A perfectly baked potato is one of the simplest comfort foods you can make, yet when prepared correctly it delivers incredible flavor and texture. The secret lies in baking the potato slowly so the skin becomes crisp and golden while the inside turns soft, fluffy, and steamy. With just a few pantry ingredients, this classic side dish transforms into a warm and satisfying addition to any meal.
This easy baked potato recipe produces a restaurant-style result right from your oven. A light coating of olive oil and salt creates that irresistible crispy skin, while butter, black pepper, and melted Cheddar cheese add richness and depth. Whether served alongside steak, chicken, or enjoyed on its own, this baked potato is simple comfort food done perfectly.
Prep Time: 1 minute
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 31 minutes
Servings: 1
Yield: 1 baked potato
Ingredients
- 1 medium baking potato
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 2 teaspoons butter
- 1 pinch freshly ground black pepper
- 1/4 cup shredded Cheddar cheese
Directions
- Preheat the oven to 300°F (150°C).
- Scrub the potato thoroughly under running water to remove any dirt. Pat it dry with a paper towel.
- Pierce the potato several times with a fork or knife to allow steam to escape during baking.
- Rub the potato evenly with olive oil, then sprinkle the salt over the entire surface of the skin.
- Place the potato directly on the oven rack or on a small baking sheet.
- Bake for about 90 minutes, or until the skin is golden and crisp and a fork easily slides into the center.
- Remove the potato from the oven and carefully slice it open down the center.
- Add butter to the hot potato and season with freshly ground black pepper.
- Sprinkle shredded Cheddar cheese over the top and allow it to melt before serving.
Cook’s Tip
For a stuffed baked potato variation, slice the top off the potato instead of cutting it in half. Scoop the fluffy interior into a bowl, mix it with butter, cheese, and black pepper, then spoon the mixture back into the potato shell. Replace the top “lid” and serve.