Perfectly crispy-skinned, pillowy-inside baked potatoes are one of those impossibly simple comforts that make weeknights feel like a treat. This version uses basic pantry staples — olive oil, salt, pepper — and a single oven temperature to deliver consistent results. It’s the kind of recipe you turn to when you want something filling, fuss-free, and endlessly adaptable for dinners, lunch bowls, or a low-cost side. If you prefer a sweeter, nutrient-dense alternative, consider swapping in sweet potatoes — I like learning new varieties and techniques from resources like Murasaki sweet potatoes when experimenting.
Why you’ll love this dish
Baked potatoes are comfort food at its most forgiving: inexpensive, kid-friendly, and customizable. They require almost no prep, scale easily for a crowd, and give you a satisfying contrast — crunchy skin and fluffy interior — with minimal effort.
“Crispy outside, cloud-like inside — a no-fuss weeknight staple that always feels a little celebratory.” — a quick reader review
Perfect for weeknight dinners, buffet-style meals, or when you want something hearty and inexpensive. They also pair well with leftover proteins and can be dressed up for brunch or made vegan with olive oil and herbed toppings.
How this recipe comes together
This is a straightforward roast: scrub the potatoes, dry them, poke holes to vent, oil and season the skin, then roast at high heat until the exterior crisps and the flesh yields to a fork. The long bake time at 425°F concentrates flavor and creates that classic contrast between skin and interior. Expect 45–60 minutes depending on potato size; check for doneness with a fork or an instant-read thermometer (target ~205–210°F / 96–99°C inside).
What you’ll need
- 4 medium-sized potatoes (Russets or other starchy varieties work best for fluffy interiors; for waxy results use Yukon Gold)
- 2 tablespoons olive oil
- Salt to taste (coarse sea salt or kosher salt gives a nice crunch)
- Pepper to taste
- Optional: garlic powder, smoked paprika, chopped fresh herbs (rosemary, thyme), or a pinch of chili flakes
Notes and substitutions:
- If you want a sweeter, more nutrient-dense option, swap in sweet potatoes — especially varieties like Murasaki for their flavor and texture: Murasaki sweet potatoes.
- Use melted butter instead of olive oil for a richer flavor, or an oil spray for faster, even coverage.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- Wash and scrub the potatoes thoroughly to remove dirt; leave the skins on for texture and nutrients.
- Pat the potatoes dry with a clean towel. Moisture on the skin turns to steam and prevents crisping.
- Poke a few holes in each potato with a fork — three to five times — so steam can escape.
- Rub each potato with olive oil until evenly coated. Sprinkle with salt and pepper; add optional seasonings now if you like. Rubbing the oil into the skin with your hands helps it adhere.
- Place the potatoes directly on the oven rack for the crispiest skin. If you’re worried about drips, set a rimmed baking sheet on a lower rack to catch any oil.
- Bake for 45–60 minutes, turning once halfway if your oven cooks unevenly. A fork should easily pierce the center, or the internal temperature should read about 205–210°F. Larger potatoes take longer.
- Remove from the oven, let cool for a few minutes, slice open, fluff the interior with a fork, and enjoy.
Best ways to enjoy it
- Classic: split open, add butter, salt, and black pepper.
- Loaded: top with shredded cheese, sour cream, chopped bacon or smoked tempeh, and scallions.
- Mediterranean: olive oil, za’atar, chopped tomatoes, feta (or vegan feta), and parsley.
- Weeknight meal: serve with roasted chicken, grilled sausages, or a big green salad.
- Meal-prep: halve and top with chili, curry, or a veggie ragù for quick lunches.
Plate with contrast — add fresh herbs, a dollop of tangy yogurt or sour cream, and a scattering of crunchy chives or toasted seeds.
Storage and reheating tips
- Refrigerator: Cool baked potatoes completely, then store in an airtight container for up to 3–5 days. Keep toppings separate.
- Freezer: Wrap individual cooled potatoes tightly in foil or freezer-safe bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For the best texture, reheat in a 350°F oven for 15–20 minutes until heated through (unwrapped for crisp skin). A microwave is faster (2–3 minutes), but the skin will soften. To refresh crispiness after microwaving, pop under a broiler or in a hot oven for a few minutes.
- Food safety: Refrigerate within two hours of cooking to prevent bacterial growth.
Helpful cooking tips
- Choose starchy potatoes like Russets for the fluffiest insides; waxy potatoes stay firmer.
- Don’t wrap in foil if you want crispy skin — foil steams the potato and softens the exterior.
- For extra-crispy skin, sprinkle coarse salt on the oiled skin just before baking.
- If short on time, parboil whole potatoes for 10 minutes, then oil and roast for 25–30 minutes to finish. This shortens overall bake time and still gives good texture.
- Use an instant-read thermometer to be precise — 205–210°F signals a fluffy interior.
- To get uniform cooking, choose potatoes of similar size or separate them by size on different racks/times.
Creative twists
- Hasselback-style: slice thin slits across each potato, brush oil between slices, and bake for crisp, fan-like potatoes.
- Twice-baked: scoop the flesh after the first bake, mix with cheese or vegetables, return to skins and bake until golden.
- Herb butter: fold soft herbs, lemon zest, and garlic into butter for a flavored finishing spread.
- Vegan loaded: top with sautéed mushrooms, caramelized onions, guacamole, or smoky chickpea “bacon.”
- International flavors: try curry-spiced butter, chimichurri, or a Greek topping with olives and oregano.
Common questions
Q: How long will these take in a convection oven?
A: With convection, reduce temperature by 25°F (about 400°F) or shave roughly 10–15 minutes off the bake time. Start checking at 35–40 minutes.
Q: Do I have to poke holes in the potatoes?
A: It’s recommended. The holes let steam escape and reduce the chance of a potato bursting in the oven.
Q: Can I wrap potatoes in foil to keep them warm?
A: Yes — wrapped potatoes will stay warm longer, but the skin will be soft rather than crispy. Use foil only for holding, not for initial baking if you want crisp skin.
Q: What’s the best potato for baking?
A: High-starch varieties like Russets give the classic fluffy interior and crisp skin. Yukon Golds are a good middle ground with creamier texture.
Q: Can I freeze baked potatoes?
A: Yes — freeze fully cooled potatoes up to 3 months. Thaw in the fridge before reheating; oven reheating yields best texture.
Q: Is it safe to eat potato skin?
A: Yes. Potato skins are nutritious (fiber, vitamins, minerals). Scrub well and remove any green spots or eyes before baking.
If you want a short printable version of the recipe or a shopping checklist, I can format that for you next.
Baked Potatoes
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes (Russets or other starchy varieties) Russets give the fluffiest interiors.
- 2 tablespoons olive oil Can substitute with melted butter for richer flavor.
- to taste salt Coarse sea salt or kosher salt recommended.
- to taste pepper
Optional Seasonings
- garlic powder, smoked paprika, chopped fresh herbs (rosemary, thyme) or a pinch of chili flakes
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- Wash and scrub the potatoes thoroughly to remove dirt; leave the skins on for texture and nutrients.
- Pat the potatoes dry with a clean towel.
- Poke a few holes in each potato with a fork, so steam can escape.
- Rub each potato with olive oil until evenly coated. Sprinkle with salt and pepper.
- Place the potatoes directly on the oven rack for the crispiest skin.
Baking
- Bake for 45–60 minutes. The potatoes are done when a fork easily pierces the center or the internal temperature is about 205–210°F.
- Remove from oven, let cool for a few minutes, slice open, fluff the interior with a fork, and enjoy.