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Baked Potatoes

Baked Potatoes are a classic dinner side dish. Make sure you get the perfect baked potato every time with this simple recipe! A browned, crisp outside coated in salt and pepper gives way to a fluffy inside. Top with butter, sour cream, and freshly chopped chives for a starchy side that is definitely worth the wait!

Serve these tender, flavorful baked potatoes alongside juicy Beef Tenderloin and a side of Broccoli Salad. Or with our tangy Teriyaki Salmon and Honey Garlic Green Beans for a complete meal.

Side view of baked potatoes on a pan.

Baked Potato Recipe

A good baked potato really can’t be beat. Salty, crispy, and fluffy – it should check all of those boxes. It might be the superior potato form… Although with a blog like More than Meat and Potatoes, you know we have a hard time narrowing down that list!

This Baked Potato recipe will give you the perfect potato every time. The long cook time is what really gives you the quality of flavor and texture, and we promise it’s well worth the wait. Get a steakhouse quality baked potato with a recipe that is so insanely easy you won’t believe it!

How To Make Baked Potatoes

  1. Preheat your oven to 400°F and line a medium-size baking pan with aluminum foil. Set aside.
  2. Poke all around the potatoes with a fork. Generously rub each of them with olive oil then sprinkle with salt and pepper.
  3. Arrange the potatoes on the prepared pan. Bake for about an hour or until a knife comes out easily when poked into the centers. Potatoes should be tender but not overly soft.
  4. Allow the baked potatoes to cool for 15 minutes before slicing them open and fluffing the insides. Serve the potatoes with a pat of butter, salt and pepper, freshly minced chives, and sour cream and enjoy!
Collage showing how to make baked potatoes.

Tips and Variations

  • Baked potatoes are a great base for many flavor combinations. Here are some other topping suggestions to try:
    • Melted cheese and broccoli pieces.
    • Butter, sour cream, bacon bits, green onions, and shredded cheddar cheese.
    • Blue cheese and crispy onion pieces.
  • Or try a blend of dry seasonings. We showcase 3 different blends here: Baked Potato Seasoning.
  • You can “bake” your potatoes in the microwave if you’re running short on time. Cook your potato for 7 minutes. Turn halfway through. If the potato isn’t quite done, continue microwaving 1 minute at a time until fork tender. For 2 potatoes up the initial time to 10 minutes, for 4 cook for 15 minutes. The texture of the potato skin isn’t the same as the oven method but will work in a pinch.
  • You can also use the air fryer to save time. Prepare the potatoes as above and place in the air fryer at 400°F. “Bake” for 30 minutes. Flip and cook for an additional 5-10 minutes or until the potatoes are tender. This method is much more similar in taste and texture to the oven baked potatoes as opposed to the microwave method.
Bite of baked potato on a fork.

Storage and Reheating

Storage: Cool the baked potatoes completely then store in an airtight container in the fridge for up to 3 days. Store any toppings separately.

Reheating: The best way to reheat a baked potato to retain the crispy outside is to heat in the oven at 350°F for about 20 minutes. You can reheat them in the microwave. Place a damp paper towel over the potato and heat for about 3 minutes or until the potato is warmed through.

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Baked potatoes on a white platter.

Baked Potatoes

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 Servings
Calories: 484kcal

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Ingredients

  • 4 russet potatoes large in size, washed and dried
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

  • Preheat the oven to 400°F, and line a medium-size baking pan with aluminum foil.
  • Poke the potatoes with a fork, and rub each of them with olive oil, salt and pepper.
    4 russet potatoes
    2 tablespoons olive oil
    1 teaspoon kosher salt
    1 teaspoon ground black pepper
  • Arrange the potatoes on the prepared pan. Bake for 1 hour or until a knife comes out easily when poked into the centers.
  • Allow the potatoes to cool for 15 minutes before slicing them open and fluffing Serve with a pat of butter, salt and pepper, freshly minced chives and sour cream if desired.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 baked potato. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1potato | Calories: 484kcal | Carbohydrates: 97g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 608mg | Potassium: 2227mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 5mg
Recipe Rating