This recipe details How to Cook a Baked Potato in the Oven. The skin is super crispy and salty and the inside is perfectly soft. Load these with your favorite toppings and you have the easiest steakhouse style side.
These steakhouse style baked potatoes with crispy skin are one of my favorite sides to serve with my Bavette Steaks, Air Fryer Chicken Fried Steak, or Picanha Steak.
If you are looking for other delicious potato recipes, try my Air Fryer Smashed Potatoes, Easy Mexican Potatoes, or Air Fryer Sweet Potato Cubes.
My classic Cheesy Hashbrown Potatoes are always a hit as well!
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Why You’ll Love This Recipe
- The skin is crispy & salty, while the inside is super fluffy. This is the perfect baked potato!
- Baked potatoes are one of the easiest side dishes that can be made for one or a crowd.
- These potatoes can be served with a variety of toppings. The garlic chive butter is a must!
- There is no foil needed! Cooking a baked potato in the oven wrapped in foil prevents the skin from getting crispy.
- Learn how long to bake a potato at 450 degrees and how to make a baked potato in the oven fast, if you are short on time. Roasting potatoes at a high temperature helps the skin get crispy.
- This baked potato recipe is gluten-free. It can also be made vegan and dairy free with dairy free butter.
Best Potatoes for Baking
Russet potatoes are the best variety for baking. They are much larger than red or gold potatoes. The skin is thick and holds up well in the oven, while the inside stays super tender and fluffy. They are also the least expensive kind.
Ingredients & Substitutions
- Russet Potatoes: Russet potatoes are the best kind for baking. Depending on the size of the potatoes, the cook time can vary. Be sure to wash the potatoes well and remove any dirt. Pat dry with a paper towel as well.
- Olive Oil: Swap for any neutral oil, like avocado or vegetable.
- Kosher Salt: I recommend using a coarse salt like kosher. If you only have table salt, you will only need about 2 teaspoons.
Complete list of ingredients and amounts is located on the recipe card below.
How to Cook a Baked Potato in the Oven
Quick Overview
- Oil and salt the potatoes.
- Bake potatoes at 450 degrees.
- Make the chive butter, while the potatoes roast.
- Serve potatoes hot with butter on top.
Step by Step Instructions
Every part of the potato should be covered with oil and salt.
Step 1: Preheat the oven to 450 degrees. On a baking sheet lined with foil, drizzle the olive oil on the potatoes.
Step 2: Using both hands, rub the oil all over the surface of each potato.
Step 3: Sprinkle salt on one side of each potato. Pat and rub the salt so it sticks to the potatoes.
Step 4: Flip the potatoes and repeat so that every part of the potato is covered with salt.
The potatoes should browned and fork tender when they come out.
Step 5: Bake the potatoes for 45 minutes to 1 hour, or until the potatoes are fork tender.
Step 6: While the potatoes bake, in a small bowl, combine the butter, chives, garlic, and pepper.
Step 7: Transfer the butter to a piece of parchment paper or plastic wrap.
Be sure to top the with butter potatoes while they are hot.
Step 8: Wrap the butter and form it into a 1 inch thick log.
Step 9: Twist the ends of the paper to secure the paper, like a piece of candy. Place the butter in the freezer.
Step 10: After the potatoes are done, slice the butter into 3-4 pieces.
Step 11: Top hot potatoes with the chive butter.
Topping Suggestions
Baked potatoes are the perfect blank canvas. They can be served with a variety of toppings or you can keep it simple with just butter. Here are some of my favorites:
- Classic Loaded: butter, sour cream, cheddar cheese, and chives or green onions
- Chili/Mexican style: your favorite chili (try my Instant Pot Chili No Beans), sour cream, cheese, cilantro, pico de gallo, or 4 Ingredient Guacamole
- Mozzarella Queso: just trust me!
- Sour Cream Sauces: Cilantro Garlic Sauce, Jalapeño Lime Crema, or Chipotle Crema Sauce
Expert Tips & Variations
- Use lots of salt and oil. It may feel like this recipe calls for a lot of salt and oil, but this is key to getting a crispy and flavorful potato skin.
- Roast at 450 degrees. This is the best temperature for roasting potatoes. It cooks them quicker than lower temperatures and the skin gets crispy.
- Check the potato. After 45 minutes, use a fork to see if the potato is tender. If the fork is easily inserted the potatoes are done. The baked potato internal temperature should be about 210 degrees.
- Reheat leftover potatoes in the air fryer or oven. This prevents the potato skin from getting soggy.
- If you are short on time, try the microwave and oven method. Microwave one fork pierced potato for 6-7 minutes covered with a damp paper towel, flipping halfway through. Add 2 minutes for each additional potato. Rub the potato with oil and salt (as stated in the recipe). Broil for a few minutes per side or until the skin looks golden and crispy.
Recipe FAQs
A baked potato should be roasted at 450 degrees. A high temperature cooks the potato faster and gets the skin crispy.
If you wrap the potatoes in foil, they will steam instead of roast. The skin will not get crispy. I prefer to cook them without foil.
It takes about 60-75 minutes depending on the size of the potatoes. However, I recommend roasting them at 450 degrees.
At only 325 degrees the potatoes will likely take over 90 minutes to cook. 325 is way too low of a temperature for baking potatoes.
More Side Dish Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Perfect Crispy Baked Potato
Equipment:
Ingredients:
- 4 large russet potatoes, scrubbed and dried*
- 2 Tablespoons olive oil*
- 1 heaping tablespoon kosher salt*
Chive Butter
- 3 Tablespoons salted butter, softened to room temperature
- 1 Tablespoon fresh or dried chives
- 2-3 cloves garlic, pressed or finely minced
- fresh cracked black pepper
Instructions:
- Preheat the oven to 450 degrees. On a baking sheet lined with foil, drizzle the olive oil on the potatoes.
- Using both hands, rub the oil all over the surface of each potato.
- Sprinkle salt on one side of each potato. Pat and rub the salt so it sticks to the potatoes.
- Flip the potatoes and repeat so that every part of the potato is covered with salt.
- Bake the potatoes for 45 minutes to 1 hour, or until the potatoes are fork tender.
- While the potatoes bake, in a small bowl, combine the butter, chives, garlic, and pepper.
- Transfer the butter to a piece of parchment paper or plastic wrap.
- Wrap the butter and form it into a 1 inch thick log.
- Twist the ends of the paper to secure the paper, like a piece of candy. Place the butter in the freezer.
- After the potatoes are done, slice the butter into 3-4 pieces.
- Top hot potatoes with the chive butter.
Notes:
- Russet Potatoes: Russet potatoes are the best kind for baking. Depending on the size of the potatoes, the cook time can vary. Be sure to wash the potatoes well and remove any dirt. Pat dry with a paper towel as well.
- Olive Oil: Swap for any neutral oil, like avocado or vegetable.
- Kosher Salt: I recommend using a coarse salt like kosher. If you only have table salt, you will only need about 2 teaspoons.
- Use lots of salt and oil. It may feel like this recipe calls for a lot of salt and oil, but this is key to getting a crispy and flavorful potato skin.
- Check the potato. After 45 minutes, use a fork to see if the potato is tender. If the fork is easily inserted the potatoes are done. The baked potato internal temperature should be about 210 degrees.
- If you are short on time, try the microwave and oven method. Microwave one fork pierced potato for 6-7 minutes covered with a damp paper towel, flipping halfway through. Add 2 minutes for each additional potato. Rub the potato with oil and salt (as stated in the recipe). Broil for a few minutes per side or until the skin looks golden and crispy.
I am a 73 yr old woman who remembers how this was the only way to bake potatoes. You don't know what you are missing if you take the time to do your potatoes in the oven. I still do my potatoes this way.
The skin is so crunchy and in my book can compete with chicken skin any day. Thank you for this post.
They are the best in the oven! Of course. I'm glad you enjoyed.