This Baked Potato is a delicious, hearty side dish that pairs well with almost any main course. It's golden brown and crispy on the outside, fluffy and creamy on the inside, and just plain appetizing. Even better, it's incredibly easy to make and takes only a few minutes of prep work!
This classic baked potato recipe is a staple at any gathering, big or small. Everyone loves a good baked potato, and no matter how you dress it up, it always tastes amazing. Whether you top it with butter, sour cream, or bacon bits, the combination of crunchy, creamy, and savory makes it a wonderful companion to any meal. It’s simply one of my favorite ways to spice up some plain old potatoes with just a few pantry ingredients, and it might just become one of yours too!
If all you have at home are sweet potatoes, make this baked sweet potato instead.
Why You'll Love this Baked Potato Recipe
- Super easy to make. Five ingredients, a little bit of prep time, less than an hour in the oven, and you’ve got a delicious, golden-brown baked potato. It's nothing complicated, but it does have some waiting time, so you're free to do other things while it bakes.
- Budget-friendly. Potatoes are incredibly affordable, so it's a great way to stretch your food budget. You don't need any fancy ingredients, and you can top the potatoes with whatever you have in your fridge or pantry.
- Healthy and filling. Whether you're trying to eat healthy or just looking for something filling and satisfying, this baked potato is packed with fiber, complex carbohydrates, vitamins, and minerals that will keep you full and fueled for hours. And since it’s baked instead of fried, it's way better for you than traditional French fries or potato chips.
- Versatile. Whether you like your potatoes plain or loaded, it's easy to make them your own. Top them with butter, sour cream, cheese, bacon bits, chives, caramelized onions, jalapeños, and many more. It doesn’t matter what main dish you’re serving, a baked potato will go great with it!
Ingredient Notes
To make this easy Baked Potato, you will need the following ingredients (full measurements in recipe card below):
- potatoes - although any potato can be used, I recommend using Russet. It has a high starch content and low moisture, making it super light and fluffy inside as it bakes. Its thick skin also crisps well. A great alternative would be Idaho, but it’s okay to use other varieties like Yukon Gold.
- butter - gives a rich flavor while keeping it moist and creamy, so don’t skip this.
Baked Potato Toppings
Top these baked potatoes with your favorite toppings. We used sour cream and chives, but you can feel free to use any toppings you like. Some popular options are:
- sour cream - adds a tangy flavor while providing another layer of creaminess.
- chives - adds flavor that complements the sour cream so well.
- bacon bits - adds crunch and smokiness
- cheese - add some melty cheese like cheddar or provolone and watch it melt into gooey deliciousness.
- shredded chicken - adds some protein by adding shredded chicken to the potatoes. See our BBQ Chicken Stuffed Baked Potatoes for more.
- salt and pepper - season generously to really bring out the flavors of the potatoes.
You will also need measuring spoons, a large baking sheet, and parchment paper.
How to Make the Best Baked Potato
- Prep potatoes. Poke a fork into the potatoes to make a few vents. Line a large baking sheet with parchment paper and place the potatoes on it.
- Bake. Bake in a 425F preheated oven for 50-60 minutes until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Cool. Let cool for 10 minutes and cut the skin with scissors.
- Season. Top with butter and season with salt and pepper to taste.
- Add toppings. Top with a dollop of sour cream and chives, or your favorite toppings. Serve warm.
Recipe Variations
- Use olive oil. If butter isn't your thing, try olive oil instead. It's a healthier option and still gives the potato a great flavor and a nice texture.
- Make it cheesy. Finish it off with loads of cheese for some melty goodness. Some great options are cheddar, Parmesan, and Monterey Jack.
- Fill it up. Cut the potatoes halfway through baking and stuff some bacon and egg in the center to make a loaded potato dish that's perfect for breakfast or lunch.
- Mexican-style. Top it with some salsa, queso, chili, sour cream, or some guac for a delicious Mexican-style baked potato.
How to Serve
Enjoy this delicious Baked Potato on its own by loading it with your favorite toppings or serve it with meats, salads veggies, burgers, and seafood like:
- The Best Ribeye Steak
- Slow Cooker Beef Chili
- Lemon Kale Salad
- Honey Balsamic Brussels Sprouts
- Mediterranean Turkey Burgers
- Garlic Shrimp Skewers
Recipe Tips and Tricks
- Use medium-sized potatoes. Any smaller and they'll cook too quickly; any larger and they won't be cooked through. It’s best to use medium potatoes as it has enough room for any topping or stuffing you want.
- Poke them enough. Poke different parts of the potato before baking to let the steam escape as it cooks in the oven. Otherwise, you're in for a nasty surprise once you cut into it!
- Skip the foil. What we want is a nice, crispy skin, and wrapping the potato in foil does the opposite. It traps in the moisture and that can make it very soft in the worst way.
- Season generously. Salt and pepper are essential for flavor, so make sure you season the potato well to achieve that perfect balance of flavors. Feel free to use other seasonings like garlic powder, chili powder, or paprika if you want to spice it up.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
How to Reheat
Pop it in the oven at 350℉ for 15 minutes or in the air fryer for 10 minutes, or until warmed through. For faster reheating, you can use a microwave on high power for 2-3 minutes. Make sure it’s covered to avoid any mess.
How to Freeze
Wrap each baked potato in aluminum foil and place them in a sealable freezer-safe bag or container. Store it in the freezer for up to 3 months.
More Potato Recipes
- 40 Best Potato Recipes
- Hasselback Potatoes
- Potato Stacks
- Baked Potato Wedges
- Crispy Smashed Potatoes
- Duchess Potatoes
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Recipe
Baked Potato
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
This Baked Potato is a delicious, hearty side dish that pairs well with almost any main course. It's golden brown and crispy on the outside, fluffy and creamy on the inside, and just plain appetizing. Even better, it's incredibly easy to make and takes only a few minutes of prep work!
Ingredients
- 4 medium Russet potatoes, rinsed and pat-dried
- 2 tablespoons butter, divided (for serving)
- salt and pepper (to taste)
- sour cream (for topping)
- 1 tablespoon chives, finely chopped (for topping)
Instructions
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Poke a fork into the potatoes to make a few vents. Place on the prepared baking sheet and bake for 50-60 minutes until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Let cool for 10 minutes and cut the skin with scissors.
- Top with butter and season with salt and pepper to taste.
- Top with a dollop of sour cream and chives. Serve warm.
Notes
How to store: Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
How to reheat: Pop it in the oven at 350℉ for 15 minutes or in the air fryer for 10 minutes, or until warmed through. For faster reheating, you can use a microwave on high power for 2-3 minutes. Make sure it’s covered to avoid any mess.
How to freeze: Wrap each baked potato in aluminum foil and place them in a sealable freezer-safe bag or container. Store it in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
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