Baked Potato

Name: Baked Potato
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: United States
Ingredients: 4 russet potatoes, about 10 oz (280 g) each, scrubbed and dried; 2 tbsp (30 ml) olive oil or melted butter; 2 tsp (12 g) coarse kosher salt; 4 tbsp (56 g) butter, softened; 3/4 cup (180 g) sour cream; 1 cup (100 g) sharp cheddar, coarsely grated; 3 tbsp fresh chives, finely snipped; Freshly ground black pepper, to taste

Baked Potato Say it: baykt puh-TAY-toh

By the Passport Plate editors. Published November 8, 2026.

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Ask for a baked potato almost anywhere in the United States and you get a russet with a shatteringly crisp, salted skin and a fluffy, steaming interior, split open and piled with butter, sour cream, grated cheddar and chives. It is the classic steakhouse side and the standard companion to grilled meats, chili and salads, eaten at home and in diners. Simple, cheap and forgiving, it is really about the technique: a hot oven, dry skin and patience.

Baked Potato

Pronounced baykt puh-TAY-toh

Serves: 4
Prep: 10 min
Cook: 1 hr 5 min
Total: 1 hr 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

Potatoes

4 russet potatoes, about 10 oz (280 g) each, scrubbed and dried
2 tbsp (30 ml)30 ml (2 tbsp) olive oil or melted butter
2 tsp (12 g)12 g (2 tsp) coarse kosher salt

Toppings

4 tbsp (56 g)56 g (4 tbsp) butter, softened
3/4 cup (180 g)180 g (3/4 cup) sour cream
1 cup (100 g)100 g (1 cup) sharp cheddar, coarsely grated
3 tbsp fresh chives, finely snipped
Freshly ground black pepper, to taste

Method

Heat the oven to 425°F (220°C) and set a rack in the middle. Scrub the potatoes under cold water, dry them completely with a towel, and prick each one 6-8 times all over with a fork so steam can escape.
Rub the potatoes with the olive oil until the skins glisten, then roll them in the coarse salt so they are evenly coated. Set them directly on the oven rack with a foil-lined baking sheet on the shelf below to catch drips.
Bake for 55-65 minutes, turning once halfway, until the skins are deep brown, dry and crisp and a thin skewer slides into the center with no resistance at all.
While the potatoes bake, set out the softened butter, sour cream, grated cheddar, snipped chives and a pepper grinder so everything is ready to go the moment they come out.
Take the potatoes from the oven and let them rest for 5 minutes; they will deflate slightly and the interior will finish steaming.
Hold each potato in a folded towel, score a deep cross in the top with a small knife, then press the ends inward so the potato opens like a flower.
Fluff the hot flesh gently with a fork, season with salt and pepper, and drop a tablespoon of butter into each one so it melts into the crevices.
Spoon over the sour cream, scatter on the cheddar and chives, and serve immediately while the skin is still crisp and the middle steaming.

Regional variant: Twice-Baked Potatoes (Stuffed Baked Potatoes)

Bake the potatoes as above, then cut a long oval lid from each and scoop the flesh into a bowl, leaving a 1/4-inch (6 mm) shell. Mash the flesh with the butter, sour cream, half the cheddar, the chives, salt and pepper, spoon it back into the shells, top with the remaining cheddar, and bake at 375°F (190°C) for 20-25 minutes until hot through and bubbling on top.

Cook's notes

Choose heavy, uniform russets — they have the dry, starchy flesh that turns fluffy rather than waxy.
Never wrap the potatoes in foil for this method; trapped steam softens the skin instead of crisping it.
If a skewer meets any resistance at the center, give it another 10 minutes — underbaked potatoes are gluey.

Serve with

Alongside steak, roast chicken or grilled chops, or with chili, a green salad and a cold beer.

Make ahead and storage

Bake up to 3 hours ahead and hold in a 200°F (95°C) oven; or cool, refrigerate and reheat at 350°F (175°C) for 20 minutes.

Baked Potato