Quick Baked Potatoes with a crispy, salty crust and fluffy inside - but in half the time it usually takes! Grab your favorite toppings because this shortcut recipe will be ready lickety-split. Once you try this method, you'll wonder why you ever baked them any other way!
We know our spuds - from cheesy casseroles to crispy spuds, fluffy mash, make-ahead sides, and grilled favorites, we've got potato recipes for every craving.
Over the years we have baked potatoes in every way possible, mainly looking for a crispy, salty skin on the outside with a fluffy inside. The biggest obstacle? Timing. If you forget to put them in the oven far enough ahead dinner is delayed.
The solution is so simple and honestly seems so obvious - this shortcut method cut the cook time and gets perfect baked potatoes on the table fast, and it's one more of our side dish recipes everyone will love! We also love making Baked Sweet Potato Halves using the same method!
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Why this recipe is great
- Great all year: Potatoes are a side that goes with almost any main dish. Love a recipe that works year round!
- Budget-friendly: Potatoes are one of the cheapest sides! You can keep them as economical as you want or not depending on the toppings.
- Half the time: A great baked potato has crispy skin and this does that in about 30 minutes!
Quick baked potato ingredients
This recipe only requires 4 simple ingredients! Amounts are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: Russet potatoes are just the right size for this recipe. Choose ones that lean towards the large size.
- Oil: Olive oil imparts the best flavor, but avocado oil or canola oil will work as well. Butter will burn so that is better saved for the top.
- Salt: Kosher salt is the perfect texture for a flaky finish.
- Pepper: Ground black pepper
Helpful kitchen tools
How to make shortcut baked potatoes
Be sure to start with clean and really dry potatoes.
Slice potatoes in half, drizzle with oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet.
Place in a 425ºF oven for 25-30 minutes. Begin checking at the 25 minute mark, but if they are really large they might take an extra few minutes.
Hint: If the size of the potatoes vary, feel free to pull off the smaller ones that finish first and let the larger ones keep cooking until they are tender throughout.
Potato toppings
Toppings are optional but tasty:
- Butter: Melted butter is a classic, simple finishing touch.
- Chives or Green Onions: A soft, herby note.
- Cheese: Shredded cheddar cheese is just right.
- Bacon: Bacon bits will work in a pinch, but chopped oven-baked bacon has even better flavor.
- Sour Cream: A traditional tangy topping.
What to serve with
Great for any weeknight meal:
- For a meal version, try loading up with homemade chili.
- Easy Maple Skillet Chicken
- Balsamic Pot Roast
- Chuck Roast With Apples
- Brown Butter Chicken With Fresh Herbs
- Smoked Tri-Tip Roast
- Honey Butter Pork Tenderloin
FAQs
The best way to speed up the cooking time on a potato is to cut it in half. It quite literally cuts the baking time in half.
Place the cooled potatoes in an airtight container and place in the refrigerator for up to 5 days. Reheat in the microwave, sliced and tossed in a skillet, or in the oven until heated through.
Tips & tricks
- Start with clean and very dry potatoes. If the skin is damp it will not crisp up.
- If the potatoes are not the same size, you can pull off the smaller ones sooner if needed.
- This recipe is very flexible, and mostly depends on the size of the potatoes. You want them to be well coated in oil with plenty of seasoning on all sides.
More quick side dish recipes
Looking for other recipes like this? Try these:
Recipe
Quick Baked Potatoes (Best Shortcut Recipe!)
Equipment
Ingredients
- 3 medium to large baking potatoes pick ones of even size
- 2-3 tablespoon olive oil
- 1 teaspoon kosher salt or more for taste
- ¼ teaspoon ground pepper or more for taste
- optional toppings butter, chives, green onions, cheese, bacon, flavored butters, sour cream
Instructions
- Preheat oven to 425℉. Wash and dry potatoes. Cut in half, place on an unlined cookie sheet, and drizzle both sides with oil and seasonings. Then place cut side down.3 medium to large baking potatoes, 2-3 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground pepper
- Bake for 30 minutes. If you have smaller potatoes, begin checking at the 25 minute mark and if they are really large it might take an extra few minutes. *See note below. Serve with toppings of your choice.
Notes
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- Start with clean and very dry potatoes. If the skin is damp it will not crisp up.
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- If the potatoes are not the same size, you can pull off the smaller ones sooner if needed.
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- This recipe is very flexible, and mostly depends on the size of the potatoes. You want them to be well coated in oil with plenty of seasoning on all sides.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These potatoes are super easy to make and so fast!