Perfect baked potatoes are crispy on the outside, but soft in the middle. It’s ready for anything, from cheese and stew to be tossed open while still warm.

Although baking a potato in the oven takes a bit more time than heating it in the microwave it is mostly hands-off. It’s easy to walk in, put a few potatoes in the oven and continue your work routine until the potatoes are ready for you to eat. Set a timer, but don’t forget! This is how to make a perfect baked potato in oven every single time.

What Is The Best Potato For Baked Potatoes?

The best for baking with the oven are Russets. Russets have thicker skins and a starchy interior that bakes to a fluffy texture and sweet flavor. The size of a russet is usually 6-8 ounces. A good side dish, or meal by itself, is one potato.

How Do I Wash A Potato Before I Cook It?

Yes, potatoes should be scrubbed under running water. A vegetable brush works well for this. Then dry them off. However, you don’t need to remove the eyes. Instead, use a paring knife to trim any blemishes.

How Do You Store A Baked Potato?

Remaining can be kept in an airtight container for up to 3 days. Place the potatoes on a rack in the oven at 325°F until they are cooked.

How To Bake A Potato?

This is how to make a perfect baked potato every single time, from choosing the right potato to baking it for how long.

PREP TIME: 5 Minutes

COOK TIME: 50 minutes to 1 hour


  • 1 russet potato per person
  • Olive oil
  • Salt
  • Pepper


  • A fork
  • A baking sheet encased in foil


  1. The oven should be heated to 425°F. While you prepare the potatoes, arrange a rack in the middle of the oven.
  2. Wash the potatoes. Pat them dry under running water. While you don’t need to obliterate the eyes, trim any blemishes using a paring knife.
  3. Use olive oil to rub the potatoes. Add a little olive oil to all sides. You can use your hands to best prepare the potatoes, but a pastry brush is also a good option.
  4. Season the potatoes. Sprinkle the potatoes with salt and pepper on all sides.
  5. Use a fork to poke the potatoes all over. Use the tines of the fork to drive potatoes in a few spots. This will allow steam to escape from your baking potato.
  6. Bake the potatoes. Bake the potatoes on an oven rack or place them on a baking sheet lined with aluminum foil. Bake the potatoes for between 50 and 60 minutes. Turn them in every 20 minutes and check for doneness with a fork. When the potatoes’ skins are dry, and their insides feel soft when pierced, they are ready to be used.

Recipe Notes

  • You can reduce the time it takes to bake potatoes by heating them in the microwave for 3-4 minutes before baking.
  • Wrap the potatoes in foil before baking to get soft skin.
  • To make potatoes extra crispy, brine them. Mix 2 tablespoons of kosher salt in 1/2 cup water. Stir until the salt is dissolved. Each potato should be soaked in the brine. Drain the brine and place it on a rack. During the final 10 minutes of baking, brush with oil.