How to Bake a Potato

Choosing the Right Potatoes

  • Type: Russet potatoes are the classic baking potato; their high starch content creates that signature fluffy interior. You can also try Yukon Golds or sweet potatoes for different flavors.
  • Look and feel: Select potatoes that are firm, smooth, and free from bruises or sprouts.


  • Scrub: Thoroughly wash the potato under cool water, using a vegetable brush if needed, to remove all dirt.
  • Dry: Pat the potatoes completely dry with a paper towel.
  • Prick: Pierce each potato 4-5 times with a fork. This allows steam to escape while baking, preventing them from exploding.

Baking Methods

Here are two popular methods, plus a bonus option:

Method 1: Classic Oven Baking

  • Preheat: Heat your oven to 425°F (220°C).
  • Oil and season: Rub the potatoes lightly with olive oil (or your preferred oil) and sprinkle them generously with salt. You can add other seasonings like black pepper or garlic powder, if desired.
  • Bake directly on the rack: For crispier skins, place potatoes directly on the middle oven rack. For easier cleanup, line a baking sheet with foil and bake on that.
  • Bake time: Bake for 50-60 minutes, or until a fork pierces the center easily. Larger potatoes may take a little longer.

Method 2: Faster Foil-Wrapped Baking

  • Preheat: Same as above, 425°F (220°C).
  • Wrap: Wrap each potato individually in aluminum foil. This steams the potato rather than crisping the skin.
  • Bake: Place on a baking sheet and bake for about 45-55 minutes, or until tender.

Method 3 (Bonus): Microwave Baking

  • Prep: Follow the scrubbing, drying, and piercing instructions above.
  • Microwave: Place on a microwave-safe plate and microwave on high for 5 minutes. Flip the potato over and microwave for another 3-5 minutes, or until fully cooked through.
  • Crisp up (optional): If you want a crispier skin, transfer the microwaved potato to a preheated oven at 400°F (200°C) and bake for about 15-20 minutes.


  • Rest: Let the potatoes cool slightly for a few minutes for easier handling.
  • Cut: Slice the potato lengthwise.
  • Fluff: Gently fluff up the insides of the potato with a fork.
  • Top it off: Get creative! Here are some classic and fun topping ideas:
  • Classic: Butter, sour cream, chives, salt, and pepper
  • Chili Loaded: Chili, shredded cheddar cheese, sour cream
  • Taco-Inspired: Taco meat, salsa, cheese, avocado
  • Broccoli Cheese: Steamed broccoli, creamy cheese sauce


  • Even baking: Choose potatoes that are similar in size.
  • Storage: Store uncooked potatoes in a cool, dark, and dry place. Cooked potatoes can be stored in the refrigerator for a few days.


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