THE PERFECT BAKED POTATO – The Southern Lady Cooks

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This perfect baked potato is wonderful!

The Perfect Baked Potato - The Southern Lady Cooks

There are many ways to make baked potatoes, but I wanted to share my favorite. This is super simple but my family loves these potatoes! I make these  baked potatoes in advance because they are perfect to enjoy on a busy night and heat up well.

I could eat this baked potato every day! Ingredients needed:

Olive Oil

Garlic Powder

Idaho Potatoes

We love the shell of the potato to be crisp and the olive oil and garlic creates a nice crispy shell. Plus the potato keeps its form better if the shell is crispy so none of the delicious toppings fall out. So many great things you can top a baked potato with.

Topping options:



Diced Ham


Sour Cream or Greek Yogurt


Red Onion

Ranch dressing or seasoning


Chili Beans or Chili

Pork BBQ

Pico or Salsa

Broccoli with Cheese Sauce

So many great ways to enjoy a baked potato! We actually love the shell and always make a “shell sandwich” after we finish the potato. We stuff the shell with our favorite toppings and eat it like a sandwich. It’s been a family thing for years. Ha!


The Perfect Baked Potato - The Southern Lady Cooks

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Perfect Baked Potato

The perfect baked potato

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Side Dish

Cuisine: American, southern

Keyword: Baked Potato

  • Olive Oil
  • Garlic Powder
  • Idaho Potatoes
  • Preheat oven to 425. Wash potato in cold water and pat dry. In a bowl coat the bottom with a little olive oil, depending on how many potatoes you are making you may have to add more oil.

  • Roll potato in oil, to coat skin and the sprinkle potato with garlic powder. Cook in preheated oven for 45-50 minutes directly on the rack. I use smaller potatoes, they aren’t the large baking ones because I enjoy a smaller serving size. If you plan to use the larger potatoes, you will need to probably cook longer.

  • I like to cook them until the outside is crispy and the center is very soft. I don’t puncture my potatoes before cooking but you definitely should if you feel your potatoes will explode. I have never had that happen. We enjoy the skin of the potato and this gives it a wonderful taste! Try it, you will enjoy it.

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