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This is a perfectly baked potato that is crispy on the outside and fluffy on the inside. The skin is crusted with salt and a pat of butter is melting on the potato.
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3.59 from 24 votes

How to Make Baked Potatoes

The key to perfect, fluffy baked potatoes is using the correct oven temperature and the right cooking method. I cooked SO many potatoes to discover this is really the best way to do it! Taking an extra minute to add the oil and salt makes a delicious baked potato skin similar to a potato chip. I also love serving the Sour Cream Herb Sauce with these potatoes (just toss it together while they bake). But if you need more ideas for loading up those taters I’ve included a list of my 30 favorites in the post!
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: baked potato, loaded baked potato, baked potato bar,
Servings: 4
Calories: 343kcal

Ingredients

For Baked Potatoes

  • 4 Russet Potatoes 7oz-9oz is a good size
  • 2 Tbsp. vegetable oil
  • Kosher salt

For the Sour Cream Herb Sauce

  • 1 cup sour cream
  • 1 Tbsp. freeze dried chives or Salad Dressing Herb Blend see note
  • ½ tsp salt
  • ¼ tsp. coarsely ground black pepper ½ tsp. for pepper lovers

Instructions

  • Put the oven rack in the middle of the oven. Preheat the oven to 450 F.
  • Scrub potatoes under running water to remove any dirt.
  • Use a fork to pierce the potato skin in several places.
  • Place potatoes in preheated oven and bake until the center of the biggest potato is 205F on a digital thermometer. (This will take 45-60 minutes depending on the size of your potato. See note at bottom of recipe for more details.)
  • While the potatoes are baking combine the ingredients for the sour cream herb sauce and refrigerate. (Taste before serving and add additional salt if desired.)
  • Working quickly, remove the potatoes from oven and brush the sides and tops with oil. (If you don’t have a brush you can drizzle the oil on but it takes more oil this way.)
  • Sprinkle salt over the potatoes and return them to the oven for 10 more minutes.
  • Remove the potatoes from the oven and use a small paring knife to cut an “X” into each the top of each potato. Use a kitchen tongs to grab each potato by the end, cut the “X” and then squeeze the ends together to push the inside of the potato up and out.
  • Serve immediately with your favorite toppings. (See the post for my favorite 30 toppings.)

Notes

Potato Cooking Times:
The time it takes to cook a potato is dependent on size. I have found these times to be true in my oven.
5oz potato 40 min
8oz potato 45 min
10oz potato 55 min
10.5oz potato 60 min
Herb Mixes for the Sour Cream Herb Sauce
I’ve found Lighthouse brand Salad Dressing Herb Blend available in many grocery stores (produce section). This is a great blend of parsley, red onion, chives, shallots, garlic and dill. If I have this on hand, I use it in my sour cream herb sauce. If not I use chives or whatever else I do have. Any herbs will make a great sauce.

Nutrition

Calories: 343kcal | Carbohydrates: 40g | Protein: 6g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 30mg | Sodium: 347mg | Potassium: 969mg | Fiber: 3g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 2mg