How to Bake the Best Potatoes with Crispy Skin and Soft Inside

Few things in the kitchen are as satisfying as pulling a tray of perfectly baked potatoes out of the oven—each one golden, crispy on the outside, and fluffy on the inside. It’s comfort food at its simplest, yet mastering that perfect texture takes a little know-how. Luckily, with a few easy tricks, you can bake potatoes that rival any steakhouse version.

Choose the Right Potato

The secret to that soft, cloud-like interior starts with picking the right kind of potato.

Russet potatoes are your best bet—they’re starchy and bake up light and fluffy.
Yukon Golds can also work if you like a slightly creamier texture.
Avoid waxy varieties like red potatoes; they’re better suited for boiling or roasting.

Before baking, inspect each potato. You want firm, dry potatoes with no green spots or soft areas.

Scrub and Prep Like a Pro

Even if your potatoes look clean, give them a good wash—dirt can hide in the creases. Then:

Scrub thoroughly with a vegetable brush under running water.
Pat them completely dry. Moisture prevents crisp skin.
Poke small holes all around using a fork. This allows steam to escape and avoids any “potato explosions” in your oven.
Rub with oil and salt. Olive oil helps crisp the skin, while salt adds flavor and draws out surface moisture.

If you want extra-crispy skin, sprinkle a touch of coarse sea salt on the outside before baking.

Bake to Perfection

Set your oven to 425°F (220°C)—this high heat ensures crispy skin while keeping the inside tender.

Place potatoes directly on the oven rack for the best airflow.
For easier cleanup, place a baking sheet on the rack below to catch any drips.
Bake for 45–60 minutes, depending on the size of your potatoes.

You’ll know they’re ready when:

The skins are crisp and lightly blistered.
A fork slides easily into the center without resistance.

If you’re unsure, give them an extra five minutes—undercooked potatoes can feel dense and chalky inside.

Fluffy Inside Secrets

Once your potatoes are done, don’t slice them immediately! Here’s a pro tip:

Rest them for 5 minutes to let the steam settle.
Then, cut a slit on top and gently squeeze the ends together. This fluffs up the inside beautifully.

For added flavor, open them up and add:

A pat of butter (or a drizzle of olive oil)
A sprinkle of sea salt and black pepper
Chopped herbs like parsley, chives, or dill

You can also layer in shredded cheese or a dollop of sour cream if you’re feeling indulgent.

Fun Topping Ideas

Baked potatoes are like blank canvases—you can dress them up any way you like! Here are some easy and delicious topping combinations:

Classic: Butter, salt, pepper, and a sprinkle of shredded cheddar.
Herb Delight: Greek yogurt, chopped chives, and garlic powder.
Tex-Mex Style: Black beans, corn, avocado slices, and a drizzle of lime juice.
Veggie Lover’s Dream: Roasted bell peppers, sautéed mushrooms, and baby spinach.

Mix and match to suit your mood—each variation transforms your simple baked potato into a full meal.

Tips for Next-Level Results

Want to elevate your baked potato game even more? Try these pro tricks:

Parboil before baking: Boil potatoes for 10 minutes, then bake for extra crispiness.
Use coarse salt on the baking tray: It absorbs moisture and keeps skins crunchy.
Air fryer option: For smaller potatoes, air fry at 400°F for 30–35 minutes.
Reheat like a pro: Never microwave! Instead, reheat in the oven at 375°F for 15 minutes to restore crispness.

These little tweaks make a big difference and give your potatoes that irresistible texture combo—crackly outside, pillow-soft inside.

The Perfect Bite Awaits

Few side dishes feel as universally satisfying as a well-baked potato. It’s warm, filling, and endlessly customizable—just what comfort food should be. Once you master these simple steps, you’ll never settle for soggy or bland potatoes again.

So next time you’re planning dinner, pop a few potatoes in the oven and let them do their magic. Crispy on the outside, soft on the inside—it’s the kind of simple pleasure worth perfecting.

Save this recipe for later and make your next baked potato unforgettable!

Madison Blake