This best baked potatoes recipe rubs russet potatoes with olive oil and coarse salt, then bakes them directly on the oven rack for genuinely crispy, salty skin around a fluffy, steaming interior. This easy classic baked potato recipe takes about an hour and consistently ranks as one of the most reliably popular side dishes people search for.
Recipe at a Glance
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Category: Side dish
Why You’ll Love This Best Baked Potatoes
- This best baked potatoes recipe gets a genuinely crispy, seasoned skin, not just a soft one.
- Baking directly on the oven rack lets heat circulate for even cooking.
- Just a few ingredients, all pantry staples.
- A blank canvas for whatever toppings you’re craving.
Ingredients You’ll Need
- 4 large russet potatoes
- 2 tbsp olive oil
- Coarse salt, for the skins
- 4 tbsp butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup bacon bits
- 2 tbsp chopped chives
How to Make Best Baked Potatoes
- Preheat the oven to 425°F (220°C). Scrub the potatoes and pierce each several times with a fork.
- Rub with olive oil and coat the skins generously with coarse salt.
- Bake directly on the oven rack for 55 to 60 minutes, until the skin is crisp and the inside is tender.
- Slice each potato open and fluff the inside with a fork.
- Top with butter, sour cream, shredded cheddar, bacon bits, and chives.
Tips for the Best Best Baked Potatoes
- Pierce the potatoes well for this best baked potatoes recipe so steam can escape and prevent bursting.
- Baking directly on the rack, not a baking sheet, is key to getting crispy skin all around.
- Rub the skins generously with oil and salt for the best flavor and texture.
- Let the potatoes rest for a couple of minutes after baking before slicing open.
Variations to Try
- Top with chili and cheese for a loaded chili baked potato.
- Add broccoli and cheddar for a lighter, veggie-forward topping.
- Drizzle with ranch dressing instead of sour cream.
How to Store It
Store baked, unfilled potatoes in the fridge for up to 4 days. Reheat in the oven to re-crisp the skin.
Frequently Asked Questions
Why bake potatoes directly on the oven rack?
Baking directly on the rack allows hot air to circulate around the entire potato, resulting in a crispier skin than baking on a sheet pan, which traps steam underneath.
Can I speed up baked potatoes in the microwave first?
Yes, microwave for 5 minutes, then transfer to a 425°F oven for about 20 to 25 minutes to finish crisping the skin.
What potato works best for baking?
Russet potatoes are ideal for baking, since their starchy texture bakes up light and fluffy, unlike waxier potato varieties.
Should I wrap potatoes in foil before baking?
No, wrapping in foil traps steam and results in a softer, less crispy skin — bake unwrapped directly on the rack for the best texture.