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This restaurant-style baked potato in the oven method gives you crispy, salty skin and a fluffy, steamy center, no foil-wrapping required. All you need are russet potatoes, oil, and kosher salt, then bake on a rack at 450°F for the best airflow (aka crispier skins). Prep time: 5 minutes | Bake time: 50–60 minutes (depending on size).
Table of Contents
- Author’s Note
- Best Potatoes for Baked Potatoes
- How Long to Bake a Potato in the Oven (By Size)
- What To Serve With Baked Potatoes
- Topping Ideas (Classic, Loaded, Veg-Friendly)
- How to Avoid Dry Baked Potatoes
- Storage and How to Reheat a Baked Potato
- Best Baked Potatoes Recipe
- Check out these other potato recipes that you’re going to love!
Author’s Note
Crispy, Fluffy and Perfect Baked Potatoes
We love a fluffy baked potato when we go out to dinner and I cracked the code to duplicating our favorite steakhouse baked potato at home.
I make oven baked potatoes regularly, and this is the method I use when I want reliable crispy skins without fuss. Baking the potatoes directly on a rack (with a foil-lined pan underneath for easy cleanup) is the small step that makes a big difference.
When you follow these simple steps, you’ll end up with the crispest, fluffiest baked potatoes every single time. This is a foolproof tried and true recipe that I use at least once a month, usually more!
No matter what toppings I go with, the salty, crispy skin is always my favorite part. It’s like enjoying a salty potato chip.
Baked potatoes are always one of my favorite side dishes, besides The Best Mashed Potatoes, to fall back on during any point of the year. Summertime pool party or barbecue? Baked potatoes! Need a warm and cozy side dish during a snowstorm? Baked potatoes! I could keep going, but you get the idea.
Best Potatoes for Baked Potatoes
For the very best baked potatoes in the oven, choose russet potatoes (also called Idaho potatoes) whenever possible. They have a thicker skin that crisps up beautifully, and their high-starch interior bakes up extra fluffy.
What to look for when buying:
- Medium to large potatoes that feel heavy for their size
- Firm potatoes with smooth-ish skins (a few eyes are fine)
- Try to pick potatoes that are similar in size so they finish baking at the same time
Can you use other potatoes?
- Yukon Gold: Creamier and slightly denser inside, with a thinner skin that won’t get quite as crisp as russets (still delicious).
- Red potatoes: More waxy, so they bake up less fluffy, better for roasting than classic baked potatoes.
Pro tip: The bigger the potato, the longer the bake. If your potatoes vary in size, plan to remove the smaller ones first and let the larger ones keep baking.
Do You Wrap Baked Potatoes in Foil?
No, don’t wrap the potato in foil if you want crispy skin. Foil traps steam, which makes the skin softer.
Important note: I use foil only to line the baking sheet underneath for easier cleanup. The potatoes bake unwrapped on the rack so hot air can circulate all around them.
How to Make a Baked Potato in the Oven (Crispy Skin Method)
Here’s why this method works and how to nail it every time.
- Dry potatoes make for crispier skins. After washing, dry them really well. Moisture on the skin creates steam resulting in a wet skin.
- Oil and kosher salt gives the crunch. Oil helps the skin crisp; kosher salt gives you that craveable “salty potato chip” vibe.
- Bake on a rack for airflow. Air circulation crisps the sides and bottom better than a flat pan.
- Don’t skip the rest. Let the potatoes sit 5-10 minutes after baking so the inside finishes steaming and turns fluffy.
- Fluff the inside. Slice down the center and gently squeeze the ends toward each other to open it up before adding toppings.
Tip: For the full printable recipe, scroll to the recipe card below.
How Long to Bake a Potato in the Oven (By Size)
Bake time depends on potato size. Use this as a guide, then confirm doneness with the checks below.
Bake at 450°F (unwrapped, on a rack):
- Small (6–8 oz): 40–50 minutes
- Medium (8–10 oz): 50–60 minutes
- Large (10–12+ oz): 60–75 minutes
How to tell when it’s done:
- Optional (most accurate): internal temp in the center hits 200–210°F on an instant read thermometer.
- A fork slides in easily with little resistance
- The potato gives slightly when squeezed (use an oven mitt!)
What To Serve With Baked Potatoes
Traditionally, baked potatoes are best when served with steak! I love serving them alongside steak dishes like Filet Mignon and Bacon Wrapped Filet Mignon. They’re also delectable when served next to other hearty, cozy dishes, too.
Topping Ideas (Classic, Loaded, Veg-Friendly)
Baked potatoes can be a side dish or the main event. Here are my favorite topping combos:
Classic
- Butter, sour cream, chives
- Cheddar, butter, black pepper
- Greek yogurt, green onions, crispy bacon
Loaded Steakhouse Style
- Cheddar, bacon, sour cream, chives
- Chili, shredded cheese, pickled jalapeños
- Broccoli, cheddar, a pinch of smoked paprika
Vegetarian Friendly
- Steamed broccoli, vegan butter (or olive oil), flaky salt
- Black beans, salsa, avocado
- Sautéed mushrooms, garlic butter
- Pesto, roasted cherry tomatoes
How to Avoid Dry Baked Potatoes
While it’s important to cook the potato long enough for it to cook through, it can be tricky! If cooked for too long, a potato can very easily dry out and lose the desired fluffy consistency. Keep in mind that the size of the potato is very important, as larger potatoes take a little longer to bake, and smaller potatoes might not need as much time.
Double check your potato for doneness around the 35-40 minute mark. They should give a little when squeezed.
Quick troubleshooting:
- Dry inside: likely overbaked or potato was small for the time
- Hard center: underbaked or potato was very large, bake longer.
- Skin not crisp: potato wasn’t dried well, or it was steamed (foil-wrapped or overcrowded on the pan)
Storage and How to Reheat a Baked Potato
- Storage: Let baked potatoes cool completely, then refrigerate in an airtight container for up to 3 days.
- Best way to reheat (keeps skins crisp):
Place potatoes directly on the oven rack (or on a rack over a sheet pan) and warm at 375°F for 12–18 minutes, until heated through. - Quick reheat option:
Microwave in 30–45 second bursts until warm, then finish in the oven for 5–8 minutes to re-crisp the skin.
Best Baked Potatoes Recipe
Equipment
- oven
- baking sheet
- wire rack optional
- foil optional
Ingredients
- 2 medium-large Russet potato, scrubbed clean and patted dry
- 3 teaspoons melted butter or olive oil
- 1 tablespoon kosher salt
Instructions
- Preheat oven to 450˚F.
- Line a baking sheet with foil and place a wire rack on top.
- Using a fork, poke the potato on all sides to create little holes. (The holed allow the steam to escape resulting in a fluffy potato.)
- Arrange the potatoes on the baking rack and brush with the melted butter or olive oil to coat.
- Sprinkle the potato generously with salt on all sides.
- Bake the potato for 40-45 minutes or until the potatoes are soft and will give a little when squeezed. If the potato is still hard, cook for an additional 5-10 minutes.
- Remove the potato from the oven and rest for 2-3 minutes.
- Using a paring knife, slice the top open lengthwise. Squeeze the potato between your thumb and forefinger to open it.
- Fluff the inside with a fork and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Check out these other potato recipes that you’re going to love!
- Fondant Potatoes
- Crispy Breakfast Potatoes
- Potatoes Romanoff
- French Lyonnaise Potatoes
- Southwest Grilled Potatoes in Foil
- Microwave Baked Potatoes
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Russet potatoes (Idaho potatoes) are best because they bake up fluffy inside with a skin that can get nice and crisp. Yukon Golds work, but they’ll be creamier and less fluffy.
No, don’t wrap baked potatoes in foil if you want crispy skin. Foil traps steam and softens the skin. (Foil is fine for lining a pan for cleanup.)
For crispy skin, bake at 425°F–450°F. Higher heat generally gives a crispier skin; bake time depends on potato size.
It’s done when a fork slides in easily and the potato gives slightly when squeezed (use an oven mitt). For the most accurate check, the center should read 200–210°F on an instant-read thermometer.
A rack (or the oven rack) gives better airflow, which helps the skin crisp more evenly. For easy cleanup, put a foil-lined sheet pan underneath to catch drips.
I tried this way of baking potatoes and will not bake potatoes any other way they turned out perfect and I fixed 4 potatoes at the same time and for the 45 minutes they were delicious
Thank you for sharing the recipe
My name is Edward Mietzner
Hi Edward! Thank you so much for your comment. I’m so happy you found my baked potato recipe as it’s the only way I’ll bake potatoes now, too!