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4.88 from 8 votes

How to Bake Potatoes

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!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 353kcal


  • 4 large russet potatoes washed and scrubbed
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon 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.


  1. Recipe assumes one potato per serving.
  2. Russet potatoes are great for baking because of their thick skins. They are also known as Idaho potatoes.
  3. Store your leftover potatoes in an airtight container for 3-5 days in the fridge.
  4. 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.
  5. 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.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. 


Serving: 1potato | Calories: 353kcal | Carbohydrates: 66g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 1538mg | Fiber: 4g | Sugar: 2g | Vitamin C: 21mg | Calcium: 48mg | Iron: 3.2mg