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5 from 2 votes

Perfect Crispy Baked Potato

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.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 308kcal
Author: Brianna May


  • 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


  • Preheat the oven to 450 degrees and adjust oven racks so that one is in the center. 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 with a pairing knife into 3-4 pieces.
  • Top hot potatoes with the chive butter.


  • 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 and scrub 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.


Calories: 308kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 79mg | Fiber: 3g | Sugar: 1g