Perfect Baked Potato

A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!

Baked Potato

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.

Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!

Baked potato recipe

How to Bake a Potato

I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps:

First, preheat the oven to 425, and line a baking sheet with parchment paper.

How to bake a potato

While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces.

Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.

How to bake a potato

Bake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Use oven mitts to remove the hot baking sheet from the oven.

Finally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper!

Oven baked potato recipe

Baked Potato Recipe Tips

  • Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
  • Don’t skimp on the salt. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat.
  • Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.

Bacon bits on a baking sheet

Oven Baked Potato Serving Suggestions

You can’t go wrong by serving this oven baked potato recipe with a pat of butter, salt, and pepper, but a few well-chosen toppings can really take it to the next level. I love mine with cashew sour cream, tempeh bacon, and chives, but regular sour cream, “cheese sauce,” Greek yogurt, or cheddar cheese would also be delicious.

Enjoy this baked potato recipe as a meal on its own, or pair it with your favorite protein. It would also be yummy with a hearty salad like my Caesar salad, broccoli salad, or kale salad, or with roasted broccoli, cauliflower, or Brussels sprouts.

Loaded baked potato

More Favorite Potato Recipes

If you loved learning how to bake a potato, try one of these favorite potato recipes next!

Perfect Baked Potato

rate this recipe:
5 from 108 votes
Cook Time: 1 hr
Serves 4
Bake a potato perfectly every time! With the olive oil & sea salt coating, it'll come out of the oven with crispy skin and fluffy insides that are delicious with your favorite toppings.



  • Preheat the oven to 425°F and line two baking sheet with parchment paper.
  • Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
  • Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.



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Rate this recipe (after making it)

  1. Jeanne

    5 stars
    I always made my baked potatoes in the microwave. I thought I would try this recipe, even though I knew it taste the same. I was so wrong!! The skin was so crispy and the potato was so fluffy. I will never make a baked potato any other way!! DELICIOUS!!

    • Jeanine Donofrio

      I’m glad you enjoyed the crispy skin!

  2. Bonnie

    5 stars
    I already made my comment down below to this fantastic baked potato recipe
    I hit 5 stars but when all done it shows (ed) 4 stars…no idea how that happened?
    5 ⭐️

  3. Bonnie

    4 stars
    Some think, “how can I go wrong with a baked potato?” YOU CAN, trust me, they an be so boring and bland!
    But not if you follow this recipe…so so delusions and yummy!!!! Can’t go wrong and so simple👍🏼❣️

  4. Jessica B.

    5 stars
    Delicious and easy. This is my 100% go-to baked potato recipe. I should have it memorized, but I think I secretly like looking it up and coming across other fantastic recipes you’ve shared.

  5. Patty

    5 stars
    These were the best baked potatoes EVER!

    • Jeanine Donofrio

      I’m so glad you loved them!

  6. Cari

    5 stars
    Best baked potatoes ever and so easy to make!

  7. AK

    5 stars
    Thank you for this.
    I did great! Easy way to make a perfect baked potato.

  8. Vanessa

    5 stars
    The best baked potatoes – as promised!! Thank you… my whole family loved them, especially the crispy skin

  9. Nicky

    Wow – this recipe is so good!! I used the mushroom bacon recipe, spring onions instead of chives and 1/4 of a fresh onion instead of onion powder for the cashew sour cream and it turned out very well. This will definitely be on our regular recipe rotation! Thank you.

    • Jeanine Donofrio

      Hi Nicky, I’m so glad you loved it!

  10. Leah

    5 stars
    Was the perfect fluffy baked potato with crispy skin. My whole household loved it!

  11. Allaine

    5 stars
    First time baking potatoes alone. They turned out awesome, and my younger brother loved them! Thank you. 🙂

    • Jeanine Donofrio

      I’m so glad you both loved them!

  12. Jenniette

    5 stars
    These turned out fantastic 🙂

    • Jeanine Donofrio

      I’m so happy to hear!

  13. Dia

    5 stars
    First time I ever made baked potatoes without foil wrapping. Excellent! You are so right! Much better this way. My husband said “best potatoes ever! Please always make them this way now!”

  14. Cheryl

    5 stars
    Love Love Love!!!

  15. Joanne Romans

    Can you still bake potatoes once potato eyes appear by removing them?

    • Bonnie

      5 stars
      I do all the time and they are just fine!! That’s if the eyes are small 🙂

  16. Beth

    5 stars
    These turned out fabulous! The whole family loved them, and they usually won’t eat the potato skins. Thanks!

  17. Elizabeth

    5 stars
    Indeed perfect! Turned these into a vegan super bowl baked potato bar with vegan sour cream, chili, broccoli, sautéed mushrooms, avocado and a big romaine Italian salad. Yum yum yum! This also worked great with three elderly Yukon golds I needed to use up. I liked them as well as the russets!

    • Jeanine Donofrio

      Oooh, I love that! So glad you enjoyed the recipe. 🙂

  18. Courtney

    I have been eating a lot of baked potatoes lately, so I think it’s funny that my favorite food blogger made a post for perfect baked potatoes! Mine are not quite as fancy. I just wash a potato, put it straight on the oven rack, and bake it for an hour at 420F. Butter and sour cream, boom, done. So, thank you for inspiration to fancy up my potatoes, “Jeanine style.” I love all of your posts so much.

    • Jeanine Donofrio

      Ha, thanks Courtney – let me know if you give this method a try!

  19. Charles Gerley

    I like baked potatoes. Your recipe sounds good. But since I’m on a low sodium diet, the salt would have to go.

  20. Sabrina from

    thank you, great inspiration to use with my perferred potato, sweet potato!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.