I love this classic oven-baked potato because it turns a few simple ingredients into pure comfort food. I always end up with a fluffy, steamy center and a perfectly crisp skin, just like the baked potatoes I remember from family dinners. It is simple, reliable, and always satisfying.
Why You’ll Love This Recipe
I like this recipe because it is easy, budget-friendly, and nearly hands-off once the potatoes go into the oven. I also enjoy how versatile it is, since I can keep it plain or load it up with my favorite toppings. It works just as well for a weeknight dinner as it does for a special meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
Directions
I start by preheating the oven to 425°F (220°C). I wash and scrub the potatoes well, then dry them completely so the skins crisp nicely. I prick each potato a few times with a fork, rub them all over with olive oil, and sprinkle them evenly with kosher salt. I place the potatoes directly on the oven rack and bake them for about 55 to 65 minutes, until the skins are crisp and a knife slides easily into the center. I let them rest for a few minutes before serving.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time: about 5 minutes
Cook time: 55–65 minutes
Total time: about 1 hour
Variations
I sometimes add garlic powder, paprika, or black pepper to the salt for extra flavor. When I want something richer, I brush the potatoes with melted butter instead of olive oil. I also like to turn them into loaded baked potatoes with sour cream, cheese, and chives.
Storage/Reheating
I store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I put them back in the oven at 375°F until heated through, which helps keep the skin from getting soggy. I avoid the microwave when I want to keep the skin crisp.
FAQs
Can I wrap the potatoes in foil?
I do not wrap them in foil because it traps moisture and prevents the skin from getting crispy.
How do I know when the potatoes are done?
I know they are ready when a knife or skewer slides easily into the center without resistance.
Can I use a different type of potato?
I prefer russet potatoes because they bake up fluffy, but I sometimes use Yukon Golds for a creamier texture.
Should I poke holes in the potatoes?
I always poke a few holes so steam can escape and the potatoes cook evenly.
Can I make these ahead of time?
I sometimes bake them ahead and reheat in the oven just before serving for the best texture.
Conclusion
I keep coming back to this classic baked potato recipe because it is simple, comforting, and endlessly adaptable. With just a few ingredients and a hot oven, I always get a reliable side dish or meal base that never disappoints.
This classic oven-baked potato recipe yields fluffy, steamy centers with perfectly crispy skins. It’s simple, comforting, and makes a delicious side or base for loaded toppings.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
Instructions
Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly, then dry them completely.
Prick each potato a few times with a fork.
Rub each potato all over with olive oil and sprinkle evenly with kosher salt.
Place the potatoes directly on the oven rack.
Bake for 55–65 minutes, or until the skins are crisp and a knife slides easily into the center.
Remove from the oven and let rest for a few minutes before serving.
Notes
Add garlic powder, paprika, or black pepper for extra flavor.
Use melted butter instead of olive oil for a richer taste.
Turn into loaded baked potatoes with cheese, sour cream, chives, or bacon.
Do not wrap in foil if you want crispy skin.
Store leftovers in the fridge and reheat in the oven to maintain texture.
