How to Make Baked Potatoes

4.61 from 51 votes

Discover how to bake a perfect potato in the oven with a fluffy interior and crispy skin, and top it off with your favorite toppings for a delicious and easy-to-make side dish that complements any dinner!

Prep Time5

Cook Time1

Soak Time10

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Baking Sheet
Wire Rack

Ingredients

2 cups water warm (130-140°F)
3 tablespoons kosher salt
4 (7-9-ounce) Russet potatoes scrubbed and lightly pricked with a fork
Vegetable oil or olive oil
Favorite seasonings or seasoning blend optional

Potato Toppings (optional):

Butter
Sour Cream
Shredded Cheese
Bacon crumbles
Chives chopped
Green Onions sliced
Tomatoes diced
Cooked broccoli
Sautéed onions
Caramelized onions
Cooked Hamburger or Sausage
Chili
Goat Cheese
Sautéed mushrooms
Grilled or Rotisserie Chicken

Instructions

Cover a rimmed baking sheet with foil and set a wire rack inside.
Place oven rack in the middle of the oven and preheat oven to 450°F.
Dissolve salt in warm water, then place the potatoes in the water to briefly soak for about 10 minutes. Be sure the entire potato is moistened.
2 cups water, 3 tablespoons kosher salt, 4 (7-9-ounce) Russet potatoes
Transfer potatoes to the prepared baking sheet and bake at 450°F, 45-60 minutes. If using a food thermometer, the center of the largest potato should register 205°F.
Remove potatoes from the oven and leave the oven on. Brush the tops and sides of the potatoes with oil, and sprinkle them with the seasonings (or at least salt and pepper). Place the potatoes back in the oven and bake another 10 minutes.
Vegetable oil, Favorite seasonings or seasoning blend
Transfer potatoes to a serving dish or plates. Immediately after removing the potatoes from the oven, use a sharp paring knife to cut a large X into the top of each potato (to release steam). Use paper towels to hold both ends of the potato and push together. Push firmly (but not too hard), and squeeze the potatoes (slightly harder from the lower sides of the ends of each potato). The flesh will push slightly up and out.
Top the potatoes with your favorite baked potato toppings and serve. Enjoy!
Butter, Sour Cream, Shredded Cheese, Bacon crumbles, Chives, Green Onions, Tomatoes, Cooked broccoli, Sautéed onions, Caramelized onions, Cooked Hamburger or Sausage, Chili, Goat Cheese, Sautéed mushrooms, Grilled or Rotisserie Chicken

Video

Notes

The best type of potato for baking is a Russet potato. Russets are starchy and have a high water content, which makes them ideal for baking.
Scrub the potatoes thoroughly with a brush under cold water to remove any dirt or debris. Dry them with a paper towel to remove any excess water.
Use a fork to poke several holes in the potatoes. This will allow steam to escape and prevent the potatoes from exploding in the oven.
Nutritional information does not include optional ingredients.

Storage: Store baked potatoes in an airtight container or Ziplock bag in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Nutrition