How to Bake Potatoes – Crisp and perfectly seasoned skin on the outside, soft and pillowy on the inside. Make every baked potato that comes out of your kitchen the best your family has ever had!
Whether we like to admit it or not, we’ve all struggled at some point or another to put together a batch of baked potatoes that could rival your favorite steakhouse.
You can find endless suggestions and “hacks” online for making the best baked potato, but it never quite turns out how you’d hoped. I’m bringing everything back to basics with this incredibly easy recipe!
What makes a baked potato better than the rest? Crispy skin, of course! I seasoned these potatoes generously with salt and pepper after rubbing them with olive oil. The salt will help draw some moisture out of the skin, while the oil bubbles up in the hot 425F oven giving you the perfect receptacle for the soft, steaming hot potato waiting inside.
HOW TO SERVE BAKED POTATOES
Best way and simplest way to serve your baked potato is with lots of butter. Who doesn’t love a good buttery potato with a bit of salt. Completely delicious! If you’re feeling brave, start adding herbs, cheese, bacon, sour cream and you’ve got a full meal on your hands.
Baked potatoes are a great side dish, so feel free to serve them with meatloaf, or baked chicken, or prime rib.
WHAT POTATOES ARE BEST FOR BAKING?
The best potatoes for baking are starchy potatoes such as russet potatoes, Idaho potatoes or many sweet potatoes. While one of my favorite potatoes are Yukon gold, I don’t recommend those for baking as they are more suited for mashing or roasting.
Russet potatoes are oblong in shape and are thick-skinned. Not only are russet potatoes perfect for baking but they are also perfect for frying.
HOW TO STORE LEFTOVERS AND REHEAT
Store your leftover potatoes in an airtight container for 3-5 days in the fridge.
While you can reheat these in the microwave, I would suggest reheating them in the oven to maintain their crispy skin. Reheat at 350F for about 20 minutes.
How to Bake Potatoes
- 4 large russet potatoes, washed and scrubbed
- 2 tbsp olive oil
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- Preheat your oven to 425 F degrees.
- Rub the potatoes with olive all over. Use your hands or a pastry brush works as well.
- Sprinkle the potatoes generously with salt and pepper all around.
- Prick the potatoes with a fork in a few places.
- Transfer the potatoes to a baking sheet and place them on the middle rack in your oven. Bake for 50 to 60 minutes. Make sure to flip them every 20 minutes or so. The potatoes are done when the skins are dry and the insides feels soft when pierced with a fork.
- Recipe assumes one potato per serving.
- Russet potatoes are great for baking because of their thick skins. They are also known as Idaho potatoes.
- Store your leftover potatoes in an airtight container for 3-5 days in the fridge.
- While you can reheat these in the microwave, I would suggest reheating them in the oven to maintain their crispy skin. Reheat at 350F for about 20 minutes.
- You can serve these with just butter, or you can serve them loaded with sour cream, cheese, herbs, chives, bacon, or any of your favorite toppings.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.