Recipe

Best Baked Potato: Smoky & Spicy

Crispy skin, fluffy center, and a smoky-spicy butter that melts into every crack. This is the baked potato that actually tastes like something.

By Matt Campbell

•

4.9

A crispy-skinned baked potato split open on a sheet pan with smoky chili butter melting into the fluffy interior

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Some baked potatoes are just… warm starch wearing a sad pat of butter.

This one is not that. This is the crispy-on-the-outside, cloud-soft-on-the-inside baked potato with a smoky, spicy butter that smells like a backyard cookout and tastes like you definitely meant to do something impressive tonight. The best part is it is still weeknight-friendly: a few smart steps, a hot oven, and you get that restaurant-style potato that crackles when you cut into it.

We are going big on flavor with smoked paprika, chili, garlic, and a little tangy lift at the end so it does not feel heavy. Keep it simple, taste as you go, and do not be afraid to salt the skin like you mean it.

A hand sprinkling coarse salt over oiled russet potatoes on a baking sheet before baking

Why It Works

Dry heat plus oil plus salt gives you that crisp, flavorful skin you actually want to eat. Drying the potato well first makes a real difference here.
Russets bake up fluffy thanks to their high starch content and relatively low moisture, so the interior turns light as moisture escapes and starches soften, instead of staying dense and waxy.
A quick smoky-spicy butter melts into the hot potato and carries flavor into every bite without needing a dozen toppings.
A finish of acid (lime or vinegar) wakes everything up so the richness does not feel flat.

Pairs Well With

Storage Tips

Store and Reheat

Fridge: Let potatoes cool completely, then store in an airtight container up to 4 days. If you want to protect the skin from getting soggy, line the container with a paper towel. Store extra smoky butter separately. Foil is fine for storage, but it tends to soften the skin.
Reheat (best): Bake at 400°F on a rack or sheet pan for 15 to 25 minutes, depending on size, until hot. For a sure thing, aim for about 165°F in the center.
Reheat (fast): Microwave until warmed through, then crisp the skin in a 425°F oven or air fryer for 5 to 8 minutes (depending on size).
Freeze: You can, but the texture gets a little mealy. If you do it, freeze the baked potatoes (no toppings), wrapped well, up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Leftover upgrade: Chop cold baked potato into chunks and pan-fry in oil until crisp. Toss with leftover smoky butter and a squeeze of lime.

Common Questions

Do I have to wrap baked potatoes in foil?

No, and for crispy skin you actually should not. Foil traps steam, which softens the skin. Bake them uncovered so the outside can dry and crisp.

Why poke holes in the potato?

Steam needs a way out. A few fork pokes keep the potato from building pressure and potentially bursting in the oven. Pierce all around the potato, not just on one side.

How do I know when it is done?

Look for a deeply wrinkled, crisp-looking skin and a potato that gives easily when squeezed (use an oven mitt). If you like numbers, aim for an internal temp around 205°F to 210°F.

What kind of chili powder should I use?

This recipe is written for US-style chili powder (a blend). If you are using pure ground chile (like ancho or cayenne), start with less since heat can jump fast.

Can I make this less spicy?

Yep. Cut the cayenne to a pinch or skip it, and use a mild chili powder. Keep the smoked paprika for the smoky vibe.

Do I need to flip the potatoes?

If they are on a sheet pan, flipping halfway helps them brown more evenly. If they are directly on the rack, you can skip it.

What toppings go with smoky and spicy?

Try sour cream or Greek yogurt, shredded cheddar, scallions, crispy bacon, pickled jalapeños, or a spoon of salsa. A little something cool and tangy balances the heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven
Sheet pan (for easy cleanup, optional)
Fork (for poking)
Small bowl (for mixing butter)
Pastry brush or your hands (for oiling)
Instant-read thermometer (optional but helpful)

I used to treat baked potatoes like the side dish you make when you are too tired to think. Toss one in the oven, forget about it, split it open, add butter, move on. Then I started paying attention to the skin. Once you get that crispy, salty, can-not-stop-picking-at-it exterior, the whole potato becomes the meal.

This smoky-spicy version happened the way a lot of my favorites do: I wondered if I could make a baked potato taste like it had been hanging out near a grill. Smoked paprika did the heavy lifting, chili brought the heat, and a squeeze of lime made the whole thing snap into focus. Now it is my go-to when I want comfort food with a little attitude.

Best Baked Potato: Smoky & Spicy

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 60 minutes

Total Time 1 hour 10 minutes

Servings 4 baked potatoes

Ingredients

For the potatoes

4 large russet potatoes (about 10 to 12 ounces each)
1 1/2 tablespoons neutral oil (avocado, canola, or vegetable)
1 1/2 teaspoons kosher salt (plus more to taste)

Salt note: If you use Diamond Crystal kosher salt, this amount is spot-on. If you use Morton kosher salt (denser), start with about 1 teaspoon and add more as needed.

Smoky & spicy butter

4 tablespoons unsalted butter, softened
1 1/2 teaspoons smoked paprika
1 teaspoon chili powder (US-style blend)
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper (use 1/4 for medium, 1/2 for spicy)
1/2 teaspoon ground cumin (optional but very good here)
1/4 teaspoon black pepper
1 teaspoon lime juice or apple cider vinegar
Pinch of salt, to taste

Optional toppings (pick your favorites)

Sour cream or plain Greek yogurt
Shredded cheddar or pepper jack
Sliced scallions or chopped chives
Crispy bacon bits
Pickled jalapeños

Instructions

Heat the oven. Arrange a rack in the middle and preheat to 425°F. Set a sheet pan on a lower rack for easy cleanup (optional), or just bake on a sheet pan.
Scrub and dry. Wash the russets well, then dry them thoroughly. Dry skin is how you get crispy skin.
Poke and oil. Poke each potato 6 to 8 times with a fork, piercing all around. Rub all over with the oil, then sprinkle with kosher salt. Do not be shy, the skin is part of the party.
Bake. For crispiest skin, place potatoes directly on the oven rack. If baking on a sheet pan, place them on the pan and flip once halfway through for even browning. Bake for 55 to 70 minutes (depending on size), until the skin looks crisp and the potato feels very soft when squeezed with an oven mitt. Optional: check for 205°F to 210°F in the center.
Mix the smoky-spicy butter. In a small bowl, combine softened butter, smoked paprika, chili powder, garlic powder, cayenne, cumin (if using), black pepper, lime juice, and a pinch of salt. Stir until smooth. Taste and adjust heat or salt.
Split and fluff. Let potatoes cool for 5 minutes. Slice each potato open lengthwise. Use a fork to fluff the interior, creating lots of nooks for butter to melt into.
Finish. Add a generous dollop of smoky-spicy butter to each potato. Top with sour cream, cheese, scallions, or whatever you love. Taste and add a final pinch of salt if needed.
Food-safety note: If you are holding the potatoes warm in the oven, wait to add butter until you are ready to serve.

Matt tip: If your potatoes finish before dinner, turn the oven off and leave the potatoes directly on the rack with the door cracked for 5 to 10 minutes. It helps keep the skin crisp instead of steamy.

Size tip: If your potatoes are smaller than 10 ounces, start checking around 45 to 50 minutes. If they are extra-large, plan on 70 to 85 minutes.

Nutrition information is estimated.

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