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Bon Appétit

Perfect Baked Potato

3.7

(838)

Perfect baked potato recipe
Photo by Christopher Baker

In our book, learning to make a perfect baked potato is a key life skill—and an easy one to master. Start by picking firm, unbruised starchy potatoes labelled russet or Idaho and give them a nice scrub down so you don’t end up with a mouthful of dirt later on. Pricking them all over with a fork allows steam to escape from the spud (no potato explosions, please!), and a little olive oil, salt, and pepper is all the accompaniment they need before heading into the oven.

This result is as blank-slate as it gets—and that’s on purpose. Our ideal baked potato is crisp on the outside, has a pillowy interior, and is up for dancing with almost any savory flavor in your fridge or pantry. To serve, slice lengthwise down each potato, and finish with whatever toppings you crave, such as labneh, olive oil, and za’atar, or top it with Brooklyn Delhi's Tomato Achaar. For a finish worthy of a steakhouse, add a pat of the best butter you can find and a sprinkling of chives while it’s still piping hot.

Recipe information

  • Yield

    4 Servings

Ingredients

4

russet potatoes (about 2½ pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

Freshly ground black pepper

Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)

Preparation

  1. Step 1

    Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

    Step 2

    Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.

    Step 3

    Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

    Editor’s note: This recipe was first printed in January 2014. Head this way for more of our favorite potato recipes →

Nutrition Per Serving

Calories (kcal) 230 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 51 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 135
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Reviews (838)

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  • @JaneDoe, what is a "US internet?" Is it different than a Norway (or actually Denmark) internet? Does each state have its own internet? Each city? Can my friend have his own?

    • Jeff

    • Reno, NV

    • 4/1/2023

  • Excellent start and can always embellish with additional ingredients! 😃👍👍

    • TCF

    • Chgo IL

    • 4/4/2022

  • This is perfect. No foil and I use bacon fat instead of oo— just like my mom did

    • N cooper

    • Michigsn

    • 4/1/2022

  • On the oven rack with no foil makes a real mess.

    • Anonymous

    • PA,USA

    • 4/1/2022

  • @Jane Doe: Denmark and Norway are two separate countries. Americans’ tendency to ignore such distinctions in the rest of the world is how we earned the moniker “ugly.” Also, this makes for a good baked potato.

    • K

    • Chicago

    • 3/31/2022

  • I have to say, I feel pretty amateurish, I have never baked a potato without covering it in foil. I have to try this now. I have baked as many as 40+ in my oven at one time for a fund raiser at 400 degrees for an hour and 20 minutes and they would come out thoroughly cooked, but I have got to try for this crispy skin. Thank you!

    • Cynthia Layne

    • Denver, Colorado

    • 1/19/2022

  • 450 for ~45 minutes, until temperature at the center is about 205. Remove and coat with olive and salt, bake for 10 more minutes to crisp up the skin. @anonymous in Norway this is a US mag on a US site on a US internet. If you're salty about that then go to a Norwegian site, pretty simple.

    • Jane Doe

    • Florida

    • 11/7/2021