Nothing beats the classic comfort of a perfectly baked potato. Crispy on the outside, fluffy on the inside, and topped with a generous pat of melted butter—it’s the ultimate side dish or even a meal on its own. Whether you’re enjoying it with a juicy steak, grilled chicken, or as the main attraction with your favorite toppings, whole baked potatoes are versatile, easy to make, and always delicious.
This recipe for the best whole baked potatoes with butter is simple, comforting, and incredibly satisfying. The crisp skin combined with the fluffy interior makes it the perfect base for any toppings, or it can be enjoyed simply with just butter and a pinch of salt. It’s a great dish to prepare for any occasion, whether it’s a casual family dinner or a holiday feast. Plus, it’s budget-friendly and requires minimal ingredients.
Here’s how to make the best whole baked potatoes with butter, along with some tips to ensure they come out perfect every time.
INGREDIENTS:
- 4 large Russet potatoes (or your favorite type of baking potato)
- 2 tablespoons olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (optional)
- 4 tablespoons unsalted butter (one tablespoon per potato)
- Fresh herbs (like chives or parsley) for garnish (optional)
INSTRUCTIONS:
- Preheat Your Oven: Preheat your oven to 400°F (200°C). A hot oven ensures the potatoes will cook evenly and develop that crispy skin we all love.
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel.
- Use a fork to poke several holes all over each potato. This allows steam to escape during cooking and prevents the potatoes from bursting in the oven.
- Season the Potatoes:
- Rub each potato with olive oil, ensuring they are evenly coated. This helps the skins crisp up beautifully.
- Sprinkle the potatoes generously with kosher salt, ensuring the salt sticks to the oil-coated skin. For extra flavor, you can also add a little freshly ground black pepper.
- Bake the Potatoes:
- Place the prepared potatoes directly on the oven rack or on a baking sheet lined with aluminum foil for easy cleanup.
- Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork. The skins should be crispy, and the inside should feel soft and fluffy.
- Add Butter and Serve:
- Once the potatoes are done, remove them from the oven and let them cool slightly for about 5 minutes.
- Slice each potato open lengthwise, creating a pocket. Be careful, as the steam will be hot!
- Fluff the inside of the potato with a fork and add a generous pat of butter. Let the butter melt into the hot potato, and season with a little more salt if needed.
- Garnish with fresh herbs like chopped chives, parsley, or even a sprinkle of shredded cheese if desired.
- Enjoy:
- Serve your baked potatoes hot with your favorite toppings. From sour cream and cheese to crispy bacon bits or a sprinkle of smoked paprika, the options are endless.
Tips for Perfect Baked Potatoes:
- Choose the Right Potatoes: Russet potatoes are ideal for baking because of their starchy texture, which becomes soft and fluffy when cooked. Yukon Gold or red potatoes can also be baked but will have a denser, creamier texture.
- Don’t Skip the Oil and Salt: The olive oil helps crisp up the skin, while the salt enhances flavor and adds a delicious crunch.
- Use a Hot Oven: A high oven temperature is key to achieving that crispy exterior. Make sure your oven is fully preheated before baking.
- Don’t Overwrap in Foil: Wrapping potatoes in foil can steam them instead of baking them, resulting in soft, rather than crispy, skins. For the best results, bake them directly on the oven rack.
ENJOY IT