Mom's Best Recipes
Recipe

Perfect Baked Potato

Crisp skin, steamy fluffy center, and a simple method that works every time. No foil, no fuss, just a baked potato worth building dinner around.

Author By Matt Campbell
4.9
A split russet baked potato with crisp skin and fluffy interior, topped with a pat of butter on a baking tray
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A perfect baked potato is not complicated. It is just a few small choices that add up: the right potato, a hot oven, no foil, and enough time for the inside to turn into that cloud-like fluff you can mash with a fork. The skin should crackle a little when you squeeze it, and the center should feel like it is breathing out steam.

This is my go-to method for a fluffy-inside baked potato with crisp edges on the outside. It is a weeknight staple when you need something cozy and filling, but it also holds its own next to a steak, a roast chicken, or a bowl of chili. Bonus: it is basically a blank canvas for whatever you have in the fridge.

Clean russet potatoes drying on a kitchen towel next to a small bowl of salt and oil

Why It Works

  • Fluffy interior: A dry, hot oven bakes off excess moisture so the inside turns light instead of gummy.
  • Crisp, flavorful skin: Oil plus salt turns the skin into the best part, not a wrapper you toss.
  • No foil needed: Foil traps steam and softens the skin. We want steam inside the potato, not around it.
  • Built-in doneness check: Temperature tells the truth. Aim for 205°F to 210°F in the center, plus a very tender feel.

Pairs Well With

Pairs Well With

These baked potatoes play nice with pretty much anything, but here are my favorite pairings when I want dinner to feel complete.

  • Chili (beef, turkey, or vegetarian): split the potato and ladle it right on top.
  • Roast chicken and a crunchy green salad.
  • Steak with a bright sauce like chimichurri or a quick lemony pan sauce.
  • Salmon with dill, capers, and a little sour cream.
  • Broccoli cheddar anything: roasted broccoli, cheese sauce, or both, because yes.
  • Meal prep moment: top with black beans, salsa, and shredded cheese for a fast weeknight taco potato.

Small bowls of baked potato toppings like sour cream, shredded cheddar, chives, and bacon bits on a kitchen counter

Storage Tips

Cool fast: Let leftover baked potatoes cool until just warm, then refrigerate within 2 hours. Do not leave warm foil-wrapped potatoes sitting out.

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Best texture: scoop out the flesh and freeze as mashed potatoes or twice-baked filling. You can freeze whole baked potatoes, but the texture can turn grainy or watery. If you do freeze whole, wrap tightly and freeze up to 3 months.

Reheat for crisp skin: Bake at 400°F directly on the oven rack (or on a sheet) for 15 to 25 minutes until hot. For extra crisp, rub the skin with a tiny bit of oil before reheating. If you want a number, heat to 165°F in the center.

Microwave tip: Microwave works in a pinch, but it softens the skin. If you microwave, finish in a hot oven or air fryer for 3 to 5 minutes to bring back the crunch.

Common Questions

What type of potato is best for a fluffy baked potato?

Russets are the classic choice. They are high-starch, which is exactly what you want for a fluffy, dry interior. Yukon Golds bake up creamier and denser, which is tasty, just a different vibe.

Do I need to poke holes in a baked potato?

Yes. Poke 6 to 8 holes with a fork so steam can escape. It helps prevent the potato from bursting and keeps the bake more even.

Should I wrap baked potatoes in foil?

Skip it. Foil traps steam and makes the skin soft. If you want crisp skin, bake uncovered. Also, do not hold hot foil-wrapped potatoes at room temp for long periods. Cool and refrigerate promptly.

What temperature should a baked potato be when it is done?

The most reliable target is 205°F to 210°F in the center, plus a super-tender feel when pierced. If you do not have a thermometer, a skewer or paring knife should slide in with almost no resistance.

Why is my baked potato not fluffy?

Common culprits: the oven was too low, the potato was underbaked, it was wrapped in foil, or it was a waxy potato variety. Also, do not forget the last step: fluff the inside by splitting and lightly mashing with a fork.

Can I bake potatoes ahead for a crowd?

Yes. Bake fully, cool slightly, refrigerate, then reheat at 400°F until hot. They reheat surprisingly well.

I used to think baked potatoes were the boring side you order because it is safe. Then I started treating them like the main character. One night I had basically nothing in the fridge except butter, sour cream, and a sad bunch of chives. I baked a couple russets straight on the rack, split them open, and seasoned the inside like I actually meant it. The skin crackled, the steam hit my face, and I remember thinking, this is comfort food that costs pocket change.

Now I make them whenever I want dinner to feel cozy without a ton of effort. They are forgiving, they feed a crowd, and they give you that very specific joy of customizing your own plate like a tiny, delicious project.