Baked Potatoes


Prep Time: 5 minutes

Cook Time: 45–60 minutes
Total Time: 50–65 minutes
Servings: 6
Category: Side Dish

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Notes After Making


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Ingredients

Baked Potatoes

  • 3 large russet potatoes
  • Extra-virgin olive oil, for coating
  • Sea salt, for seasoning

For Serving

  • Shredded cheese
  • Sour cream
  • Chopped cooked bacon

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Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Use a fork to poke several holes into each potato.
  3. Place the potatoes on the prepared baking sheet. Rub the skins generously with olive oil and sprinkle liberally with sea salt.
  4. Bake for 45–60 minutes, or until the potatoes are fork-tender and the skins are crisp.
  5. Remove from the oven and carefully slice each potato open lengthwise.
  6. Fluff the insides with a fork and add your desired toppings.
  7. Serve immediately.

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Jessica’s Notes

Best served with:

  • Shredded cheddar cheese
  • Sour cream
  • Crispy chopped bacon
  • Butter
  • Chives or green onions
  • Chili
  • Pulled pork

Prep Ahead:

  • Potatoes can be baked several hours ahead and reheated before serving.
  • Baked potatoes can also be refrigerated for up to 3–4 days before reheating.

Storage:

  • Refrigerate leftover baked potatoes in an airtight container for up to 3–4 days.
  • Store toppings separately.

Freezer-Friendly:

  • Baked potatoes can be frozen, although the texture may be slightly softer after thawing.
  • Wrap cooled potatoes individually and freeze for up to 3 months.

Reheating:

Oven — crispy skin, fluffy inside:

  • Preheat oven to 350°F.
  • If the potato is refrigerated, let it sit out for 10–15 minutes if possible.
  • Place it directly on the oven rack or on a baking sheet.
  • Bake for 15–20 minutes, or 20–30 minutes for a very large potato, until heated through.
  • For extra-crispy skin, lightly rub the outside with a little oil and a pinch of salt before reheating.

Microwave — fastest:

  • Cut the potato in half or poke a few holes with a fork.
  • Cover with a damp paper towel.
  • Microwave at 50–70% power for 2–4 minutes, turning halfway through.
  • This keeps the inside moist, although the skin will not stay crisp.

Microwave + Air Fryer/Convection Oven — best of both worlds:

  • Microwave the potato for 1–2 minutes to warm the center.
  • Transfer to an air fryer or convection oven set to 375°F.
  • Cook for 3–5 minutes, or until the skin is crisp and the potato is heated through.

Variations:

  • Add chili for a hearty meal.
  • Top with pulled pork and barbecue sauce.
  • Make loaded baked potatoes with cheese, bacon, sour cream, and green onions.

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