American · Vegetable
How to Make Baked Potatoes with Toppings
Crisp-skinned baked potatoes that turn any fridge odds and ends — cheese, chili, beans, leftover chicken — into dinner.
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- Prep
- 5 min
- Cook
- 60 min
- Serves
- 4
- Oven
- 425°F (220°C)
Ingredients
- 4 large russet potatoes
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 4 tbsp butter
- 1 cup (100 g) shredded cheese
- Toppings you already have: sour cream, beans, chili, cooked bacon, scallions
How to cook baked potatoes with toppings step by step
- Heat the oven to 425°F (220°C) and scrub the potatoes dry.
- Prick each one 6–8 times with a fork, rub with oil, and sprinkle with salt.
- Bake directly on the rack for 55–65 minutes, until a knife slides in with no resistance.
- Cut a cross in the top, squeeze the ends toward each other to open it up, and fluff the inside with a fork.
- Add butter and cheese while hot, then pile on whatever toppings you have.
Chef's tips
- Skip the foil — it steams the skin instead of crisping it.
- Bake extras; a cold baked potato fries up into excellent hash browns.
Cook it with what you already have
Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.