This classic Baked Potato is crispy on the outside, fluffy on the inside, and perfect with butter, cheese, or your favorite toppings. An easy side dish for any meal!
⏱ Prep Time
-
Prep: 5 minutes
-
Bake: 45–60 minutes
-
Total: ~1 hour
Servings: 4 potatoes
🍳 Equipment
-
Baking sheet
-
Fork
-
Aluminum foil (optional)
-
Oven
🥘 Ingredients
-
4 large russet potatoes
-
2 tbsp olive oil (or melted butter)
-
1 tsp salt
-
½ tsp black pepper
Optional Toppings
-
Butter
-
Sour cream
-
Shredded cheddar cheese
-
Chopped green onions
-
Bacon bits
-
Chili or broccoli
📝 Ingredient Notes
-
Russet potatoes are best for fluffy baked potatoes.
-
Olive oil makes the skin crispy; butter adds rich flavor.
-
Skip foil for crispy skins (foil makes skins soft).
👩🍳 Instructions
-
Preheat oven: 425°F (220°C).
-
Wash potatoes: Scrub and dry potatoes well.
-
Pierce: Poke holes all over with a fork.
-
Season: Rub potatoes with oil, then sprinkle with salt and pepper.
-
Bake: Place directly on oven rack or baking sheet. Bake 45–60 minutes until tender inside.
-
Fluff: Slice open and fluff the inside with a fork.
-
Serve: Add butter, cheese, sour cream, or your favorite toppings.
🧮 Nutrition Facts (per potato, approx.)
-
Calories: 210
-
Protein: 5g
-
Fat: 7g
-
Carbohydrates: 35g
-
Fiber: 4g
💡 Tips & Variations
-
Extra fluffy: Wrap potatoes in foil for the first 30 minutes, then unwrap to crisp skin.
-
Air fryer: Cook at 400°F (200°C) for 35–40 minutes.
-
Microwave + oven: Microwave 5–8 minutes, then bake 10–15 minutes for crispy skin.
-
Loaded baked potato: Top with cheese, bacon, sour cream, and green onions.
-
Keto-style: Use toppings like butter, cheese, and sour cream (perfect for your keto audience 😉).