10 Best Baked Potato Recipes You'll Make On Repeat

There’s something magical about a perfectly baked potato. Crispy skin, fluffy insides, endless topping possibilities.

Whether you want classic comfort or something loaded with flavor, these six baked potato recipes have you covered. Simple ingredients, zero stress, maximum deliciousness.

1. Classic Oven Baked Potato

Ingredients:

4 medium russet potatoes
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons butter
Fresh parsley, chopped

Instructions:

Step 1: Preheat your oven to 425°F and grab a baking sheet.

Scrub those potatoes under cold water. Really get in there, you’re eating the skin so it needs to be clean. Pat them completely dry with a towel because moisture is the enemy of crispy skin.

Poke each potato about 6 times with a fork. This lets steam escape so they don’t explode in your oven. Happened to me once and honestly, what a mess.

Step 2: Rub each potato all over with olive oil, then season generously with salt and pepper.

Don’t be shy with the salt. The skin soaks it up and that’s where all the flavor lives. I use my hands to massage it in, sounds weird but it works.

Place them directly on the oven rack with the baking sheet on the rack below to catch drips. This helps air circulate for maximum crispiness.

Step 3: Bake for 50 to 60 minutes until the skin is crispy and a fork slides in easily.

You’ll know they’re done when you can pierce the center without any resistance. If you’re not sure, give it another 10 minutes. Better overdone than underdone here.

Let them rest for 5 minutes after baking. They’re lava hot inside and this helps the texture settle.

Step 4: Slice each potato open lengthwise and fluff the insides with a fork.

Push the ends toward the center to open it up wide. Drop a pat of butter right in the middle and watch it melt into every fluffy crevice.

Season with a little more salt and pepper, then top with fresh parsley. Simple, perfect, exactly what a baked potato should be.

2. Loaded Baked Potato

Ingredients:

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup chopped chives

Instructions:

Step 1: Heat your oven to 400°F and prep your potatoes.

Wash them well and dry completely. Rub each one with olive oil, then coat with salt and pepper all over. This is my favorite way to eat potatoes, so I make these at least twice a month.

Wrap each potato in foil if you want softer skin, or skip the foil for crispy skin. I always skip it.

Step 2: Bake for 60 to 75 minutes until they’re fork tender.

Larger potatoes take longer, so if yours are huge, plan for the full 75 minutes. Halfway through, I like to flip them so they bake evenly, but honestly it’s not required.

When they’re done, let them cool for about 5 minutes so you don’t burn your hands. Trust me on this.

Step 3: Slice each potato in half lengthwise and gently scoop out most of the insides into a bowl.

Leave about 1/4 inch of potato attached to the skin so it holds its shape. Too thin and it’ll fall apart. Mash the scooped potato with half the cheese, sour cream, and most of the bacon.

Season with a pinch of salt and pepper. Taste it. This is the fun part.

Step 4: Spoon the mixture back into the potato skins and top with remaining cheese and bacon.

Pile it high. No one ever complained about too much cheese. Put them back in the oven for 10 minutes until the cheese melts and gets bubbly.

Pull them out, top with chives and an extra dollop of sour cream. These are what dreams are made of.

3. Garlic Parmesan Baked Potato

Ingredients:

1.5 pounds baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Halve your baby potatoes so they’re all roughly the same size. This helps them cook evenly, which matters more than you’d think. Toss them in a big bowl with olive oil, minced garlic, and Italian seasoning.

Make sure every piece is coated. I use my hands because it’s faster and more fun.

Step 2: Spread the potatoes in a single layer on your baking sheet, cut side down.

This is key. Cut side down means you get that golden, crispy surface. If they’re overlapping, they’ll steam instead of roast and no one wants sad, soggy potatoes.

Season with salt and pepper right on the pan. Don’t skip this step.

Step 3: Roast for 25 to 30 minutes until they’re golden brown and crispy on the edges.

At the 15 minute mark, give the pan a shake or flip them with a spatula. You want even browning and those crispy bits are everything. If they’re not golden enough, give them another 5 minutes.

4. Herb Roasted Baked Potato

Ingredients:

2 pounds fingerling or baby potatoes, halved
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano, chopped
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 lemon, sliced

Instructions:

Step 1: Set your oven to 425°F and grab a large baking dish.

Toss the halved potatoes with olive oil, thyme, oregano, garlic powder, salt, and pepper in a big bowl. Use your hands to mix it all together so every potato gets coated in those herbs.

Fresh herbs make such a difference here. Dried will work in a pinch, but fresh is really where it’s at.

Step 2: Arrange the potatoes cut side down in the baking dish with lemon slices tucked in between.

The lemon adds this bright, zesty flavor as everything roasts. Don’t worry if the potatoes are snug, just make sure they’re mostly in one layer. A little overlap is fine.

Drizzle any leftover oil and herbs from the bowl over the top.

Step 3: Roast for 30 to 35 minutes until the potatoes are tender inside and crispy outside.

Flip them once halfway through if you want extra browning, but honestly I usually forget and they still turn out great. The edges should be golden and a little caramelized.

If you poke one with a fork and it slides in easy, you’re done.

Step 4: Let them cool for a few minutes, then squeeze the roasted lemon over everything.

Those lemon slices get soft and jammy in the oven. Squeezing them releases all that roasted citrus flavor. Garnish with a little more fresh thyme or oregano if you have it.

So simple, so good. I learned this one from my mom and now I make it every Sunday.

5. Cheesy Stuffed Baked Potato

Ingredients:

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
4 tablespoons butter
1/4 cup milk
3 slices bacon, cooked and crumbled
2 tablespoons chopped chives

Instructions:

Step 1: Preheat your oven to 400°F.

Scrub your potatoes clean and dry them off completely. Rub each one with olive oil, then season all over with salt and pepper. I like to really press the salt into the skin.

Bake them directly on the oven rack for about 60 minutes until they’re soft when you squeeze them. Use a towel so you don’t burn yourself.

Step 2: Let the potatoes cool just enough to handle, then slice the top third off each one.

Carefully scoop the insides into a bowl, leaving about 1/4 inch of potato in the skin. You want a sturdy shell that won’t collapse. I use a spoon and just go slow.

If you accidentally make a hole, it’s fine. Just patch it with extra filling later.

Step 3: Mash the potato with butter, milk, half the cheddar, and half the mozzarella.

Season with a little more salt and pepper. Wondering if it needs more cheese? It probably does. The mixture should be creamy and smooth, not dry or lumpy.

Stir in half the bacon and chives. Taste it now because this is your last chance to adjust.

Step 4: Spoon the cheesy mixture back into the potato skins, piling it high.

Top each one with the remaining cheddar and mozzarella. Place them on a baking sheet and bake for another 15 minutes until the cheese is melted and bubbly.

Finish with the rest of the bacon and chives on top. These are insanely good. Honestly, easiest way to impress someone with potatoes.

6. Healthy Greek Style Baked Potato

Ingredients:

4 medium russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Greek yogurt
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, diced
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice

Instructions:

Step 1: Heat your oven to 425°F and prep the potatoes.

Wash them well, dry completely, then rub with olive oil and season with salt and pepper. Poke each one a few times with a fork. This prevents any explosions, which you definitely don’t want.

Bake for 50 to 60 minutes until the skins are crispy and a fork goes in easily.

Step 2: While the potatoes bake, make the Greek topping.

Combine Greek yogurt, diced cucumber, cherry tomatoes, red onion, olives, and feta in a bowl. Add the fresh dill and lemon juice, then stir everything together. Season with a pinch of salt and pepper.

Let this sit in the fridge so the flavors can hang out and get to know each other. Seriously makes a difference.

Step 3: Once the potatoes are done, let them cool for about 5 minutes.

Slice each one open down the middle and fluff the insides with a fork. Push the ends in to create a nice big opening. The steam that comes out smells so good.

This is where it gets good.

Step 4: Spoon the Greek yogurt mixture generously over each potato.

Pile it high with all the toppings. Don’t hold back on the feta or olives. I make this when I want something lighter but still filling.

Garnish with extra dill and a drizzle of olive oil if you’re feeling fancy. So fresh, so easy, you’ll love this.

7. Taco Loaded Baked Potato

Ingredients:

4 large russet potatoes
1 lb ground beef
1 packet taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1 cup corn kernels
1/2 cup diced tomatoes
1/4 cup sliced red bell peppers
1/4 cup sliced jalapeños
2 tablespoons chopped fresh cilantro
4 strips cooked bacon, crumbled
Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 400°F and scrub those potatoes clean. Poke each one about 6 times with a fork so they don’t explode in the oven.

Trust me on this. I skipped it once and heard a pop that scared me half to death. Rub them with a little oil and salt, then bake directly on the oven rack for about 50 to 60 minutes until the skin gets crispy and the inside is soft when you squeeze it.

Step 2: While the potatoes are baking, brown your ground beef in a large skillet over medium heat. Break it up with a wooden spoon as it cooks, you want it crumbly not chunky.

Once it’s fully cooked through with no pink left, drain any excess grease. This step matters because nobody wants a greasy potato. Add your taco seasoning and water, stir it all together, and let it simmer for about 3 to 4 minutes until it thickens up. Smells amazing already, right?

Step 3: When your potatoes are done, let them cool for just a minute or two so you don’t burn your hands. Slice each one down the middle lengthwise and gently squeeze the ends to open them up.

Use a fork to fluff up the insides a bit. This creates little pockets for all the toppings to fall into. If your potato is super firm still, pop it back in the oven for another 10 minutes. It should feel soft and fluffy inside.

Step 4: Now comes the fun part. Load each potato with a generous scoop of that taco meat, then pile on the shredded cheddar cheese while everything’s still hot so it melts.

Add your corn, diced tomatoes, bell peppers, and jalapeños. Top it all off with sour cream, crumbled bacon, and fresh cilantro. Don’t be shy with the toppings. This is not the time for restraint. You can also add a squeeze of lime if you have one, but that’s totally optional.

8. Spinach & Mushroom Baked Potato

Ingredients:

4 large russet potatoes
2 tablespoons olive oil
8 oz mushrooms, sliced
3 cups fresh spinach
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup sour cream or Greek yogurt
4 cherry tomatoes, halved
Salt and pepper to taste
1/4 teaspoon dried oregano
Fresh chives for garnish

Instructions:

Step 1: Get your oven going at 400°F and prep those potatoes the same way as before. Clean them, poke them with a fork, rub with oil and salt.

Bake for 50 to 60 minutes until they’re tender inside. You can test by inserting a knife into the center, it should slide in easily with no resistance. While they’re baking, you’ve got time to make the filling, which is honestly the best part of this whole recipe.

Step 2: Heat your olive oil in a large skillet over medium heat. Toss in the sliced mushrooms and let them cook without stirring for about 2 minutes so they get a nice golden color on one side.

Then stir them around and cook for another 4 to 5 minutes until they’ve released their moisture and started to brown. Season with salt, pepper, and oregano. Mushrooms shrink a lot as they cook, so don’t panic if it looks like too much at first. Add the minced garlic and cook for another 30 seconds until it’s fragrant but not burned.

Step 3: Add your fresh spinach to the skillet with the mushrooms. It’s going to look like way too much spinach, but it wilts down to basically nothing in about 2 minutes.

Stir it frequently so it cooks evenly. Once it’s all wilted and dark green, remove the pan from the heat. If there’s excess liquid pooling at the bottom, drain it off or your potatoes will get soggy. Nobody wants that. Quick check: taste the mixture and adjust your salt and pepper now before you load up the potatoes.

Step 4: Slice open your baked potatoes and fluff the insides with a fork. Spoon the spinach and mushroom mixture generously into each potato.

9. Broccoli Cheddar Baked Potato

Ingredients:

4 large russet potatoes
2 cups broccoli florets
2 cups shredded sharp cheddar cheese
1/2 cup heavy cream or milk
4 strips cooked bacon, crumbled
2 tablespoons butter
2 green onions, sliced
Salt and pepper to taste
1/4 teaspoon garlic powder

Instructions:

Step 1: Same drill as always. Preheat oven to 400°F, scrub and poke your potatoes, rub them with oil and salt, then bake for 50 to 60 minutes.

You want that crispy skin and fluffy inside. While those are baking, bring a pot of salted water to a boil for the broccoli. You can also steam it if you prefer, but boiling is faster and easier in my opinion. Either way works fine.

Step 2: Once your water is boiling, add the broccoli florets and cook for about 3 to 4 minutes until they’re bright green and just tender. You don’t want them mushy, just cooked through.

Drain them and set aside. If you want to skip this step, you can also use frozen broccoli that’s been thawed and drained really well. I do that sometimes when I’m feeling lazy. Just make sure it’s not watery or your cheese sauce will be too thin.

Step 3: In a medium saucepan over low heat, combine your butter, heavy cream, and shredded cheddar cheese. Stir constantly until everything melts together into a smooth, creamy sauce.

This takes about 3 to 5 minutes. Add the garlic powder, salt, and pepper. If the sauce feels too thick, add a splash more cream or milk. Too thin? Let it simmer for another minute or two to thicken up. Fold in the cooked broccoli and stir to coat everything evenly.

Step 4: Slice open your baked potatoes and fluff them up with a fork. Spoon that broccoli cheddar mixture generously over each potato.

Top with crumbled bacon and sliced green onions. You can also add a little extra shredded cheese on top if you’re feeling it, then pop them under the broiler for 2 minutes to get it bubbly and golden. This one’s basically comfort food in potato form. My go to when I need something cozy.

10. BBQ Chicken Stuffed Potato

Ingredients:

4 large russet potatoes
2 cups cooked shredded chicken (rotisserie works great)
1/2 cup BBQ sauce
1 cup shredded cheddar cheese
1/2 cup sour cream
4 strips cooked bacon, crumbled
2 green onions, sliced
1 tablespoon butter
Salt and pepper to taste

Instructions:

Step 1: Oven at 400°F, potatoes scrubbed, poked, oiled, and salted. Bake for 50 to 60 minutes until tender.

You know the drill by now. If you’re using leftover chicken or rotisserie chicken, this recipe comes together insanely fast. Like, weeknight dinner fast. While the potatoes bake, you can prep everything else in under 10 minutes.

Step 2: In a medium bowl, combine your shredded chicken with the BBQ sauce. Mix it really well so every piece of chicken is coated.

If your chicken seems dry, add a little extra BBQ sauce. You want it saucy but not swimming in liquid. Taste it and see if you need any salt or pepper, though BBQ sauce is usually pretty flavorful on its own. I use store bought sauce because honestly, it’s just easier and tastes great.

Step 3: Once your potatoes are done, let them cool for a minute. Slice them open lengthwise and fluff the insides with a fork.

Add a small pat of butter to each potato and let it melt into the fluffy potato flesh. This adds so much richness and flavor. Don’t skip it. Then load each potato up with the BBQ chicken mixture. Be generous here, this is the star of the show.

Step 4: Top each loaded potato with shredded cheddar cheese and pop them back into the oven for about 5 minutes, just until the cheese is melted and gooey.

Pull them out and finish with sour cream, crumbled bacon, and sliced green onions. The combination of smoky BBQ, melty cheese, and crispy bacon is unreal. I make this one at least twice a month. It’s that good. If you’ve got picky eaters, this one usually wins them over too.

Final Words

These six baked potato recipes are total winners. Pick one for dinner tonight or make them all throughout the week. Let me know which one becomes your go to. Drop a comment and tell me how it turned out for you.