Baked Potato Recipe
Make Baked Potato Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Seasoning & oil
Optional toppings
Method
Prep potatoes
Preheat and scrub
Preheat oven to 425°F (220°C). Scrub the potatoes under running water with a vegetable brush to remove dirt. Pat dry thoroughly with a clean towel — moisture interferes with crisping.
Poke potatoes
Using a fork, poke each potato 6–8 times around the surface to allow steam to escape during baking and prevent splitting.
Season and bake
Oil and season
Rub each potato with about 1/2 tablespoon olive oil so the skin is lightly coated. Sprinkle salt and pepper evenly over the skins, rubbing them in so they stick to the oil.
Bake potatoes
Place potatoes directly on the oven rack (or on a rimmed baking sheet if preferred to catch drips). Bake at 425°F (220°C) for 45–60 minutes, depending on size, until a fork or skewer inserts easily to the center and skins are crisp. Turn potatoes once halfway through baking for even crisping.
Check doneness
To test, squeeze a potato (using oven mitts) or insert a skewer: it should feel tender with little resistance. If not done, continue baking and check every 5–10 minutes.
Finish and serve
Rest and split
Remove potatoes from oven and let rest 5 minutes. Using a knife, make a lengthwise slit across the top of each potato about 3/4 of the way through. Press the ends toward the center to open the potato and create a pocket for toppings.
Add butter and fluff
Place 1 tablespoon butter into each open potato and use a fork to fluff the interior flesh, mixing butter through so it melts and becomes creamy.
Top and serve
Top with desired optional toppings: sour cream (about 2 tablespoons per potato), shredded cheddar (about 1/4 cup per potato), crumbled bacon (1–2 slices worth), and chopped chives (sprinkle to taste). Serve immediately while hot.