How to Make the Perfect Baked Potato (Without Foil)

What is the Best Potato for Baking?

When it comes to baked potatoes, not all spuds are created equal.

Russet potatoes are the best type of potato for baking. They're full of starch, which gives them a fluffy texture when baked. And their skin gets perfectly crispy in the oven.

When choosing your russet potatoes for baking, look for ones that are evenly colored and blemish-free. Potatoes with a green hue or sprouting eyes should be avoided. These discolored potatoes are called "light-struck" potatoes. They contain higher levels of solanine, a chemical compound that can be toxic to humans when eaten in large amounts.

Also, give the potatoes a squeeze at the grocery store. They should be firm with no soft spots or wrinkles.

Why You'll Love This Recipe

• Easy Prep- Just scrub, poke, and season your way to baked potato perfection.
• Only 3 Ingredients- Get fancy if you fancy, but a basic baked potato only needs a little olive oil and salt.
• No Equipment Needed- Baking potatoes directly on the oven rack means no equipment to clean up.
• Crispy Skin- The oil-coated potato skin crisps up beautifully in the oven.
• Fluffy Inside- Aluminum foil traps steam. By not wrapping the potatoes in foil, steam can escape, leading to a fluffier baked potato.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Russet Potatoes- Large and starchy, russet potatoes are the classic baking potato. Choose potatoes that are roughly the same size for even cooking.
• Olive Oil- Coat the whole potato in olive oil to help the skin get deliciously crispy in the oven.
• Kosher Salt- Use coarse kosher salt or sea salt for perfectly seasoned baked potatoes.

🌱 Sustainability Tip: Try growing your own potatoes in a container! It's surprisingly easy, tastes better, and reduces environmental pollution associated with food transportation.

Substitutions and Variations

Here are a few ways you can customize these baked potatoes without foil to fit your diet and taste preferences.

Substitutions

• Russet Potatoes- For a classic baked potato without foil, russets are an absolute must. However, you can bake other types of potatoes if you prefer. Try Yukon Gold or red bliss potatoes for a creamier, less fluffy baked potato.
• Olive Oil- Any high-heat oil with a relatively neutral flavor can work well. Swap the olive oil for avocado oil, walnut oil, canola oil, sunflower oil, or vegetable oil.
• Kosher Salt- I use kosher salt because I always have it on hand. But, you can use any type of coarse, flaky salt.

Variations

• Black Pepper- Add a little freshly ground black pepper to the outside of your potato for a delicious salt and pepper baked potato.
• Herbed- Mix dried herbs in with your coarse salt for an herbed baked potato. Try Italian seasoning, oregano, chives, or thyme.
• Smoky- Season the baked potato skin with a little smoked paprika and cumin for a smoky variation.
• Garlic- A little garlic powder mixed in with the salt really gives these baked potatoes a flavor boost.

How to Make a Baked Potato Without Foil

Here is how to make perfect baked potatoes without foil.

Step 1: Scrub the potatoes clean. Preheat the oven to 425°F and position the oven rack in the middle position. Using a potato scrubber, clean the skin of each potato under cool, running water. Pat them dry with a paper towel and prick several holes in the potato using a fork.

Step 2: Season the potatoes. Brush the potatoes with olive oil and sprinkle with kosher salt, being sure to coat all of the skin.

Baked Potato Without Foil (Video)

Tips for Success

• Make sure the potatoes are all similar sizes. Choosing potatoes that are similar in size and shape will ensure they're all cooked through around the same time.
• Use a baking sheet to keep your oven clean. Place a baking sheet on the oven rack below your baked potatoes. The baking sheet will catch any potato drippings while still allowing them to cook directly on the oven rack.
• Massage the potato before cutting it open. Giving the potato a quick massage before cutting it open helps mash the insides up. Then, when you cut it open, it will be extra fluffy and ready for a pat of butter.

What to Serve with Baked Potatoes

Baked potatoes are a versatile side dish, perfect for both special occasions and easy weeknight dinners.

You can pair these classic baked potatoes with your favorite protein for a balanced meal. A few tasty options include roasted chicken, grilled chicken, pan-seared chicken, grilled steak tips, braised beef, and turkey breast.

If you’re a seafood lover, serve these baked potatoes alongside your favorite seafood dishes. They pair wonderfully with grilled shrimp skewers and seared pesto salmon.

For a comforting meal, pair your baked potato with a cozy soup or stew. Try classic chili, turkey pumpkin chili, chicken noodle soup, or broccoli asparagus soup for a hearty option.

Topping Ideas

• Butter & Sour Cream- A pat of butter and a dollop of sour cream are classic baked potato toppings. You can also use Greek yogurt or try a flavored butter, like pesto butter.
• Cheese- Grated cheddar, parmesan, or even crumbled cheeses like feta and blue cheese are delicious on a baked potato. 
• Chives or Scallions- Chopped chives or green onions add a fresh, oniony flavor.
• Bacon- Crumbled bacon pairs well with cheese and sour cream.
• Chili- Top your baked potato with hearty chili for a filling meal.
• Baked Beans- Top your baked potato with tangy BBQ baked beans for a summer-inspired flavor.
• Vegetables- Consider topping your baked potato with your favorite vegetables like broccoli, peas, or corn for a healthier option.
• Salsa & Guacamole- Add a Mexican-inspired twist with fresh tomato salsa and creamy guacamole.
• Pesto- A spoonful of pesto adds a burst of herby, garlicky flavor.

Storage and Reheating

How to Store

• Refrigerator- According to the USDA, cooked potatoes that have been properly refrigerated are safe to eat for 3-4 days. Allow the potatoes to cool before storing them in an airtight container in the refrigerator.
• Freezer- Cool any leftover baked potatoes completely before wrapping them tightly in aluminum foil. Then, place them in a freezer-safe plastic bag or container and freeze them for up to 8 months.

How to Reheat

• Oven- Preheat the oven to 350°F. Take the leftover baked potatoes out of the refrigerator and allow them to come to room temperature. Then, bake them directly on the oven rack for 15-20 minutes or until fully heated through.
• Stovetop- Add a tablespoon of olive oil or butter to a skillet and warm over medium-low heat. Cut the potatoes in half lengthwise and place them cut-side down in the skillet. Cover the skillet with a lid. Reheat the potatoes for 3-4 minutes or until fully warmed through and crispy.
• Microwave- Cut a leftover baked potato in half and add a pat of butter for moisture. Microwave the potato on half power (50%) for 3-4 minutes or until heated through.
• Air Fryer- Preheat the air fryer to 350°F for 2-3 minutes. Then, place the baked potatoes in a single layer in the air fryer basket, being careful not to overcrowd them. Reheat for 4-8 minutes or until warmed through.

Make Ahead

Baked potatoes are great for meal prepping because you can make a bunch of them without a lot of extra effort. Make baked potatoes up to 3 days ahead of time. Then, reheat them in the oven for the freshest taste.

Frequently Asked Questions

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