White potatoes are hands-down the best option for baking. While waxy varieties like red, yellow and gold potatoes become soft and creamy in the oven, white potatoes have a relatively high starch content and become light and fluffy when baked. You can use any type of white potato you like, but russets are a favorite because they become exceptionally fluffy with crispy skin and a slightly sweet flavor. Try topping your baked potato with Greek yogurt, chopped herbs, steamed vegetables or fresh salsa for a nutritious side dish or satisfying entree.
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Preheat your oven to 425 degrees Fahrenheit and position the oven rack in the center rung.
Thoroughly clean the potatoes by scrubbing them with a vegetable brush under cold, running water.
Prick the potatoes in several places with a fork.
Rub the potatoes lightly with olive oil, then season generously with salt and pepper.
Place the potatoes on a foil-lined baking sheet and transfer them to the oven.
Bake the potatoes until they are easily pierced with a fork, about 45 minutes to an hour depending on the size of the potato. Turn the potatoes over every 20 minutes or so to ensure even cooking.
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If you prefer soft skin on your potatoes, wrap them in foil before baking.