Home / Food and Recipes / 4 Easy and Foolproof Ways to Bake Perfect Potatoes Every Time
baked potato four ways to prepare instant pot baked boiled

4 Easy and Foolproof Ways to Bake Perfect Potatoes Every Time

/9 Comments/in /by Mary Hunt

Think baked potatoes are boring? Think again! These spuds are the ultimate blank canvas—nutritious, budget-friendly, and ridiculously versatile. Whether you’re after crispy skins or a soft, fluffy interior, I’ll walk you through four easy ways to bake the perfect potato. From Instant Pots to slow cookers, you’ll never run out of options for this mealtime MVP.

baked potato four ways to prepare instant pot baked boiled

If you’re staring into the pantry wondering what’s for dinner, don’t overlook the power of a potato. Load it up with butter, broccoli and cheese, or a hearty scoop of chili, and voilà—dinner is served. Best of all, potatoes are easy on the wallet and packed with nutrients.

Why Russet Potatoes Are Best for Baking

When it comes to baked potatoes, not all spuds are created equal. Russets are the undeniable champions, and here’s why. Their thick skin crisps up to perfection, creating that satisfying crunch you want in every bite. Meanwhile, the starchy interior transforms into a soft, fluffy dream—the kind of texture that soaks up butter and toppings like it was born for the job.

Russets have a naturally sweet, earthy taste that gets even better in the oven, making them the ultimate blank canvas for everything from a sprinkle of sea salt to a mountain of chili and cheese. Plus, their generous size makes them ideal for hearty meals, whether they’re the main course or a sidekick.

Russets are the way to go. No contest! And, here are four easy ways to bake the perfect russet potato—whether you’re pressed for time or planning ahead, there’s a method for you.

Instant Pot Baked Potatoes: Quick and ReliableA bunch of different types of food

Confession time: I was a skeptic when it came to “baking” potatoes in an Instant Pot. Wouldn’t they come out soggy? Not a chance! The first time I tried it, I followed these steps to the letter and was blown away. Perfectly fluffy insides, no soggy mess—Instant Pot baked potatoes are a total game-changer.

This method works like a charm for 4 to 8 medium-sized Russets (the kind you find bagged at the grocery store) in a standard 6-quart Instant Pot. Once you get the hang of it, you can easily adjust for your Instant Pot size or the number of potatoes you’re cooking.

How to Do It

  1. Wash the potatoes thoroughly. No need to dry them.
  2. Place the trivet (the one with the little legs) in the Instant Pot.
  3. Add 1 cup of cold water to the pot. Arrange the potatoes on the trivet, stacking if necessary.
  4. Secure the lid and set the valve to the sealing position.
  5. Cook on High Pressure for:
    • 10 minutes for small potatoes
    • 12 minutes for medium potatoes (your standard grocery store Russet)
    • 20 minutes for extra-large potatoes (Costco size, anyone?)

When the cooking cycle is done, let the pressure naturally release for 8–10 minutes, then manually release any remaining pressure.

Voilà! You’ve got perfectly “baked” potatoes without even touching your oven.

Optional Crispy Skin Upgrade

If you’re a fan of crispy potato skins (who isn’t?), brush the cooked potatoes with olive oil, sprinkle with sea salt and pepper, and pop them into a 400°F oven for about 10 minutes. This step takes them from good to restaurant-worthy.

Pro Tips

  • Adjust for altitude. If you’re at a higher elevation like me, add 3–4 minutes to the cooking times above.
  • If your potatoes aren’t quite as tender as you’d like, just reset the Instant Pot and cook for a few more minutes. No harm done!

This method takes the guesswork out of baked potatoes, leaving you with soft, fluffy perfection every single time. Trust me, once you try it, you’ll never go back to oven-only baking!

How to Bake Potatoes in the Oven

Baking potatoes in the oven is a tried-and-true method that delivers crispy skins and fluffy insides every time.

  1. Preheat the oven to 425°F.
  2. Prep the potatoes: Wash and dry them thoroughly. Rub each potato with olive oil and sprinkle generously with salt and ground black pepper.
  3. Poke holes: Using a fork, poke each potato 6–10 times to let steam escape. Skip this step, and you risk a potato explosion in your oven (trust me, not fun to clean).
  4. Bake: Place the prepared potatoes directly on the oven rack for maximum air circulation or on a baking sheet if you prefer. Bake for 55–60 minutes, or until the skins are crispy and a fork or knife slides into the potato without resistance.

The Result: Golden, crispy skins and soft, fluffy interiors—basically baked potato perfection.

Want Softer Skins?

Wrap the potatoes in aluminum foil before baking. The foil locks in moisture, giving you a softer, steamed texture for the skin.

Pro Tip for Faster Potatoes

If you’re short on time but still want that oven-baked goodness, microwave the prepped potatoes for 3–4 minutes before placing them in the oven. This hybrid method cuts baking time in half. Transfer them to the 425°F oven and start checking for doneness after 20 minutes. You’ll still get crispy skins and fluffy insides, without the wait.

This classic technique never fails, whether you’re serving up loaded potatoes for dinner or prepping them as a side dish. And with a few tweaks, you can get exactly the texture you love!

Microwave Baked Potatoes for Busy Days

When time is tight, the microwave can save the day—and deliver a perfectly cooked potato in a fraction of the time.

  1. Prep Your Potatoes: Follow the same steps as for oven-baked potatoes—wash, dry, and poke all over with a fork 6–10 times to let steam escape. Rub each potato with olive oil and sprinkle with salt and ground black pepper.
  2. Use a Microwave-Safe Dish: Place the prepared potatoes in a dish that’s safe for the microwave (no foil allowed here!).
  3. Microwave:
    • For one potato, cook on full power for 3–4 minutes, flip it over, and cook for another 2–3 minutes.
    • For two potatoes, start with 5 minutes on full power, flip them, and cook for another 3–5 minutes.
    • Check for doneness by piercing the potato with a fork. If it’s still firm in the middle, keep cooking in 1-minute bursts until soft all the way through.

The Result: You’ll have soft, steamy potatoes with tender skins in record time—perfect for loading up with your favorite toppings.

Pro Tip

For crispy skins, pop those microwaved potatoes into a 425°F oven for 5–10 minutes after cooking. It’s the best of both worlds!

This quick method is a lifesaver when you’re craving baked potatoes but don’t have the luxury of time. Dinner’s done in a flash, and your spuds are ready to shine.

Slow Cooker Baked Potatoes: Set It and Forget It

When you need an effortless dinner, the slow cooker is your best friend. With just a little prep, you can have perfect baked potatoes waiting for you when you get home.

  1. Prep the Potatoes: Wash and dry your potatoes, then rub them with olive oil, salt, and pepper. Poke them all over with a fork (you know the drill!).
  2. Wrap and Stack: Wrap each potato in foil and place them directly in the bottom of your slow cooker. If you’re cooking multiple potatoes, you can pile them up, but don’t fill the cooker more than 3/4 full for even cooking.
  3. Set and Forget: Put the lid on, set the cooker to Low, and let it do the work for 8–10 hours.

The Result: You’ll have soft, evenly cooked potatoes with tender skins that are ready the moment you walk in the door—no fuss, no hassle.

Pro Tip

Want crispy skins but short on time? After prepping  the potatoes, microwave them for 3–4 minutes, then pop them in a 425°F oven for 10–15 minutes. You’ll get the best of both worlds—fluffy interiors and a crispy exterior, without the wait.

 

Question: What’s your go-to baked potato topping? Are you a butter purist or a loaded-to-the-max type? Let us know in the comments down below.

EverydayCheapskate™ is reader-supported. We participate in the Amazon Services LLC Associates Program and other affiliate advertising programs, designed to provide a means for us to earn from qualifying purchases, at no cost to you.

 

Print Friendly, PDF & Email

More from Everyday Cheapskate

slow cooker hot weather meals salads plus pico de gallo recipes

3 Slow Cooker Summer Salads for Hot Weather Dinners

a woman holding a crate of cucumbers

Cucumbers Galore? Here’s What to Do With Every Single One

what to pack for kids lunchboxes young boy and girl eating a banana and a sandwich

Back-to-School Lunch Ideas for a Week (No Boring Sandwiches)

refreshing glasses of iced tea with fresh lemon slices and ice best way to make tea

The Best Way to Make Iced Tea? Depends What You’re After

creamy whipped frozen coffee drink on balcony with whipped cream

I Stopped Buying $7 Frappuccinos. Here’s What I Make Now

a lit sparkler with an american flag in the background 4th of july hacks tips and recipes

34 Fourth of July Recipes and DIY Hacks for a Stress-Free Holiday

Grilled Peaches with Balsamic and Blue Cheese

Summer Grilled Peaches with Balsamic and Blue Cheese

cheesy chicken and rice casserole in a baking dish

Cheesy Chicken & Rice Bake That Disappears at Family Dinners

delicious creamy no churn vanilla ice cream scoop and loaf pan

3-Ingredient No-Churn Vanilla Ice Cream (No Machine Needed)



Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines



Caught yourself reading all the way 'til the end? Why not share with a friend.

9 replies
  1. Linda says:

    I don’t know when I got it, but I have this 4-pronged aluminum potato baker thing. Often times, I will bake 4 potatoes at once. We have 2 for dinner, as planned. I also cut the other 2 in half, as soon as they finish baking. I use a large corning ware serving bowl to work and I mash the potatoes, adding butter, milk, and salt. Then I put the contents back into the potato shells. Sometimes I make 1 large half potato for each of us and just eat the other 2 empty shells for lunch myself.
    Sometimes when I make mashed potatoes and have some left over, I plan to have the baked potatoes within a day or 2. Then I bake my potatoes and add in the left-over mashed potatoes after mashing the baked ones.
    In any case, planning ahead and making extra baked potatoes, we get a little ‘treat’ that heats up great in the microwave for dinner. I have also made the twice baked ones and frozen them. They also thaw and heat up in the microwave. It is definitely a time-saver, and gives us something different to eat.

    Reply
  2. Anita Isaac says:

    I would love to know how to make a baked potato in an air fryer. I have been getting your emails for years and have learned so much from you. I did mystery shopping for many years and got my neighbors to do them too.

    Reply
    • Ruth L. says:

      Here’s a recipe I’ve used several times:

      Air Fryer Baked Potato

      Adapted from https://addapinch.com/air-fryer-baked-potato-recipe/

      Servings: 4

      INGREDIENTS

      4 medium Russet potatoes scrubbed clean and dried
      2 teaspoons olive oil
      1 teaspoon kosher salt

      STEPS

      1) Prick each of the potatoes with a fork or sharp knife. Rub the potatoes with olive oil and sprinkle with salt. Then, arrange the potatoes in the air fryer basket, making sure to leave ample room around the potatoes for the air to circulate as the potatoes cook.

      2) Set the heat to 390º F and the timer for 30 minutes. At 30 minutes, pull open the air fryer and gently press on the sides of the potato. If it easily yields, the potato is done. If not, return it to the basket and set the timer for up to 10 more minutes.

      3) Split open the baked potatoes with a knife and add your preferred toppings.

      Reply
  3. Susan says:

    I have a cloth potato bag I bought at a craft fair and I cook a potato in the microwave with it. Don’t have to puncture the potato. Cook 5 to 7 minutes depending on the size of the potato. If I bake a potato I put a potato nail in it and then no need to further pierce it. Cook it with the nail in it. I like a baked potato with melted butter first and then cottage cheese and chives on it.

    Reply
  4. Karen says:

    I never thought to do baked potatoes in my instant pot. Thanks for another great idea. I want to try it but noticed that your instructions don’t include poking with a fork before cooking. Is this step not needed with the instant pot?

    Reply
    • Ldyslpr says:

      Since the potatoes are cooking with steam (wet heat) in the Instant Pot you shouldn’t have to poke them but you sure could anyway. Potatoes baked in the oven need to be poked since they’re baking in a dry heat and could explode from the steam that builds up inside the potato.

      Reply
  5. Laura Umphries says:

    I highly recommend using an air fryer if you like a crispy outside and fluffy inside! I will never eat a baked potato cooked any other way!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

7 Brilliant Ways to Use Fresh Cranberries All Year Longcrock of butter bell sliced sourdough bread how to keep butter softA Most Ingenious Way to Keep Butter Soft and Fresh