If you want to learn How To Bake A Potato In The Oven, try this simple method!
I didn’t start baking potatoes until fairly recently. As my kids got older, my schedule started piling up with basketball and play practices, with freelance work, and all the miscellaneous things we 21st-century dads do these days. I needed to find a simple meal I could throw in the oven, and I’m not talking about a frozen pizza. Baked potatoes seemed to be the way to go.
Honestly, I wasn’t the biggest fan of baked potatoes. I associated them with church potlucks or something on a nursing home menu, and at best as a side to a steak. That’s not really a selling point. But then I realized I could add all sorts of toppings—from meats to cheeses. There’s no wrong way to enjoy this spud! And you know what? My kids agree. They love baked potatoes so much that they’re a monthly regular on the Porter family menu!
Baking a potato in the oven is as easy as it gets. With a little oil, salt, and patience, you’ll see—and taste— why 50 minutes in the oven beats 8 minutes in the microwave. The crispy skin and fluffy insides pair well with a slab of butter, sour cream, and whatever topping you fancy. Give this simple recipe a try!
Are Baked Potatoes Healthy?
Potatoes, especially with the skin on, are a solid source of vitamin C and potassium. They’re also naturally gluten-free. As far as calories are concerned, that’s really up to how much butter and sour cream you add. You can always substitute the butter with olive oil or use a low-fat sour cream. Greek yogurt is also an equally tangy and healthier alternative to sour cream. And feel free to adjust the salt if sodium is a concern.
Why Russets Rock For Baking
I’m all about switching things up. That’s one of the joys of cooking, right? However, in the case of baked potatoes, I’m a staunch russet loyalist. It’s not that other spud varieties like Yukon Gold or the red potato are bad—I enjoy both for different reasons.
Yukons are amazing for gratins, soups, and mashing. Red potatoes work best roasted, and they are wonderful for potato salads. However, neither offers the starch needed for the perfect baked potato. The russet’s natural starchiness makes for a fluffy interior, and its tough skin comes out nice and crispy after a long bake in the oven. All this to say, don’t mess with perfection—stick with the russet.
How Do I Store Leftovers?
Let your baked potatoes cool completely, and then wrap them in foil or keep them in an airtight container. They refrigerate well for up to 5 days. While you could microwave them for about 2 to 3 minutes, I recommend the oven. Set your oven to 350°F and bake for 10 to 15 minutes.
Serving Suggestions
If you were to ask my kids what they like on their baked potatoes, all three would say, bacon—obviously a solid choice. Aside from cheese, there are so many creative ways to load your spud. I usually like to top mine with something hearty like Chili or Air-Fryer Steak Bites. This Juicy Grilled Chicken Breast Recipe is another worthy pick. And if you’re feeling fancy, try these deliciously tender Braised-Beef Short Ribs.
Ingredients
- 2 medium russet potatoes
- 2 tablespoons extra-virgin olive oil
- Pinch of fresh black pepper
- Pinch of sea salt
- 2 tablespoons butter cubed
- Sour cream optional
- 1 tablespoon spring onions chopped
Instructions
- Heat the oven to 450°F. Line a baking sheet with parchment paper and set aside. Using a fork, poke a few holes in the potatoes on all sides.
- Rub the potatoes with olive oil. Season with black pepper and sea salt, then place them on the prepared baking sheet.
- Bake the potatoes for at least 50 minutes, or until the potatoes are soft inside and the skin is crispy. Remove from the oven.
- Using a small paring knife, slice halfway through the potato and gently squeeze each potato open.
- Top each baked potato with a tablespoon of butter, a dollop of sour cream, if desired, and the chopped spring onions. Serve warm!
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