Oven baked potatoes are a classic dish that can be enjoyed as a simple side or loaded up with tasty toppings to be the main course! They take essentially no prep time as the oven does all of the hard work for you! The outside is perfectly brown and crispy with a salted crust while the inside is light, fluffy, and super delicious!
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Instructions
Preheat your oven to 425°F (215°C) and line a baking sheet with parchment paper.
Wash your potatoes and pat them completely dry. Then, use a fork to poke holes all over the potatoes.
Place the potatoes onto the prepared baking sheet, brush them with olive oil, and then generously sprinkle sea salt over them.
Bake in the oven at 425°F (215°C) for 45-60 minutes, or until the skin is crispy and the potatoes can easily be pierced with a fork.
Remove the potatoes from the oven, slice them open, fluff the inside, and then serve immediately with your desired toppings.
Notes
Russet potatoes are my favorite for baking as they are high in starch content and make some super fluffy baked potatoes! For more options, check out my post on the best potatoes for baked potatoes!
Don't skimp on the salt! You want to essentially coat the exterior of the potatoes in salt to create a flavorful and crispy crust!
Depending on how large your potatoes are, your cooking time may vary slightly. Smaller potatoes will cook quicker, while larger potatoes may take the full 60 minutes.
To store: Keep any leftover baked potatoes stored in a sealed container in the refrigerator for up to 4 days. Make sure you let them cool completely before storing them.
To reheat: Reheat your baked potato in the air fryer at 350°F (175°C) for 3-5 minutes or in the oven at 350°F (175°C) for 15-20 minutes.