The secret to a quicker, perfect Baked Potato? Cut it in half! Roasting halves instead of whole potatoes saves time and gives you caramelized edges with a soft, fluffy center.
The Best Baked Potato
We’re all about potatoes at my house, and there’s nothing easier than loading up a baked potato and calling it dinner—with a side of Italian salad, of course!
It’s even better when the potato cooks in 35 minutes instead of an hour. The trick? Cut the potatoes in half before baking. I use this method for sweet potatoes too, and it works perfectly with Yukons and Russets. The edges caramelize, the skin gets crispy, and the inside is soft and fluffy.
Quick Tip
Wrapping potatoes in foil is easy, but it has drawbacks. The foil traps moisture, causing the potatoes to steam instead of roast, leaving the skins soft instead of crispy. It also takes longer to cook, and some prefer not to bake with foil.
Ingredients
Here’s what you’ll need to make these easy Baked Potatoes:
- Russet or Yukon Gold potatoes: These are great for a soft, fluffy inside and crispy outside. Yukon Gold is my personal favorite!
- Olive oil: Helps make the skin crispy and keeps the inside moist. It also helps the seasoning stick.
- Salt & Pepper: Brings out the flavor of the potatoes. Season both the flesh and skin.
- Optional toppings: See below!
Topping Baked Potatoes
- Simple: Butter, salt, and pepper make a great side dish.
- Add More Flavor: Top with sharp Cheddar, bacon, green onions or chives, and sour cream (or Greek yogurt).
- Make it a Meal: Try a Broccoli and Cheese Baked Potato or add a few scoops of Crockpot Chili.
- Taco Style: Top with taco meat, Cheddar cheese, lime, and sour cream.
- Sloppy Joe: Use the filling from my Sloppy Joe recipe.
- BBQ: Add leftover BBQ Pulled Pork or chicken.
- Vegetarian: Baked beans and Cheddar cheese make it a full meal!
For a crowd, set up a baked potato bar! Just bake the potatoes, lay out all the toppings, and let everyone pick their favorites!
How to Bake Potatoes in the Oven
- Wash and Cut: Clean the potato, dry it, and cut it in half.
- Poke: Pierce the skin 3-4 times with a fork.
- Add Oil: Drizzle oil over the potatoes.
- Rub Oil: Rub the oil on both sides.
- Season: Sprinkle salt and pepper on both sides.
- Bake: Place the potatoes cut-side-down and bake.
Storage
Leftovers?
- Store: Let the baked potatoes cool, then wrap each one in foil or plastic wrap. Put them in an airtight container or bag and refrigerate for up to 5 days.
- Reheat: Unwrap and bake at 350°F for 15-20 minutes, or microwave for 1-2 minutes.
More Veggie Side Dishes
Side Dishes
Roasted Vegetables
Side Dishes
Roasted Broccoli
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Roasted Sweet Potatoes
Baked Potatoes
Video
Equipment
- Sheet pan (15″ x 10″) lined
Ingredients
Instructions
- Preheat oven to 400°F. Line a large, dark sheet pan with parchment paper. Don’t skip the parchment paper; it really helps the potatoes cook evenly without the cut side getting too hard.
- Thoroughly scrub the potatoes using cold water to remove all the dirt and any debris. Completely dry the potatoes and cut the potatoes in half lengthwise.
- Place the potatoes, flesh side down, on the sheet pan. Pierce the skin of each potato 3 times with the tines of a fork. Flip the potatoes flesh side up. Drizzle the oil over all the potatoes and take your time to rub the oil into both sides of the potatoes so all parts of the potatoes are sufficiently covered.
- Evenly sprinkle 3/4 teaspoon of salt and 1/8 teaspoon of pepper over all the potatoes. Remember, that amount of salt and pepper is for all the potatoes, not each of them. Now flip again, so the potatoes are flesh side down. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over the skins.
- Bake flesh side down for 35–45 minutes, checking at 35 minutes. Check for doneness by inserting a fork into the biggest potato. If it goes in easily, the potatoes are tender and ready! If not, add an additional 5 minutes. Cook until fork tender, checking every 5 minutes.
- Remove from the oven and serve with your favorite toppings. I like a pat of butter, Cheddar cheese, sour cream, and green onions or chives. See the blog post for more ideas. Make sure to taste the potatoes and add additional salt and pepper as needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, I have to make 14 baked potatoes. Will it take longer than 35 minutes since I have more potatoes? Thanks for all your wonderful recipes!
Yes, you’ll probably need to bake in batches so everything fits.