon
Steps
- Heat oven to 425°F (220°C).
- Scrub & dry potatoes well. Prick each 3–4 times with a fork.
- Oil & salt: Rub lightly with olive oil, sprinkle generously with salt.
- Bake directly on the oven rack (or on a rack over a tray) for 45–60 minutes, until a knife slides in easily.
- Serve: Slice open, fluff with a fork, add toppings.
Extra-Crispy Skin Tip
After baking, brush lightly with butter and return to the oven for 5 more minutes.
Faster Options
- Microwave: 5–8 minutes (flip halfway). Skin won’t be crispy.
- Microwave + Oven: Microwave 5 minutes, then oven 10–15 minutes for crisp skin.
- Air Fryer: 400°F (205°C) for 35–40 minutes.
Topping Ideas
- Classic: butter, sour cream, chives
- Loaded: cheddar, bacon, green onions
- Healthy-ish: Greek yogurt, olive oil, herbs
- Fancy: crème fraîche, smoked salmon, dill
Want a quick version, air fryer only, or a loaded baked potato idea?