With a few simple ingredients and a few easy tips, classic steakhouse oven-baked potatoes are a cinch to make. With crispy, salty skins and fluffy insides, these perfect potatoes are sure to become your new go-to recipe for baked taters. They are the perfect side dish for steak, chicken, or pork.
If your family is anything like mine, then any potato recipe at any meal is always a hit. These potatoes, Funeral Potatoes, Twice Baked Potato Casserole, and Roasted Red Potatoes are just a few of our favorites.
How to Bake a Potato Perfectly
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Scrub the potatoes to remove the dirt. Thoroughly dry them with paper towels. Prick them several times with a fork.
- Using your hands, rub oil all over them. Sprinkle coarse kosher salt all over the outside of them.
- Place on a baking sheet covered with parchment paper or aluminum foil.
- Bake in a preheated oven until fork-tender. Time will run anywhere from 40 to 60 minutes, depending on the size of the potatoes.
- Once done, use a fork to cut across long ways. Press the ends of the potato just slightly to open it up.
What to Top Baked Potatoes with
Everyone loves a fresh oven-baked steakhouse potato, but the fun comes with the toppings. We love crisp bacon, butter, sour cream, chives, cheddar cheese, kosher salt, and fresh ground black pepper. Some other great potato toppings include broccoli, chili, green onions, guacamole, black beans, and salsa.
How Long to Bake a Potato
At 400 degrees, medium to large baked potatoes will take anywhere from 45-60 minutes, depending on their size. If you increase the oven temp to 450 degrees, the done time will drop to between 40-45 minutes. If you decrease the oven temp to 350 degrees, the cooking time will increase to between 60 and 75 minutes. The best way to tell when a potato is done is that the internal temperature will have reached 210 degrees, and it will be fork-tender.
How to Pop a Potato
Using a fork, run the length of the potato, poking holes in a straight line. Then make another short straight line down the center of the width of the potato. Gently push the sides of the potato together to lightly fluff it up.
Preparation Tips
- Hands down, russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
- Use coarse salt. I have an inexpensive salt grinder that I bought at Costco, and it really comes in handy with these baked potatoes.
- I have used olive oil and vegetable oil. Both of them help produce a nice crispy skin.
- Baked potatoes are best served promptly, so try to coordinate the rest of the meal accordingly.
More Potato Recipes
Oven Baked Potatoes
Ingredients
- 6 medium russet potatoes
- olive or vegetable oil
- coarse sea salt
Instructions
- Preheat oven to 400 degrees.
- Wash and dry the potatoes thoroughly. Prick them several times with the tines of a fork. Rub with oil and generously sprinkle with sea salt.
- Place them on a baking sheet covered with parchment paper or aluminum foil. Bake until fork tender or until the internal temperature reaches 210 degrees; approximately 45-60 minutes.
- For best results, serve promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350 degrees for 15 to 20 minutes.
- For an airfryer reheat at 350 to 400 degrees for 3 to 5 minutes.
Nutrition
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Ben
I love a classic like this. These came out perfectly.
Meeta
This recipe is making me hungry! For anyone who’s tried it, what’s your favorite topping combination? I’m thinking classic butter, chives, and cheddar, but the idea of chili and cheese sounds amazing too.
Lucy
I can never cook a baked potato right, so I’ll definitely be trying this way of cooking them!
Beth Pierce
Enjoy, Lucy!
Sammy D
This is how I bake our baked potatoes, the best way to get a crispy skin and fluffy inside we eat them a lot and they are so versatile
Melodee Seiz
Looked at all the comments-never saw how you prick them with a fork to open them?!
Beth Pierce
If I referred it it ..might have been a comment on social media.
Jenny
This is how I bake my potatoes. They are so so good. I didn’t know about the trick to open them though. Going to do that from now on.
Beth Pierce
Thanks, Jenny! So glad that you liked them!
Jupiter Hadley
I love baked potatoes and I have to agree; russet are the best for baking – and always have been! Thank you for all of these tips. I am going to make them as you suggest this weekend!
Rosey
Oh man, these potatoes really made the meal. Thanks for the great recipe!
Paula Richie
Thanks for the reminder on how to make a really great steakhouse potato. They are the best.
Rhian Westbury
When a baked potato is done right like this it’s one of the best things in the world. We don’t eat a lot of potato at home, but I need to try and perfect this x