Easily achieve a restaurant-style baked potato with that crispy skin and fluffy interior that everyone loves by making the best Oven Baked Potatoes!
If you’ve got an air fryer, Air Fryer Baked Potatoes provide perfect results too, and cook in less time.
Best Oven Baked Potatoes
Baking a potato is one of the easiest foods you can make, and requires no skill, but there is a mediocre way to make a baked potato…and a fantastic way to make one. So, there’s no shame if you’re here and want to know how. I was in my late 30’s before I discovered the best way to make a baked potato. Better late than never, as they say!
If you love those baked potatoes you get at steak houses and other restaurants, with the crispy skin and fluffy interior, here’s how to achieve that with perfect results every time.
Ingredients Needed
All you need to make a great baked potato in the oven are 3 ingredients.
- Potatoes
- Bacon grease (or olive oil)
- Coarse sea salt (or kosher salt)
What type of potato is best for baked potatoes?
Russet potatoes are the most commonly used for making baked potatoes, because of their high starch content, which lends to a light and fluffy texture once baked. You can use other types of potatoes, but they won’t render the same results.
How to Bake Potatoes in the Oven
Making an oven baked potato is so easy! Making the BEST baked potato is in the details.
(Scroll below to the printable recipe card for details and measurements.)
- Wash and scrub – Russet potatoes grow in the ground, so you’ll want to wash and scrub them thoroughly to remove any dirt.
- Dry them – after washing the potatoes, you’ll want to dry them with a clean dish towel. Dry skin=crispy baked skin.
- Rub them with oil or bacon grease – oil helps the skin get crispy and makes them flavorful, of course. Here’s the best part – I coat mine with bacon grease. And it’s amazing. Rub the potatoes all over before baking, so they’re slippery.
- Season generously with salt – don’t skimp on the seasoning. The salt (and grease) are what make you want to eat the skin! I prefer to use coarse sea salt or kosher salt, but table salt is fine too.
- Poke holes – ever heard your baked potato whistle? It’s from not poking holes. Supposedly, they can explode, although I’ve never actually witnessed this! Poking holes helps the steam escape. Using a fork, poke about 6 holes all around.
- Cut them open right after baking – if you let them sit after baking, the interior will steam and the potato can become heavy. Using a sharp knife, make a long slit in the top of the cooked potato, then squeeze it open using a clean dish towel.
- Use potatoes uniform in size – if you are baking multiple potatoes at once, make sure they are all approximately the same size, so they cook the same way.
How long to bake potatoes in the oven?
There are so many different opinions on what the ideal oven temperature is for making baked potatoes – some say low and slow, others say high. I’m in the high camp! A higher baking temperature prevents leathery skin.
I bake mine at 425 degrees F. A large Russet potato will take between 45-60 minutes, depending on the exact size and if your oven runs hot. Simply poke the potato with a fork to make sure the inside is soft. If you want to get technical, the Idaho Potato Commission has declared that a perfect baked potato is 210 degrees F on the inside.
Ditch the foil!
Serving Suggestions
The perfect baked potato barely needs any toppings, but I like a dab of butter, sour cream, and scallions on mine. My kids love theirs with cheddar cheese. And we all love bacon crumbles!
Baked potatoes go with just about everything from steak to baked chicken breast and beef brisket, and of course they’re great all on their own!
More Easy Potato Recipes:
- Hash Browns
- Mashed Potato Cakes
- Oven Roasted Potatoes
- Twice Baked Potatoes
- Smashed Potatoes
- BEST Mashed Potatoes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Oven Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 1/4 cup bacon grease (or olive oil)
- 1 tablespoon coarse sea salt (or kosher salt)
Instructions
- Preheat the oven to 425 degrees F.
- Wash, scrub, and dry the potatoes thoroughly.
- Rub bacon grease (or olive oil) all over the potatoes.
- Rub salt all over the potatoes.
- Using a fork, poke about 5-6 holes all around each potato.
- Place the potatoes directly on a baking sheet; bake for about 45-60 minutes.
- Right after they come out of the oven you want to release the steam. Using a sharp knife, make a long slit in the top of the cooked potato, then squeeze it open using a clean dish towel.
- Enjoy as is, or serve with your favorite toppings!
I watch you on tiktok and I was pleased to find you on Pinterest. I’m cooking for 12 ladies. So I’m baking 12 baked potatoes. Will my cook time be longer with so many potatoes in the oven at the same time? Also, after baking, how can I keep these potatoes hot until the ladies arrive? Any advice would be great! Thanks.
Hi Toireasa – It might take longer to cook that many. It’ll depend on their size, how much space is in between them, your oven, etc. Follow the baking instructions and if they’re not done, check them with a fork every 5 minutes until tender. To keep them warm, I recommend wrapping each hot potato in foil and store in a heated bread warmer drawer (to maintain their crispness) or place them all in a large crockpot, then lay a clean tea towel over the top (and another, depending on the space that is left.) They should stay warm for a couple hours.
Great recipe and article. Olive oil, bacon grease, and butter all work beautifully. Sometimes I use equal parts butter and olive oil.
I’m one of the few people who still doesn’t have an air fryer LOL. So I went old school. This oven method is GREAT. Perfect baked potatoes!
Can’t wait to try this method, just a question about high altitude baking. How would the times change and maybe temp?
Potatoes are my favorite, and your recipe is looking good and so easy
For speed, I’ve been baking in the microwave oven, but nothing compares to regular oven baked
potatoes. Will try the bacon grease next time, since I usually have some in the fridge.
I make my baked potatoes the same as yours with one exception ~ I’ve never used bacon grease! You’re brilliant, Amy!
I’m going to be frying up some bacon so that I can make this baked potato tonight.
I hope you and the family are all well. *Hugs*