Baked Potatoes

Get Perfect Baked Potatoes every time without a microwave! The best recipe guide for crispy skin outside and fluffy tender potato inside.

Whether it’s baked potatoes, Mashed Potatoes or Potato Skins, is there a more classic, easy-to-cook-with potato for Side Dishes than a russet potato?

Sabrina’s Baked Potatoes

A good Baked Potato should have slightly crispy skin that doesn’t pull away or have air pockets. A fork-tender fluffy interior is just what you want for absorbing melted butter and sour cream. My go-to recipe for Baked Potatoes is simple and delicious with just a little oil and sea salt to crisp up the skin and give you the best side for any Main Dish.

Recipe Card

About this Recipe

Sometimes you just can’t beat an old fashioned, perfectly cooked Baked Potato. This oven recipe doesn’t require a microwave or aluminum foil, just a little time, a fork, and light seasoning. A dinner side just doesn’t get more simple or classic than an oven baked russet!

There are many ways to make a Baked Potato but the oven-method is the best way for the crispy skin and fluffy interior you want. However, I’ve got some back up options if the oven isn’t feasible, without having to resort to the microwave. See a bit further down in this post for my slow cooker and air fryer variations.

Tips and Tricks

• Skip the microwave method. If the internal temperature rises too fast, like when you use a microwave, the steam rushes to the surface and causes the skin to balloon. When the microwave stops, the heat stops, so the steam rapid releases and the skin deflates. The soggy, wrinkly skin left behind also has air pockets that trap hot air and make hard spots.
• The same principle applies to baking the potatoes with aluminum foil, it traps heat to “cook the potato faster”. (It’s not that much faster.) But at the same time, you are steaming the potatoes so leaving the skin wrinkly and soft. Hands down, oven-baking on a wire rack is the best method. It’s worth the extra baking time to get a perfect bite from the outside of the potato all the way through to the fluffy interior.

How to Serve

• Cool potatoes 3-5 minutes before serving.
• Cut a slice long way down the center, about halfway deep but not all the way through.
• Grasp each long end with forefinger and thumb and push hands gently towards each other to open up potato.
• Use a fork to lightly mash interior until fluffy.
• Load with toppings!

Topping Ideas

• Classic: The classic baked potato toppings are butter, sour cream, black pepper, and chives. Simple, timeless, and delicious!
• Broccoli Cheddar: Top your potato with Roasted Broccoli and Nacho Cheese Sauce for an easy, classic vegetarian side dish.
• Bacon Ranch: Brush cooked inside of potato with olive oil and sprinkle with Ranch Dressing Mix. Add crumbled cooked bacon and shredded cheddar cheese on top and broil until the cheese is melted.
• Italian: Brush with olive oil when baking instead of vegetable oil and drizzle a little olive oil on fluffy cooked insides. Add a tablespoon of Marinara Sauce and top with shredded mozzarella cheese. You can add pizza toppings on top of the sauce too!
• Taco Potatoes: Toss cooked leftover shredded or Grilled Chicken in Taco Seasoning and microwave until warm. Push fluffy insides down a bit to nestle chicken inside. Cover with cheese and broil until melted. Serve with your favorite toppings for tacos.

How to Store

• Serve: Cooked potatoes can be at room temperature for up to 2 hours before they should be refrigerated. 
• Store: Cool potatoes before storing and line container with paper towels to absorb moisture. Refrigerate in an airtight container for up to 1 week. Reheat on a microwave-safe dish, covered with a moist paper towel on 50% power until hot.
• Freeze: Once potatoes are cooled, wrap in aluminum foil and store in a freezer safe plastic bag. Reheat the potatoes from frozen wrapped in foil, on the oven rack, at 300 degrees until hot.

Alternative Cooking Techniques

Slow Cooker

• Prick the potatoes all over with a fork.
• Brush with oil and season with salt.
• Wrap seasoned potatoes in aluminum foil and place in bottom of slow cooker. 
• Cover with lid and cook on low for 7-8 hours, or on high 4-5 hours, until potatoes are tender.

Air Fryer

• Preheat Air Fryer to 400 degrees.
• Scrub and dry potatoes really well.
• Poke each potato with a fork a few times over every side.
• Place 2-3 potatoes in air fryer basket.
• Cook potatoes for 30-40 minutes, until tender and internal temperature is 205 degrees.

Frequent Questions