Baked Russet potatoes are one of those simple, satisfying staples. Wildly easy, super affordable, and endlessly versatile. I’ve perfected the art of getting that crispy, flavorful skin and fluffy inside (no foil needed!). With just minutes of prep and about an hour in the oven, these russet potatoes come out perfect every time and are the ultimate starting point for an easy, cozy 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.

Baked Russet Potatoes Are a Dinner Staple And So Easy

I can cook, but when I host….I like to keep it way simple so, you know, I can enjoy the people and not be stuck in the kitchen. And baked potatoes are my go-to when we have people over. I mean who doesn’t love a baked potato bar?! I prep all the toppings ahead, pop the potatoes in the oven, and then actually get to hang out with my guests while they bake. By the time everyone’s ready to eat, they come out hot and perfect. And then everyone can doctor them up just how they like. They’re also what I tend to make on the nights I’m have zero mojo left and need the easiest of ease to get dinner started, because, really…they only take about 5 minutes of hands-on time to prep. Plus, russets are super affordable, easy to find year-round, and (I don’t care what anyone says) potatoes ARE a veggie. They’re filling, satisfying, and they make a great base for a full plate. And they are darn yummy!

I’ve done the whole wrapping baked potatoes in foil before, and honestly, I like them better without. Foil traps the potato’s natural moisture, so it steams instead of crisping up on the outside… and I like the crispy! (If tender skin is more your thing, go ahead and wrap ’em up.) I do line my sheet pan with parchment. A lot of roasted veggies get that roasty toasty outside from direct contact with a hot pan, but in my testing it didn’t make much difference for baked potatoes, so I line it and skip a scrub later. For the oil, you just want the outside of each potato coated, not saturated (an oil spray works too). The salt amount in the recipe card is what *I* think is ideal, but salt and potatoes are a super personal thing, so salt with your heart, my friends.

And timing comes down to size. A true medium russet is about 5 to 7 ounces and 2 to 3 inches across (I find that two of them typically weight about a pound), and those take 45 minutes to bake. If yours are a bit bigger, expect closer to an hour, and go by the fork test rather than the clock. And if you love the idea of a baked potato bar for your next hosting gig, I can tell you that my favorite combo is slow cooker black beans, my roasted frozen broccoli, and slow cooker shredded chicken with a little shredded cheese. Oh man, you will be sold on being the baked potato person in your friend group like I am!

Let’s Baked Russet Potatoes Together. Just You and Me….

Jump to Recipe Instructions
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.
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.
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.
Coat them with oil and sprinkle with salt
Four raw potatoes covered with oil and sprinkled with salt on a parchment lined baking sheet. The baking sheet is sitting on a countertop.
Now, pop them into the 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 until they are fork tender.
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.
Incredibly Easy Oven Baked Russet Potatoes
5 from 3 votes

Easy Baked Russet Potatoes with Crispy Skin (No Foil)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Cuisine: American
Course: Side Dish
Author: Taesha Butler
Perfectly baked potatoes with crispy, salty skin and a fluffy center that requires just 5 minutes of prep, 3 ingredients and a hot oven. Bake a batch for dinner tonight for an easy dinner starter or make them as meal prep to enjoy later.
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Ingredients
 

  • 4 medium Russet potatoes
  • 1½ tablespoons olive oil , or avocado oil
  • ½ teaspoon kosher salt, or to taste

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 with salt. 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.
    To reheat, just cut open your baked potato and pop it in the microwave for 30-45 seconds or place your cut baked potato on a bake sheet and back into a 350℉ until warned through (about 10-13 minutes).

Notes

Nutritional information calculated for just sweet potatoes without added toppings. 
Serving: 1potato, Calories: 215kcal, Carbohydrates: 38g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 301mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.