There’s nothing quite like the comfort of a well-baked potato. Whether you’re serving it as a simple side dish or turning it into a loaded meal, the contrast of a crisp, salty skin with a light, fluffy interior is irresistible.
But getting that balance just right can be tricky — too often the skin ends up rubbery, or the inside undercooked. This method solves all that. With just a few simple steps and ingredients, you’ll get steakhouse-style baked potatoes with no fuss. It’s easy, dependable, and delicious.
Why You’ll Love This Method
Crispy, golden skin – Perfectly seasoned and crackly every time
Light, fluffy interior – Steams beautifully in its own skin
Effortless prep – Oven does all the work
Versatile – Pairs with everything from grilled meats to chili to roasted vegetables
Customizable – Top with anything from sour cream and chives to BBQ pulled pork or veggie chili
Ingredients (Serves 4)
4 large russet potatoes (also labeled as baking potatoes)
1–2 tablespoons olive oil or melted butter
1 tablespoon coarse kosher salt or sea salt (for the skins)
Optional toppings:
Butter
Sour cream
Shredded cheese
Bacon bits
Chives
Black pepper
Salsa or chili for a hearty meal
Instructions
Step 1: Choose the Right Potatoes
Use russet potatoes — their high starch content and thick skin make them ideal for baking. They fluff up perfectly inside and crisp beautifully on the outside.
Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C). A hot oven is key to getting that crisp skin.
Step 3: Wash and Dry
Scrub the potatoes thoroughly under running water.
Pat completely dry with a clean towel — this helps the skin crisp in the oven.
Step 4: Prick the Potatoes
Using a fork, prick each potato 5–6 times all over. This allows steam to escape and prevents bursting in the oven.
Step 5: Oil and Salt the Skin
Rub each potato lightly with olive oil or melted butter.
Sprinkle generously with coarse salt, rubbing it into the skin.
This step gives the skins that flavorful, steakhouse-style crunch.
Step 6: Bake Directly on the Rack
Place potatoes directly on the oven rack, spaced apart for air circulation.
You can place a baking sheet on a lower rack to catch any drips.
Bake for 45 to 60 minutes, depending on the size of the potatoes. They’re done when the skin is crisp and a fork slides easily into the center.
Step 7: Rest and Serve
Remove from the oven and let cool for 5–10 minutes.
For the fluffiest interior, slice across the top lengthwise, pinch the ends gently to open, and fluff with a fork before adding toppings.
Tips for Success
Avoid wrapping in foil – This traps steam and softens the skin. Bake unwrapped for the best texture.
Add toppings while hot – So butter, cheese, or sour cream can melt right in.
Want extra crispy skin? Bake for the last 5–10 minutes at 450°F.
Meal prep tip: Bake extra potatoes, store in the fridge, and reheat in the oven or air fryer for crispness later in the week.
Serving Ideas
Classic: Butter, sour cream, chives
Loaded: Cheese, bacon, green onions, sour cream
Southwest: Black beans, corn, avocado, salsa
Hearty meal: Top with chili, BBQ pulled pork, or steamed broccoli and cheese
These baked potatoes are not just a side dish — they’re a canvas for whatever comfort food flavors you love. Once you try this method, you may never microwave a potato again.
