Baked potatoes are the ultimate simple, frugal side dish – crispy on the outside, fluffy on the inside, and perfect with almost any meal. With the right potato and a few easy techniques, you can make them fit any schedule. They’re a filling, family-friendly favorite you’ll come back to time and time again.
Few side dishes check as many boxes as the humble baked potato.
Inexpensive, filling, easy to prepare, and endlessly versatile. They stretch a meal, satisfy picky eaters, and require very little effort — making them a go-to for busy families and anyone trying to simplify meal times.
The “best” baked potato isn’t about fancy ingredients or complicated techniques — it’s about taking a basic staple and preparing it well. And when you do, you’ll have a side dish that’s just as comforting as it is practical.
Whether you’re feeding a crowd, trying to stretch your grocery budget a little further, or simply desiring to keep your growing kids fuller longer, mastering the baked potato is a kitchen skill worth having in your back pocket!
The Best Potatoes for Baking
Not all potatoes are created equal when it comes to baking… if you want that classic fluffy interior, russet potatoes are your best bet. Their high starch content and thick skin make them ideal for that light, airy texture.
Yukon Gold potatoes are another great option if you prefer a slightly creamier, buttery consistency.
When selecting potatoes, look for ones that are firm, free of green spots, and relatively uniform in size so they cook evenly.
Ingredients for Baked Potatoes
- Potatoes (see note above for the best varieties)
- Oil or melted butter
- Salt
Favorite Toppings for Baked Potatoes
- Butter
- Salt (garlic salt is also nice)
- Sour Cream
- Chives (fresh or dried)
- Cheese (your favorite variety)
- Cooked Broccoli
- Cooked Bacon Crumbles
- Chili
- Taco Meat
- Any other favorite herbs or seasonings
Once you’ve gathered your ingredients, there are various ways to actually bake your potatoes… I’ll detail a few below, but keep in mind, the end results will still be delicious, no matter what baking method you choose!
How to Bake Potatoes in the Oven
If you have the time, the oven-baking method produces the best overall texture — both in the crispy skin and the soft, fluffy insides.
- Preheat your oven to 400°F.
- Scrub potatoes clean and dry thoroughly.
- Pierce each potato a few times with a fork.
- Rub lightly with oil or melted butter and sprinkle with salt.
- Place potatoes directly on the oven rack for crispy skin (wrap them in foil first for softer skin.)
- Bake for 45–60 minutes, until a fork slides in easily.
- Once fully baked, cut a slit down the middle and squeeze the sides of the potato.
- Top with desired toppings and enjoy!
Faster Baked Potato Methods
Sometimes you need dinner on the table now. Thankfully, baked potatoes are flexible.
Microwave Method (Quickest Option)
- Wash and pierce the potato with a fork.
- Brush with oil and sprinkle with salt.
- Microwave a single potato on high for 5- 8 minutes, flipping halfway through.
- Cut a slit down the middle of the potato and squeeze the sides.
- Top with desired toppings and enjoy!
NOTES: For crispy skin, finish in the oven for 10 – 15 minutes. For soft skin, wrap the potato in a damp paper towel before microwaving.
Air Fryer Method (Crispy + Efficient)
- Wash and pierce potatoes with a fork.
- Brush with oil and sprinkle with salt.
- Bake potatoes at 400°F for 35 – 45 minutes.
- Cut a slit down the middle of the potato and squeeze the sides.
- Top with desired toppings and enjoy!
Slow Cooker Method (Hands-Off Cooking)
(I use this method ALL the time — it’s perfect for busy weekdays!)
- Wash and pierce potatoes with a fork.
- Brush with oil and sprinkle with salt.
- Wrap potatoes in foil and place them in the slow cooker.
- Cook on low for 6 – 8 hours.
- Cut a slit down the middle of the potato and squeeze the sides.
- Top with desired toppings and enjoy!
On an Open Fire (Fun For Camping)
- Wash and pierce potatoes with a fork.
- Brush with oil and sprinkle with salt.
- Wrap potatoes in a double layer of aluminum foil.
- Bury potatoes in the hot fire coals and cook for 40-60 minutes.
- Cut a slit down the middle of the potato and squeeze the sides.
- Top with desired toppings and enjoy!
On the Grill (Another Fun Summer Option)
- Wash and pierce the potato with a fork.
- Brush with oil and sprinkle with salt.
- Cook potatoes (in any method above) until about 75% cooked through.
- Cut potatoes in half and rub cut sides with more oil and salt.
- Place the cut sides down on the grill, cover, and cook over medium heat for 8-10 minutes.
- Serve with grill marks facing up and with all your favorite toppings.
Simple Tips for the Best Results
- Wash them well. They can be surprisingly dirty.
- Don’t skip the oil and salt. This is the secret to flavorful, crispy skin.
- Check for doneness properly. A fork should slide in easily, and the potato should give slightly when squeezed (use a towel so you don’t burn your hands!)
- Fluff immediately. Slice open and fluff the inside to release steam and keep it light.
Endless Ways to Serve
Baked potatoes are the ultimate blank canvas — they go with almost anything.
Serve them as a main dish (a loaded baked potato bar is such a fun meal)… or serve them as a deliciously filling side to almost any of your favorite meats.
- Steak
- Meatloaf
- Meatballs
- Grilled Chicken
- Pesto Chicken
- Crispy Cheddar Chicken
- Roasts
- Spiral Hams
- Pork Chops
- Spare Ribs
- Cranberry Pork
Ways to Use Leftover Baked Potatoes
I always make extra baked potatoes because I know we will eat them.
Here are a few simple recipes if you find yourself with extra baked potatoes.
- Slice them and make super crispy fried potatoes.
- Cube them for ham and potato soup or mash them for cheesy mashed potato soup.
- Reheat them as a side dish for another meal.
- Scoop the filling out and make twice-baked potatoes.
- Make homemade potato salad.
- Chop into small bits and add to an omelet.
- Make loaded baked potato casserole.
- Remove the skins, add milk, and make chunkier mashed potatoes.
Easy Baked Potatoes
Baked potatoes are the ultimate simple, frugal side dish – crispy on the outside, fluffy on the inside, and perfect with almost any meal. They’re a filling, family-friendly favorite you’ll come back to time and time again.
Ingredients
- Potatoes (Russet or Yukon Gold are best)
- Oil or melted butter
- Salt
OPTIONAL TOPPINGS:
- Butter
- Salt (garlic salt is also nice)
- Sour Cream
- Chives (fresh or dried)
- Cheese (your favorite variety)
- Cooked Broccoli
- Cooked Bacon Crumbles
- Chili
- Taco Meat
- Any other favorite herbs or seasonings
Instructions
- Preheat your oven to 400°F.
- Scrub potatoes clean and dry thoroughly.
- Pierce each potato a few times with a fork.
- Rub lightly with oil or melted butter and sprinkle with salt.
- Place potatoes directly on the oven rack for crispy skin (wrap them in foil first for softer skin.)
- Bake for 45–60 minutes, until a fork slides in easily.
- Once fully baked, cut a slit down the middle and squeeze the sides of the potato.
- Top with desired toppings and enjoy!
Notes
You can cook your potatoes in a microwave, air fryer, slow cooker, campfire, or even on a grill -- see post for additional instructions.
Also, here are a few helpful tips:
- Wash them well. They can be surprisingly dirty.
- Don’t skip the oil and salt. This is the secret to flavorful, crispy skin.
- Check for doneness properly. A fork should slide in easily, and the potato should give slightly when squeezed (use a towel so you don’t burn your hands!)
- Fluff immediately. Slice open and fluff the inside to release steam and keep it light.
Recommended Products
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More Potato Recipes
Told you we love potatoes! 😋
- Creamy Mashed Potatoes
- Oven-Roasted Potatoes with herbs and butter
- Oven-Roasted Potatoes with oil and salt
- Baked Herbed Potato Wedges
- Cheesy Hash Brown Potatoes
- Really Good Fried Potatoes
- Loaded Baked Potato Casserole
What are your favorite ways to eat potatoes?
Kim says
I’ve seen 10 lbs of potatoes for $7.99!!!
Andrea says
I know — prices are GOING UP on everything!
I did get 5lb bags of potatoes for $0.99 a couples of weeks ago (which is why we’re eating lots of potatoes right now!)
Candace says
Would love this printable!
Wendy Jahns says
I love this post Andrea! Great tips! Thank you 🙂
Amanda Melichar says
Okay…another slow cooker question…I am getting ready to try them in the slow cooker but the recipe I saw said to wrap each potato in tin foil before placing in slow cooker. Have you done it this way? It would be nice to know you can save $$ and not wrap each one in tin foil. Just wondering if you have tried that way!? Which is way is better? Thanks a heap!! 🙂
Andrea says
I personally don’t wrap my slow cooker baked potatoes in foil — but I do rub them with vegetable oil and sprinkle salt over top. They’ve always turned out fine for me!
Brandi Clevinger says
Thank you for the potato recipes! We LOVE potato in any form, too!
Question – Do you need any amount of water in the slow cooker to cook the potatoes? In fact, do you always have to use water when using the slow cooker to cook anything?
Andrea says
I don’t use water when I cook potatoes in the slow cooker — however I can’t say you “never” or “always” have to use water. It would just depend on what the specific recipe calls for I guess.
Verity says
This is helpful. Thanks!
Janet says
This is not about potatoes, but I wanted to thank you. I tried your pest-free tip of using a Bounce dryer sheet in my pocket when I weeded and it worked !! Thank you so much.
Rebecca says
Baked potato with taco meat–that sounds pretty yummy! Will have to try. My husband is obsessed with potatoes and tacos. Maybe he’d like them together?
My favorite way to eat potatoes right now is to scrub them, slice them longways, then slice each half into 3 or 4 wedges, depending on the size of the potato. Bake at 425 for 10-12 minutes. It’s faster than waiting on a whole baked potatoes and a super fast, easy side for almost any meal.
Cn says
I usually boil potatoes when we make them. They never come out dry and they taste just like baked. It’s faster than the oven and tastier than the microwave.
Kelly in Oregon says
Andrea, have you made baked potatoes in the slow cooker before using the method you describe? We are doing a big camping trip this weekend and I was going to do a baked potato bar for one of the meals, but the recipe I have recommends wrapping them in foil before putting them in the slow cooker. If I don’t have to do that, I’d rather not!
Andrea says
Yes, I’ve made potatoes in the slow cooker with no aluminum foil many times and they always turn out fine.
Melanie McDonald says
Love…love…LOVE potatoes!!! Thank goodness I’ m from Idaho! We make ‘Idaho haystacks’ a lot…bake your potato…pile it with ground beef or chili, then top with lettuce, tomatoes, olives, cucumbers, cheeses, what ever really…then finish off with ranch :). We also love Red potatoes,favorite way with them is to cut them into edges…mix with olive oil, parm cheese, garlic powder, and salt and pepper. Put on a cookie sheet and bake @350 until tender…yummy!
Julia says
Andrea, do you ever make Sloppy Joe’s for dinner? (with canned Manwich or homemade?) It’s inexpensive AND with just 2 of us, makes enough for leftovers. I love the sloppy joe meat on a baked potato with a slice of american cheese and sour cream. If you have onion chip dip in the house, that is even better that sour cream! So delish.
Jen says
Mmm, now I want baked potatoes for dinner. I scrub, prick, and microwave my Russets on high for ten minutes, then rub them with oil and salt and pop them in a 500 degree oven for ten minutes right on the rack. You just have to make sure the oil is rubbed in well and won’t drip on the coils. They are SO good, and it’s quick when I don’t have time for full-on oven baking.
Aa. says
We love potatoes, too! We like baked potatoes with mushrooms and cream, or with bacon and cream on top.
Kim says
My toddler won’t eat baked potatoes, but he loves them oven roasted. Cut them into bite-sized pieces, toss with olive oil, sprinkle with salt and pepper, and bake on a cookie sheet for about 45 mins at 400 degrees until golden brown on the outside and soft on the inside. Easy, and something my toddler will actually eat! 🙂
Becky says
I LOVE potatoes but unfortunately i’m not supposed to eat them 🙁 but I still do sometimes. French fries (homemade baked in the oven), scalloped, bakes, mashed… all ways are delicious!
Georgia Gal says
My husband loves potatoes. They have to be in the house at all times! We normally eat our baked potatoes with sour cream, butter, and fresh chives. But we use potatoes for:
* Breakfast fried potatoes
* Potato Soup
* French Fries
* Mashed Potatoes
* Potato Salad
and more. Potatoes are a cheap and easy way to balance out a meal. Thanks for sharing your baked potato tips and ideas. Hope you have a wonderful day!
Jodi talsma says
I cut up our leftover baked potato and pork tenderloin and fried them in coconut oil until crispy and had fresh green beans with a little butter, Parmesan cheese and sliced almonds. Our favorite!