The Perfect Baked Potato is just a few simple steps away. Follow this easy method for fluffy, flavorful baked potatoes every time!
Best Basic Baked Potatoes
This recipe may seem a little… well… basic. Everyone knows how to bake a potato, right? But it’s a good one to know! You know how sometimes when you make homemade baked potatoes they end up kind of gummy and they aren’t soft and fluffy on the inside? Follow this simple method and you’ll never have that problem again.
Time to Toss the Tinfoil
No need to wrap your potatoes with aluminum foil anymore! Skip that pesky step and instead rub the skin with olive oil and kosher salt. This process will create a buttery crisp exterior and ensure fluffy freshness inside.
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How Long To Cook a Potato
A good rule of thumb is about an hour at 350 degrees for a perfect baked potato. However, if you’re baking more than four at a time, increase your baking time by about ten to 15 minutes for ever few additional potatoes.
Potatoes are Good For You!
Don’t let the low-carb craze scare you away from a good potato dinner. They’re actually very good for you! Here’s why:
- Potatoes have more potassium than a banana.
- They’re high in fiber, so potatoes in your diet can help lower cholesterol and decrease your risk of heart disease.
- Potatoes are chock full of Vitamin C and Vitamin B6.
- Plus, they’re quite delicious!
More Potato Side Dishes
Potatoes are so versatile and go well with many meats and vegetables. Here are a few of our favorites:
- Pesto Potatoes – These diced potatoes are coated in pesto and roasted to perfection. So easy and packed with flavor!
- Roasted Potatoes and Brussels Sprouts – Another easy side dish! The bacon adds a tasty dimension – a must try!
- Roasted Red Caesar Potatoes – Red pepper, Caesar salad dressing, and Parmesan cheese flakes give these potatoes a unique Italian zest.
- Grilled Foil Ranch Potatoes – These potatoes are great in the summer. Throw them on the grill at your next BBQ. The packets can be loaded with bacon, ham, onions, peppers, and/or cheese. The clean-up is so easy!
- Parmesan Baked Potato Halves – This is one of the most popular recipes on our site. The potato halves are cooked in butter and Parmesan cheese giving the potatoes a crispy, flavorful topping.
How to Bake the Perfect Baked Potato
Perfect Baked Potato
- 1 large Russet potato
- 1 teaspoon oil vegetable or canola oil
- Kosher salt to taste
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Heat oven to 350 degrees and position racks in top and bottom thirds.
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Wash potato (or potatoes) thoroughly with cold water. Dry well
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Using a fork, poke 8 to 12 deep holes all over the potato.
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Place in a bowl and coat lightly with oil.
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Sprinkle with kosher salt and place potato directly on the rack in the middle of oven.
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Place a baking sheet on the lower rack to catch any drippings.
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Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
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Serve by creating a dotted line from end to end with your fork, then crack the potato open by pushing the ends towards one another. The potato will be hot and steamy so be careful!
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NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Recipe adapted from Food Network (Alton Brown)
Brooke Trogdon says
That's so funny you posted this. I know how to bake a potato BUT the other day I decided to google "how to bake a potato" and there is a website called http://www.howtobakeapotato.com and it does this exact process that you posted. They were super yummy and great for when you're broke!
Quinn and Suzanne says
Thanks! This is simple but fundamental — super helpful!
Kim says
Tried this method tonight. My potatoes took an hour and a half to cook. I only cooked four average sized potatoes. One turned out super super dry, and one was way underdone. I don't know what I did wrong, but I won't make these again.
S says
You should make sure your oven temp is right. Buy one of those cheap thermometers that you leave in the oven and see if it’s really 350 degrees. I checked when I visited my parents and their oven was off by 25 degrees. Always check when you move into a new house or visit long term.
Corinthian Minner says
Cook your potatoes at a higher temp. I always cook mine at no less than 425. I also don’t punch holes in them (thus no need for a pan underneath) and my potatoes are scrumptious. I’ve had to give out this “simple” recipe over and over because the potatoes are so fantastic.
Bonny says
Make sure your potatoes are near the same size. If one is smaller than the others, put it in 5-10 minutes earlier to give it a longer baking time.
Meg says
Is there a way to get this flavor and texture from making the pototoes in the microwave oven?
Erica says
@Meg– Haven’t tried it in the microwave. I can’t promise you will get the same flavor and texture!
Sally says
Just visiting, but will jump in here. No, you can’t get the same results in a microwave. Microwaved “baked” potatoes are steamed, not baked.
Emma says
I cook mine in the microwave (add the olive oil and salt, and cover in wrap before ‘zapping’ for 8 mins). If you eat the skins (and why the heck wouldn’t you!) either grill or top-up in the over for another 10-15 mins. This way you get the crispy-ness you can’t achieve in the microwave.
Hannah says
I tried this the other day and they turned out wonderful!!! I even added garlic powder along with the salt on the outside and it was delicious!
Thesha says
Its embarrassing to admit but I have never made a baked potato before, however, I have them on the menu for later in the week so this post came at just the right time. Thanks!
Rachel says
I do my potatoes in the microwave. I scrub them, rub with oil or butter (just enough to put a very thin layer on), sprinkle with kosher salt then place them in a plastic (WalMart) bag, add a couple of tablespoons of water (I make 3 potatoes – usually red ones) and cook 3-5 minutes, check them by squeezing and adjust cook time accordingly. Very moist!!
Amanda says
I rub our taters down with butter or olive oil, and seasoned salt plus pepper. Wrap them in tinfoil and stick in the oven. Skins always come out crisp and flavorful and the insides are fluffy deliciousness.
Kimmy P says
love this recipe. Ready in an hour as stated. Inside was so soft. Wish the skin was crispier, but would cook this again.
Patty says
Who doesn’t like a baked potato with a nice salty crispy skin. But when I am in a hurry to prep a meal and my husband decides at the last minute that he wants a baked potato I will cook them in the microwave for just a few minutes (depending on the size of the potatoes) and then will finish them off in the oven. He never knew difference.
Echo says
That is a great idea for when you don’t want to heat up the house in the summer too. Thank you for the tip!
Corinthian Minner says
Your recipe is almost identical to mine, except I don’t understand why you punch holes in the potatoes? That allows moisture to release to drip in a pan that is completely unnecessary.
Simply wash potatoes. Dry. Rub in olive oil and place on an oven rack. Bake at 425-450 degrees until a fork inserted in the top goes in easily past the skin. This way allows no moisture to escape the potato and the inside is light and fluffy and as juicy as a potato can be. Plus, the skin is hard, allowing for easy scooping of the potatoes insides and is wonderful for twice baked potatoes
Bonny says
Poking holes in a potato before baking it insures it won’t build up pressure inside and explode. When I was a new wife, I didn’t know to do this and I once had to clean up little bitty potato parts from all over my oven. I then looked up how to bake a potato & read that it should always be poked with a fork before baking.
Tim says
I agree, you are risking a huge mess, by not poking holes in the top of the potatoe, 3 pokes with a fork, an inch deep, works perfectly.
Preston says
I followed this recipe and my taters were undercooked. I’ll try 400 degrees next time
Favorite Family Recipes says
Hmmm that is usually plenty of time. How big were your potatoes?
Francine says
This is a great recipe, but it’s been word for word copied from Alton Brown’s on Food Network. You really ought to give him the credit and not post this like it’s your own.
Favorite Family Recipes says
You are right, this was adapted from Food Network, though not word for word. Attribution was given to Food Network but you are correct, it should be to Alton Brown. I will add this to the post now. Thanks for catching this