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With minimal and easily available ingredients, these Crispy Baked Potatoes are restaurant quality, have a salty crispy outer skin, and a fluffy inside.
I love a good potato to go with my main meal, these Crispy Baked Potatoes are one of our go-to recipes. They are filling, and they are so easy and use very minimal ingredients.
HERE IS WHAT OUR READERS ARE SAYING:
“My Mother made these potatoes when I was a kid. I’m 77 now and yes they are the best baked potatoes ever. Now a days we like them with butter, cheese and sour cream OR pulled pork, sour cream, cheese and butter. Thank you for putting this recipe on Pinterest. It’s great one for many to have” – Pam
If you love those baked potatoes that you get from your favorite steakhouse, these are just like them! So whenever I get the chance to make these, it’s happening.
This is a basic recipe that you can absolutely build off of. Add any of your favorite toppings and make this Baked Potato Recipe exactly how you want it.
Also, they go great with so many different things, such as chicken, steak, seafood, etc. They are a very versatile side dish and are great all year long.
If you are tired of your potatoes turning out lackluster, then you absolutely have to make these Crispy Baked Potatoes, you will not turn back.
If you like this recipe some of our other favorite potatoes that we have on our site include: Parmesan Potatoes, Creamy Mashed Potatoes and Malt Vinegar Smashed Potatoes.
Jump to:
WHY THIS RECIPE WORKS:
- With only 3 ingredients, they are easy to throw together.
- You can easily double this recipe to make more.
- They are restaurant quality, so fine dining at home.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Russet potato
Olive oil
Kosher salt
HOW TO MAKE CRISPY BAKED POTATOES:
- Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can. Prick the potato all over with a fork, just piercing the skin.
- Place the potato on a baking sheet. Brush all over with olive oil.
- Sprinkle all over with the salt.
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour I start checking every 10 minutes. Timing depends on how big the potato is, if it is on the smaller side, start checking at 45 minutes.
- Slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork, add your favorite toppings such as salt and pepper, butter, sour cream, scallions, cheese, bacon crumbles, etc. Serve immediately.
DO I HAVE TO PIERCE THE SKIN?
Yes, pretty much for any baked potato recipe, you will want to pierce the skin. This helps steam escape in the baking process so the potatoes themselves literally will not explode.
HOW DO YOU GET THESE CRISPY?
My trick for making sure that I get crispy baked potatoes is to make sure that you get as much moisture off the outside of the potato after washing as possible and before brushing with oil.
We like to pat these dry, but you can also let them air dry as well.
WHAT CAN I TOP THESE WITH?
The toppings for these Crispy Baked Potatoes are endless some of my favorites include:
Feel free to top with whatever you like, these even make really great chili potatoes as well. That is another way that we switch these up, and they become more of a meal in itself.
HOW TO STORE:
While this recipe only makes one, you can absolutely make more at a time, and if you have any leftovers, place them in an airtight container in the refrigerator where they will keep for up to 5 days. I do not suggest freezing.
To reheat, place in oven at original baking temperature until heated through. They may not stay as crispy, unfortunately.
TIPS AND TRICKS:
- Easily double or triple this recipe as this recipe is for one potato.
- Top with any of your favorite toppings, see some of my suggestions above.
- Make sure you scrub your potatoes and get them as dry as possible, this is what gets them really crispy.
- Do not forget to pierce your potatoes or they could explode while baking.
- I do not suggest freezing these.
Love a great side dish that pretty much can go with any and all the things? Then you need to make my restaurant quality Crispy Baked Potatoes!
If you like this recipe you might also like:
If you’ve tried these CRISPY BAKED POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Crispy Baked Potatoes
Ingredients
- 1 russet potato
- ½ tablespoon olive oil
- 1 ½ teaspoons kosher salt
- Your favorite toppings
Instructions
- Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can. Prick the potato all over with a fork, just piercing the skin.
- Place the potato on a baking sheet. Brush all over with olive oil. Sprinkle all over with the salt.
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour I start checking every 10 minutes. Timing depends on how big the potato is, if it is on the smaller side, start checking at 45 minutes.
- Slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork, add your favorite toppings such as salt and pepper, butter, sour cream, scallions, cheese, bacon crumbles, etc. Serve immediately.
Notes
- Easily double or triple this recipe as this recipe is for one potato.
- Top with any of your favorite toppings, see some of my suggestions above.
- Make sure you scrub your potatoes and get them as dry as possible, this is what gets them really crispy.
- Do not forget to pierce your potatoes or they could explode while baking.
- I do not suggest freezing these.
Nutrition
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So delicious thank you for sharing
I used Yukon Gold potatoes and it was spot on! So fluffy and creamy! I want these potatoes tonight too, and tomorrow and the next day and the day after that….
No, that is what helps crisp up the skin.
Wouldn’t the oil make the ‘forever’ soft??
Baking time would be the same.
I am having a cookout for 17 people. What would you think baking time would be for about 12 potaoes in oven at one time?
This sounds like it will taste great. I’m going to surprise my wife and offer to make these on night to go with a BBQed steak.
She is the boss of the kitchen and I get credit for working the grill but for a change I’ll prep the whole meal so I can appreciate all the heavy lifting she does for the rest of the meal and I get compliments on the steak which is the easiest part.
Thanks
My biggest issue is, knowing when the potato is done so the inside of the potato is really fluffy, like a restaurant. There are times I’ve inserted a knife or something else and it seems like the potato was done, so I’ve taken it out and cutting into it, I see the potato was *almost* done, but not completely, so it was still a bit dense/hard in the center. I recently read for the rest results, use an instant-read thermometer inserted into the center of the potato, and the temperature should read between 208-211˚F
My Mother made these potatoes when I was a kid. I’m 77 now and yes they are the best baked potatoes ever. Now a days we like them with butter, cheese and sour cream OR pulled pork, sour cream, cheese and butter. Thank you for putting this recipe on Pinterest. It’s great one for many to have
There is a Jump To Recipe link right under the title of the post at the top of the page.
I am frustrated as usual. I was unable to print the recipe. There are so many pop up ads! Plus 21 pages for recipe is ridiculous! Cut to the chase and just have “Jump to the Recipe”. The potatos look wonderful and I would love to have the recipe!
Kosher is more coarse
What’s the difference between kosher salt and other salts
If you don’t want to turn your oven on, We make these potatoes by first microwaving for about 3-4 minutes to give the potatoes a head start and then putting them in an air fryer at 400 degrees for 40 minutes. Delicious. This recipe is for 4 potatoes.
Looks delicious, I love baked potatoes. I will definitely try them tomorrow. Thanks for the recipe.