When it comes to perfecting kitchen basics, few chefs do it better than Alton Brown. His signature baked potato recipe takes a simple comfort food and turns it into a work of science — perfectly crisp skin, a soft and fluffy interior, and all the tricks to get there without fail.
Forget microwaves or foil-wrapped shortcuts — Alton’s method ensures restaurant-quality baked potatoes every single time. Whether topped with butter and sour cream or loaded with cheese and scallions, these spuds are the definition of cozy, satisfying simplicity.
Why Everyone Will Love This Recipe
- Crispy, flavorful skin: Coated in oil and salt for the perfect crunch.
- Light, fluffy inside: Steam escapes through fork holes to prevent soggy potatoes.
- Foolproof technique: Guided by temperature and science for perfect doneness.
- Endless topping options: Make it classic or fully loaded.
Ingredients
- 4 large russet potatoes (approximately 14 ounces each)
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- Optional toppings: butter, sour cream, shredded cheddar cheese, scallions
How to Make Alton Brown's Baked Potatoes
- Position racks in the middle and bottom third of your oven. Preheat to 350°F (175°C). Line a baking sheet with aluminum foil and set aside — this will catch any drips during baking.
- Scrub the russet potatoes thoroughly under cold running water using a stiff brush. Dry completely with a kitchen towel — moisture is the enemy of crispy skin.
- Use a fork to poke 8 to 12 holes all over each potato. This allows steam to escape as they bake.
- Place the potatoes in a bowl and coat them with canola oil. Sprinkle generously with kosher salt, ensuring every potato is evenly covered.
- Place the potatoes directly on the middle oven rack. Put the foil-lined baking sheet on the lower rack to catch any drips.
- Bake for 1 hour and 15 minutes, or until the skin is crisp and the flesh feels soft when gently squeezed. For precision, the internal temperature should reach 205–210°F (96–99°C).
- Using oven mitts, remove the potatoes from the oven. With a fork, draw a dotted line across the top of each potato and gently squeeze the ends toward each other to open.
- Watch out for steam! Serve immediately with your favorite toppings — butter, sour cream, cheese, or scallions.
Cooking Tips
- Don’t wrap in foil: This traps steam, resulting in a soggy potato.
- Use russets only: Their high starch and low moisture make the fluffiest interior.
- Add flavor: Try rubbing the skin with olive oil and sea salt for a gourmet touch.
Frequently Asked Questions
Can I bake these ahead of time?
Yes! Reheat them in a 350°F oven for about 15 minutes to restore that crispy skin.
How can I make the skin extra crispy?
Halfway through baking, brush the potatoes with a little more oil and sprinkle extra salt.
What toppings go best with baked potatoes?
Classic choices include butter, sour cream, chives, cheese, and bacon bits — or get creative with chili or broccoli and cheddar.
Can I use a convection oven?
Absolutely! Reduce the baking temperature to 325°F and check for doneness after 1 hour.
Why do I need to poke holes?
This prevents the potato from bursting as steam builds up inside during baking.
How to Store
Store cooled baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
How to Freeze
Cool baked potatoes completely, then wrap tightly in foil and place in freezer bags. Freeze for up to 2 months. Reheat in a 350°F oven for 25–30 minutes.
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