This Baked Potato Recipe takes just 5 minutes to prep and is made with four ingredients! The result is baked potatoes that are soft and fluffy in the middle with a perfectly crispy exterior. Serve them as a side dish topped with butter or loaded with all your favorite toppings!
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Baked potatoes are one of those classic, staple recipes that you can pretty much never go wrong with. Going to a potluck? Baked potatoes. Need an easy dinner recipe? Baked potatoes. Not sure what to serve as a side dish with your Air Fryer Chicken Breast, grilled turkey burgers,Instant Pot Whole Chicken, Baked Chicken Breast or pretty much any entree you can think of? Yep, you guessed it…baked potatoes!
Seriously. The possibilities are actually endless!
This baked potato recipe is the best! It’s a four-ingredient recipe that’s flavorful yet versatile enough to be served with any entree or loaded with any number of toppings.
Ingredients for this baked potato recipe
Believe it or not, you can make this baked potato recipe with just four simple ingredients!
- Potatoes: I highly recommend using Russet potatoes for the best results.
- Canola Oil: I like to use canola oil because it has a more neutral flavor, but other types of oil, or even butter, will work as well.
- Seasonings: a simple salt and pepper duo is all you need to get great flavor out of your baked potatoes. If you prefer a more seasoned potato, feel free to add whatever seasonings you like!
How to bake a potato
I love to bake potatoes in the oven for a soft, fluffy middle and perfectly crispy exterior! Plus, they’re a quick prep, hands-off side dish.
- Prep the potatoes: Wash and dry each potato, rub with oil, then pierce the center of each with a knife.
- Bake: Place the potatoes on a baking sheet and bake at 375ºF for 1 hour. Remove the potatoes, adjust the temperature to 425ºF, and brush the potatoes with more oil, salt, and pepper. Bake for another 15-20 minutes.
How long to bake a potato
I bake the potatoes for an hour at 375ºF, then adjust the temperature to 425ºF and bake for another 15-20 minutes. The initial hour allows the insides of the potatoes to get soft and fluffy while the final 15-20 minutes at a higher temperature helps the skin get nice and crispy!
Keep in mind that the baking time does depend on the size of the potatoes you’re using. To check that the potatoes are cooked through, poke them with a fork. If it slides in and out easily, it’s soft inside and ready to go. If there is any resistance, then it’s not done yet.
Baked potato FAQs
You can technically bake any kind of potato, but I definitely recommend using Russet potatoes. The skin is nice and thick which gets deliciously crispy in the oven and the insides are extra starchy which results in a soft and fluffy texture.
Ideally, you will look for potatoes that are similar in size so that they cook at the same rate.
A perfect baked potato is actually cooked at two different temperatures. First at 375º to allow the center to cook through, then at 425ºF to crisp up the skin!
No! Wrapping potatoes in foil steams them which results in a soggy exterior. To get that delicious, crispy skin, leave the potatoes unwrapped.
Yes. I recommend piercing the center of each potato with a knife before baking them. This gives steam a place to escape as the potatoes cook. If you don’t pierce them, there is potential that the potato will explode in the oven. Although this isn’t super likely, it’s definitely better safe than sorry!
These baked potatoes make the perfect side dish topped with a pat of butter and a sprinkle of additional salt and pepper. Serve them next to Air Fryer Chicken Thighs, instant pot meatloaf, Crock Pot Pulled Pork, or this Perfect Roast Chicken, you name it.
You can also serve these as loaded baked potatoes with so many delicious toppings. Here are some ideas:
- Classic: top them off with shredded cheddar cheese, a dollop of sour cream, crispy bacon bits, and sliced green onions.
- Chili Cheese: whip up a batch of instant pot chili and serve a ladle-full over the baked potatoes. Top them off with sour cream, shredded cheese, and avocado slices!
- Broccoli Cheese: load them up with a pile of steamed broccoli and drizzle them with melted cheddar cheese.
- Sloppy Joe: top them off with sloppy joe filling for a healthier alternative to a sloppy joe sandwich!
- Mexican-Inspired: throw together a batch of Slow Cooker Chicken Tacos and serve that over baked potatoes with your favorite salsa, a spoonful of black beans, cheese, and any of your favorite taco toppings.
- Breakfast: baked potatoes for breakfast? Count me in. Serve these potatoes topped with scrambled or fried eggs, crispy pieces of bacon, hot sauce, and sautéed onions and peppers.
How to store
Baked potatoes are best right away, but leftovers will last in an airtight container in the fridge for up to 3 days.
When you’re ready to serve again, bake at 350ºF for 15-20 minutes or chop and heat in a skillet with oil to warm and re-crisp.
How to use leftover baked potatoes:
- Easy Loaded Baked Potato Quiche
- Twice Baked Potato Casserole with Ham
- Loaded Baked Potato Breakfast Casserole
- Potato Soup
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Baked Potato recipe
- 6 small-medium russet potatoes roughly 110-215 grams each
- ¼ cup canola oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 375 degrees F. Wash and scrub potatoes until clean. Dry with a clean lint-free towel.
- Rub each potato all over with half of the oil (2 tablespoons divided between 6 potatoes). Pierce the center of each potato with a knife and place on a baking sheet.
- Bake for 1 hour, or until tender. If you have very large potatoes, you may need to add to the cook time.
- Remove from the oven and adjust the temperature to 425 F (use the convection setting if you have it). Brush each potato with remaining oil, and season with salt and pepper.
- Bake at 425 F for 15-20 minutes, until skins are crispy. Serve.
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