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Crispy Baked Potatoes

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These restaurant-style Crispy Baked Potatoes may take some time to bake, but they couldn’t be simpler to prepare! They are crispy on the outside, with a nice sea salt and pepper shell, and tender on the inside…like butter!

Oh, and speaking of butter, when you bake your own potatoes at home you get to add as many toppings as you would like without all of the additional charges.

A baked potato topped with butter, sour cream, grated cheddar, and bacon chunks with a stack of barbecue ribs in the background.

Have you ever wondered why restaurant baked potatoes taste so much better than the ones you make at home? I know why…..they aren’t baked in the microwave! Yes, I admit it, I am guilty of tossing potatoes into the microwave for 3 to 5 minutes because I am impatient.

If you have the time, these restaurant-style Crispy Baked Potatoes are so worth it!!

More delicious potato recipes

How to make Restaurant-Style Crispy Baked Potatoes

Preheat oven to 400 degrees.

Slide a metal skewer through the center of each potato. Rub each potato with olive oil and sprinkle with salt and pepper.

Two raw potatoes rubbed with oil and salt on a silicone lined baking sheet with a metal skewer through one of the potatoes.

Poke holes in each potato with a corn-cob holder, onion holder, or fork…..basically anything that will make holes!

Two skewered potatoes on a baking sheet getting vent holes poked into the top.

Place potato(es) on the center rack of oven. Place a baking sheet on the rack below to catch any drips.

Two skewered potatoes inside an oven on the oven rack with an empty baking sheet on the rack below.

Bake potato(es) for 1 to 1.5 hours, until potato is cooked through.

Two baked potatoes on a plate.

Remove skewer from potato and serve with your favorite toppings. I can’t believe I forgot the chives!!!

Recipe Notes & Tips

  • Extra large potatoes will require a longer cooking time.
  • You can make as many baked potatoes as you like, or that will fit in your oven.
  • The metal skewer is placed in the center of the potato to help it cook more evenly.

I have a slight obsession with potatoes; baked, fried, roasted, or mixed into a salad all taste good to me. 🙂

Tools used to create this recipe

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Recipes to serve with Crispy Baked Potatoes

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Enjoy!!

Crispy Baked Potatoes

Make your own restaurant-style, Crispy Baked Potatoes at home and top them with your favorite toppings for the perfect side dish!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: potatoes, whole 30, recipe, side dish
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 2 Servings
Calories: 146kcal
Author: Lisa Johnson

Ingredients

  • 1 Russet potato (per person)
  • 1 tablespoon olive oil (per potato)
  • course sea salt and ground black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Slide a skewer through the center of each potato.
  • Rub each potato with olive oil and sprinkle with salt and pepper.
  • Poke holes in each potato with a corn-cob holder, onion holder, or fork.
  • Place potato(es) on the center rack of oven. Place a baking sheet on the rack below to catch any drips.
  • Bake potato(es) for 1 to 1.5 hours, until potato is cooked through.
  • Remove skewer from potato and serve with your favorite toppings.

Notes

  • Extra large potatoes will require a longer cooking time.
  • You can make as many baked potatoes as you like, or that will fit in your oven.
  • The metal skewer is placed in the center of the potato to help it cook more evenly.

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Sodium: 5mg | Potassium: 444mg | Fiber: 1g | Vitamin C: 6.1mg | Calcium: 14mg | Iron: 0.9mg

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2 Comments

  1. I finally got around to making these last night – YUM! No more microwaving for me – it’s worth making the time to bake, like mom used to do, in the oven. These are even better than hers, because of the olive oil and crispy skin. The whole family enjoyed them!

  2. I used this method and it really turned out great. No guessing about the inside being done. Thanks. Would you do the same for a sweet potato? Although, I don’t think it’d need the long bake time.

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