Baked potatoes are an amazing dinner staple that is wildly easy and super affordable. And I’ve perfected the simple art of making the best oven baked potatoes. Russet potatoes are the spuds typically used when making a baked potato — and I show you just how easy they are to bake up (without foil!). Crispy, flavorful skin. Fluffy inside. Minimal prep — and done baking in about an hour, these potatoes are the perfect jumping off point for dinner.

Two baked potatoes split open with a pat of butter and chives on a plate. The plate is sitting on a countertop and surrounded by a plate of chopped chives, a napkin, a utensil handle, and another plate with a baked potato.

When you cook as much as I do, versatility is the name of the game. That means I have a special place in my veggie-loving heart for produce that serves triple duty — and baked potatoes fit the bill…perfect for meal prep, a side dish, or even as a main dish! And, if you’re looking for a method for how to make baked potatoes without foil, I’ve got you covered there too!

These easy baked potatoes have pretty much always been my go-to when I need a quick dinner base that lends itself to endless variations — but also doesn’t require too much thinking. It really doesn’t get any easier. Just scrub…stab…season…and bake! Then, once the potatoes are done baking to perfection in about an hour (depending on how big the taters are), cut them open and stuff them with whatever you fancy. Some of my favorite fixings are roasted frozen broccoli, sautéed mushrooms, sautéed bell peppers, black beans, cooked chicken, sour cream, or salsa. However you stuff your spuds, they’re an easy start to dinner (that just so happens to be easy on your wallet as well!).

If you had to pick one food to have on hand for when you’re short on time in the evening, this is it! This ” “recipe” (which barely feels like a recipe) was MADE for meal prep! With no peeling and no chopping, the actual prep part is minimal! They store easily in the fridge for days, reheat quickly in the oven or microwave, and can be used as is for a side — or reinvented into a main dish by simply swapping out the toppings. Whether it is a thrown together baked potato bar (one of my favorite dinners for when we have guests!) or a hearty side to a flavorful protein like my Spinach Artichoke Chicken Bake or French Onion Chicken Skillet, once you have a potato baked…suddenly the rest of dinner falls into place.

Four raw potatoes, a plate of oil, and a plate of salt sitting together on countertop.
Ingredients: Russet potatoes, olive oil (or avocado oil), kosher salt. That is it!

Let me show you how easy these are to make…

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A hand holding a potato under a stream of water at a kitchen sink.
Start by washing your potatoes.
A pair of hands using a scrub brush to scrub a potato near a kitchen sink.
Also, give them a good scrubbing to get out any dirt and debris leftover from their life living in the ground.
A pair of hands drying 4 potatoes on a paper towel.
Pat them dry….
A pair of hands poking holes in a potato. Three other potatoes sitting on a countertop.
…and give them a few good jabs with a fork or knife. This will help the steam to release as they cook. Plus, it is a good stress relief! If you’ve had a rough day, take it out on your potato. They can handle it.
Four raw potatoes on a baking sheet lined with parchment paper. A hand holding a pastry brush is rubbing oil on one of the potatoes. Another one of the four potatoes is covered with oil and sprinkled salt. The baking sheet is sitting on a countertop.
Now line up your cleaned + poked potatoes on a lined baking sheet. I like to rub them down with a little oil and sprinkle with salt for a crispy, super tasty skin…but this is option. You do you.
Four raw potatoes covered with oil and sprinkled with salt on a parchment lined baking sheet. The baking sheet is sitting on a countertop.
They look great! Now, pop them into a 425℉ oven.
Four roasted potatoes covered with oil and sprinkled with salt on a parchment lined baking sheet. The baking sheet is sitting on a countertop.
Bake those spuds for 45-60 minutes or until they are nice and fork tender. How long this takes will depend on the size of your potato. Larger potatoes will take longer, but I find almost all potatoes are done cooking to perfection by the 60 minute mark.
Two baked potatoes on a plate. One potato is cut open and the other is being cut open by a pair of hands (one hand cutting into the potato with a knife). The plate is sitting on a countertop and surrounded by a plate of chopped chives,a glass of water, a napkin, and another plate with two baked potatoes split open with a pat of butter and chopped chives.
Once they are done cooking, cut them open and use a fork to give the insides a good fluffing.

What to pair baked potatoes with…

Baked potatoes are a delicious side, but dinner just gets even tastier + more veggie-loaded when you serve them alongside one of these dinner winners.

Did you try these baked Russet potatoes and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

Two baked potatoes split open with a pat of butter and chives on a plate. The plate is sitting on a countertop and surrounded by a plate of chopped chives, a napkin, a glass of water, and another plate with a baked potato.
Top with whatever you please. Keep it classic with butter, salt + herbs. Or add in black beans, sautéed bell peppers, sautéed mushrooms, cheese, cooked bacon, or whatever your heart desires. I don’t think there is a wrong way to baked potato….
Incredibly Easy Oven Baked Russet Potatoes
5 from 1 vote

Incredibly Easy Oven Baked Russet Potatoes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Course: Side Dish
Baked potatoes are an amazing dinner staple that is wildly easy and super affordable. And I've perfected the simple art of making the best oven baked potatoes. Russet potatoes are the tots typically used when making a baked potato and I show you just how easy they are to bake up (without foil!). Crispy, flavor skin. Fluffy inside. Minimal prep and done baking in about an hour, these potatoes are perfect jumping off point for dinner.

Ingredients
 

  • 4 medium Russet potatoes, or however many you want to bake
  • olive oil , or avocado oil (optional)
  • kosher salt, to taste (optional)

Instructions
 

  • Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy clean up.
  • Scrub the Russet potato well under running water. Since they are a root veg, dirt can linger and we want to get that all off…especially if you plan on eating the skin of the potato! Once potatoes are clean, pat them dry with a paper towel or clean kitchen towel.
  • Pierce the potato with a fork or sharp knife in several places, about about 6 times. This will allow steam to escape from the potatoes while they bake.
  • Place your clean (and jabbed) potatoes on the prepped baking sheet. Rub each potato all over with the oil and sprinkle. This step will help give the skin of the potato a really crisp texture and great flavor. If you don't plan to eat the skin of the potato or simply don't want to use oil and salt, you can skip this step.
  • Pop the prepped potatoes into the oven and bake for 45-60 minutes, depending on the size of your potato. You'll know they are done when your potatoes are tender enough to pierce with a fork.
  • Remove the potatoes from the oven and let them cool just a bit so you can easily handle them. Use a knife to cut open each potato and use a fork to fluff up the insides. Top with butter, extra salt, sour cream, cooked bacon, black beans, shredded cheese, or fresh chopped herbs like chives or parsley.
  • If you want to store your baked potatoes for future use, let them cool completely. Wrap individually in foil and place in an air-tight container to enjoy within 4 days. Or place wrapped baked potatoes in a freezer safe container or bag. Freeze for up to 4 months.

Notes

Nutritional information calculated for just sweet potatoes without added toppings. 
Serving: 1potato, Calories: 168kcal, Carbohydrates: 38g, Protein: 5g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 11mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg