Crispy Baked Potatoes

Name: Crispy Baked Potatoes
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Ingredients: 4 potatoes, scrubbed and dried; 1 tbsp olive oil; 1 tsp salt; 30 g butter; 80 g sour cream; 2 tbsp chives, chopped; ¼ tsp black pepper; 60 g cheddar, grated (optional)

Vegetarian

Large potatoes baked until the skins are crisp and the insides fluffy, split open and topped with butter, sour cream and chives — or any filling you like.

Crispy Baked Potatoes is an International side dish, ready in about 1 hour 15 minutes and made with potato, butter and sour cream. It serves 4 and is rated beginner to cook.

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Prep: 5 min
Cook: 1 h 10 min
Total: 1 h 15 min
Serves: 4
Level: Beginner
Calories: 278

Ingredients

4 servings

4 (800 g) Potatoes (opens in a new tab), scrubbed and driedLarge floury potatoes (Russet, Maris Piper), about 250 g each.
1 tbsp (13 g) Olive oil (opens in a new tab)
1 tsp (6 g) Salt (opens in a new tab)Half rubbed on the skins, half for seasoning.
30 g Butter (opens in a new tab)Swap: Olive oilContains milk
80 g Sour cream (opens in a new tab)Swap: Greek yogurtContains milk
2 tbsp (6 g) Chives (opens in a new tab), chopped
¼ tsp (0.5 g) Black pepper (opens in a new tab)
60 g Cheddar (opens in a new tab), grated (optional)Contains milk

Equipment

Oven (opens in a new tab)

Method

1
Step 1
Heat the oven (opens in a new tab) to 200 °C. Scrub and dry the potatoes (opens in a new tab), prick each a few times with a fork, then rub with the oil and half the salt.
- 4 min
- 200°C
- Oven (opens in a new tab)
2
Step 2
Bake directly on the oven (opens in a new tab) rack until the skins are crisp and a knife slides easily into the centre, 60–75 minutes.
- 70 min
- 200°C
3
Step 3
Cut a cross in the top of each potato (opens in a new tab) and squeeze the sides to open. Add the butter (opens in a new tab), remaining salt and the pepper (opens in a new tab), fluff the inside with a fork, then top with sour cream (opens in a new tab), chives (opens in a new tab) and cheese.
- 3 min

About this dish

Origin: Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United Kingdom, United States, Ireland, Canada, Australia
Dish: Lunch · Dinner · Side dishes · Main courses
Cooking method: Oven-baked
Taste: buttery, creamy, savoury, mild
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for: Budget-friendly · Child-friendly · Everyday · Minimal cleanup
Cook more with: Potato · Butter · Sour cream · Chives
Techniques: Baking

Allergens

Contains: Milkfrom butter, sour cream, cheddar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

278 kcal per serving

Calculated

1 serving ≈ 234 g · recipe makes 4

Where the energy comes from

Protein 7%
Carbohydrate 51%
Fat 43%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	278 kcal	119 kcal
Protein	4.7 g	2 g
Carbohydrate	36.1 g	15.4 g
Net carbohydrate	31.8 g	13.6 g
Sugars	2.4 g	1 g
Added sugars	0 g	0 g
Fibre	4.3 g	1.8 g
Fat	13.5 g	5.8 g
Saturated fat	6.4 g	2.7 g
Trans fat	0.4 g	0.2 g
Cholesterol	28 mg	12 mg
Sodium	649 mg	277 mg
Salt equivalent	1.6 g	0.7 g

Vitamins & minerals per serving

Potassium: 883 mg
Calcium: 48 mg
Iron: 1.7 mg
Magnesium: 49 mg
Vitamin A (RAE): 79 µg
Vitamin C: 40 mg
Vitamin D: 0 µg
Vitamin B12: 0.1 µg
Folate (DFE): 33 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: cheddar.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Skip the foil — wrapping steams the skin soft.

Common mistakes

Wrapping the potatoes in foil, which steams the skins soft instead of crisping them.

Serve with

Top with baked beans, chilli, tuna salad or coleslaw for a full meal.

Storage

Baked potatoes keep 3 days in the fridge.

Reheating

Reheat in a hot oven for 15–20 minutes to re-crisp the skins.

Variations

Beans and cheese (United Kingdom): A British favourite: top with hot baked beans and grated cheddar.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Potato, scrubbed and dried4 piece · 800 g
Sour cream80 g
Cheddar, grated (optional)60 g

Used in steps 1, 3

Reviews & corrections

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