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Classic Baked Potatoes

Fluffy baked potatoes with crisp skins, perfect for loading with your favorite toppings. A timeless side dish.

65 minEasyServes 4160 cal/serving

AmericanSideOvenVegetarianLow CarbHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 russet potatoes, scrubbed clean
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper, freshly ground
  • 2 tbsp butter, at room temperature
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped

Instructions

  1. 1

    Position an oven rack in the center of the oven and preheat to 425°F (220°C).

  2. 2

    Thoroughly wash and scrub 4 scrubbed clean russet potatoes under cold running water to remove any dirt. Pat completely dry with paper towels.

  3. 3

    Using a fork, pierce each potato 8-10 times all over. This allows steam to escape during baking and prevents the potatoes from bursting.

  4. 4

    Place the potatoes in a large bowl and drizzle with 1 tbsp olive oil. Use your hands to rub the oil all over the potatoes, ensuring they are evenly coated. Sprinkle with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, turning to coat all sides.

  5. 5

    Place the potatoes directly on the center oven rack. For easy cleanup, you can place a sheet of aluminum foil on the rack below to catch any drippings.

  6. 6

    Bake for 50-60 minutes, or until the skin is crisp and the potatoes can be easily pierced with a fork or knife with no resistance. The internal temperature should reach about 210°F (99°C) for the fluffiest texture.

  7. 7

    Remove the potatoes from the oven and let them rest for 5 minutes. They will be extremely hot inside.

  8. 8

    To serve, cut a slit lengthwise across the top of each potato. Gently squeeze the ends towards the center to open up the potato and create a fluffy interior.

  9. 9

    Top each potato with a pat of 2 tbsp at room temperature butter, which will melt into the hot potato. Serve with 1/2 cup sour cream and sprinkle with 2 tbsp finely chopped fresh chives.

  10. 10

    Optional: For extra crispy skins, brush the potatoes with olive oil halfway through baking.

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Questions

How long does Classic Baked Potatoes take?

As written, 65 minutes: 5 of prep and 60 of cooking. The longest single stretch is step 6 (1 hour): "Bake for 50-60 minutes, or until the skin is crisp and the potatoes can be easily pierced with a fork or knife with no resistance."

What temperature do I cook Classic Baked Potatoes at?

For Classic Baked Potatoes, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 1 hour, in step 6. The target internal temperature is 210 F (about 100 C), given in step 6. A probe thermometer removes the guesswork.

Does room temperature really matter in Classic Baked Potatoes?

Step 9 reads: "Top each potato with a pat of 2 tbsp at room temperature butter, which will melt into the hot potato." It does at step 9. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for sour cream in Classic Baked Potatoes?

The entry for Classic Baked Potatoes calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is Classic Baked Potatoes vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp butter, at room temperature and 1/2 cup sour cream. For fully plant-based entries, see the vegan side collection.

How many calories are in Classic Baked Potatoes?

One serving (the recipe makes 4) is about 160 calories, with 2 g protein, 6 g carbohydrate and 17 g fat, plus 1 g fiber and 240 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Classic Baked Potatoes?

Refrigerate what is left of Classic Baked Potatoes within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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