Baked Potato Recipe

Golden, crispy on the outside and pillowy-soft within, this Baked Potato Recipe is an easy, delicious side dish (or even a light main) that’ll have everyone coming back for seconds.

You know what makes a weeknight dinner feel like a warm hug? A perfectly baked russet potato, loaded with melting cheese, creamy butter, tangy sour cream and bright chives. My go-to Baked Potato Recipe has been a staple in my kitchen for decades—ever since my own mother let me sneak potatoes into the oven at age twelve. It’s simple, healthy-ish comfort food that works year-round but especially shines during chilly fall evenings or big family gatherings. Plus, a medium russet delivers about 7 grams of fiber, 27% of your daily potassium needs and 8 grams of protein—according to USDA data—so you’re filling tummies and nourishing bodies at once.

Why You’ll Love This Recipe

• Crispy skin every time—no soggy spuds, promise
• Fluffy, steamy interior that soaks up butter, sour cream or chili
• Vegetarian and gluten-free (just swap toppings to keep it that way)
• Ready in under an hour, hands-off baking time lets you prep sides or sip wine
• Budget-friendly: potatoes cost pennies per serving
• Easily scaled up for family dinners or trimmed down for solo meals
• Customizable: go classic or branch out with bacon, broccoli or salsa
• Packed with fiber, vitamin C and potassium—comfort food that feels a bit virtuous

Ingredients

– 4 large russet potatoes (about 1 pound each; look for firm, blemish-free skins)
– 2 tablespoons olive oil (or avocado oil for higher smoke point)
– 1 teaspoon kosher salt (plus extra for sprinkling)
– ½ teaspoon freshly ground black pepper

Toppings
– 1 cup shredded sharp cheddar cheese (or Monterey Jack)
– 4 tablespoons unsalted butter, softened (can swap vegan butter)
– ½ cup sour cream (whole-milk or use plain Greek yogurt)
– 2 tablespoons chopped fresh chives (scallions work too)

(Substitutions: try Yukon Gold potatoes for a sweeter bite; use coconut yogurt and dairy-free shreds for a vegan twist.)

Directions

1. Preheat the Oven & Prep Potatoes
   Preheat to 425°F. Scrub each russet under cold water, pat dry with a towel, then pierce skin 6–8 times with a fork so steam can escape.

2. Season & Oil
   Rub each potato all over with olive oil, then sprinkle with kosher salt and pepper. (Tip: coarse salt gives extra crunch on the skin.)

3. Bake on the Rack
   Place potatoes directly on the center oven rack (use a sheet on the rack below to catch drips). Bake for 50–60 minutes until skins are crisp and the center yields to gentle pressure.

4. Rest Briefly
   Slide spuds onto a plate and let them rest 5 minutes—this helps the steam settle so the inside stays fluffy, not gummy.

5. Slice & Fluff
   Make a lengthwise slit, push ends gently to open, then fluff the interior with a fork.

6. Add Butter & Cheese
   Drop a tablespoon of butter into each potato, season inside with a pinch of salt, then sprinkle cheddar evenly. Slide back into oven for 3–5 minutes until cheese bubbles and melts.

7. Finish with Sour Cream & Chives
   Top hot potatoes with sour cream and a shower of fresh chives. Serve right away.

(Quick-microwave hack: pierce and microwave on high for 5–6 minutes per potato, then finish in the oven for 10 minutes at 425°F for crisp skin.)

Servings & Timing

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Rest Time: 5 minutes
Total Time: About 1 hour 15 minutes

Variations

– Greek Style: swap cheddar for crumbled feta, drizzle olive oil, scatter chopped kalamata olives and oregano.
– Tex-Mex: top with chili, pepper jack cheese and a dollop of pico de gallo.
– Veggie Booster: add steamed broccoli florets and a pinch of smoked paprika.
– Vegan Friendly: use plant-based butter, nondairy cheese and coconut yogurt.
– Breakfast Twist: stir in cooked crumbled sausage, shredded Swiss and a soft-poached egg.
– Herb Garden: mix garlic powder, thyme and rosemary into the oil before rubbing skins.

Storage & Reheating

Refrigerator: Store plain baked potatoes (without toppings) in an airtight container for up to 4 days.
Freezer: Wrap cooled, un-topped potatoes in foil and freeze up to 1 month.
To Reheat:
– Oven Method: Heat at 350°F for 15–20 minutes until warmed through.
– Microwave: 2–3 minutes on high, flipping halfway.
Make-Ahead Tip: Bake potatoes a day early, cool, refrigerate, then reheat and load just before guests arrive for ultra-easy entertaining.

Notes

• For the crispiest skin, don’t wrap in foil—exposed skins dry out and turn crackly.
• If you prefer a super-fluffy center, give the spuds a gentle steam vent halfway through baking by loosening them from the rack.
• I found that brushing skins with a garlic-herb butter right after baking adds next-level aroma.
• At high elevations, cook at 435°F for a bit longer—about 65 minutes.
• My grandma swore by chilling potatoes after the first bake, then reheating to tighten the skin; it works!

FAQs

Q: Can I use sweet potatoes in this recipe?
A: Absolutely—just adjust baking time to about 45–55 minutes and skip the high-moisture dairy toppings if you want them extra creamy.

Q: How do I know when a baked potato is done?
A: Insert a fork or skewer; it should slide in easily without resistance. The skin will look golden-brown and feel firm.

Q: Is it better to bake potatoes directly on the rack?
A: Yes—direct contact lets hot air circulate all around for crisp skins. Just catch drips with a pan below.

Q: Can I microwave potatoes from frozen?
A: You can, but texture won’t be as crisp. Thaw overnight in the fridge first, then reheat in the oven or air fryer for best results.

Q: How many calories are in one loaded baked potato?
A: A medium potato (160 g) has about 160 calories; with cheese and sour cream, you’re looking at roughly 300–350 calories total.

Q: What’s a good side dish to pair with baked potatoes?
A: A simple green salad, garlic-roasted veggies or my creamy broccoli-cheddar soup makes a balanced, satisfying meal.

Q: My potatoes turned out gummy inside—what happened?
A: They likely needed more venting—poke extra holes in the skin or let them rest longer after baking to release steam.

Q: Can I prep toppings in advance?
A: Yes! Shred cheese, chop chives and portion butter up to 2 days ahead; just store in sealed containers in the fridge.

Conclusion

This Baked Potato Recipe is your ticket to easy, crowd-pleasing comfort food—every single time. With crisp skins, fluffy insides and all the topping choices you love, it’s a winner whether it’s taco Tuesday or Sunday supper. Give it a try, leave a comment on how yours turned out, and don’t forget to check out my Loaded Cauliflower Casserole and Cheesy Broccoli Soup for more cozy ideas!