There’s just something about a crispy-skinned, fluffy-centered baked potato that feels like a warm hug after a long day. And when you pile on melty cheese, tangy sour cream, and a sprinkle of fresh green onions? Absolute perfection! Whether you’re making a cozy family dinner or loading up on comfort food, these baked potatoes are always a winning choice. Let’s get baking!
Why You’ll Love This Recipe
There are a million ways to make a baked potato, but this classic version hits the spot every single time. Here’s why you’ll love it:
- Perfect texture: Crispy skin, fluffy inside—just the way a baked potato should be.
- Endless toppings: Cheese, sour cream, and green onions are just the beginning—dress it up however you like!
- Simple ingredients: Everything you need is probably already in your kitchen.
- Effortless but impressive: Great for weeknights but fancy enough for guests.
Ingredients Breakdown
Essentials
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
Pro Tips
- Choose the right potato: Russets have the perfect texture for baking.
- Don’t skip the oil: It helps crisp up the skin beautifully.
- Poke holes in the potatoes: This prevents them from bursting in the oven.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Scrub the potatoes under running water and dry them well. Rub each potato with olive oil, then sprinkle with salt and pepper.
- Use a fork to poke a few holes in each potato to allow steam to escape.
- Place the potatoes directly on the baking sheet and bake for 50-60 minutes, or until they are fork-tender.
- Remove from the oven and let cool slightly. Slice open each potato and fluff the inside with a fork.
- Sprinkle shredded cheese inside while the potatoes are still hot so it melts beautifully.
- Dollop with sour cream and sprinkle with sliced green onions.
- Serve immediately and enjoy every warm, cheesy bite!
Chef’s Tips and Tricks
- Want even crispier skin? Bake the potatoes directly on the oven rack instead of a sheet pan.
- Short on time? Start the potatoes in the microwave for 5-7 minutes, then finish baking in the oven for crispy skin.
- Make-ahead tip: Bake the potatoes in advance and reheat in a 375°F oven for 10-15 minutes before adding toppings.
Recipe Variations and Serving Suggestions
- Loaded Style: Add crispy bacon bits and a drizzle of ranch dressing for ultimate indulgence.
- Southwest Twist: Swap cheddar cheese for pepper jack and top with salsa and avocado.
- Protein-Packed: Top with shredded rotisserie chicken and a little BBQ sauce.
- Light & Fresh: Use Greek yogurt instead of sour cream and fresh herbs like chives and parsley.
FAQs
Can I bake the potatoes in foil?
While you can wrap them in foil, it traps steam and makes the skin soft instead of crispy. If you love crispy skin, bake them unwrapped!
How do I know when the potatoes are done?
They should feel soft when you squeeze them (carefully!) and a fork should slide in with no resistance.
Can I make these in the air fryer?
Yes! Cook at 400°F for about 40-45 minutes, flipping halfway through.
Recipe Card
Cook Time: 50-60 minutes
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
Instructions:
- Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Scrub, dry, and poke holes in the potatoes.
- Rub potatoes with olive oil, then sprinkle with salt and pepper.
- Bake for 50-60 minutes until fork-tender.
- Slice open, fluff with a fork, and top with cheese, sour cream, and green onions.
- Serve hot and enjoy!
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @TheKitchensAid so I can see your delicious creations. Happy cooking!
