How to Make a Baked Potato (Oven, Microwave, and Air Fryer Options!)
Learn how to make a baked potato in the oven, microwave, or air fryer! Crispy on the outside with a soft, fluffy center, they’re the perfect side dish for lunch or dinner. Add your favorite toppings, and getcha some of that!
We’re big potato fans around here. Not only are they incredibly filling and full of nutrients, but they’re also budget-friendly and great for a variety of dietary needs. Cam makes some of the best roasted potatoes in the world.
But our oven baked potatoes are a close second, and they’re a little quicker to make. We’ve nailed the process to create restaurant-worthy baked potatoes that are crispy on the outside, soft in the center, and seasoned to perfection.
Honestly, they’re tasty on their own, but you can never go wrong by loading them up with toppings, too. We provide three different cooking options, but strongly recommend using the oven if you can. If you think you’re not a baked potato lover, this recipe will make you think again.
Let’s get cookin’!
Recipe Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
How to Bake a Potato in the Oven
Using the oven is the most surefire way to ensure you achieve the crispy golden exterior we want in a good baked potato. You’ll need potatoes, of course. We recommend Russet! Then, we use olive oil, salt, and pepper.
Microwave Option
This is a great method if you’re in a pinch for time. Just note that it won’t result in that delicious crispy skin we love.
- Wash the potatoes, removing any dirt or debris.
- Poke holes all over with a fork.
- Microwave for 4-5 minutes. Then, flip, and continue to microwave for another 4-5 minutes or until fork tender.
Air Fyer Option
The air fryer will achieve an exterior similar to the oven, but it’s honestly not much faster. That said, it’s a great option if you’re using your oven to whip up dinner or meal prep some baked chicken!
- Wash and dry the potatoes.
- Poke holes all over with a fork.
- Brush the potatoes with oil, or coat them with cooking spray.
- Season with salt and pepper.
- Arrange the potatoes in an even layer in an air fryer basket.
- Air fry at 400F for 40 minutes or until tender, flipping halfway through.
Tips and Tricks
- Allow the oven plenty of time to get nice and hot. This is key to creating the crispy exterior!
- Don’t skimp on seasonings! Coat the skin generously with salt and pepper to achieve a steakhouse-inspired baked potato that is so good you’ll actually want to eat the skin.
- Adjust the cooking time. No matter which method you’re using, the exact cooking time will vary based on your device and the size of your potatoes. You’ll know they’re done when they give slightly when squeezed.
- Broil. If you want an extra crispy exterior, turn the oven to broil for the last few minutes of cooking. Just keep a close eye on your potatoes, and don’t let them burn!
Common Questions
There’s no need! Baking potatoes in the oven without the foil is how we achieve a crispy skin. If you wrap them up, they’ll still cook, but the skin will become a little soggy and soft.
Yes, leftover baked potatoes will stay fresh in the fridge for 3-5 days. Or, you can freeze them for up to 6 months.
Butter is the most common topping for baked potatoes. However, we love to load ours up with various options like cheese, broccoli, bacon pieces, sour cream, fajita veggies, chili, guacamole, or even buffalo chicken. The options are endless!
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How to Make a Baked Potato
Equipment
- 1 Baking Sheet
Ingredients
- 4 medium Russet potatoes
- 2 teaspoons olive oil or melted butter
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 450F (232C). Line a large baking sheet with aluminum foil, and set it aside.
- Use a fork to poke holes in the potatoes.4 medium Russet potatoes
- Use a pastry brush to coat the potatoes with the oil (or butter), and season with salt and pepper all over.2 teaspoons olive oil or melted butter, 1 teaspoon kosher salt or to taste, ½ teaspoon black pepper or to taste
- Place the potatoes on the prepared baking sheet, and bake for 45-50 minutes or until the potatoes are fork tender and the skin is crisp.
- Cool slightly, slice in half, and fluff the flesh with a fork.
Notes
- Wash and dry the potatoes thoroughly.
- Poke holes all over with a fork.
- Microwave 1-2 potatoes at a time for 4-5 minutes. Flip, and microwave another 4-5 minutes or until tender.
- Wash and dry the potatoes.
- Poke holes all over with a fork.
- Brush the oil over the potatoes, or coat them with cooking oil spray.
- Season with salt and pepper to taste.
- Arrange in a single layer in an air fryer basket, working in batches as needed.
- Air fry at 400F for 40 minutes or until tender, flipping halfway through.
- Feel free to add garlic powder or onion powder in addition to the salt and pepper.
Storage: Transfer cooled baked potatoes to an airtight container, or wrap them in foil. They will keep fresh in the refrigerator for 3-5 days or in the freezer for up to 6 months.
Nutrition: The calorie count is based on a serving size of 250g once cooked. Macro breakdown below:
-
- Serving size = 250 grams cooked potato
- Carbohydrates = 54 grams
- Protein = 7 grams
- Fat = 3 grams
