Baked Russet Potatoes
These Baked Russet Potatoes are a simple, satisfying side dish; crispy, salted skins with fluffy, tender centers. Load them up with your favorite toppings for an easy dinner or the perfect companion to any meal.
Make extra, because everyone always wants a second potato! And baked potatoes are an amzing “carb” that pairs well with so many menus. They are great at Game Day events (make a potato bar!), and we love them on en epic charcuterie board.
Baked potatoes are one of the easiest ways to feed a crowd! Bake 12 big russet potatoes at once, then set them out warm with plenty of toppings and let everyone build their own. They’re inexpensive, filling, easy to prep ahead, and perfect for a casual gathering—just add chili, butter, sour cream, cheese, bacon, and green onions and dinner is done!
Why you’ll love this recipe
- It’s a classic side dish, but almost entirely hands-off once they’re in the oven.
- You can bake 12 potatoes at a time (or more if you need to), or just 2-4!
- The potatoes turn out nice and crispy on the outside, and fluffy on the inside.
- It’s an inexpensive meal to make for company! A baked potato board or a potato bar.
Ingredients needed
- Potatoes: 6 russet potatoes, scrubbed and dried.
- Olive oil: extra virgin olive oil, for coating the skins. Any neutral oil will work in a pinch, but olive oil gives the best flavor and helps the salt stick to the skin.
- Salt: a pinch per potato, for crispy, well-seasoned skin.
- Toppings: cheese (we like Tillamook’s Sharp Cheddar White Cheese), sour cream, chives, salt, pepper, and bacon pieces.
How do you make baked russet potatoes?
Prepare the potatoes
- Preheat the oven to 350 degrees.
- Using a fork or a small knife, poke small holes all over the skin of each potato.
- Coat the potatoes in olive oil and a pinch of salt. This is what gives you that crispy skin.
Bake the potatoes
- Place the potatoes directly on the oven rack – no sheet pan required!
- Bake for 1 hour or so, until the skin is crispy and the center is tender.
Serve
- To serve, garnish with sour cream, chives, butter, cheese, and anything else that tickles your fancy!
PRO TIP: If you’re short on oven space, you can set the potatoes on a sheet pan instead. Just know the bottoms won’t crisp up quite as well as they do directly on the rack.
Serving
These baked russet potatoes are delicious straight from the oven, split open and topped with a pat of butter, a sprinkle of salt and pepper, and a generous spoonful of sour cream. They’re also great loaded with sharp cheddar, crispy bacon pieces, and fresh chives for a heartier meal.
Set out a topping bar and let everyone build their own. It’s a fun, easy way to feed a crowd.
Sandy’s tips and substitutions:
- Potato size: If your russets are on the smaller side, check them around the 45-minute mark. Larger potatoes may need closer to 1 hour 15 minutes. The skin should be crispy and a fork should slide easily into the center.
- Toppings: Sharp cheddar, sour cream, chives, and bacon are classics, but feel free to swap in what you love. Butter, pepper, green onions, broccoli, chili, or a drizzle of ranch all work great.
- Make ahead: You can scrub and dry the potatoes ahead of time, then coat and bake when you’re ready. Baked potatoes are best fresh, but leftovers can be stored and reheated.
- In the refrigerator: Store cooled baked potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Baked potatoes don’t freeze well whole, but you can scoop out the insides, mash them with butter and cream, and freeze the filling for later use in recipes such as Shepherd’s Pie and more.
- Reheating: For the best texture, reheat in a 350°F oven until warmed through. The microwave works in a pinch; just expect slightly softer skin.
Variations:
- Loaded baked russet potatoes: Top with sharp cheddar, bacon pieces, sour cream, and chives for a fully loaded potato.
- Chili russet potatoes: Ladle warm chili over a split baked potato and finish with cheese and green onions.
- Broccoli cheddar: Pile steamed broccoli and melted cheddar on top for a vegetarian option.
- Garlic butter: Brush the split potato with garlic butter and sprinkle with flaky salt and parsley.
- Herbaceous twist: Mix chopped fresh herbs like chives, dill, or parsley into sour cream for a fresh finish.
Use these baked russet potatoes to make a delicious and interactive Baked Potato Bar for your next social gathering. Such fun and super easy!
More baked potato recipes you may want to try:
- Cottage Pie Baked Potato
- Baked Potato Recipe in Air Fryer
- Easy Pesto Baked Potatoes Recipe
- Savory Twice Baked Sweet Potatoes
Get the Recipe:
Baked Russet Potatoes
Ingredients
- 6 Russet potatoes, scrubbed and dried
- Extra virgin olive oil
- Salt
Additional toppings:
- Cheese, we like Tillamook’s Sharp Cheddar White Cheese
- Sour cream
- Chives, finely chopped
- Salt
- Pepper
- Bacon pieces
Instructions
- Preheat oven to 350 degrees.
- Using a fork or small knife, poke small holes all over the skin of the potato.
- Coat potatoes in olive oil and a pinch of salt (this will provide crispy skin).
- Place the potatoes directly on the oven rack (no sheet pan required!) and bake for 1 hour or so, until skin is crispy and center is tender.
- To serve, garnish with sour cream, chives, butter, cheese, and anything else that tickles your fancy!
Notes
Sandy’s tips:
- Potato size: If your russets are on the smaller side, check them around the 45-minute mark. Larger potatoes may need closer to 1 hour 15 minutes. The skin should be crispy and a fork should slide easily into the center.
- Toppings: Sharp cheddar, sour cream, chives, and bacon are classics, but feel free to swap in what you love. Butter, pepper, green onions, broccoli, chili, or a drizzle of ranch all work great.
- Make ahead: You can scrub and dry the potatoes ahead of time, then coat and bake when you’re ready. Baked potatoes are best fresh, but leftovers can be stored and reheated.
- In the refrigerator: Store cooled baked potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Baked potatoes don’t freeze well whole, but you can scoop out the insides, mash them with butter and cream, and freeze the filling for later use in recipes such as Shepherd’s Pie and more.
- Reheating: For the best texture, reheat in a 350°F oven until warmed through. The microwave works in a pinch; just expect slightly softer skin.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
What size were the potatoes you used?
Large Russet potatoes!
I coat mine in olive oil and sprinkle with garlic salt.
This looks so easy to make and so filling to eat thanks!!