The lowly potato roasted in the oven. Some people consider it as a side dish, while others consider it to be an entire dinner on its own when topped with robust ingredients. In either case, baked potatoes are a frugal and healthful method to add weight to the dish that does not cost much. Baked potatoes in the oven are a failsafe option for a crowd-pleasing dish, whether you’re attempting to make your grocery budget go further or putting up a baked potato bar for a festive feast.

There is a strategy that you may use if you are in a rush to get dinner ready for the table, and it is as follows: You may speed up the cooking process by using a microwave, which can decrease the amount of time needed for baking in half. Although entirely cooking the potato in the microwave will produce a Russet potato that is mushy and mealy, preheating the potato in the microwave for only five to six minutes before placing it in the oven will preserve the potato’s natural texture. The skin may become lovely and crisp by drizzling it with olive oil and sprinkling it with salt before being baked at 400 degrees Fahrenheit.


  • Russet potatoes 
  • Extra virgin olive oil 
  • Kosher salt

How To Achieve The Perfect Baked Potato In A Short Amount Of Time?

1. Get all of the ingredients together. Turn the oven temperature up to 400 degrees F.

2. Clean the potatoes by scrubbing them with a brush while they are under running water, and then pat them dry.

3. Using a fork, make a single hole in the middle of each potato, then flip it over and make another hole on the other side. During the cooking process, this lets the steam escape from the potato.

4. Microwave the potatoes on high for up to two potatoes for up to five minutes, and up to four potatoes for up to ten to twelve minutes. When cooking more than four potatoes at once in the microwave, it is recommended to cook them in pairs.

5. Place the potatoes that have been cooked in the microwave on a sheet pan carefully. Pour some extra virgin olive oil on top of the potatoes, and then use your hands to spread it around so that they are well covered. (Be cautious, since the potatoes will be quite hot.)

6. Liberally distribute the salt over the potatoes and rub it in so that every potato receives an equivalent amount of seasoning.

7. Position the rack in the center of the oven and set the potatoes there directly. You may place the baking sheet on the rack underneath the upper rack to collect any juices that may spill. Bake the potatoes for about thirty minutes, or until the skins become crispy and a spear can be inserted into them without any difficulty.

8. Take the potatoes out of the oven once they’ve been roasted. They should be cut in half and served with the toppings of your choice.


  • The greatest baked potatoes are made with Russet potatoes, also known as Idaho potatoes. They have a thick, black skin that, when baked, turns out to be wonderfully crispy. They are large and starchy.
  • If you roast the potatoes directly on the oven rack, you can ensure that they will be crisp on the outside while maintaining a uniform internal temperature. Do not give in to the temptation of wrapping each potato in aluminum foil; doing so will result in the potatoes steaming rather than roasting.

By Manali