I love serving potato side dishes to round out any meal! Some of my family’s favorites include crispy garlic butter smashed potatoes, funeral potatoes, creamy crock pot mashed potatoes, and these classic oven baked potatoes. In my opinion, this is the best baked potato recipe! I often serve these potatoes alongside baked chicken wings or London broil for a memorable dinner. I always have a bag of potatoes in my pantry. They’re inexpensive, nutritious, and you can do so many things with them! I make oven baked potatoes on a weekly basis. There’s just 5 minutes of prep work involved, and everyone can add the toppings they like to make their own creations. This might be the most perfect baked potato that you ever eat!
Baked Potato Ingredients
All you need for this recipe is three ingredients!
Potatoes: Russet potatoes are my top choice for baked potatoes, as they are tender, flavorful and have the perfect texture after a trip through the hot oven. They’re also inexpensive, last a long time in the pantry and are readily available. Olive Oil: Adding a little extra virgin olive oil to the outside of the potatoes ensures that the potato skins will crisp up nicely in the oven. Salt: I use kosher salt, as it doesn’t have a harsh aftertaste and is easily sprinkled onto the potatoes to enhance their flavor.
How Do You Make Oven Baked Potatoes?
Start by scrubbing the potatoes, then prick them with a fork. Poking the holes with a fork allows for steam to escape as the potatoes cook. Place the potatoes onto a baking sheet. Brush olive oil onto the potatoes, then add a generous sprinkle of salt. Bake the potatoes on the middle oven rack until you have crispy skin and the insides are tender, which takes about 45 minutes. Let the potatoes cool for a few minutes, then slice them down the center, pull the sides apart, and fluff the inside of the potato with a fork. Add the toppings of your choice, then serve and enjoy.
Tips For The Perfect Dish
I typically choose Russet potatoes (Idaho potatoes) for this recipe, but you can use other types of potatoes such as red or Yukon gold varieties. This recipe is for Russet potatoes, which tend to be larger than other varieties. If you go with a smaller potato, such as a red potato, you’ll want to adjust the bake time accordingly. Choose potatoes that are similar in size so that they cook at the same rate. Otherwise you might find that some potatoes are soft and others hard at the end of the bake time. I find that oven baked potatoes are best when served immediately, as the skin can start to soften as they cool. Leftover potatoes will stay fresh in the refrigerator for up to 4 days in an airtight container. You can reheat the potatoes in the oven to crisp the skin back up. Another great option would be to dice up leftovers to make potato soup. Serve your potatoes alongside main course classics such as Instant Pot chicken thighs, Peruvian chicken, Instant Pot whole chicken, baked ham and beer can chicken.
Oven Baked Potato Toppings
The great thing about baked potatoes is that they are a neutral canvas for any number of toppings.
Protein: Finish your potatoes with a sprinkle of bacon, diced ham, shredded pulled pork or crockpot BBQ chicken, ground beef or cooked sausage. Vegetables: Serve up some grilled broccoli, sauteed mushrooms, spinach or zucchini. Fresh diced tomatoes are also a great choice. Dairy: I often use sour cream, butter, shredded cheese, or a combination of the three! Choose a cheese that melts well such as cheddar cheese, Monterey Jack or mozzarella. You could also do a cheese sauce such as white queso. Seasonings: Add some sauces or spices to amp up the flavor! Some good options include canned or homemade beef chili, ranch dressing, Chipotle guacamole, black pepper, hot sauce, Cajun seasoning, salsa verde or even taco seasoning. Herbs: Offer some sort of fresh herbs like chives, basil, parsley, dill or green onions.
This recipe may be simple, but it’s a must-know technique for every home cook!
