Crispy-skinned baked potatoes, fluffy on the inside and topped with butter. Think steakhouse potatoes are only possible in someone else’s kitchen? You can make the perfect potatoes at home! 

What is better than a big baked potato that is crispy on the outside and fluffy on the inside? Topped with butter, bacon, and whatever else you like, it’s hard to go wrong.

For years I thought that the perfect baked potatoes could only be found at a steakhouse. That’s where we had them growing up.

There was this place down the street from our house that my parents, brother, and I would walk to a few times a year. They had the biggest, most delicious baked potatoes that I remember having. For some reason, the potatoes on the kid’s menu were larger than the ones on the adult’s menu. My brother and I thought that it was the funniest thing ever!

I like baked potatoes but nothing my mom or anyone else made could compare, until a few years ago. I finally discovered the secret to the perfect crispy-skinned baked potatoes.

All it takes is three things- fat, salt, and heat, three of the cooking essentials. It’s as simple as that. Seriously.

With those three key elements, you can have the steakhouse potatoes of your dreams on your table in less than an hour with only 5 minutes of prep work. Or am I the only one that dreams of things like that?

The Best Crispy-Skinned Baked Potatoes

What type of potato should I use?

Russets are the best. They have a thicker skin and more starch than most potatoes. Their higher starch level allows them to bake up more fluffy.

Waxy and all-purpose potatoes like white, yellow, and reds are delicious when boiled, roasted, or fried, but they won’t give you that texture that you are craving for a baked potato.

How should I prepare the potatoes?

Wash the potatoes to scrub all that dirt off. Then pat them dry. After that rub them all over with the oil of your choice I tend to use olive oil, refined coconut oil, or bacon grease. Prick each potato about eight times with a fork. This allows the steam to escape so that they don’t explode in the oven. Believe me, you don’t want to clean potato guts off your oven. Finally, generously sprinkle them with salt.

Can I use foil?

Potatoes wrapped in foil end up being steamed potatoes instead of baked. This I realized is why potatoes never tasted as good at home growing up. I mean, they were good but they didn’t have that crispy skin and flaky inside that I was hoping for.

So, ditch the foil if you want a steak-house style potato.

Baking Sheet Yes or No?

To use a baking sheet or not to use a baking sheet? Some people will tell you that you won’t get enough air circulation to give your potatoes a nice even bake. I’ve had them turn out just fine both ways. It’s up to you. If you want to bake them on the rack but are worried about drips you can always place a baking sheet on the bottom rack to catch the drips.

Toppings

Oh, toppings… There are so many options out there. A baked potato is the perfect canvas for a myriad of toppings. The classics are awesome but don’t just stop there.

One of my all-time favouirte ways to have a baked potato is to top it like a taco. There was this little place that my friend Carrie and I went to when I lived near Ensenada, Mexico. They brought your potato out dressed like a street taco with a tray of toppings! That day revolutionized my life, my potato eating life anyway.

Classics

• Salt and pepper
• Butter
• Cheese
• Sourcream
• Bacon
• Chives/green onions

Taco Potato

• Carne asada
• Lacto-fermented Roasted Salsa
• Guacamole/Guacamole Sauce
• Cilantro and onions

Other Toppings

• BBQ Chicken/Beef
• Chili
• Sloppy Joe Meat
• Broccoli

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Perfect Crispy-Skinned Baked Potato

Prep 5 mins

Cook 45 mins

Total 50 mins

Author Katie Mae Stanley @ Nourishing Simplicity

Yield 4 servings

Crispy-skinned baked potatoes, fluffy on the inside and topped with butter. Think steakhouse potatoes are only possible in someone else's kitchen? You can make the perfect potatoes!

Ingredients

• 4 large Russet potatoes 
• 1/4 cup olive oil, coconut oil, or fat of choice
• 2 tablespoons unrefined sea salt 

Instructions

1. Preheat oven to 425º.
2. Wash the potatoes to scrub off all of the dirt. Then pat them dry.
3. Rub the potatoes all over with the oil of your choice. Prick each potato about five times with a fork. Sprinkle each poatoe generously with salt. 
4. Place the potatoes directly on the oven rack or on a baking sheet. Bake for at least 45 minutes. Increase the time if you are using more than 4 potatoes. The should be done when the skin feels cripsy and flesh soft. 
5. Slice the potatoes down the middle lengthwise. Gently squish the potatoe to make it open more. Top with your favouirte toppings. 

Courses Dinner

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