Many things go well with Baked Potatoes—but guesswork is not one of them. So scratch it from the recipe and guarantee fluffy potatoes every time.
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I like my potatoes with olive oil, salt, and pepper. Sometimes I’ll add a pat of butter. Other times I’ll go with Parmesan. I will put out on the table a small bowl of sour cream and an even smaller bowl of chives for those who want them. You know what I don’t like with my potatoes? Guesswork.
And when you are baking something for as long as a potato, there is a lot of room for error. My kitchen is already packed to the gills as it is; I don’t have room for error. So I’m showing it the door with this recipe.
With the temperature set to 350°F, your oven will provide for you perfectly baked potatoes every time, thanks to the directions written below. No longer will you have to leave the fate of your spud up to the potato gods. No longer will you pace back and forth by your oven, peeking through the window to see how they’re doing. This is truly a “set it and forget it” recipe that will allow you to focus on other aspects of your meal while still providing your pack with the perfect potato.
Is Baked Potato Healthy?
Given this recipe only requires four ingredients—potato, olive oil, sea salt, black pepper—it can be considered healthy. Potatoes are a great source of vitamins and minerals. They are also packed with carbs, which you need for energy. Olive oil, meanwhile, is a healthy fat, good for your heart and reduces inflammation. It suits vegetarian, vegan, gluten-free, dairy-free, and paleo diets, assuming you neglect to include the butter and cheese.
What Type of Potato Is Best?
I recommend russets because they have a high starch content and not a lot of moisture. This translates to a potato that will come out of the oven fluffy on the inside and crispy on the outside. Of course, there are other potatoes out there, each with its own characteristics that you might enjoy. Yukon Golds are slightly creamy with a waxy texture. This gives them a smoother consistency and a buttery taste. Red potatoes are also low in starch. They hold their shape well when cooked, so, depending on how you eat your potato, they may be one for you to try. And, while I’m cheating a bit here because they aren’t technically a potato, sweet potatoes can be baked. They’re sweet and tender (like me!) and a viable option for a side dish.
INGREDIENTS
- 4 russet potatoes (about 2½ pounds), scrubbed
- olive oil (for rubbing)
- flaky sea salt
- freshly ground black pepper
- unsalted butter (for serving)
- finely grated Parmesan (optional, for serving)
- chopped fresh chives (optional, for serving)
INSTRUCTIONS
Prep
Preheat the oven and prepare your potatoes by pricking them with a fork and coating them with oil and seasonings.
Bake
Roast the potatoes directly on the oven rack until they are soft inside with a crispy skin.
Top
Cut open the baked potatoes, season to taste, add your favorite toppings, and enjoy the perfect baked potato.
Devour!
FAQs & Tips
Let the potatoes cool completely then wrap them in plastic or aluminum foil (you can also store them in an airtight container). They will keep in the fridge for up to four days. You can also freeze them. Wrap them in plastic AND aluminum foil first. They should last for up to four months. Let them thaw in the fridge overnight.
Nope. Wrapping your potato in foil traps in the steam, which can actually rob its skin of its crispness. In essence, you are boiling your potato instead of baking them, which defeats the purpose of cranking up the ol’ oven. Regardless of what I’ve just told you, if you want to wrap it up (I suppose it makes for easier cleanup), you will probably have to adjust the cooking time in this recipe. And no, it doesn’t matter which side of the foil is on the outside.
Whenever anyone asks me about whether they can cook [name of food] in an air fryer, I usually stop them mid-sentence and just say, “Yep!” It has yet to come back to haunt me. And it won’t with potatoes. That’s because you can indeed bake them in your air fryer. In fact, I have a recipe here that lays it out for you. It uses the same ingredients as this one (i.e., olive oil, salt, pepper) and can be done in no time.
Serving Suggestions
Wondering what to serve with your baked potato? The options can be overwhelming. Let’s start with the basics: sour cream, butter, chives/green onions, Parmesan, shredded cheddar, bacon bits. If you put these out for your guests, they should have no reason to complain. Slightly more exotic are steamed broccoli florets, salsa, guacamole, sauteed mushrooms, sauteed onions, chili, Greek yogurt, dill, diced ham, pulled pork, or, for what will be a welcome addition to Taco Tuesday, a Tex-Mex blend of beef, cheese, lettuce, and tomatoes.
Perfect Baked Potato
Ingredients
- 4 russet potatoes about 2½ pounds, scrubbed
- olive oil for rubbing
- flaky sea salt
- freshly ground black pepper
- unsalted butter for serving
- finely grated Parmesan optional, for serving
- chopped fresh chives optional, for serving
Instructions
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Preheat your oven to 350°F. While the oven warms, take a moment to pierce each potato several times with a fork. This allows steam to escape during cooking.
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Evenly coat each potato with olive oil. Generously sprinkle flaky sea salt and freshly ground black pepper over the oiled potatoes for a flavorful skin.
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Place the potatoes directly on the middle oven rack. Roast them until the skin is crispy and they feel very soft when gently squeezed, which should take about 60 to 75 minutes.
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Once done, remove the potatoes from the oven. Carefully cut each one open and fluff the inside with a fork. Season with additional salt and pepper to taste. Top with a pat of unsalted butter, a sprinkle of Parmesan, and/or fresh chives before serving. DEVOUR!
Nutrition
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