The battle of the spuds took a new twist between our divided cultural family.

Who does not love baked potatoes? That perfectly baked potato is super tender, and we load it to the nines with butter, sour cream, cheese, and more butter.

Oven Baked Potatoes

Sorry, that is the French in me who wants to add more butter. For once, I have found a recipe that craves even more butter: The Baked Potato.

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You would think that we, the French, who have dedicated cookbooks to potatoes, would have this baked potato well under control or at least mastered. Well, not really.

The US beat us on this one, and with hesitation, I admit the Americans have the best handle on making the perfect baked potatoes.

The competition was on in my kitchen, and with divided allegiances to our favorite ingredients, we had a day of fun in the kitchen.

Yes, I know, the internet is packed with baked potatoes, so why one more recipe? This one is for all of you, my readers, who have been asking for it. If you are not one of my readers, welcome, and I hope you will join in the fun.

So, back to the recipe on hand.

The traditional with cheddar cheese won on looks and flavor, but my creation with the blue cheese was not far behind the flavor test.

In this Article

Which potatoes are best for making baked potatoes?

The ideal for baking is the Russet potatoes, the most commonly used. Low in moisture and high in starch content. The outside skin will be nicely crispy, while the insides will be fluffy.

Idaho potatoes are also suitable for baking and are often used.

Sweet potatoes are a great alternative to the traditional white spud.

While selecting your potatoes, ensure they are all the same size, which will be a plus while baking. Smaller ones will be overbaked before the larger ones.

Why do we prick the potatoes?

By poking holes in the skin, it allows steam to escape, otherwise they could explode. Potatoes are full of water that is trying to turn into steam.

I experienced an exploded potato in the microwave long ago, and since then, I have always poked them and never cooked them in the microwave. As a matter of fact, to my son’s chagrin, we do not have a microwave at the house.

Oven Baked Potatoes loaded on a blue plate

Ingredients needed to make the perfect baked potato recipe

Potatoes – Russet potatoes ensure that they are all the same size for even baking.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Sea salt or Kosher salt – I think this is the only time I use Kosher salt. Whatever you use, be very generous with it. It helps create that beautiful, crispy skin.

Sour cream or creme fraiche – melts beautifully and mixed well with the meaty potato flesh.

Bacon – everything always tastes better with bacon. Make it nice and crispy, and chop it at the last minute.

Fresh chives – I love the gentle onion flavor.

Cheddar cheese – I am a cheese person, and my advice is to load them up!

Blue cheese or goat cheese – Optional, as I cannot resist some good blue cheese. And when melted with the potatoes, well, it is my favorite.

Green onions – optional and an excellent substitute for the chives. Sliced them thinly.

Salt and pepper – seasoning

Oven Baked Potatoes ingredietns

Equipment Needed

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Oven baking sheet

Aluminum foil

Sharp knife

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10/08/2024 04:46 pm GMT

Oven best baked potatoes instructions

Once you have selected your perfect potatoes, scrub, rinse, remove any dirt, and towel pat dry them.

Poke the potato with a fork all over.

Pierce the clean potato skin and rub it generously with butter.

Sprinkle with lots of salt. Wrap the potatoes in foil, and place them on the hot oven racks or baking sheet.

Bake for about 45 to 60 minutes, depending on the size of your potatoes, or once you squeeze them they are very tender to the touch.

Once your spuds are cooked, load them up with the toppings.

oven baked potatoes with all the toppings ready

Loaded baked Potatoes

Here is where all the fun begins. Once your spuds are out of the oven and you slice them open, with the help of a fork, start pulling the flesh away from the skin without breaking it.

Start with loads of butter as it will melt beautifully, add sour cream, salt and black pepper to taste and mix well.

potato sliced and butter added
added sour cream to the baked potato

Toppings:

All the rules are out the door here as it is your baked potato and you can add anything you want to it.

  • Bacon bits, the fresh ones you make yourself while the potatoes are baking, are just the perfect little crunch you need.
  • Cheddar cheese, of course, is a must.
added cheddar cheese
added bacon bits and chives
  • As you can see, I used blue cheese because I love its melted flavor. And I have friends that enjoy mozzarella as well as parmesan cheese with it. Melting cheese makes it fun and super delicious with the potatoes.
with blue cheese oven baked potatoes
  • Steamed chopped broccoli is another quite delicious option, too.

Chives or scallions are the zing that your potato will need. At times, I whisk together the sour cream, soft butter, and chives. Try it, I am sure you will love it.

Pro Tips

The trick to the best-baked potatoes is to let them bake in their skin.

Seasoning the outer potato skin with salt will create a nice, crisp outer skin once the potatoes release their internal moisture.

What to pair your baked potatoes with?

While the potatoes bake, you can prepare this Roast Chicken alongside.

Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms is playing with flavors.

Vegetables side dishes that go well too are Rainbow Carrots and Broccolini as well as French Peas or Petits Pois A La Francaise.

Substitutions

The potatoes can be rubbed before being baked in the oven with olive oil instead of butter.

Oven Baked Potatoes on a blue plate

Frequently Asked Questions

What is the purpose of wrapping baked potatoes in foil?

Wrapped potatoes in foil helps them cook faster and keeps them hot for longer once they are out of the oven. The natural moisture is trapped in the potatoes steaming it instead of baking it.

Do I need to poke holes in the potatoes before baking?

Yes, you do once you clean them. This will allow the steam to escape from the potatoes while baking.

Can I make baked potatoes ahead of time?

When the potatoes are stored in the fridge for too long, the starches in potatoes convert into sugar which negatively affects the cooking chemistry. Not to mention that the interior will turn darker and unpleaseant.

How to open a baked potato?

Using a small knife, slice halfway through the potato lengthwise, then give it a gentle squeeze to open.

If you enjoy this oven-baked potatoes recipe, you may want to try my other recipes.

Roasted Rosemary Potatoes – Crispy, Easy & Delicious

Garlic Potatoes – Easy and Simple

Potatoes with Basil

Potatoes Boulangere With Bacon – A French Classic

Bacon, Onion, Raclette Potato Gratin – French Tartiflette

Oven Baked Potatoes – The Battle of The Spuds

5 from 5 votes
Oven Baked Potatoes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Teana Allen
Who does not love baked potatoes? That perfectly baked potato is super tender, and we load it to the nines with butter, sour cream, cheese, and more butter.
Print Pin

Ingredients 

BAKED POTATOES

  • 4 potatoes, washed and scrubbed
  • unsalted butter
  • sea salt

TOPPINGS

  • 8 tablespoons unsalted butter
  • 1 cup creme fraiche, or sour cream
  • 1 cup cheddar cheese, grated
  • 4 slices bacon, crisped and finely chopped
  • 1 tablespoon fresh chives
  • salt and pepper, to taste

OPTIONAL

  • 8 ounces blue cheese, or goat cheese
  • green onions, chopped into small round

Instructions

  • Preheat oven at 375 degrees.
  • Wash the potatoes, poke them with a fork. Spread lightly all over the potatoes with butter and sprinkle salt all over it.
  • Wrap the potatoes on aluminum foil and place them directly on the oven baking rack.
  • Bake for 45 to 60 minutes, or until the potatoes are very tender when squeezed.
  • When the potatoes are done, cut them down the middle and squeeze both ends. Add butter and all the ingredients that you wish to add.

Nutrition

Calories: 524kcal | Carbohydrates: 27g | Protein: 17g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 102mg | Sodium: 815mg | Potassium: 1024mg | Fiber: 5g | Vitamin A: 1165IU | Vitamin C: 24.8mg | Calcium: 370mg | Iron: 7.1mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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