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American

Baked Potatoes

Russet potatoes bake with oil and salt until the skins are crisp and the centers are soft. Butter, sour cream, cheddar, and chives go on after they are split.

Prep
10 min
Cook
1 hr 5 min
Total
1 hr 15 min
Servings
4
Difficulty
Easy
Jump to recipe
Split baked russet potatoes topped with butter, sour cream, cheddar, and chives

Why you’ll love it

  • Oil and salt on the skin, with no foil, is what makes the jacket crisp.
  • A fork prick keeps the potato from splitting in the oven.
  • They are done when a knife meets no hard center, not when the clock hits an hour.
  • The toppings go on after baking so the sour cream does not cook.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F. Set a rack in the middle.

  2. 2

    Scrub the russet potatoes and dry them well. Prick each of the potatoes several times with a fork.

  3. 3

    Rub the skins with the oil and the salt.

  4. 4

    Place the potatoes directly on the oven rack, with a sheet pan on the rack below to catch drips.

  5. 5

    Bake 55 to 70 minutes, until the skins are crisp and a knife slides through the center easily.

  6. 6

    Split each of the potatoes open. Fluff the inside with a fork.

  7. 7

    Top with the butter, sour cream, cheddar, chives, and black pepper.

  8. 8

    Serve while the potatoes are hot. This is 4 baked potatoes.

Pro tips

  • Foil steams the skin. Skip it if you want a crisp jacket.
  • Wet potatoes will not crisp. Dry them after washing.
  • Very large russets can take the full 70 minutes. Small ones may be done at 50.

Easy substitutions

sour cream
plain Greek yogurt
cheddar
shredded Monterey jack
chives
sliced green onions

Storage and reheating

Storage

Refrigerate leftover potatoes within 2 hours. Keep them covered up to 3 days. Add fresh sour cream when you serve them again.

Reheating

Heat in a 375°F oven for 15 minutes, until the center is hot. Microwave 2 minutes for one potato, then crisp the skin 5 minutes in the oven if you can.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
328
Protein
9 g
Carbs
46 g
Fat
12 g
Fiber
4 g

Budget friendly · Oven

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Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients