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Baked potatoes are so good!
It doesn’t get any simpler than a baked potato. While the cooking method is very easy (i.e., throwing whole potatoes in the oven and letting the oven do the work), there are a few simple things you can do to make the “best” baked potato.
First, you want to bake potatoes at a high temperature so the skin gets crispy, but the inside stays fluffy. Second, you want to rub the skin with olive oil and season it with salt and pepper before baking. Then you pop the potatoes on a baking sheet and let them cook!
Happy Cooking!
– Yumna
How to Bake a Potato
Baked Potato Recipe
Ingredients
- 4 russet potatoes
- 3-4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F
- Wash the potatoes well, dry with a paper towel, and rub (or use a brush) with olive oil and salt and pepper.
- Prick the skins of the potatoes with a fork and place on a baking sheet.
- Bake for 45-50 minutes or until the skin crisps and puffs and the potatoes are easily pierced with a fork.
- Remove from the oven and let cool for 5 minutes before cutting open. Serve as desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Baked Potato recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Dry the potato skin. This may seem like a simple thing to skip, but starting with super dry skin will ensure it can crisp up.
- Don’t skimp on the vent holes! Allowing steam to escape as the potato cooks is what ensures a fluffy baked interior. The more escape holes, the better! Plus, this will prevent the potato from exploding in the oven while baking, which can cause a huge mess!
- Speed up the cooking time. If you are short on time you can par-cook the potato in the microwave for about 5 to 6 minutes on high power, then finish baking at 425˚F for about 20 – 25 minutes.
Baked Potato Topping Ideas
- Loaded
- ¼ cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1 tablespoon chopped green onions
- Optional: 1 tablespoon butter or ghee
- Chili Stuffed
- ½ cup warm chili (beef, turkey, or vegetarian)
- 2 tablespoons shredded cheese
- Optional: Greek yogurt or sliced jalapeños
- Broccoli Cheddar
- ¼–⅓ cup broccoli florets
- ¼ cup shredded cheddar cheese
- Optional: drizzle of warm cheese sauce
- Buffalo Chicken
- ½ cup shredded chicken tossed with 1 tablespoon buffalo sauce
- 2 tablespoons crumbled blue cheese or ranch dressing
- Optional: sliced green onions
- Mexican-Inspired
- ¼ cup black beans
- 2 tablespoons corn (canned, fresh, or frozen and thawed)
- 2 tablespoons salsa
- Optional: sprinkle of shredded cheese or chopped cilantro
- Taco Potato
- ⅓ cup taco-seasoned ground beef or lentils
- 2 tablespoons shredded cheese
- 1 tablespoon sour cream or guacamole
- Optional: shredded lettuce
- Mushroom & Swiss
- ¼ cup sautéed mushrooms
- 2 tablespoons shredded Swiss cheese
- Optional: pat of butter or caramelized onions
- Caprese Style
- ¼ cup chopped cherry tomatoes
- 2 tablespoons fresh mozzarella pearls or shredded mozzarella
- Drizzle of balsamic glaze
- Optional: fresh basil
- Tuna Melt Style
- ¼ cup tuna salad
- 2 tablespoons shredded cheese
- Optional: toast under broiler for a few minutes
Serving Ideas
- Garlic Butter Steak Tips
- Grilled Harissa Chicken
- Beef Tenderloin Roast
- Air Fryer Steak
- Baked BBQ Chicken Breast
Thank you for these quick and easy how-to’s mixed in with your more typical recipes. I’ve been cooking for a very long time but some things aren’t super important for me to remember, like what temperature and time to cook a baked potato. I’m glad I was able to come here today to a trusted source and quickly figure out how to get my dinner started!
You’re so welcome! That makes me so happy to hear. Glad I could be of help!