Crispy Oven Baked Potato
This foolproof recipe for Crispy Oven Baked Potatoes always yields the BEST baked potatoes! The salty skin is always nice and crispy, while the inside of the potato is fluffy and perfectly baked through. Serve these baked potatoes with all of your favorite toppings, and enjoy this simple, yet amazing recipe!
Crispy Oven Baked Potatoes
There aren’t a whole lot of things more annoying than cutting into a baked potato, only to discover an uncooked center. Well, with this easy recipe, that annoyance is a thing of the past! 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!
I also get pretty disappointed when I’m served a potato that has no salt on the skin. While you can definitely omit the salt if you’d prefer it without, I think adding some flaky sea salt on the skin is what really elevates a normal potato! No matter what toppings I go with, the salty, crispy skin is always my favorite part. It’s like enjoying a salty potato chip, but without all the grease.
Baked potatoes are always one of my favorite side dishes 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. There’s absolutely no bad time of year to enjoy a perfectly cooked, crispy, yet fluffy potato. Make them today to see why I love this hassle free recipe so much!
How to Make Them
- Prepare. Preheat your oven to 450˚F. Line a baking sheet with foil and place a wire rack on top.
- Poke. Using a fork, poke the potato on all sides to create little holes. The holes allow the steam to escape, resulting in a fluffy potato.
- Brush and sprinkle. 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. 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.
- Rest. Remove the potato from the oven and rest for 2-3 minutes.
- Slice. Using a paring knife, slice the top open lengthwise. Squeeze the potato between your thumb and forefinger to open it.
- Fluff. Fluff the inside with a fork and serve immediately. Enjoy!
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 dishes like Easy Crockpot Meatloaf and Oven Roasted Chicken Breasts. Of course, you can’t forget to plate everything with a leafy green salad to balance it all out!
Why is my baked potato dry?
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.
How do I reheat a baked potato?
Pro tip – use the oven, not the microwave! I’ve found that no matter that tricks I try, baked potatoes never reheat perfectly in the microwave.
Instead, remove the potato from the fridge and let it adjust to room temperature for an hour or so. Then, reheat it at 375°F in the oven for about 15 minutes. It should be good as new!
Don’t skip out on starch! Check out these other potato recipes that you’re going to love!
- Fondant Potatoes
- Potatoes Romanoff
- French Lyonnaise Potatoes
- Southwest Grilled Potatoes in Foil
- Microwave Baked Potatoes
Get the Recipe: Crispy Oven Baked Potatoes
- 2 medium-large Russet potato, scrubbed clean and patted dry
- 3 teaspoons melted butter or olive oil
- 1 tablespoon kosher salt
- 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.