Crispy skin and a soft, piping hot center: the hallmarks of a great baked potato. In Basics by The BakerMama: How to Bake a Potato, I teach you the simple, tried-and-true steps to getting the perfectly baked potato, every time.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
How to Bake a Potato (Easy, Peasy)
On its own or side-by-side with a great cut of beef, I adore a baked potato, hot from the oven. I know, I know. A microwave gets the job done faster. But nothing beats a real, baked-in-the-oven potato. There’s something so satisfying about taking an ordinary baking or sweet potato from hmm… to yum! in just a few simple steps. Like magic!
First, wash your potatoes throughly with a vegetable brush. Potatoes grow in the dirt, after all 😉. Prep a baking sheet with parchment paper or foil (be sure to oil the foil to prevent the potatoes from sticking). You can also use a wire baking rack sprayed with non-stick cooking oil.
Next, pierce the skin of the potato with a fork several times. This shortens the baking time and, at the same time, allows steam to escape and keeps your potato from rupturing. Then rub with olive oil (melted butter works great, too!) and sprinkle generously with kosher salt. That right there is the secret to crispy, delicious potato skin.
Finally, Bake at 425° for 45-60* minutes, flipping potato about halfway through, if not using a rack. *Baking time depends entirely on the size of the potato. Check doneness by piercing with a fork or squeezing with an oven mitt.
Split down the middle, top with a pat of butter or your favorite toppings, and enjoy your perfectly-baked potato!
Tips and Tricks
- Russet potatoes make great baking potatoes, with thick skins that crisp up beautifully.
- Sweet potatoes cook more quickly because they have a much thinner skin.
- Don’t have an hour to kill? Microwave your washed potatoes for 8 minutes, then prep as normal and finish baking in a 425°F oven until skin crisps and potato is soft, about 15 minutes.
Looking for more Basics by The BakerMama? Try How to Bake Bacon for the most scrumptious, crispy (and camera-ready!) bacon every time. Or learn How to Poach an Egg! I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
Crispy skin and a soft, piping hot center: the hallmarks of a great baked potato. In The BakerMama’s Basics: How to Bake a Potato, I teach you the simple, tried-and-true steps to getting the perfectly baked potato, every time.
- Large Russet potato or sweet potato
- Olive oil or melted butter (approximately 1-2 tablespoons per potato)
- Kosher salt
- Preheat Oven to 425°F
- Prep baking sheet with parchment paper (and optional oiled baking rack)
- Wash potatoes thoroughly with a vegetable brush and pierce the skin of the potato with a fork several times.
- Rub with olive oil (melted butter works great, too!) and sprinkle generously with kosher salt.
- Bake at 425° for 45-60 minutes, flipping potato about halfway through, if not using a rack.
Baking time depends entirely on the size of the potato. Check doneness by piercing with a fork.
Keywords: Baked Potato