The simple baked potato. It’s a comfort food that everyone loves and can be eaten as a meal alone or as the ultimate side dish to almost anything. Spread on a plain old pat of butter or load up on chili and cheese it’s that versatile. But for such a simple dish, preparing it just so isn’t as easy as it appears. Everyone wants that fairy tale combination: skin that crunches and crackles when you bite into it, and an interior so fluffy it almost melts.
The trick? The vast majority of baked potatoes have flat skins and flabby centers, and the interiors are dense. Luckily, there have been studied cooks and food scientists who have worked out the kinks, tested techniques, and cracked the secret of potato success. Here’s what they have to say: not only what to do but why, so you can replicate restaurant success at home.
Let’s work through step by step.
1. Select the right kind of potato
It starts with the store. Russets are the default option, and for good reason. They have thick skins that crunch perfectly, and their high-starch, low-moisture interiors inflate into fluffy softness in the oven. Chef Jennifer Hill Booker sums it up succinctly: “Russets take the cake.”
If Russets are not in stock, Idaho potatoes are an excellent substitute. When shopping for potatoes, select firm, smooth potatoes with no bruises, cracks, or sprouts (“eyes”). A sprouting potato is not spoiled but is beyond prime it will bake up with reduced flavor and a compromised texture.
Bonus: potatoes aren’t just comfort food; they’re nutrient powerhouses. With the skin on, a medium baked potato delivers potassium, vitamin C, vitamin B6, and fiber, all with virtually no fat. Choosing the right spud means you’re already halfway to success.
Spinach and Mushroom Stuffed Shells
Equipment
- 1 Rimmed Baking Sheet
- 1 Large Pot
- 1 Food Processor
- 1 Large Skillet
- 1 Medium Bowl
Ingredients
Main
- Olive oil for greasing
- Kosher salt and freshly ground black pepper
- 8 ounces jumbo pasta shells 20 to 24
- 10 ounces cremini mushrooms stems trimmed, coarsely chopped
- 1 shallot coarsely chopped
- 3 tablespoons unsalted butter
- 8 ounces baby spinach
- 2 tablespoons chopped fresh parsley
- One 15-ounce tub whole milk ricotta
- 1/2 cup pine nuts toasted
- 3 to 4 large leaves fresh basil chiffonade, plus whole leaves for garnish
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan plus more for serving
- 2 1/2 cups Vodka Sauce recipe follows, or your favorite jarred sauce, warmed
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- Pinch red pepper flakes
- One 14-ounce can diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 2 tablespoons tomato paste
- Pasta cooking water for adjusting sauce consistency
- Kosher salt and freshly ground black pepper
Instructions
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
Notes
2. Pick potatoes of similar size
Consistency is important. If you add a few big potatoes to the little ones, you’re inviting cook time inconsistency. The little ones will dry out before the big ones finish cooking.
Broccoli and Cheese Smashed Potatoes
Equipment
- 1 Large Pot
- 1 Colander
- 1 Potato Masher
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 1/2 pounds small potatoes recommended: Yukon gold
- 1 small head broccoli
- 1 cup whole milk
- 2 tablespoons butter
- 1 1/2 cups shredded sharp Cheddar
- Salt and freshly ground black pepper
Instructions
- Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.
Notes
3. Store them the right way
The ideal baked potato starts in your cupboard, not your oven. Potatoes should be kept coolest and darkest, with most air movement. Store them in a paper bag, cardboard box, or wicker basket. Moisture buildup is avoided by good airflow, which also slows down sprouting.
One big rule: never store potatoes next to onions. Onions release ethylene gas, which accelerates spoilage and causes potatoes to sprout quickly. Keep them separate, and you’ll extend their freshness dramatically.
Vegan Butternut Squash Soup
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven
- 1 Immersion Blender or Standard Blender
- 1 Small Saucepan for frying shallots
- 1 Vegetable Peeler
Ingredients
Main
- 1 2- pound butternut squash halved and seeded
- 1/4 cup extra-virgin olive oil
- 2 teaspoons grated fresh peeled ginger from about 1-inch piece of ginger
- 1/2 teaspoon five-spice powder
- Kosher salt and freshly ground pepper
- 1 large carrot peeled and chopped into 1/2-inch dice
- 4 shallots chopped into 1/8-inch slices and divided
- 1 large garlic clove minced
- 4 cups vegetable broth or water
- Vegetable oil for frying
- Roasted white sesame seeds and fresh cilantro leaves for serving
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and drizzle the cut sides with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet.
- Roast the squash for 45-60 minutes, or until deeply tender and slightly caramelized. Let cool slightly, then scoop the flesh from the skin.
- While squash roasts, prepare fried shallots: Heat vegetable oil in a small saucepan over medium heat. Fry most of the sliced shallots (reserve a few for the soup base) until golden brown and crispy. Remove with a slotted spoon and drain on paper towels; season with salt.
- In a large pot or Dutch oven, heat the 1/4 cup olive oil over medium heat. Add the chopped carrot and reserved shallots, sauté for 5-7 minutes until softened.
- Add the minced garlic, grated ginger, and five-spice powder to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in the roasted butternut squash flesh and vegetable broth (or water). Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 15-20 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup directly in the pot until it's completely smooth and creamy. Alternatively, transfer in batches to a regular blender and blend until smooth, then return to the pot.
- Season the soup generously with kosher salt and freshly ground pepper to taste. Adjust spices if necessary.
- Ladle the hot soup into bowls. Garnish each serving with the crispy fried shallots, roasted white sesame seeds, and fresh cilantro leaves.
Notes
4. Scrub thoroughly
If you do eat the skin (and you should, it’s healthy and tasty), scrubbing is not optional. Even if a potato is clean-looking, dirt and grit stick to its rough surface. Wash them quickly under cold running water and scrub them with a vegetable brush to get off all grit.
This is not only a question of food safety but also helps flavor. Dirt still on the skin will produce off notes when baked. Cleaning thoroughly sets the stage for oil, salt, and herbs to stick, so you can have a superior result.
Instant Pot Buttermilk & Leek Mashed Potatoes
Equipment
- 1 Instant Pot
- 1 Potato Masher
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 large leeks white and light green parts only, thoroughly rinsed and sliced into thin rings
- 3 cloves of garlic minced
- 1 tablespoon unsalted butter plus 4 tablespoons, plus more for garnish (optional, but is it really?)
- 1/4 cup dry white wine
- 3 pounds Yukon Gold potatoes scrubbed and cut into six pieces each (I leave mine unpeeled, but you can peel depending on your personal preference)
- 3/4 cup chicken broth you can substitute vegetable
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 2 teaspoons heaping kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 handful finely chopped chives or scallions for garnish optional
Instructions
- Thoroughly rinse and thinly slice the white and light green parts of the leeks; mince the garlic. Cut the Yukon Gold potatoes into six pieces each, leaving them unpeeled for a rustic texture or peeling for a smoother mash.
- Select the "Sauté" mode on your Instant Pot. Add 1 tablespoon of unsalted butter and, once melted, add the sliced leeks and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Continue to cook for 1 minute until the wine has mostly evaporated.
- Add the cut potatoes, chicken broth, heaping kosher salt, and freshly cracked black pepper to the Instant Pot. Stir gently to combine the ingredients.
- Secure the lid on the Instant Pot and set the steam release handle to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the cooking time to 8 minutes on High pressure.
- Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release handle to the "Venting" position until all the pressure is released.
- Open the lid and carefully drain most of the liquid from the pot into a separate bowl, reserving a small amount to adjust consistency if needed.
- Add the remaining 4 tablespoons of unsalted butter, buttermilk, and heavy cream to the potatoes in the Instant Pot. Using a potato masher, mash the potatoes until they reach your desired consistency, adding a splash of the reserved liquid if a looser texture is preferred.
- Taste the mashed potatoes and adjust the seasoning with additional kosher salt and black pepper as necessary.
- Transfer the mashed potatoes to a serving dish. For garnish, you may add an optional pat of butter and a sprinkle of finely chopped chives or scallions before serving warm.
Notes
5. Dry thoroughly
Moisture is the nemesis of crispness. If your potatoes are damp going into the oven, the skins will steam rather than bake and will remain soft.
After washing, pat the potatoes with a paper towel or dish towel until the skins become bone dry. If you have time, dry them on a rack for several hours before baking. This extra step makes the shell crisper when they bake.
Twice Baked Potatoes
Equipment
- 2 Baking Sheets
- 1 Large Mixing Bowl
- 1 Sharp Chef's Knife
- 1 Potato Masher Alternatively, a large fork can be used
- 1 Spoon or Scoop For scooping and filling
Ingredients
Main
- 8 baking potatoes washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits fry your own!
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese or a mix of both, plus more for topping
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions sliced
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Notes
6. Pierce the skins
This tiny trick prevents a huge mess. Potatoes are full of water, and while baking, there is a buildup of steam inside. When not provided an avenue of escape, that pressure causes them to blow up explosively in the oven.
Just prick every potato a few times on the outside with a paring knife or fork. Those tiny little holes let the steam escape innocently, preventing explosions and helping the inside to cook more evenly.
Twice Baked Potatoes
Equipment
- 2 Baking Sheets
- 1 Large Mixing Bowl
- 1 Sharp Chef's Knife
- 1 Potato Masher Alternatively, a large fork can be used
- 1 Spoon or Scoop For scooping and filling
Ingredients
Main
- 8 baking potatoes washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits fry your own!
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese or a mix of both, plus more for topping
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions sliced
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Notes
7. Parboil for creamier insides
Desire the plushest inside? Get fluffy with parboiling. Chef Chris Nirschel suggests parboiling whole, unpelienced potatoes in boiling water for 8–10 minutes until only tender but not done. Finishing them in the oven will do the trick.
This quick pre-cook gets the starches in break down so the potato will bake up creamier and smoother on the inside. Just don’t boil too much or the potatoes will be mushy and weak before they even get into the oven.
For optimal texture, then, the message is unequivocal: keep that roll of aluminum foil firmly in the kitchen drawer. Allow your potatoes to bake unwrapped, directly exposed to the oven’s dry heat, to achieve the ideal contrast between a beautifully crisp exterior and a tender, cloud-like interior. This simple omission is a powerful step towards true baked potato perfection.
Sparkling Orange Wheels
Equipment
- 1 Cutting Board
- 1 Sharp Knife for thin, even slices
- 1 Pastry Brush
- 1 Small Shallow Dish for sparkling sugar
- 1 Serving Platter
Ingredients
Main
- 1 small orange
- 1 tablespoon light corn syrup
- Sparkling sugar
Instructions
- Thoroughly wash and dry the small orange.
- Using a sharp knife, carefully slice the orange into very thin, uniform rounds, approximately 1/8-inch thick. Remove any seeds.
- Pour the light corn syrup into a small bowl.
- Spread the sparkling sugar evenly on a shallow plate or dish.
- One by one, lightly brush both sides of each orange slice with a thin, even layer of corn syrup using a pastry brush.
- Immediately place each corn syrup-coated orange slice onto the plate with sparkling sugar. Gently press and turn to ensure both sides are completely covered with the sugar.
- Carefully lift the sugar-coated orange wheels and gently shake off any excess sugar.
- Arrange the finished sparkling orange wheels on a serving platter or use them immediately as a garnish for desserts, cocktails, or a charcuterie board.
- For best results, serve shortly after preparation to maintain their crisp, sparkling texture.
- If preparing slightly ahead, store loosely covered at room temperature for a short period, avoiding refrigeration which can make them sticky.
Notes
8. Avoid using foil
It’s so easy to enfold spuds in foil, but it’s the fast track to soggy skins. Foil traps steam, which steams the potato instead of baking it. Alton Brown’s advice reduces it to a nutshell: “Unless you like limp, soggy, gummy baked potatoes, don’t use the foil.”
Foil doesn’t cut down on cooking time either – in fact, it slows cooking. To get that perfect combination of crispy exterior and light and fluffy interior, stick the foil in the drawer and bake your spuds naked.
Rack of Lamb
Equipment
- 1 Food Processor With a steel blade for fine mincing
- 1 Roasting pan Or a large sheet pan suitable for oven roasting
- 1 Meat Thermometer For precise doneness control
- 1 Aluminum Foil For resting the lamb after roasting
- 1 Chef's knife For carving the lamb
Ingredients
Main
- 1 1/2 tablespoons kosher salt
- 2 tablespoons minced fresh rosemary leaves
- 3 garlic cloves minced
- 1/2 cup Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 racks of lamb "frenched" (see note)
Instructions
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Notes
9. Get the right temperature
Temperature dictates texture. If you’ve got time, a slow bake at 350°F for about three hours produces potatoes with thick, crunchy skins and pillowy centers. Recipe developer Jennine Rye swears by this method, calling the results “far superior.”
If three hours won’t cut it, cook at 425–450°F for about an hour. That’s the ideal balance between fast and good. Just don’t go past 500°F, or your skins will be burnt and tastes bitter.
Hasselback Potatoes
Equipment
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Large Baking Sheet
- 2 Wooden Spoons or Chopsticks (for slicing guidance)
Ingredients
Main
- 8 tablespoons 1 stick butter, softened
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes scrubbed
Instructions
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Notes
10. Season the skins
The potato skin is half the fun and it’s where you can have your fun. Besides being nutritionally dense, it’s the perfect surface to add flavor to.
Ina Garten elevates her baked potatoes by rolling them in olive oil, rosemary, thyme, lemon, and sea salt to roast, yielding golden, herby crusts. Brushed with melted butter or olive oil and generously sprinkled with salt, they make a quicker option. Even a quick salted water dip followed by baking can introduce crispness and flavor.
Crash Hot Potatoes
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Baking Sheet
- 1 Potato Masher
Ingredients
Main
- 12 small yellow potatoes
- Kosher salt
- 3 tablespoons olive oil
- Fresh ground black pepper
Instructions
- In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
- Preheat the oven to 475 degrees F.
- Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!
Notes
11. Avoid overbaking
Timing is critical. A potato is perfect when the internal temperature is about 210°F. By then, starches have absorbed sufficient water so that they have swollen to their maximum, giving you that fluffy inside.
Go much beyond that, and the potato will dry out and give you dry insides. Without a thermometer, test for wrinkled skin or test in the center (with a towel it will be hot). If soft to the touch, it’s cooked.
Taco Potato Casserole
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Spoon or Spatula For stirring and serving.
- 1 Chef's knife For slicing scallions and dicing cheese.
- 1 Cutting Board For preparing fresh ingredients.
- 1 Oven Mitts For safe handling of hot dish.
Ingredients
Main
- 30 ounces frozen shredded hash brown potatoes
- 1 1/2 pounds 80/20 ground beef
- Two 10-ounce cans diced tomatoes and green chiles such as Rotel
- Two 1-ounce packages taco seasoning
- 4 scallions thinly sliced, white and green parts separated
- 8 ounces processed cheese such as Velveeta, cut into small cubes
- 8 ounces shredded Cheddar about 2 cups
- Sour cream guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
- Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
- Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
Notes
12. Serve immediately
The deceptiveness of a baked potato passes quickly if you don’t stand it up. As soon as it comes out of the oven, slice it open immediately to enable steam to escape. Otherwise, water drips in and causes the airy interior to become heavy and gluey.
Cut a cross at the top and squish the ends gently to “fluff” the center. Martha Stewart takes it a step further by wrapping one in a towel and hitting it gently on the counter to burst it open messy but no less efficiently!
If you have to store them for just a bit longer, heat them in a low oven (around 200°F) or a slow cooker on warm.
13. Get toppings right
A fantastic potato deserves toppings that are as fantastic. Plain fare like butter, chives, and sour cream are timeless, but throw in chili and cheese and it’s a satisfying meal. Twice-baked potatoes skins stuffed with mashed potato, bacon, and cheese are another favourite.
The sole golden rule? Don’t ladle cold toppings over a piping-hot potato. The resulting cold shock is lethal to the texture. Let toppings sit at room temperature while potatoes roast so that everything may come together warmly.
14. Employ a fast salt brine and late oil baste
To put the finishing touches on, a couple of professional tricks can make a huge difference. Cook’s Illustrated recommends briefly dipping pierced potatoes in a hot salt-water brine to bake. It seasons the skin and adds a subtle richness to the interior flavor.
Then, instead of pre-oiling the potatoes, lightly brush them with vegetable oil in the last 10 minutes of baking. That timing gets the skins crisply delicious and never soggy. The brine together with the delayed oil baste gives you the crunchiest, shatteringly crunchy crust you can dream of.
