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!

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?

Remainings 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 through.

How To Bake A Potato?


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


  • A fork
  • A baking sheet encased in foil


The oven should be heated to 425°F. While you prepare the potatoes, arrange a rack in the middle of the oven.

Wash the potatoes. Pat them dry under running water. While you don’t need to remove the eyes completely, trim any blemishes using a paring knife.

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.

Season The Potatoes. Sprinkle The Potatoes With Salt And Pepper On All Sides.

Use a fork to poke the potatoes all over. Use the tines of the fork to poke the potatoes in a few spots. This will allow steam to escape from your baking potato.

Bake the potatoes. Put the baked potato in oven rack or place them on a baking sheet lined with aluminum foil. Bake the potatoes for between 50 and 60 minutes. Turn them every 20 minutes and then 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.

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 of 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.