Perfect Oven Baked Potatoes Recipe
I do not often call one of my recipes perfect, but this one really is. It is easy, inexpensive, fast, has only three ingredients, and no dishes to clean. In five minutes, pop these potatoes in the oven, and in an hour, they are perfectly roasted with crispy salted skin and fluffy, tender insides. Add bacon, sour cream, cheese, and green onions, or eat them plain. They are incredibly delicious either way!
Oven-baked potatoes have always been my weakness. When I was a child, my mom would always bake them to crispy perfection, and even today, they are the best side dish in the world. They go perfectly with oven-roasted garlic pork loin or with a juicy steak!
Table of contents
For this recipe, I used skin-on potatoes, as the skin is essential to making them super crispy on the outside and preserving the fluffiness on the inside. Baked potatoes are not only pleasing but also healthy. They are rich in vitamins, minerals, and fiber, with no cholesterol or fat. Besides all that, they are cheap, too! The other day, I got a 10-pound bag of russet potatoes for less than $5.
Why you will love this recipe
- Three ingredients: Potatoes, salt, and oil are all you need to make this recipe.
- Easy as one-two-three: Just three steps. Wash, season, and bake. It does not get any easier than that!
- Nothing to clean: One pan with nothing on it but aluminum foil. I love a good recipe that requires minimal clean-up.
- Versatility: Potatoes can be served with almost anything and in a wide range of dishes. This is one of the most versatile dishes; it can be paired with a wide range of meals or served as a main dish with a variety of toppings to choose from.
What you will need
- Potatoes: I typically use large potatoes, such as Russet or Idaho. However, feel free to use your favorite type. Anything from small potatoes and red potatoes to Yellow spuds would work.
- Olive oil: A bit of olive oil rubs the skin and makes it crispy.
- Kosher salt and pepper
Toppings:
- Shredded cheddar cheese – Shred the cheese just before serving for the best flavor. The pre-shredded cheese from the store is coated with preservatives.
- Bacon bits – Make and chop them previously. Store-bought bacon bits are full of sodium.
- Fresh green onions or chives – Chopped just before serving.
- Sour cream – Any kind will work.
- Chopped jalapeno peppers
How to bake potatoes in the oven
Prep: I start by washing and drying the potatoes. It is crucial to pat them dry using a kitchen towel. Next, I preheat the oven to 425°F.
Poke them: I used a fork to poke them three times on one side and three times on the other.
Oil: Next, I rub olive oil over them.
Season: I sprinkle them with sea salt or Kosher salt and black pepper on all sides.
Roast: I place the potatoes on a baking sheet and bake for 45-50 minutes. Please note that the cooking time will vary depending on the size of the potatoes. If using extra-large potatoes, give them an additional 5-10 minutes to bake. Make sure to flip them over to the other side halfway through baking. They should be tender inside if you poke a fork into them.
Garnish: Once baked, I top them with sour cream, bacon bits, and shredded cheese.
Expert tip
The importance of poking the potato
Poking potatoes before baking is essential to allow steam to escape, preventing them from exploding and cracking during the baking process. Piercing the potato a few times creates small vents for the steam to escape. This also ensures uniform baking, resulting in a potato with crispy skin and a fluffy interior. Use a fork to pierce the potato 5-6 times, and spread the holes evenly around the potato. Be careful not to overdo it; too many holes will cause the potato to lose moisture and dry on the inside.
More tips to consider:
- Watch them closely after about 30 minutes of baking. For best results, flip them once or twice during the baking process to ensure even cooking.
- Use Idaho Russet potatoes for the best baked potatoes.
- According to the Idaho Potato Commission, baked potatoes should have an internal temperature of 210°F. To check the temperature, use an instant-read thermometer.
- Do not poke holes in the potatoes before washing them; doing so can allow bacteria and germs to enter.
- Please do not skip the salt. It absorbs moisture from the potato as it bakes, resulting in a fluffier potato. It can also make the skin crispier when baking, making it more flavorful and delicious.
- Only wrap the potatoes in foil to make the skin soft.
- The secret to crispy potatoes in the oven is to coat them with olive oil and bake at a higher temperature. For this recipe, I recommend baking them at 425°F for approximately 45-50 minutes.
Fun fact
The most nutritious part of a potato
I always recommend using organic potatoes when cooking since they contain fewer chemicals and are safe to eat with the skin on. Potato skin contains significant nutrients. Similarly, the flesh is healthy and has good nutrients. It is a rich source of fiber, iron, vitamin C, and vitamin B-6.
Potato skins contain a good amount of fiber. According to the U.S. Department of Agriculture, a one-cup serving of potatoes without the skin contains approximately 3.2 grams of dietary fiber, which is slightly more than half the fiber you’d receive from a large baked potato with the skin intact.
Recipe variations:
- 🧄 Garlic baked potato: Before baking, coat the potato with olive oil, garlic powder, and Italian herbs.
- 🧀 Ranch baked potato – Coat the potato with olive oil and Ranch seasoning before baking. When done baking, slice, top with cheddar cheese, and broil for a few minutes until the cheese is melted.
- 🔥 Spicy Cajun Potato – Rub with olive oil and Cajun seasoning before roasting.
- 🌮 Mexican style – Rub with olive oil and Taco seasoning before roasting. I like to serve these piled with queso fresco, guacamole, cotija cheese, and salsa.
Serving suggestions:
These roasted potatoes are one of my favorite side dishes. They are delicious and can be served with chicken or beef dishes. The best part is that they require about 5 minutes of prep work. Serve them with my delicious air-fried pork chops. Top these with a scoop of my best Instant Pot chili, or serve them with this crockpot roasted chicken or bacon-wrapped pork loin.
Spread some garlic butter on top! It’s so good when it starts melting! For Mediterranean-style potatoes, top your baked potato with kalamata olives, feta cheese, capers, green olives, and fresh cilantro. In addition to all the toppings you can pile on, you can also add extra flavor using different sauces, such as blue cheese sauce.
How to store and freeze leftovers:
- To refrigerate: First, let the potatoes cool at room temperature. Then, transfer the leftovers to an airtight container and refrigerate them for up to 3 days.
- To freeze: Cover each potato with plastic wrap and put it in the freezer. Within a few hours, the potatoes will be frozen. You can store them in the freezer for up to 3 months.
- Reheat them in the microwave for a few minutes. Alternatively, pop them in a preheated oven at 375°F for 10 minutes, or until warm.
Frequently asked questions
The best potatoes for baking are those with the least moisture and the most starch. Russet potatoes are the best for baking because they have a high starch content. I always use Idaho Russet potatoes. They have the most starch and thick skin and bake nice and fluffy. The skin gets crispy if cooked without aluminum foil, which I love.
No, I would not soak them because the primary purpose of doing that is to remove the starch. When making baked potatoes, starch is not something to eliminate. However, they do need to be scrubbed clean and dried before using them. First, wash them with a vegetable brush under cold running water until all the dirt is gone. Remember, potatoes grow underground and usually do not receive a thorough washing before being bagged. Then, rinse, drain, and pat them dry.
Do not poke them before washing them, or the germs will end up inside the potatoes. The contaminants being rinsed from the skin will end up inside the potatoes if they have holes when scrubbing. Potatoes should be washed before poking to prevent the spread of contaminants from the skin to the flesh.
This happens when too much moisture escapes from the potatoes. You probably have poked way too many holes around the potato. Pierce the potato 4-6 times, depending on its size. Too many holes close together will allow too much moisture to escape and dry out the insides of the potatoes.
More delicious side dishes to try:
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Oven Baked Potatoes
Ingredients
- 5-6 large Russet potatoes
- 1/3 cup olive oil
- 1 1/2 tablespoons sea salt or kosher salt
- black pepper to taste
For topping
- 1/3 cup Shredded cheddar cheese
- 1 tbsp Bacon bits
- 1 tbsp Sour cream
- Fresh green onion
Instructions
- Preheat oven to 425 degrees F.
- Start by washing and drying the potatoes. Pierce the potatoes with a fork a few times, about 4-6 times, depending on their size.
- Next, rub olive oil all over the potatoes. You can also use a baking brush.
- Sprinkle some sea salt all over the potatoes.
- Place the potatoes on a baking sheet and bake them for about 45-50 minutes. Please note that the cooking time will vary based on the size of the potatoes. If using extra-large potatoes, give them an additional 5-10 minutes to bake. If you poke a fork into them, they should be tender inside.
- Flip the potatoes once or twice during the baking process to ensure even cooking. This will ensure even baking.
- Once baked, serve with your favorite toppings and dressing, such as ranch, blue cheese, or sour cream.
Video
Notes
The importance of poking the potato
Poking potatoes before baking is essential to allow steam to escape, preventing them from exploding and cracking during the baking process. Piercing the potato a few times creates small vents for the steam to escape. This also ensures uniform baking, resulting in a potato with crispy skin and a fluffy interior. Use a fork to pierce the potato 5-6 times, and spread the holes evenly around the potato. Be careful not to overdo it; too many holes will cause the potato to lose moisture and dry on the inside.More tips to consider:
- Watch them closely after about 30 minutes of baking. For best results, flip them once or twice during the baking process to ensure even cooking.
- Use Idaho Russet potatoes for the best baked potatoes.
- According to the Idaho Potato Commission, baked potatoes should have an internal temperature of 210°F. To check the temperature, use an instant-read thermometer.
- Do not poke holes in the potatoes before washing them; doing so can allow bacteria and germs to enter.
- Please do not skip the salt. It absorbs moisture from the potato as it bakes, resulting in a fluffier potato. It can also make the skin crispier when baking, making it more flavorful and delicious.
- Only wrap the potatoes in foil to make the skin soft.
- The secret to crispy potatoes in the oven is to coat them with olive oil and bake at a higher temperature. For this recipe, I recommend baking them at 425°F for approximately 45-50 minutes.
Those look so good! I love to serve baked potato with almost any meal. It’s the perfect side for almost everything.
Yes, it goes well with so many dishes!
We have been making more potatoes but usually cut up in our favorite recipes. Those baked potatoes are great as a side dish and I will use your recipe.
They are definitely a perfect side dish!
I am going to have to try this! I always end up burning my potatoes.
Oh no, you should try these!
I think your directions will help all of us cooking challenged people.Those potatoes look amazing.
Great advice! I should really make potatoes like this as sides for a bunch of meals. These turn out so well.
You will love them!
This is totally how I do my potatoes and its the best! It’s the best way to flavor the skins and make them yummy too!
Yes, the skins get crispy and so yummy!
A baked potato is a great addition to just about any meal. I’d like to try your recipe. They look so good!
I hope you try the recipe!
Baked potatoes are my favorite but we usually wrap them in foil. I’m going to try this method next time.
Love that method too, but this way you get a crispy skin 🙂
Those look amazing. I love baked potatoes. I haven’t had these in so long. I have some potatoes too, so I’ll have to get to making these soon.
🙂 hope you like them
I love a good baked potato! These look like total perfection!! I want one right now!
You should make some, they are so easy to fix!
I love oven roaster potatoes. We have them at least once a week and use the baby ones instead of the larger russets!
Love the baby ones too!
I LOVE baked potatoes! I’m saving this information. Thank you for this post!
You are very welcome!
I wish I had everything on hand to make this for dinner tonight. This recipe looks so yummy.
Just grab some potatoes and the toppings 🙂 you will love these!
THOSE really do look pretty perfect I have to admit! If I could eat potatoes, I totally would devour one or two of these!
They are so good 🙂
I love baked potatoes and this is how I make mine except I don’t pierce them with a fork before baking. The sea salt gives them so much flavor. Next time I’m going to try piercing them with a fork.
I don’t always pierce mine, but piercing give them a fluffier texture inside.
Can never have to many side dishes and can’t go wrong with potato. All the toppings are perfect.
I love baked potatoes!
There is nothing better than a good baked potato. And yes, Yukon is the best choice.
Love Yukon 🙂 so good
I’ll try this recipe for sure. I just love baked potatoes but whenever I make them at home, they still come out hard. I’ll see if this one works out for me!
These come out fluffy and tender 🙂
We love oven baked potatoes but I’ve never made them in the slow cooker so thanks for including a link to that recipe. I will definitely have to try it
Thats a very easy option too!
Oh yeah! Nothing beats a baked potato for a side or a meal all on its own. I’m such a baked potato fan, I’ve been known to eat them for my main meal.
There is nothing better than a well-dressed baked potato. I love how you presented and dressed it. My daughter also loves a baked potato like this. So delicious!
This one is perfectly dressed 🙂
I love a good baked potato. We had a baked potato bar for our Christmas Eve meal last year.
I plan on making some this year!
I love a great baked potato too. My daughters and I could eat these everyday! My husband won’t eat potatoes much these day for health reasons and I keep telling my son he needs to try a baked potato, but I can’t convince him they are better than french fries.
Baked potatoes are a classic that can be the ideal side for most meals, especially during this time of year! They are delicious! Thanks for sharing this with us.
Mmmm! I love a good baked potato in the winter! The salt removes the moisture and helps to crisp the skin. Isn’t that the perfect way to eat a potato??
My favorite side dish, i made them last night and its simple and delicious!
Happy that you loved them!
Potatoes are a favourite and like them in all forms. Of course, baked potatoes have their own charm. Love perfectly baked crispy potatoes with spicy toppings. WIll try this recipe over the weekend.
Making the best baked potato possible is so very great. I love to add so many different toppings!
The toppings are the best!
I definitely like a crispier potato, and I totally agree with you to go with organic potatoes and to keep the skins on. This sounds like a great way to bake potatoes.
Always got organic when you intend to eat the skin!
These are perfect oven baked potatoes, filling love that crispy skin loaded with bacon, so yum.
I like to make a bunch at a time. If I store in a plastic bag in fridge they no longer are crispy. What is the best way to store them?
No matter how you store them, they won’t stay crispy. What I recommend is when reheating to rub them with olive oil and some sea salt and place under the broiler for a few minutes.
They came out so yummy! This is such an easy recipe, that I have made it twice already this week. We love potatoes, and making them in the oven is a little rotation from our usual recipe. I topped with bacon and sour cream, pure deliciousness! Thanks for the video tutorial as well. It actually helped!!! Also, we’ve made your meatloaf recipe and paired with baked potatoes, it was a perfect dinner for our family! Highly recommended!!!
Thanks Karen for your feedback! Happy you liked it. It is a great side dish to make during the week, and it definitely goes well with other meats such as our popular meatloaf recipe!)))
I just made this recip, and it turned out super delicious. Very simply, yet so amazing! It is the perfect side dish for us, as you can pair it with pretty much anything! We made some pork chops and it was the perfedt family dinner. Will make them for Christmas as well. Also, we loaded on sour cream and cheese on top))) perfection!!
Hi Tammy, glad you enjoyed it. Thanks for your review!
thank you sweetandsavorymeals for giving me wonderful information
Amazing!
If all vegetables tasted this good I would be a vegetaruan.