• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All recipes

    Perfect baked potato (without foil)

    Published: Jul 14, 2020 · Modified: Jan 10, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    How to bake a potato in the oven

    How to bake a perfect baked potato without foil in the oven. Learn the best way to get crispy skin with a fluffy interior for potato perfection every time. No fuss and super easy.

    Baked potato without foil on a plate topped with butter.
    Jump to:
    • How to bake a potato in the oven
    • ❤️ Why you'll love this recipe
    • 👩‍🍳 Expert tips
    • 🔪 Directions
    • 🎚Toaster oven directions
    • 🥔 Plant based toppings
    • ♨️ Serving suggestions
    • ❓ FAQ's
    • 🥄 More potato recipes to try
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • Baked potatoes make for a great side dish to any meal. Top them with delicious toppings and they will make for the perfect main course as well.
    • There are many different ways to cook potatoes, but if you want the perfect fluffy potatoes, baking them is the easy way to go.
    • These potatoes come out perfect every time with crispy, seasoned potato skin and fluffy, creamy insides.
    • Potatoes are super healthy! Ignore all the low carb negative Nancies. Potatoes are full of vitamin C and B6, they have more potassium than bananas and they're one of the most satiating foods because they're full of fiber, vitamins and minerals.

    👩‍🍳 Expert tips

    1. Use russet potatoes

    The type of potato really matters. First step is to use russet potatoes. Russets are the go-to baking potato because they are a starchy potato and the more starch in a potato means it will be more fluffy.

    You might be surprised to hear this, but potatoes have a lot of nutrients in them. According to the New York Times, a plain, 7 oz baked potato eaten with the skins on, contains half of your daily vitamin C and vitamin B6.

    2. Choose organic potatoes if you can

    Potatoes are one of the dirty dozen foods (the foods with the highest amounts of pesticides) so it’s best to choose organic potatoes.

    Since most of the pesticides are found in the skin, and the skin is where most of the nutrients are, it’s best to buy organic potatoes so you can eat your baked potatoes with the skin on without worry.

    This recipe is going to show you exactly how to get crispy, delicious potato skins, so you don’t want to miss out on that.

    3. If you’re in a hurry

    Baked potatoes are best when they bake for a long time, but if you're in a hurry and have less time, then microwave the potatoes for 3 minutes, and finish in the oven. They might cook a little unevenly, but if you're in a pinch, this works.

    🔪 Directions

    1. Clean the potatoes

    Make sure to scrub the potatoes of any dirt. We are making delicious potato skins, so we want to be able to eat them.

    Take off any nubs that may have grown and cut out any dark, brown spots. After you clean, poke holes in the potato with a fork or sharp steak knife.

    This helps to release some pressure so the potatoes don't burst.

    2. Use a saltwater brine instead of oil

    Mixing some salt with some water and then dipping the potatoes in for a few seconds will ensure that the salt sticks to the skin. You can use kosher salt or sea salt or whatever you have on hand at this point.

    Baked potato without foil on a plate topped with butter.

    3. Don’t wrap in tin foil

    Wrapping baked potatoes in aluminum foil traps all of the moisture in, basically steaming the potatoes instead of baking.

    This results in gummy, watery, soft skin potatoes. Just don’t do it if you want the potato to have fluffy insides and a crispier skin, like you'd find at a restaurant

    4. Place directly on the oven rack

    To make sure the potatoes cook evenly all around, place them right on the oven rack. Don't place the potatoes on a baking sheet, unless you place a rack over the baking sheet.

    Placing on a baking sheet alone will leave a weird burn mark on the bottom.

    If you want to make sure the potatoes don't drip, place the baking sheet on a lower rack below the potatoes.

    5. Brush oil over the potatoes when almost done

    You don’t want to cover the baked potato in oil until they are almost done. If you put the oil on before it's cooked and crisped up, it will trap in the moisture and make for a leathery potato skin.

    Bake the potatoes until they're done, then brush some oil on and return to the oven for 10 minutes to crisp the skin up.

    6. Release the steam immediately

    To ensure the moisture doesn't get trapped in the potato when it's done, and you maintain a fluffy center, you have to cut into the potatoes immediately when they're done.

    Use oven mitts or a hand towel to hold the potato. Cut an X into the top of the potato. Squeeze both sides to push the filling out and fluff up the potato.

    🎚Toaster oven directions

    If you want to cook your baked potato in a toaster oven, follow the same steps as cooking in a conventional or convection oven.

    1. Pre-heat toaster oven to 400 degrees.
    2. Clean the potatoes of any bruises or spots. Poke the potatoes with a fork 6 times.
    3. Brine the potatoes by dipping them in a saltwater mixture of ½ cup of water and 2 tablespoons of salt.
    4. Place them directly in the toaster oven on the rack. Keep them uncovered - don't wrap in foil.
    5. Bake for 45-60 minutes. Cook time depends on the size of the potatoes. They're done when you can easily poke a sharp knife into them.
    6. Take out of the oven and brush with some oil. Olive oil or vegetable oil will do. Place back in the toaster oven for 5-10 minutes, or until the potato skin crisps up.
    7. Once it's done, immediately cut an X into the top of the potatoes to release steam and prevent the inside from getting too dense.
    8. Top with your favorite toppings.
    Baked potato without foil on a plate topped with butter.

    🥔 Plant based toppings

    Here's some ideas if you're making a baked potato bar. Some of my favorite toppings are:

    • Vegan bacon bits
    • Unsweetened vegan yogurt
    • Vegan sour cream
    • Vegan butter
    • Chives or green onions
    • Steamed broccoli
    • Vegan queso or cheese
    • Coarse salt & black pepper
    • Steak sauce ( I know this sounds weird, but it tastes amazing)
    • Vegan mayo
    • Black beans & salsa

    ♨️ Serving suggestions

    This potato makes the perfect side dish to any dish, especially "meaty" plant based dishes like Portobello mushroom steak, BBQ baked tempeh, Lentil sloppy Joe, Vegan steak and Vegan ribs

    ❓ FAQ's

    How long does a baked potato last?

    A baked potato lasts about 3-5 days in the fridge. It won't be as crispy once it cools in the fridge. To crisp it back up again, warm it up in the oven, on the baking rack for at least 15-25 minutes at 350 degrees.

    How do you reheat a baked potato?

    In the oven
    The best way to reheat a baked potato, so it crisps up again, is to bake it in the oven. Set the oven to 350 degrees f. Place it in the oven, directly on the rack for 15-25 minutes.

    In an air fryer
    You can also heat them up in an air fryer. Set the air fryer to 350-400 degrees. Place them in the air fryer basket and heat it for 3-5 minutes, or until it's warmed through.

    In a microwave
    This is the worst way to heat up a potato, since it will result in gummy potatoes. But if you don't mind the texture and just want it to be quick, heat them up this way.

    What is the internal temperature of a fully cooked baked potato?

    If you have a meat thermometer, baked potatoes are done when they reach the internal temperature of 205 degrees f.

    You can tell a baked potato is done by inserting a sharp knife. If it goes in easily, it's done.

    You can also tell it's done by gently squeezing the potato. If it has a lot of give and feels a bit squishy, it's done.

    Are baked potatoes wrapped in foil necessary?

    Absolutely not! Wrapping potatoes in foil traps in the steam and moisture resulting in gummy skin and dense inner potato. If you want potatoes with a crispy, flaky, seasoned skin, skip the foil and place them directly on the oven rack.

    How long does it take a potato to bake?

    The cooking time depends on the potato size. Larger potatoes take longer. Generally, a large russet potato will take between 40-60 minutes at 450 degrees to bake.

    🥄 More potato recipes to try

    • Chickpea and potato curry in a serving dish.
      Easy Vegan Chickpea and Potato Curry
    • Skillet with crispy breakfast potatoes topped with ketchup
      Crispy breakfast potatoes
    • Easy Air Fryer Baked Potatoes
    • Creamy vegan instant pot no drain mashed potatoes in a serving dish on a table.
      Instant pot mashed potatoes (no drain)

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Baked potato without foil on a plate topped with butter.

    Perfect baked potato (without foil)

    How to make the perfect crispy and fluffy baked potato every time, without wrapping them in aluminum foil.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 50 minutes minutes
    Servings: 4
    Calories: 229kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric
    • 4 Russet potatoes
    • ½ cup water
    • 2 tablespoons salt
    • 2 tablespoons Vegetable oil

    Instructions

    • First, pre heat your oven to 450 degrees. Next, with a fork, pierce the potato skin about 4-5 times evenly all over the potato.
      4 Russet potatoes
    • Make a salt water brine by mixing the water with salt in a large bowl.
      ½ cup water, 2 tablespoons salt
    • Dip the potatoes in the salt water brine for a few seconds so that they're coated all over.
    • Place potatoes directly on a wire rack. Place a baking sheet on the rack below to catch any drippings. This will ensure that the potato gets cooked evenly from all over. Depending on the size of your russet potatoes, you will bake anywhere from 40-60 minutes at 450 degrees.
    • Bake the potatoes until you can easily pierce a sharp knife or fork in it and the outside looks crispy and brown.
    • Take out of the oven and brush with some vegetable oil and a little salt and pepper. Use oven mitts to make sure you don't burn your hands
      2 tablespoons Vegetable oil
    • Place back in the oven for 10 minutes to get the skin nice and crispy.
    • After 10 minutes, take the potatoes out of the oven and immediately cut them open by cutting a large X across the top and squeezing them open.
    • You don’t want to wait too long before opening them, otherwise the steam will get trapped inside and make them gummy

    Notes

    Tip: If you’re in a hurry, then microwave the potatoes for 3 minutes, and finish in the oven
    Potatoes will last 3-5 days in the fridge. 
    Reheat them by placing them on the rack in the oven at 350 degrees for 15-20 minutes. 

    Nutrition

    Calories: 229kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Sodium: 3500mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    That’s it for now. Hope this crispy, fluffy baked potato recipe helped you out! Even though potatoes are versatile and easy to make, baking them right takes a little bit of know how so that they come out crispy and fluffy.

    Share this recipe with someone who needs an easy baked potato recipe.

    More Vegan Recipes

    • Easy Overnight Oats with Coconut Milk
    • Tofu bolognese sauce with pasta on a white plate.
      Easy Vegan Tofu Bolognese Pasta Sauce
    • Baked Tofu ground beef crumbles in a white ceramic dish.
      Easy Tofu Ground Beef Crumbles
    • Air fryer tempeh cubes on top of a salad with a tahini dressing.
      Crispy Marinated Air Fryer Tempeh

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)
    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad
    • Roasted asparagus on a plate
      Easy air fryer asparagus
    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables
    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter
    baked potatoes topped with sour cream

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.