Let’s talk about baked potatoes for a second. This simple food is waaaaay overlooked, in my opinion. They’re inexpensive, easy to make, and can be turned into so many different meals. But there’s a little more to making a good baked potato than just tossing a potato into a hot oven. So today, I’m going to share my simple baked potato recipe, plus some fun topping ideas so you can turn your potatoes from a simple side into a decked-out main dish.
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“I’m still learning the basics of cookery and really appreciate how easy this recipe was and how satisfying it tasted with just butter and steak seasoning. Thanks!”
BN
Easy Recipe for Baked Potatoes
There are a million different ways to bake a potato, but here is my simple, tried, and true method for the perfect baked potato. I start by giving the potatoes a good scrub and drying them off, which helps the skin crisp up instead of turning leathery. A few pokes with a fork let steam escape so they don’t burst in the oven. Then I rub them with oil and sprinkle them with salt, which keeps the skins from drying out and adds just the right crunch and flavor.
And yep, you read that right…I don’t use foil. I don’t like the foil method. I like the way the skin gets that satisfying snap when it’s oiled, salted, and baked uncovered. Foil makes the skin too soft for my taste, and I’m all about that crisp, textured bite. It makes all the difference.
How to Make Baked Potatoes
Servings 4 1 potato eachIngredients
- 4 russet potatoes (½ lb. each, $1.56)
- 1 Tbsp cooking oil ($0.04)
- 1 pinch salt ($0.02)
Instructions
- Preheat the oven to 400ºF. Wash the potatoes well, then dry them with a towel. Use a fork to prick each potato several times.
- Drizzle the cooking oil over the potatoes, then use your hands to smear the oil over each potato until it is fully coated. Place the potatoes on a baking sheet (you can line the baking sheet in parchment or foil for easy cleanup, if desired). Season the potatoes with a pinch of salt.
- Bake the potatoes in the preheated oven for about 45 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
- Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
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Equipment
- Baking Sheet
- Parchment Paper
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Baked Potatoes Step-by-Step Photos
Gather all of your ingredients and preheat your oven to 400ºF.
Prep the potatoes: Wash 4 russet potatoes well since they grow underground, and even the factory washing can still leave some remaining dirt. Dry the potatoes well so the skins crisp up nicely in the oven. Prick the potatoes several times with a fork to allow steam to evaporate while they bake.
Season the potatoes: Rub oil all over each potato (1 Tbsp total), then season each potato with a pinch of salt. The salt helps give the skin flavor and helps them crisp up a little.
Note: I like to place the potatoes on a baking sheet for easy transfer in and out of the oven. I also line the baking sheet with parchment paper for easy cleanup.
Bake: Now bake the potatoes for 45 minutes or until they’re tender all the way through. I like to test the potatoes for doneness by piercing them with a fork. The fork should slide easily into the center of the potato with no resistance.
Serve: Slice open the potatoes, fluff the insides with a fork, and add a little salt and pepper and your favorite seasonings or toppings! Pictured here with butter.
Recipe Success Tips
- Stick with 400ºF. This is my go-to temperature. It’s hot enough to cook the potatoes through without drying out the skins or overcooking the outside. Lower temps drag out the bake time, and higher ones can crisp the outside too quickly before the inside is ready. 400ºF hits the sweet spot for me every time.
- Adjust the time based on size. A ½ pound potato usually takes around 45 minutes, while a ¾ pound one will need closer to 60 minutes when baked at 400ºF.
- Test for doneness. Don’t just rely on the clock! I pierce the center of my baked potatoes with a fork to check if they’re done. It should slide in easily with no resistance when the potato is fully cooked.
- Use russet potatoes. I’m team russet for baked potatoes. The flesh of russet potatoes gets nice and fluffy when baked, compared to waxier varieties, like Yukon Gold or red potatoes, which tend to be dense. I also like the russet potato skins quite a bit (when cooked as I’ve shown here). Plus, russet potatoes come in a great size for single portions!
Baked Potato Topping Ideas:
My favorite part about baked potatoes is that they’re a totally blank slate and can be turned into so many different meals! They’re a great way to use up leftover odds and ends in your fridge, so get creative! Here are some of my favorite combos:
- Broccoli, cheddar, and ranch
- Pizza sauce, mozzarella, pepperoni
- Chicken, buffalo sauce, cheddar
- Sour cream, bacon, green onion, cheddar (aka a ‘loaded’ topping)
- Black beans, cheddar, BBQ sauce, green onion
- Chicken, cheddar, ranch
- Chili, cheddar, green onion
- Homemade nacho cheese sauce, chicken, jalapeños
- Salsa, cheddar, sour cream
- BBQ beans and greens
- Pesto, tomatoes, mozzarella
- Ham, diced green bell pepper, cheddar
- Tuna mayo
- Louisiana style red beans
Storage & Reheating
Let your baked potatoes cool completely, then store them in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in a 350ºF oven for about 15-20 minutes or until warmed through. You can also microwave them for a couple of minutes, but the skin won’t stay crisp. For the best texture, the oven method is worth the extra time.
More Easy Baked Potato Recipes
Our Easy Baked Potatoes recipe was originally published on 5/14/2020. It was retested, reworked, and republished to be better than ever 6/10/25.
The skin is full of healthy stuff. And I love the taste. It’s another reason why I wouldn’t wrap them in foil.
My method is about the same as this. But I place the potato directly on the shelf. When I’m in a hurry, I oil, salt and poke holes, then microwave for 3 to 5 minutes then bake for 20.
Great recipes! Thanks for posting!
I will be baking chicken at 450 which is apparently too hot for the baked potatoes. Can I bake the potatoes ahead of time ( I will be out until about 1 1/2 hrs before dinner.) Can I bake the potatoes in the morning and then warm them in the toaster oven while the chicken is cooking?
That should work fine!
Rubbing the skins with oil and salt totally changes my baked potato game! I’ve always thought of the skins (especially russets) as something to be cleaned out and composted, but these were delicious – light and crispy, just like you said. A reviewer on another recipe said it best – if it’s a Budget Bytes recipe, it’s a good one!
Your tips for making baked potatoes turns them from ho hum to OH MY! While I was using the oven I rosted some summer vegetables (corn, zucchini, bell pepper, jalapeno, mushrooms and onions) to top the potatoes then drizzle with caesar dressing. I came up with the combination to use up caesar dressing I had made for chicken caesar salad earlier in the week. The combination was so delicious on your amazing baked potatoes, that my husband and I agree I will make caesar dressing just for this dish. I live so many of your recipes. This one for baked potatoes is a great reminder that correction preparation of simple ingredients can yield wonderful results.
I’m still learning the basics of cookery and really appreciate how easy this recipe was and how satisfying it tasted with just butter and steak seasoning. Thanks!Â
These came out perfectly! I couldn’t find Russets but I did find Idaho(es), baked for 45 mins at 400 and the skin was nice and crispy (I was a bit liberal with the butter and olive oil I rubbed on them before baking)! I steamed some broccoli in a bag real quick, shredded some cheese, and put a little butter and sour cream before adding the broccoli on top. I may have also added some bacon bits. Delicious!!
“Idahos” are almost certainly russets. Although other varieties are grown in Idaho, they will be identified by variety. This method is the way I’ve been baking potatoes for decades, and they are always delicious. I often throw a couple of extra in the oven, as they make great leftovers. I’ve recently been using my air-fryer when doing only 1 or 2 potatoes, but I have to use a lower temp, and haven’t come up with perfection just yet–but will keep trying until I do.
This is a good time for farmer’s market freshly harvested potatoes & I also love to make xtra when I’ve got the oven going & looking for new recipes for leftovers. Taylor, I boil my potatoes a few minutes before baking them, then proceed with this recipe. Yukon gold make a great baked potato with this recipe if you smash it a little on the counter after baking. That takes the place of “fluffing” – & with just butter.
Farmers market potatoes miiiight be my love language!
Literally every single and I’ve tried probably a hundred of your recipes lol has been delicious and easy to follow. I tried baking the potatoes twice with this recipe and each time, they weren’t soft but still kinda ‘crunchy’ if that makes sense. Idk what happened. I love that your recipes give me so much confidence that I can cook:) making more today!!
Excellent site and recipe. You might mention that the internal temperature of the potato when done should be 210F degrees.
I love baked potatoes!! I’ve been using this method for a couple years, it’s night and day compared to foil-wrapped ones that I struggled through as a kid.
My favorite toppings are olive oil inside, a handful or two of baby spinach, and some black beans with BBQ sauce on top. Also had a nice gooey one with refried beans, a poached egg, cheese, and sriracha. Mmm.
I top my baked potatoes with cottage cheese and salsa. Great combination!
I was a picky eater as a kid and anytime I didn’t like what was being served for dinner, I’d make myself a baked potato instead!
I’ve always wrapped my potatoes in foil when I cook them in the oven (I have also been known to nuke them, without foil, in a pinch). I’ll have to try unwrapped and see the difference! I usually just do butter and cheddar (sometimes broccoli, too), but I love the idea of adding black beans and BBQ sauce!
I love the baking dish! What brand is that?
It’s Rove + Swig!
I grew up on a potato farm in the Upper Midwest. We grew french fry potatoes for McDonalds, chipping potatoes for Frito-Lay and a small amount of “eating” potatoes. We always had at least 20 lbs of potatoes in storage for the winter. I just love a good potato, in any form…baked, fries, hashbrowns. YUM!