Perfectly Baked Potatoes

By Ann Fulton

Jump to Recipe

This basic technique guarantees potatoes with crisp, flavorful skins and light, fluffy insides every time. Enjoy them with butter or sour cream or stuff with your favorite add-ins.





I call these “perfectly baked potatoes” because they’re everything a potato should be.  The basic technique guarantees potatoes with crisp, flavorful skins and light, fluffy insides each and every time.

Potatoes have become a staple in my pantry for a few key reasons.  And though they often receive a bad rap for being high in carbs (a 5-ounce potato has a reasonable 26 grams of carbs), they have many redeeming qualities.

For starters, economical tubers can effortlessly bolster a meal, complementing nearly any protein.  When stuffed with your favorite add-ins, they can just as easily anchor a meal.  (More on that later.)

A dietary staple for much of the world’s population, potatoes are also an excellent source of many key nutrients (i.e., high in vitamin C, more potassium than a banana, and just 110 calories per 5 ounce potato).

Finally, in addition to being sodium-, gluten-, and cholesterol-free, research has suggested that potatoes may improve digestion, boost heart health, reduce cholesterol levels, prevent some forms of cancer, protect the skin, reduce blood pressure, among other health benefits. 👍

I used miso butter to add extra flavor to this perfectly baked potato. Stay tuned for that easy recipe!

Once your perfectly baked potatoes are in hand, you can keep it simple with a sprinkle of salt and pepper and a pat of butter or a dollop of sour cream.  Or use them as the foundation for a complete meal, keeping it basic or creating a mashup with some of your favorite dishes. 🍴🥔 

How to stuff them:

Kosher or flaky sea salt provides just the right flavor and texture to the crisped potato skins.

Perfectly Baked Potatoes
Yield: as many as needed
This basic technique guarantees potatoes with crisp, flavorful skins and light, fluffy insides every time. Enjoy them with butter or sour cream or stuff with your favorite add-ins!
  • Russet potatoes, scrubbed well and thoroughly dried
  • Softened butter, olive, or avocado oil
  • Kosher salt and freshly ground black pepper



Preheat the oven to 425°F. Pierce each potato three or four times with a fork.

Rub each potato all over with a teaspoon or so of olive oil or softened butter (no need to measure—you want enough to lightly coat), and then lightly sprinkle all over with kosher salt and pepper.

Place the potatoes a few inches apart on a baking sheet. (For a little extra crispness, you can bake the potatoes directly on the oven rack. This can be a bit messy though, so I usually use a baking sheet.) Bake the potatoes for 50 to 60 minutes, depending on size, or until the skin is lightly crisp and the insides are tender when pierced with a fork.

Remove the potatoes from the oven. Cut down the middle of each potato with a sharp knife, gently squeeze from opposite ends to open it, and fluff the interior with a fork. Enjoy with your favorite toppings.


Be sure to use russet potatoes, which have a thicker and more crisp-able skin than thin-skinned red potatoes and Yukon Golds.

I usually use butter as it adheres a little more thickly and the salt and pepper sticks to it better. When using oil, I prefer avocado oil, as its higher smoke point is well suited to baking at higher temperatures.

To shorten the baking time, you can microwave the potatoes for 4-5 minutes before baking.

If not baking directly on the oven rack, you may wish to flip the potatoes about halfway through the cooking time to evenly crisp both sides. (I often forget to do this and they are still delicious!)

If you prefer softer skins, wrap the potatoes in foil before baking.

More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen


Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Katrina Post author

    I made these last night for company and they were the perfect accompaniment to steaks and salad. Simple as they were, they were the best baked potatoes I’ve ever had and everyone commented on the flavorful skins–we especially loved the coarse salt on them!

    1. Ann Post author

      That sounds like a crowd-pleasing dinner–simple yet delicious–and I’m delighted the potatoes added something special to the meal!