I’ve done some serious research, testing 12 different methods, to bring you the BEST RECIPE for baked potatoes. Crispy, perfectly seasoned skin (that stays crispy) with a beautifully fluffy interior, and I’m using one particular ingredient that I BET you’ve never used before on a baked potato.
This method made me change my old way of baking potatoes FOREVER!

Overhead of an open, butter-filled baked potato on a dark surface. Further baked potatoes surround the main one.

What defines the perfect baked potato?

For me it’s:

  • Crispy, crunchy skin, that stays crisp (and doesn’t turn chewy after 5 minutes out of the oven).
  • Tasty skin – the skin is JUST as important as the interior. It’s not something to be left behind on the plate.
  • Fluffy, tender interior – goes without saying. I want the perfect texture to mash my salted butter into.
  • Timing also has a small part to play. With the use of a microwave and an oven, I’ve got the timing for the perfect baked potato down to 1 hour. Without a microwave, the potato will need two hours in the oven (at a lower temperature) to get the same results (see notes section of the recipe card for this).

This recipe hits all of those items on my checklist. And yes, I do have a jacket potato checklist. It was a requirement for my Baked Potato Experiment – where I tested 12 different methods, until I hit the jackpot. (I really wanted to say ‘Jacket-pot’ there, but I stopped myself).

📋 What do we need?

Overhead photo of some large jacket potatoes, beef dripping, salt and pepper on a wooden background.
  • Baking potatoes – If you can’t find potatoes that are labelled ‘baking potatoes’, go with a large floury potato, such as Maris Piper, King Edward or Russet.
  • Beef Dripping – yes, I know, sounds strange!
    Not only will the dripping help to give a crispy, flavourful skin, but it will also help the salt and pepper adhere to the skin. You can replace with sunflower oil for a vegetarian alternative.
  • Salt and Pepper – for a really tasty skin!

📺 How to make them

Full recipe with detailed steps in the recipe card at the end of this post.

  • First we prick the potato, then microwave it for 5 minutes. This will start to cook the interior of the potato, speeding up the whole process.
  • Then we coat the potato in beef dripping, salt and pepper and bake for 55 minutes in a really hot oven.
  • This will give you a baked potato with a thick, crunchy, flavourful skin, and a fluffy, soft interior.

👩‍🍳PRO TIP Always prick the potato before cooking, this helps the potato to release steam. I’ve had a few potato explosions when I’ve forgotten to prick the skin.

Overhead of an unopened baked potato on a dark tray. Further baked potatoes are arranged around the main one.
How to know when a baked potato is done

Using a clean tea-towel to protect your hands, carefully give the potato a squeeze. The potato should give, showing that the interior of the potato is soft and cooked.

🍽️ What to serve it with

Look at that potato perfection 😋

Close up image of an open baked potato, filled with a knob of butter.

🍲 More fantastic Potato recipes

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4.50 from 2 votes

The Best Baked Potato Method

The BEST RECIPE for baked potatoes. Crispy, perfectly seasoned skin (that stays crispy) with a beautifully fluffy interior.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 1 potato
Course: Lunch, side dish
Cuisine: American, British


  • 1 baking potato about 280g/10oz in weight.
  • 1 tsp beef dripping melted (swap for sunflower oil for vegetarian)
  • ¼ tsp salt
  • ¼ tsp black pepper


  • Preheat the oven to 220C/425F (fan).
  • Prick the potato several times with a fork.
    1 baking potato
  • Place on a plate and microwave on high for 5 minutes.
  • Remove from the microwave and brush the beef dripping (or oil) all over the skin of the potato.
    1 tsp beef dripping
  • Roll the potato in the salt and pepper to coat.
    1/4 tsp salt, 1/4 tsp black pepper
  • Place directly on the rack in the preheated oven for 55 minutes.
  • Serve your baked potatoes as a side dish or with your favourite filling.



Baking more than one potato?
Add 2 minutes more microwave time for each potato you add to the microwave, then bake in the oven for the for 55 minutes (no need to add more time to the oven timing). Note: If you’re making several baked potatoes, be sure to space them out in the oven, so air can circulate around them.
Haven’t got a microwave?
Our next favourite method for the crispiest, tastiest skin, is to prick the potato, then coat in beef dripping (no need to melt it when you’re smothering it on a cold potato), salt and pepper. Place in the oven on a shallow baking tray at 180C/350F for 2 hours.


Calories: 258kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 601mg | Potassium: 1174mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Looks like a good recipe! I have a question. If you wrap the potatoes in foil, can this still work? I am just worried about oil dripping onto the heating element.


  2. Made these tonight and they were delicious!! We ate them on their own with plenty of butter and they went down a treat. I’ll be using your method from now on – thank you x

  3. 4 stars
    This is an excellent recipe. I also use a mixture between microwave and oven and have been doing 10 minutes in the microwave and then 10-15 minutes in my halogen oven. High temp but cooks in less time than in my main oven. I haven’t been adding fats to crisp as have been trying to eat healthy.

  4. HI Nicky Been using dripping/oil+seasoning on the skin for years and yes its the best.
    Don’t agree on the use of floury potatoes for them tho in fact I don’t use flouries for anything they have no taste, are grainy on the palate and abdorb water/oil too much I always think the more yellow a potato flesh the better for just about everything.