How to make the perfect baked potato with a crispy, salted skin and soft, fluffy center. It’s a simple, classic side dish for any meal.
A perfectly baked potato is pure comfort food; crispy skin, fluffy inside, and ready to be loaded with your favorite toppings. It’s one of those classics that never goes out of style, whether it’s the star of your meal or a hearty side. With just a few simple steps, you’ll have potatoes that are golden, tender, and downright irresistible.
Why You’ll Love This Recipe
- Simple ingredients – You only need potatoes, olive oil, and salt. No complicated or fancy ingredients here.
- Customizable – The real fun begins when you add toppings! Go classic with butter and sour cream, or mix things up with chili, cheese, or fresh herbs.
- Versatile – Serve these baked potatoes as a hearty side, a base for loaded potato creations, or a meal on their own.
- Healthy – Potatoes are naturally gluten-free and packed with fiber and nutrients like potassium and vitamin C.
Ingredients Needed
- russet potatoes – perfect for baking! They get nice and fluffy on the inside with a crispy skin. Russets give that classic fluffy texture, but you can definitely use other types! Yukon Golds work well and have a slightly creamy texture, and red potatoes will give you a smaller, softer baked potato.
- olive oil – helps the skin get golden and crispy in the air fryer.
- coarse sea salt – adds a little crunch and enhances the flavor of the potatoes.
Variations
- Spicy: If you love a little heat, sprinkle cayenne pepper or smoked paprika on the potatoes before air frying. It’s a simple way to give them a bit of a kick.
- Herbed: Add a sprinkle of dried rosemary, thyme, or Italian seasoning to the olive oil before rubbing it on the potatoes. It adds a subtle herby flavor that makes these potatoes feel extra cozy.
- Garlic & parmesan: If you’re a fan of that savory, cheesy vibe, try sprinkling garlic powder and a bit of Parmesan on the potatoes after you add the olive oil. The Parmesan gets all crispy and golden as it cooks, making them totally addictive!
How to Make Oven Baked Potatoes
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash and scrub the sweet potatoes, then use a fork to poke 4-8 holes in each.
Step 2: Rub the potatoes with a little oil and sprinkle with sea salt. Place them on the prepared baking sheet.
Step 3: Bake for 50-60 minutes, flipping halfway through. They’re ready when the skin is crispy, and a knife slides easily through the flesh.
Step 4: Remove from the oven, cut them open, and add your favorite toppings. Enjoy!
Brittany’s Tips
- Scrub and dry thoroughly: Be sure to give your potatoes a good scrub under running water and dry them completely before baking. Any leftover moisture can prevent the skin from crisping up.
- Don’t skip the holes: Poking holes with a fork allows steam to escape during baking, so your potatoes won’t burst in the oven. It’s a small step, but an important one!
- Flip halfway through: Turning your potatoes over about halfway through cooking helps them bake evenly and keeps the skin crisp on all sides.
- Keep warm for serving: If you’re making these ahead of time, keep them warm in a low-temperature oven (about 200°F) until you’re ready to serve.
How to Serve
These baked potatoes are super versatile and make the perfect base for so many toppings! Here are some favorite ways to serve them:
- Classic style – Top with a pat of butter, a dollop of sour cream (or greek yogurt), chopped chives or green onions, and a sprinkle of sea salt for that simple, classic baked potato vibe.
- Loaded – Go all out with shredded cheddar cheese, crumbled bacon (or turkey bacon), and a side of my vegan ranch dressing for dipping. It’s like a loaded meal in itself!
- Southwest twist – Add black beans, diced avocado, salsa, and a sprinkle of cilantro. Pair it with either my vegan queso or cottage cheese queso for a creamy, flavorful topping that’s so satisfying.
- Vegan-friendly – Keep it dairy-free with a drizzle of cashew sour cream or garlic tahini dressing and add crumbled tempeh bacon on top for extra flavor and texture.
- Chili stuffed – Add a few scoops of chili to the center of the baked potato. Top with traditional chili toppings and enjoy! Try this with my healthy turkey chili or my easy vegetarian chili.
Storing Leftovers
Fridge: Once your baked potatoes have cooled completely, wrap them individually in aluminum foil or place them in an airtight container. Store in the fridge for up to 3-4 days.
Reheating: Reheat baked potatoes in a 350°F oven for 15-20 minutes until heated through. For a quicker option, use the microwave for 1-2 minutes, but note that the skin may lose its crispiness.
Frequently Asked Questions
You’ll know your potato is done when a knife or fork slides easily through the flesh, and the skin is crispy. If you’re unsure, you can check with a food thermometer — the internal temperature should be around 210°F.
Dry potatoes can result from overbaking or not enough moisture. Make sure to check them around the 50-minute mark and don’t skip the olive oil step. It helps keep the skin crispy while locking in moisture.
More Potato Recipes to Try
Be sure to check out all of the side dishes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Rinse and scrub sweet potatoes. Use a fork to poke holes in each potato. I like to do 4-8 holes, depending on how big the potato is.
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Rub a little bit of oil on each potato and sprinkle with sea salt. Place potatoes on prepared baking sheet and place in the oven.
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Bake for 50-60 minutes depending on how big your potatoes are. Flip the potatoes over about halfway through cooking. You’ll know they’re done when a knife easily slides through the flesh and the skin is crispy.
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Once cooked through, remove from the oven, cut open and top with your favorite toppings.
- Storage: Once your baked potatoes have cooled completely, wrap them individually in aluminum foil or place them in an airtight container. Store in the fridge for up to 3-4 days.
Serving: 1 | Calories: 185kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 640mg | Potassium: 819mg | Fiber: 3g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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