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If you’ve ever wondered how to get that perfectly crispy skin with a light, fluffy center—this is the baked potato recipe you’ll come back to again and again. I’ve taken all the guesswork out with simple tips, flexible cook times (even if you’ve got other dishes in the oven!), and easy variations that fit your schedule. It’s the kind of no-fuss, always-delicious recipe that makes dinner feel effortless.
Baked potatoes are on repeat in our house. They’re one of those tried-and-true sides that go with just about anything, and I’ve probably cooked them every way imaginable over the years. The great thing is—they’re super forgiving. Whether you’re baking them solo or squeezing them into an oven that’s already full of other dishes, they still turn out delicious.
I’ve gathered all my favorite tips, go-to cooking times, and helpful adjustments right here so you can get that perfect baked potato every single time, no matter what else is going on in your kitchen.
What You’ll Need to Make the Perfect Baked Potato
- Russet or Idaho Potatoes: These are your go-to for baked potatoes! Their thick skins crisp up beautifully in the oven, and the inside gets light and fluffy. Stick with medium to large sizes for even cooking. Yukon Golds or red potatoes will work too, but they’ll have a creamier, less fluffy texture.
- Olive Oil (or Avocado or Canola): Rubbing the potatoes with oil helps the skins get golden and crispy. Olive oil adds a nice flavor, but use what you have—avocado and canola work just as well. You can even skip it in a pinch, though the skins won’t crisp up quite the same.
- Kosher Salt: A generous sprinkle of kosher salt before baking seasons the skin and adds that irresistible savory crunch. You can also use sea salt or even flavored salts if you want to switch it up.
How To Make Baked Potatoes in the Oven
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Preheat your oven to 425°F. For extra-large potatoes, 400°F works too—just give them a little more time.
Step 2: Scrub your potatoes under running water to remove any dirt. Dry them really well with paper towels (this helps the skin crisp up!).
Step 3: Poke each potato 5 to 10 times with a fork. This lets steam escape while they bake.
Step 4: Rub each potato with oil
Then sprinkle with kosher salt to season the skin.
Step 5: Place the potatoes directly on the oven rack for the crispiest skin. Or, use a baking sheet if that’s what you prefer. I like to slide a piece of foil underneath to catch any drips—easy cleanup!
Step 6: Bake for 45 to 60 minutes, depending on size.
They’re ready when a fork slides in easily or they feel soft when gently squeezed with an oven mitt.
Step 7: Slice open, fluff the insides, and add your favorite toppings. Then just dig in and enjoy!
Recipe Tips for Perfect Baked Potatoes
- Choose the right potato: Russet or Idaho potatoes are your best bet. They have thick skins and a fluffy interior when baked—just what you want!
- Dry thoroughly: After scrubbing, be sure to pat your potatoes completely dry. This helps the skin crisp up nicely instead of steaming in the oven.
- Don’t skip the fork pricks: A few pokes with a fork lets steam escape while they bake, preventing any surprise potato “explosions” in your oven.
- Oil = crispy skin: Rubbing the outside with oil adds flavor and gives you that golden, irresistible crunch.
- Salt before or after? Salting before baking seasons the skin, but you can also sprinkle a little more right after for extra flavor.
- Rack or sheet pan? Bake directly on the oven rack for the crispiest skin, or on a baking sheet for easier cleanup. Either way, place foil on the rack below to catch any drips.
- Want faster potatoes? Start them in the microwave for 5–6 minutes, then finish in the oven for 20–30 minutes at 425°F to get that crispy finish.
- Make it a meal: Turn baked potatoes into dinner by adding hearty toppings—chili, pulled pork, BBQ chicken, broccoli and cheese… the sky’s the limit!
Variations and Substitutions
Air Fryer Baked Potatoes
Short on time or avoiding the oven heat? The air fryer has your back!
- Preheat air fryer to 400°F.
- Prep potatoes the same way: scrub, dry, poke, oil, and salt.
- Air fry for 35–45 minutes, flipping halfway through.
- Perfect for crispy skin and tender insides—no preheat wait required!
Foil-Wrapped Potatoes (Softer Skin)
Want a tender skin and super soft inside? Foil’s the trick.
- After oiling and salting, wrap each potato tightly in foil.
- Bake at 425°F for 45–60 minutes.
- The foil traps steam, which gives you a moist, soft-skinned potato.
- This is a great method when you’re prepping a bunch for a potato bar!
Flavor-Infused Potatoes
Add a little flair to your spuds!
- Rub with garlic oil or a flavored oil, or sprinkle with dried herbs before baking.
- Or slice a shallow “X” on top and stuff it with a pat of butter or garlic before baking for extra flavor from the inside out.
Twice-Baked Potatoes
Want to take things up a notch? Make potato skins or double-baked potatoes.
- After baking, slice potatoes in half and scoop out the fluffy centers.
- Mix with sour cream, cheese, bacon, chives—whatever your heart desires.
- Spoon the mixture back into the skins and bake at 400°F for 15–20 minutes until golden and bubbly.
Baked Potato Cook Times by Size
| Potato Size | Weight | Oven Temp | Cook Time |
|---|---|---|---|
| Small | 4–6 oz | 425°F | 35–45 minutes |
| Medium | 6–8 oz | 425°F | 45–60 minutes |
| Large | 8–10 oz | 400°F | 60–70 minutes |
| Extra-Large | 10 oz+ | 400–425°F | 60–90 minutes |
Adjusted Baked Potato Cook Times by Oven Temp
Busy oven? No problem! If you’ve already got something else cooking, you can easily tuck your potatoes in too. Just keep in mind that the bake time might shift a bit depending on your oven temperature and how big your potatoes are. No need to stress—just give them a quick poke with a fork near the end to check for doneness. When they’re tender and fluffy inside, they’re ready to dress up and serve!
| Oven Temp | Approx. Cook Time | Notes |
|---|---|---|
| 450°F | 40–45 minutes | Great for crispier skin, but keep an eye on smaller potatoes. |
| 425°F | 45–60 minutes | Ideal temp for baking alongside casseroles, roasted veggies, etc. |
| 400°F | 60–70 minutes | Works well if baking meats or sheet pan dinners. |
| 375°F | 70–80 minutes | Still gets a good texture—add a few extra minutes for fluffiness. |
| 350°F | 80–90 minutes | Low and slow; perfect when baking desserts or casseroles. |
| 325°F | 90–100 minutes | Cooking time will take longer, but the potatoes will still cook through nicely. |
Recipe FAQs
You can bake a potato without piercing it—I’ve done it plenty of times myself. In fact, I’ve only had one burst in the oven a couple of times over the years. But let me tell you, when it does happen, it’s a mess! Those quick little fork pricks give steam a way to escape and help your potatoes bake up nice and fluffy without any surprises. It’s a simple step that just adds a little extra peace of mind while you’re getting dinner on the table.
Yes! Avocado oil or canola oil work just as well. Use what you have on hand—this recipe is super forgiving.
No, not unless you want a softer skin. Wrapping them in foil traps steam and gives you a more tender skin, but if you’re after that crispy, golden crust, skip the foil and bake them uncovered.
Sure can! Just adjust the cook time based on your oven temperature (see my other oven temp chart). Potatoes are super flexible—check my guide above for temp and time combos so everything finishes around the same time.
They should feel tender when you squeeze them gently with an oven mitt or when a fork slides in easily. For the most accurate check, aim for an internal temp of 205–212°F.
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How to Store Leftover Baked Potatoes
Let them cool completely before storing—this keeps them from getting soggy. Once they’re cool, wrap each potato in foil or place them in an airtight container.
Refrigerate for up to 4 days. They hold up great and reheat beautifully!
To reheat:
- Oven: Pop them in a 350°F oven for 15–20 minutes until warmed through.
- Microwave: Slice open first, then microwave in 30-second bursts until hot.
- Air Fryer: Want to bring that crisp skin back? Air fry at 375°F for 5–7 minutes.
Baked potatoes are super versatile—you can turn leftovers into hash, twice-baked potatoes, or even mix them into a breakfast skillet!
What to Serve with Baked Potatoes
Baked potatoes are the ultimate side—they pair with everything from a juicy steak to weeknight meatloaf. Here are a few of our favorite pairings:
- Grilled or roasted meats: Steak, chicken, pork chops, BBQ ribs
- Comfort food classics: Meatloaf, roast beef, baked ham
- Slow cooker favorites: Pulled pork, BBQ brisket, shredded chicken, pot roast
- Lighter meals: Grilled salmon, rotisserie chicken, hearty salads
- Soup & potato night: Serve with chili, soups, or vegetable beef stew
They’re also perfect for a baked potato bar—just line up toppings and let everyone build their own plate!
Topping Ideas
Dress them up classic or go all-out. Here are some favorites:
Classic Fixings:
- Butter
- Sour cream
- Shredded cheese (cheddar, Monterey jack)
- Chives or green onions
- Salt & pepper
Loaded Favorites:
- Crumbled bacon
- Steamed or roasted broccoli
- Nacho Cheese or Melted Cheese Sauce
- Chili
- Pulled pork or BBQ chicken
- Ranch dressing or chipotle aioli
Fun Twists:
- Scrambled eggs + cheese (breakfast style!)
- Taco meat + salsa + avocado
- Buffalo chicken + blue cheese crumbles
- Roasted veggies + feta
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How to Bake Potatoes in the Oven
Ingredients
- 4 russet potatoes, or Idaho potatoes
- 1 tablespoons olive oil, (avocado oil or canola oil)
- 1- 2 tablespoons kosher salt, or to taste
Instructions
- Preheat oven to 425°F.For extra-large potatoes, you may lower the oven temperature to 400°F and bake a bit longer.
- Scrub potatoes well to remove any dirt. Pat completely dry with paper towels.
- Poke each potato 4-5 times with a fork to allow steam to escape.
- Rub each potato with oil and sprinkle generously with salt.
- Place potatoes on a baking sheet OR directly on the middle oven rack for crispier skin. If using the oven rack, place a sheet of foil or a baking pan on the rack below to catch any drips.
- Bake for 45–60 minutes, depending on size (*see cooking times in notes). They’re done when a fork inserts easily, or the internal temperature reaches 205–212°F.
- Serve hot with your favorite toppings—like butter, sour cream, shredded cheese, or chives!
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Notes
| Potato Size | Weight | Oven Temp | Cook Time |
|---|---|---|---|
| Small | 4–6 oz | 425°F | 35–45 minutes |
| Medium | 6–8 oz | 425°F | 45–60 minutes |
| Large | 8–10 oz | 400°F | 60–70 minutes |
| Extra-Large | 10 oz+ | 400–425°F | 60–90 minutes |
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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