The secret to the perfect Baked Potato in a fraction of the time: Cut it in half! That’s right, we roast potato halves instead of whole potatoes. Not only do they take less time, they also have perfectly caramelized edges and a soft, fluffy interior.
The Best Baked Potato
We’re obsessed with potatoes at my home, and in my opinion, there aren’t many meals easier than loading up a baked potato and calling it dinner—with a side of this Italian salad, of course!
This is especially true when baking the potato takes around 35 minutes instead of an hour. The secret lies in cutting the potatoes in half and baking them that way. I use this technique when cooking sweet potatoes for these delicious loaded sweet potatoes, and the method works perfectly with russet potatoes as well. In fact, I’ve never had a tastier baked potato; the edges get slightly caramelized, the skin is perfectly crispy, and the inside is light and fluffy.
The other important “secret” to these potatoes is to make sure you don’t skip the seasonings! Potatoes need salt and pepper. You can reduce this, of course, if you’re sensitive to salt or pepper, but if you’re wanting more flavor, it could be as simple as adding another sprinkle of salt and pepper.
Quick Tip
Baking them in aluminum foil is a common practice due to its convenience and the ease of cleanup. However, this method has its drawbacks. The foil traps moisture, causing the potatoes to steam. This results in a flavor and texture that’s more akin to boiling than baking, with the skins turning out soggy rather than crispy.
Ingredients In This Baked Potato Recipe
- Russet or Yukon Gold potatoes: These potatoes serve as the foundation of the dish, offering a robust, starchy base that becomes soft and fluffy inside while maintaining a crisp exterior after baking.
- Olive oil: Olive oil enhances the texture of the potatoes’ skin, making it crispier, and ensures the interior stays moist. It also helps the seasoning stick to the potatoes and contributes a mild, nuanced flavor.
- Salt & Pepper: This combined seasoning is essential for bringing out the potatoes’ natural flavors. It’s applied in stages to ensure both the flesh and the skin are properly seasoned.
- Optional toppings: Cheddar cheese, butter, green onions or chives, sour cream, cooked and crumbled bacon, etc.: These toppings introduce various flavors and textures, allowing for customization and complexity in each serving.
How To Bake A Potato In The Oven
The descriptions below correlate with the photo collage beneath the text.
- Wash and Cut: Thoroughly scrub the potato to remove any dirt or debris. Dry the potato, then precisely halve it lengthwise.
- Poke: With the tines of a fork, puncture the skin side of the potato 3 to 4 times, making sure to penetrate not only the skin but also the flesh underneath.
- Add Oil: Drizzle oil evenly over the potatoes, then…
- Rub Oil into the Potatoes: Rub the oil evenly onto both sides of the potatoes.
- Season: Apply salt and pepper to both sides of the potatoes, then rub them in evenly.
- Place the Potatoes Face Down: Finally, bake them!
Quick Tip
Should Baked Potatoes Be Wrapped In Foil? I don’t recommend wrapping your potatoes in foil before baking. Foil traps moisture, leading to steamed rather than roasted potatoes, resulting in a boiled taste and texture.
Topping Your Potato
- Keeping it simple: Butter, salt, and pepper make a perfect side dish.
- Jazzing it up: Take your potato to the next level by adding freshly grated sharp Cheddar cheese (or your favorite cheese), cooked and crumbled bacon, green onions or chives, and a dollop of sour cream (or Greek yogurt).
- Hearty meal: Consider a Broccoli and Cheese Baked Potato or add a few scoops of this renowned Crockpot Chili.
- Top with taco meat (from these Taco Lettuce Wraps), Cheddar cheese, fresh lime, and sour cream.
- Sloppy joe potato: Use the filling from this Sloppy Joe recipe.
- BBQ: Use leftover BBQ Pulled Pork or chicken.
- Vegetarian: Seasoned baked beans and cheddar cheese make this a complete meal!
For a crowd, consider setting up a baked potato bar. Simply lay out all the toppings, bake the potatoes, and let your guests choose their own finishes!
Storage
Leftovers?
- Cool, Wrap, and Store: Allow the baked potatoes to cool completely, then wrap each potato individually in aluminum foil or plastic wrap. Place the wrapped potatoes in an airtight container or zip-top bag, and store in the refrigerator for up to 5 days.
- Reheat: To reheat, unwrap and bake in a preheated oven at 350°F for 15-20 minutes, or microwave on high for 1-2 minutes.
More Veggie Side Dishes
- Roasted Vegetables all on one sheet pan
- Reader Favorite! Roasted Brussel Sprouts
- Roasted Broccoli crisp and caramelized edges
- Savory and Sweet Variations: Roasted Sweet Potatoes
- Roasted Carrots (made 2 ways)
Baked Potatoes
Ingredients
- 4 (evenly sized) russet or Yukon gold potatoes (6-9 ounces in size) Note 1
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt, divided
- 1/4 teaspoon freshly cracked pepper, divided
- Serve with your favorite toppings such as: freshly grated Cheddar cheese, butter, green onions or chives, sour cream, cooked and crumbled bacon, etc.
Instructions
- OVEN: Preheat the oven to 400 degrees 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.
- CLEAN POTATOES: 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.
- PREP POTATOES: Place the potatoes, flesh side down, on the sheet pan. Pierce the skin of the potato 3 to 4 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 (3/4 teaspoon and 1/8 teaspoon for ALL potatoes, not each). Now flip again, so the potatoes are flesh side down. Sprinkle remaining 1/4 teaspoon salt over all the skins of the potatoes and remaining 1/8 teaspoon pepper on the skins.
- BAKE: 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 ready! If not, add an additional 5 minutes. Cook until fork tender, checking every 5 minutes.
- ENJOY: Remove from the oven and serve with your favorite toppings. We 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.
I wanted a quick version of baked potatoes. This one came out beautifully. Got rave reviews at the dinner table. This is a keeper and will stay in recipe rotation! Crisp yet fluffy!
I am so thrilled to hear this! This is definitely our favorite way to make baked potatoes! 🙂
I clicked on the blue link on “why to prick the potato” and it basically said you don’t need to prick it. They did a side by side comparison and the one they pricked looked terrible!!
Hey Debi, it looks like they updated that post, thanks for catching that, i’ve removed it from the post! Thanks again!
What a great idea, never thought of this, thank you!
You’re so welcome! Thanks Carol!
These were delicious and so easy. I will definitely be making these often. Thank you.
So thrilled to hear this! Thanks so much Morgan! 🙂
Dude WTF I want to make these potatoes but what temp do I make them at? You got nothing listed you are killing me here as I have everything setup like you said but no idea what temp
Alex, it’s in the first sentence of the recipe 🙂 “OVEN: Preheat the oven to 400 degrees F.”
Can this cooking method be used for red potatoes as well?
Yes!