Classic Reader

A really good baked potato feels way more luxurious than the ingredients suggest. When you crack open that salty, blistered skin and a cloud of steam escapes from a perfectly fluffy center, it’s basically the steakhouse experience at home. The best part? You don’t need any special tools or restaurant tricks—just the right potato, the right oven temperature, and a few simple steps. Follow this guide and you’ll get crispy, golden skins and soft, pillowy insides every time.

The 5 Secrets to a Perfect Oven-Baked Potato

1. Use the right potato: High-starch russet (Idaho) potatoes give you the fluffiest interior and crispest skin.
2. Skip the foil: Foil steams the potato and softens the skin; dry oven heat is what makes it crisp.
3. Bake hot and long enough: For medium russets, aim for 400–425°F for about 50–60 minutes, depending on size.
4. Season the skin well: Oil and plenty of coarse salt give you that steakhouse-style, super flavorful crust.
5. Check doneness properly: The center should be very soft when squeezed with an oven mitt, or easily pierced with a skewer.

Classic Oven-Baked Potato (Crispy Skin, Fluffy Inside)

Serves: 4
Time: 10 minutes prep + 50–70 minutes baking

Ingredients

• 4 medium russet potatoes (about 7–9 oz / 200–260 g each)
• 1–2 tbsp neutral oil or olive oil (enough to lightly coat)
• 1–1½ tbsp coarse kosher salt
• Freshly ground black pepper (optional)

For serving (mix and match):
Butter, sour cream or Greek yogurt, shredded cheese, chopped chives or green onion, crumbled bacon, steamed broccoli, chili, etc.

Step 1: Choose & Prep Your Potatoes

1. Pick potatoes that are:
   • Firm, with no green spots or big sprouts
   • Similar in size so they cook evenly
2. Scrub well under cool water to remove any dirt.
3. Dry very thoroughly with a clean towel—moisture on the skin = less crispness.

Step 2: Preheat the Oven

• Position a rack in the center of the oven.
• Preheat to 400°F (200°C) for medium/large potatoes.

If your potatoes are:

• Smaller (5–6 oz): you can go up to 425°F (220°C).
• Very large (over 1 lb / 450 g): 375–400°F (190–200°C) is gentler and more even.

You can bake the potatoes directly on the oven rack (with a tray on the rack below to catch drips) or on a wire rack set over a baking sheet for maximum air circulation.

Step 3: Poke, Oil, and Salt

1. Poke holes
   • Use a fork to prick each potato 6–8 times all over to let steam escape and help prevent bursting.
2. Oil
   • Drizzle a bit of oil over the potatoes and rub to coat them lightly but evenly.
3. Salt
   • Sprinkle generously with coarse kosher salt (think “salted pretzel” level). This both seasons the skin and helps it crisp.

Optional upgrade: Dissolve a few tablespoons of salt in hot water and roll the potatoes briefly in the brine before drying, oiling, and salting. This creates an extra-savory, lightly crusted skin.

Step 4: Bake

Place potatoes on the rack or prepared pan and bake:

• Medium russets (7–9 oz): 50–60 minutes at 400–425°F
• Small russets: 35–45 minutes
• Extra-large russets (1 lb+): 60–75 minutes, maybe a bit longer

Halfway through, you can turn them once for extra-even browning, but it’s optional.

Step 5: Check for Doneness

You’re looking for:

• A potato that gives easily when squeezed with an oven mitt
• A skewer or thin knife that slides into the center with almost no resistance

If they’re not quite there, keep baking in 5–10 minute increments and re-check.

Step 6: Open, Fluff, and Serve

1. As soon as the potatoes are done, transfer them to a plate or board.
2. Use a sharp knife to make a slit lengthwise across the top (don’t cut all the way through).
3. Using both hands (with a towel or mitts), gently squeeze the ends toward each other so the inside pops up and loosens. This releases steam and keeps the interior light instead of dense.
4. Fluff the inside with a fork and add your toppings while they’re piping hot.

Timing Cheat Sheet by Size & Temperature

All times are approximate—always use touch as your final check.

At 400°F (200°C):

• Small (5–6 oz): 40–45 minutes
• Medium (7–9 oz): 50–60 minutes
• Large (10–12 oz): 60–70 minutes

At 425°F (220°C):

• Small: 30–40 minutes
• Medium: 45–55 minutes
• Large: 55–65 minutes

At 375°F (190°C) (if you’re sharing the oven with something lower-temp):

• Small: 45–55 minutes
• Medium: 60–70 minutes
• Large: 70–80 minutes

Common Mistakes (and Easy Fixes)

1. Soggy or leathery skin

• Often caused by wrapping potatoes in foil or baking at too low a temperature.
• Fix: Bake uncovered at 400–425°F and make sure the potatoes are completely dry before oiling.

2. Gummy or dense interior

• Usually underbaked or not fluffed right away.
• Fix: Bake until very tender, then immediately cut and squeeze so steam can escape and the inside loosens.

3. Dry inside

• Potato baked too long without enough fat or toppings.
• Fix: Pull them as soon as they’re tender and steaming, then add plenty of butter, sour cream, yogurt, or olive oil.

4. Unevenly cooked batch

• Mixed sizes = mixed cook times.
• Fix: Choose similar-sized potatoes, or pull smaller ones early and let larger ones keep going.

Easy Variations & Topping Ideas

Simple Everyday Toppings

• Butter + salt + pepper
• Sour cream or Greek yogurt + chives
• Shredded cheddar or jack + green onions

“Loaded” Baked Potatoes (Main-Dish Style)

• Cheddar, sour cream, bacon bits, chives
• Chili + cheese + onions
• Pulled BBQ chicken or pork + coleslaw
• Steamed broccoli + cheese sauce

Lighter Options

• Greek yogurt + herbs + lemon zest
• Cottage cheese + sliced cherry tomatoes + everything bagel seasoning
• Olive oil + garlic + fresh parsley + a squeeze of lemon

Extra-Crispy “Jacket Potato” Style

If you love really thick, crackly skins:

1. Bake at 400°F for about an hour, until cooked through.
2. Then continue baking for another 20–30 minutes, until the skin feels very firm and dry to the touch.
3. Cut open and fluff right away, then add butter and salt.

The longer bake time dries the skin more fully while keeping the interior fluffy and tender.

Make-Ahead, Reheating & Storage

Storing leftover baked potatoes

• Cool completely.
• Refrigerate in an airtight container for up to 3–4 days.

Reheating (best texture):

• Heat oven to 350°F (175°C).
• Place potatoes directly on the rack or a tray and bake 15–20 minutes, until hot through and the skins re-crisp.
• You can also scoop out the insides, mix with toppings, and turn them into twice-baked potatoes while reheating.

Microwave reheating is fine for speed, but the skin will soften; if you care about crispness, finish them in the oven for a few minutes.