Did you know you can cook the perfect Baked Potato without foil? You don't need aluminum foil if you smother your russet potatoes with melted butter and kosher salt. They'll have crispy outer skin and a soft and fluffy middle every single time!
Baked potatoes are the perfect dinner side. They can be served with practically every main protein dish, or they can be the star of the dinner table themselves!
I prefer to keep my baked potato toppings classic with only a pat of butter and sour cream. The topping choices are endless though!
We're big fans of potatoes in my house and regularly make my Redskin Mashed Potatoes, Air Fryer Potatoes, and Perfect Baked Potatoes (without foil)!
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Why you'll love this recipe
- Baked potatoes are prepped in 5 minutes or less. They're a no-fuss side dish and once they're in the oven, you really don't have to think about them until your oven timer goes off.
- My baked potato recipe only calls for 3 ingredients!
- Baked potatoes can be a side dish or the main meal! Load them up with toppings and you've easily got a fun and delicious dinner with hardly any work at all.
- Are you throwing a party? Serve a baked potato bar! While the potatoes cook you can prepare all of your toppings.
- You don't need aluminum foil for a soft and fluffy baked potato. I actually prefer to bake potatoes without foil because the outer skin gets so deliciously crispy and crunchy.
Ingredients
Russet potatoes: Russet potatoes, also known as Idaho Potatoes, have dark brown flesh, and white, dry, soft flesh. They're perfect for baking, mashing, and making French fries.
Butter: I use salted butter when buttering up my baking potatoes. Unsalted butter is also an option.
Kosher salt: Kosher salt is key here. Kosher salt has large crystals and a coarse texture.
A detailed ingredient list and recipe instructions are found in the recipe card below.
Equipment needed
This is an easy recipe that doesn't require many kitchen tools. Pretty much the only thing you'll need is a small, rimmed baking sheet.
Some of the butter will melt off of the potatoes when they're cooking, so you'll need your baking sheet to catch any drippings.
If you want to place your potatoes directly on the oven rack, you'll still need a baking sheet on the rack beneath the potatoes to catch any butter that melts off.
How to bake a potato without foil
Recipe rundown
- Rinse the potatoes with cold water.
- Pierce the potatoes with a fork.
- Smother the potatoes with melted butter and kosher salt.
- Bake at 425°F for 45-60 minutes.
Step-by-step instructions
Step 1: Potato skin can trap dirt. Run your russet potatoes under cold water and gently scrub the skin with a clean, bristled dish brush. This will remove any trapped dirt on the outside of the potato.
Use a fork to puncture the outside of the potatoes several times, around all sides. Steam and pressure build up in the potatoes while they're cooking. Creating several air holes allows the pressure to escape and prevents a potato explosion!
Step 2: Pour the melted butter over the top of the potatoes. Use your hands to massage the butter on all sides of the potatoes.
Step 3: Sprinkle kosher salt around all sides of the potatoes. This will get a little messy, but that's okay!
Step 4: Place the potatoes on a rimmed baking sheet (if not already) and transfer the baking sheet to your preheated oven.
Bake the potatoes (without foil) for 45-60 minutes. During baking time, the skin will get nice and crispy, and the flesh will become fork-tender.
Step 5: Remove the potatoes from the oven. Gently pierce one of the potatoes with a fork to ensure that they're soft and cooked through.
Use a sharp knife to cut the potatoes open horizontally. Use a fork to lightly fluff the inside. Let cool for about 5 minutes before serving your baked potato (without foil), and enjoy!
Expert tips
- Skip the aluminum foil! Baking russet potatoes in aluminum foil traps steam and holds moisture in. This results in soggy potatoes. Baking potatoes without foil allows air to circulate around the entire potato which results in crispy skin!
- Poke holes in the potato to allow steam to escape. If the steam can't escape, you'll end up with a messy, exploded potato.
- The best way to tell if your potato is done is to either poke the potato with a sharp paring knife or fork or to gently squeeze the potato. The potato should feel soft and have some give when you squeeze it. A paring knife or fork should easily slide into the potato. A baked potato will register 210°F on an instant-read thermometer when it's fully cooked.
- Try to buy potatoes that are all about the same size. This will make for more even cooking time among your baked potatoes. You'll also want to look for potatoes that don't have any rotten spots or "eyes." "Eyes" are sprouts that will start growing as the potato gets old.
- When you bring your potatoes home from the grocery store, store them in a cool, dry, dark place in your kitchen. Don't store them in the refrigerator or near your onions. Onions produce a gas that causes potatoes to go bad.
Baked potato variations and substitutions
Potatoes: The ideal potato for baking is low in moisture and has a high starch content. This makes russet potatoes the clear winner when it comes to baking! Idaho potatoes are the only other potato that you could use for baked potatoes. Sweet potatoes are a nice alternative as well, but they have a totally different taste and texture.
Seasonings: In addition to salt, you could sprinkle some ground black pepper, garlic powder, or onion powder on the outside of your potatoes.
Butter: High-heat vegetable oils like extra virgin olive oil or avocado oil would be good substitutes for melted butter.
Toppings: Popular baked potato toppings include sour cream, chives, green onions, bacon bits, broccoli, chili, guacamole, salsa, pulled pork, pulled chicken, and shredded cheddar cheese!
How to store, freeze and reheat
How to store: Let the potatoes cool completely. Transfer cooled potatoes to a glass container, cover, and refrigerate for 3-4 days.
How to freeze: You can freeze baked potatoes! If you plan on freezing your cooked baked potatoes, try to avoid adding any toppings. Let the potatoes cool completely. Wrap them in a double layer of plastic wrap. Place them in a freezer-safe bag and freeze them for up to 1 month.
How to reheat: Reheat baked potatoes in the microwave, on the stovetop, or in the oven. Reheat in a 350°F oven until they're warmed through.
What to serve with
Serve a baked potato (without foil) with any of these delicious dinner recipes!
Frequently asked questions
I prefer to bake potatoes without foil! The skin gets nice and crispy and the inside still becomes light and fluffy.
Smother russet potatoes with melted butter and kosher salt. Bake potatoes on a baking sheet in a 425°F oven for 45-60 minutes.
Yes, just like russet potatoes, sweet potatoes can be baked without foil too.
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📖 Recipe
Perfect Baked Potato (without foil)
Did you know you can cook the perfect Baked Potato without foil? You don't need aluminum foil if you smother your russet potatoes with melted butter and kosher salt. They'll have crispy outer skin and a soft and fluffy middle every single time!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 russet potatoes
- 2 tablespoons melted butter
- 2 teaspoons kosher salt
Instructions
- Preheat your oven to 425°F.
- Scrub the potatoes under cold water. Potato skins can trap a lot of dirt. Since we're not peeling the potatoes, you'll want to make sure the skin is rinsed clean.
- Use a fork to pierce several holes in each potato. I like to pierce the potato twice on each side, 8 times in total.
- Place the potatoes on a rimmed baking sheet. Pour the melted butter over top of the potatoes. Rub the butter around all sides of the potatoes.
- Sprinkle all sides of the potatoes with kosher salt.
- Transfer the baking sheet to the oven and bake for 45-60 minutes.
- You'll know your potatoes are done when they're fork-tender. Remove the baked potatoes from the oven. Slice open lengthwise. Allow to cool for about 5 minutes before serving, and enjoy!
Notes
- Skip the aluminum foil! Baking russet potatoes in aluminum foil traps steam and holds moisture in. This results in soggy potatoes. Baking potatoes without foil allows air to circulate around the entire potato which results in crispy skin!
- Piercing holes in the potato allows steam to escape. If the steam can't escape, you'll end up with a messy, exploded potato.
- A baked potato will register 210°F on an instant-read thermometer when it's fully cooked.
- Try to buy potatoes that are all about the same size. This will make for more even cooking time among your baked potatoes.
- Look for potatoes that don't have any rotten spots or "eyes." "Eyes" are sprouts that will start growing as the potato gets old.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 2.3 g
- Sodium: 639.2 mg
- Fat: 6.1 g
- Carbohydrates: 66.7 g
- Fiber: 4.8 g
- Protein: 8 g
- Cholesterol: 15.3 mg
Keywords: baked potatoes without foil
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