Baked Potato in Foil

A simple recipe for baking russet potatoes in foil, featuring instructions for seasoning, wrapping, and baking, along with optional toppings and storage tips.

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• ½ teaspoon black pepper
• 2 tablespoons butter (optional, for serving)
• Optional Toppings: Sour cream, Shredded cheddar cheese, Chopped chives, Bacon bits, Green onions, Steamed broccoli, Chili, Ranch dressing, Garlic butter

Instructions

1. Preheat the oven to 425°F (220°C) and allow it to reach full temperature.
2. Scrub each potato thoroughly under cool running water to remove dirt and pat completely dry with paper towels.
3. Rub each potato with olive oil and sprinkle evenly with salt and black pepper.
4. Wrap each potato individually in aluminum foil, sealing tightly but avoiding squeezing the potato.
5. Place the wrapped potatoes directly on a baking sheet and bake for 55–60 minutes for medium potatoes or 65–75 minutes for large potatoes.
6. Check for doneness by squeezing the potato with an oven mitt (it should feel soft) or inserting a fork/knife through the center (it should slide in easily).
7. Remove from the oven and allow potatoes to rest for about 5 minutes, carefully opening the foil to avoid hot steam.
8. Slice each potato lengthwise, fluff the inside using a fork, top with butter and favorite toppings, and serve immediately.

Notes

Russet potatoes produce the fluffiest texture. Similar-sized potatoes cook evenly. Don’t skip washing the skins. Add herbs like rosemary or thyme before wrapping. Garlic powder or paprika adds extra flavor. Bake directly on the oven rack if you prefer slightly firmer skins. Avoid overcooking to prevent dry interiors. Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Reheating: Oven at 350°F (175°C) for 15–20 minutes, Microwave for 2–4 minutes, or Air Fryer at 350°F (175°C) for 6–8 minutes.