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–+ servings
A baked potato on a plate topped with sour cream, chives, and bacon.
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5 from 1 vote

Perfect Baked Potato Recipe

This is my method for the perfect baked potato with seriously crispy, salty skin and a light, fluffy center. A quick saltwater brine seasons the outside, while brushing the potatoes with oil toward the end of baking gets the skin extra crisp. Cut them open as soon as they come out of the oven, then finish with plenty of butter and flaky salt!
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: baked potato recipe, how to make a baked potato, perfect baked potato
Servings: 2 servings

Equipment

  • 1 Medium Bowl
  • 1 Fork
  • 1 Instant-Read Thermometer or Temperature Probe
  • 1 Baking Sheet with Wire Rack
  • 1 Pastry Brush

Ingredients

  • ½ cup warm water
  • 2 tablespoon kosher salt
  • 2 large russet potato (~1½ pound / 680 gram)
  • 2 tablespoon neutral oil
  • butter for serving
  • Osmo Flakey White sea salt for serving
US Customary - Metric

Instructions

  • Preheat the oven to 450°F (230°C). Place a wire rack over a baking sheet and set aside.
  • Add the warm water and kosher salt to a medium bowl. Stir until the salt is dissolved.
    ½ cup warm water, 2 tablespoon kosher salt
  • Prick the potatoes all over with a fork. Dunk each potato into the saltwater brine, turning to coat it completely.
    2 large russet potato (~1½ pound / 680 gram)
  • Place the potatoes on the prepared wire rack. Bake for about one hour, or until the center of each potato reaches 205°F (96°C) when tested with a temperature probe.
  • Remove the potatoes from the oven and brush them all over with the neutral oil.
    2 tablespoon neutral oil
  • Return the potatoes to the oven and bake for another 15 minutes, or until the skins are crisp.
  • Remove the potatoes from the oven and cut them open immediately to release the steam and prevent the centers from becoming gummy. Serve hot with plenty of butter and a sprinkle of flakey salt.
    butter, Osmo Flakey White sea salt

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. 
Potato size matters: The exact baking time will vary depending on the size of your potatoes. For the most reliable results, use the internal temperature rather than time alone.
Don’t add the oil too early: Brine and bake the potatoes first, then brush them with oil for the final 15 minutes. This helps create that extra-crispy skin.
Cut them open right away: Releasing the steam immediately helps keep the centers light and fluffy instead of dense or gummy.
Storage: These baked potatoes are best served immediately while the skins are still crispy, and the centers are hot and fluffy. If you have leftovers, let them cool, then store them in an airtight container in the refrigerator for up to 3-4 days. For the best texture, reheat the potatoes in the oven at 400°F (200°C) until heated through and the skins have crisped back up. Avoid reheating them in the microwave if possible, as it will soften the crispy skin.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 6998mg | Potassium: 1540mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 3mg