The Best Baked Potato

Square close up shot of a baked potato with butter and parsley on a white plate.

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Showing you how to make baked potatoes in the oven with all of the best tips and tricks!

Course Side Dish

Cuisine American

Keyword baked potato, baked potato in oven, baked potato recipe, baked potatoes, how to bake a potato

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 239kcal

Author Blair Lonergan

Ingredients

4 russet potatoes (about 7-9 ounces each)
½ cup warm water
2 tablespoons kosher salt
2 tablespoons vegetable oil (or sub with canola oil or olive oil)
Optional toppings: butter, sour cream, sharp cheddar cheese, chives, parsley, crispy bacon, extra kosher salt, ground black pepper

Instructions

Arrange rack in the middle of the oven. Preheat the oven to 450°F. Place a wire rack on a large rimmed baking sheet; set aside. Scrub the potatoes clean. Use a fork to poke holes all over each potato.
In a medium bowl, dissolve 2 tablespoons of salt in the warm water.
Toss each potato in the warm salt water until the skin is moistened all over. Place the potatoes on the wire rack on the baking sheet. Bake the potatoes until the center of the largest potato registers 205°F on an instant read thermometer, about 45 minutes - 1 hour.
Remove the potatoes from the oven. Brush the potatoes on all sides with the oil.
Return the potatoes to the oven for 10 more minutes to allow the skin to get nice and crispy. Use a paring knife to slice the potatoes open lengthwise. Squeeze each potato to open, fluff the insides with a fork, and add your desired toppings.

Notes

According to the folks at Cook's Illustrated, it's important to temp the inside of your potato to know when it's perfectly cooked. When baking a russet potato, the goal is for its starch to soak up so much interstitial water that its cells sweat and separate, rendering the interior uniformly dry and fluffy. This happens when the inside of the potato exceeds 205°F.

Recipe adapted from Cook's Illustrated.

Nutrition