Weeknight Baked Potatoes

Crispy and Buttery Baked Potatoes in About 30 Minutes

These Weeknight Baked Potatoes are one of my favorite ways to get crispy, buttery potatoes on the table without waiting an hour or more for whole baked potatoes.

Russet potatoes are cut in half lengthwise, rubbed with olive oil, and baked cut side down directly on seasoned pats of butter. The cut side gets golden, crispy and caramelized while the inside cooks up soft, fluffy and buttery.

They bake in about 25 to 35 minutes, which makes them an easy potato side dish for those nights when you want something a little more exciting than a plain baked potato but do not want to spend all night making dinner.

Let’s be honest. I am not reinventing the potato here. We all know that only canned potatoes are superior in my mind!

But aren’t we all just looking for something easy that looks and tastes a little more exciting on the dinner table?

These potatoes are that recipe that you are looking for!

Before You Jump to the Recipe

This recipe is very simple, but there are a few things I want you to know before you get started.

Use Russet potatoes. Their fluffy, starchy texture works especially well with this method and they absorb all that seasoned butter beautifully.

Choose potatoes that are similar in size. They will cook more evenly and should finish around the same time.

Dry the potatoes really well. After scrubbing them, use paper towels or a clean kitchen towel to get the skins nice and dry before rubbing them with olive oil.

The potatoes go CUT SIDE DOWN. This is probably the most important part of the recipe. The flat, cut side sits directly on the seasoned butter and hot pan. This is what creates that crispy, golden, caramelized bottom.

The cooking time is a guide. Potato sizes and ovens vary. Start checking them around 25 minutes. They are done when a fork or thin knife easily slides into the thickest part of the potato.

And finally, don’t skimp on that butter unless you really want to. Butter makes everything better!

Why Cutting the Potatoes in Half Works

A traditional whole baked potato can easily take an hour or more to cook depending on its size.

Cutting the potatoes in half lengthwise exposes more of the potato to the heat and significantly reduces the cooking time.

But there is another reason I like this method.

That big flat surface gives us an opportunity to create something you don’t get with a regular baked potato.

Instead of wrapping the potato in foil or simply setting it on the oven rack, we put that cut surface directly onto seasoned butter.

The butter melts underneath the potato while the hot baking sheet browns the cut surface.

You end up with two great textures in the same potato: golden and caramelized on the bottom and fluffy and buttery inside. Plus a decent crisp skin!

The Best Potato for This Recipe

I use Russet potatoes.

Russets have a higher starch content and less moisture than waxier potatoes, which is exactly what gives you that fluffy baked-potato texture.

They also absorb butter beautifully.

You could certainly experiment with other varieties, but if you want the same texture you see in my pictures, start with Russets. Although I do have a recipe for Baked Baby Reds that is pretty great and follows a similar method.

Potato Size Matters

One person’s “medium potato” is apparently another person’s football.

The 25 to 35 minute cooking time works best with medium Russet potatoes.

If you have enormous potatoes, they are going to take longer. Smaller potatoes may finish sooner.

This is why I always tell people to use cooking times as a guide rather than a commandment.

Stick a fork or thin knife into the thickest part of the potato. When it slides in easily, your potato is cooked.

Then take a peek underneath.

The cut side should be beautifully golden and caramelized.

Wisconsin Potatoes

I spend a lot of time in Wisconsin and have worked with members of the Wisconsin agricultural community over the years. Most people immediately think of Idaho when they think of potatoes, but Wisconsin grows some pretty fantastic potatoes, too.

I was originally introduced to Wisconsin potato growers through some of the farmers I met while working with the Wisconsin maple syrup community. Many farmers grow more than one crop, and it made me pay a lot more attention to where the produce I buy is actually grown.

This is not a sponsored potato post. I just genuinely like buying vegetables grown as close to home as I can find them.

So if you happen to see Wisconsin Russets at your grocery store, give them a try.

Meet Pat

The butter pat.

This is the part of the recipe that sounds slightly confusing when you read it, which is exactly why I took pictures.

Cut the butter into approximately 1/2-inch pats and place them on your baking sheet in groups of two.

Think of them as little butter legs for each potato.

Season those butter pats right on the pan with salt, black pepper, garlic powder, onion powder, paprika and lemon pepper if you are using it.

Then place each potato half cut side down directly on top of two butter pats. I also like to call them little butter legs.

As the potatoes bake, the butter melts underneath them and combines with all those seasonings.

This is where the buttery potato magic happens!

Don’t Forget About the Potato Skin

Before the potatoes go onto the butter, rub them all over with a little olive oil.

Once they are arranged cut side down, season the skin side with salt and pepper.

You can also sprinkle some of your other seasonings over the skins if you like.

Russet potato skins can get wonderfully flavorful in the oven, so there is no reason to ignore half of the potato.

Brush Them With the Butter Halfway Through

About halfway through baking, pull the pan out of the oven.

By this point those butter pats have melted and mixed with all those seasonings.

Use a pastry brush to brush some of that seasoned melted butter from the pan over the potatoes.

Then put them back into the oven to finish cooking.

We have all that delicious seasoned butter sitting on the pan. We might as well use it.

Every Oven Is Different

One of the things I have learned from running The Tipsy Housewife is that apparently every person in America owns a completely different oven.

My 30 minutes might be your 25 minutes.

Or your 40 minutes.

The first time you make any new recipe, keep an eye on your food.

I cannot tell you how many times someone has told me that their food looked done but they continued cooking it because my recipe said it needed five or ten more minutes.

Don’t do that.

If your potatoes are fork tender and beautifully browned at 27 minutes, take them out.

Trust your eyeballs.

Change Up the Seasonings

The seasonings in the recipe card are what I usually use, but this recipe is extremely easy to customize.

Keep them simple with salt, black pepper, garlic powder and onion powder.

Add extra paprika if you want a little smokiness.

Cajun seasoning would be delicious.

So would seasoned salt, ranch seasoning or an all-purpose seasoning blend.

You can also add dried rosemary, thyme, parsley or chives.

Just remember that some seasoning blends already contain quite a bit of salt, so taste and adjust accordingly.

Turn Them Into Loaded Baked Potatoes

I originally made these as a side dish, but there have absolutely been nights when these potatoes were dinner.

Turn the finished potatoes cut side up and add shredded cheddar cheese, sour cream, bacon and green onions or chives.

You can pop them back into the oven for a few minutes to melt the cheese.

Because the potatoes are already cut in half, you get an excellent potato-to-topping ratio.

Use this surface area to your advantage!

Make Chili Baked Potatoes

Another one of my favorite ways to turn these into dinner is to top them with Mom’s Award Winning Chili.

Place one or two potato halves cut side up on the plate and spoon hot chili over them. Add shredded cheese, sour cream and diced onions.

This is especially useful when you have leftover chili but not quite enough for everyone to have another giant bowl.

The potato stretches the leftovers into another complete meal and nobody feels like they are eating the exact same dinner twice.

Try Them With Cauliflower Cheese

My Cauliflower Cheese is another great way to turn these potatoes into something more substantial.

Put a couple of potato halves on the plate and spoon that creamy, cheesy cauliflower right over the top.

You have crispy buttered potato, fluffy potato and creamy cheese sauce all in one bite.

This is also a very satisfying meatless dinner.

What to Serve With Weeknight Baked Potatoes

These potatoes are easy enough for a Tuesday night but good enough to serve alongside a Sunday dinner.

Easy Dinners to Serve With These Potatoes

Mom’s Pork Roast
The ultimate meat-and-potatoes dinner. Spoon a little of the pork gravy or drippings over the fluffy inside of the potato.

Classic Meatloaf
Meatloaf and buttery potatoes belong together.

Classic Meatloaf Meatballs
Serve the meatballs alongside these potatoes and spoon some of that tomato meatloaf sauce over the potato.

The Best Oven Baked Barbecue Ribs
These crispy buttery potatoes are an easy side for sticky barbecue ribs, especially when you want the whole meal made indoors.

Just click each image for the recipe.

Can I Make Weeknight Baked Potatoes in the Air Fryer?

Yes.

One of my readers made these in the air fryer and reported back that they were perfect and delicious.

Air fryers vary quite a bit in size and power, so I would prepare the potatoes exactly as written and use the oven cooking time as a guide rather than promising one exact air-fryer time.

Arrange them cut side down with the seasoned butter and air fry until the potatoes are fork tender and the cut surfaces are golden and caramelized.

Start checking earlier than you would in the oven because the circulating hot air may cook and brown them more quickly.

How to Reheat Leftover Baked Potatoes

These are at their absolute best right out of the oven when that buttery cut surface is nice and crisp.

But leftovers are still delicious.

Store leftover potatoes covered in the refrigerator.

For the best texture, reheat them cut side down in the oven or air fryer until hot.

You can microwave them if you are in a hurry, but the microwave will soften that crispy bottom.

Frequently Asked Questions

What Are the Best Potatoes for Weeknight Baked Potatoes?

I recommend medium Russet potatoes. Their starchy texture gives you a soft, fluffy center while the cut side becomes golden and crispy.

Why Do You Cut the Potatoes in Half Before Baking?

Cutting them in half significantly reduces the baking time and gives you a large flat surface that can brown and caramelize against the seasoned butter.

Why Do You Bake the Potatoes Cut Side Down?

The cut side sits directly on the seasoned butter and hot baking sheet. This is what creates the golden, buttery, caramelized surface.

How Long Do Potato Halves Take to Bake?

Medium Russet potato halves generally take about 25 to 35 minutes at 425°F using this method. Larger potatoes may need more time and smaller potatoes may finish sooner.

Do I Need to Boil the Potatoes First?

No. There is no boiling or parboiling. The potatoes go into the oven raw.

Should I Wrap These Baked Potatoes in Foil?

No. Do not wrap the individual potatoes in foil. You want the potatoes exposed to the dry heat of the oven so the cut surfaces can brown.

Can I Use Parchment Paper?

Yes. You can line the baking sheet with parchment paper or foil for easier cleanup.

Can I Use Less Butter?

Absolutely. Use as much or as little butter as you prefer. The butter provides flavor and helps create the caramelized bottom, so reducing it may change the finished texture slightly.

Can I Change the Seasonings?

Yes. This is a very customizable recipe. Try Cajun seasoning, ranch seasoning, seasoned salt, dried herbs or your favorite all-purpose seasoning blend.

How Do I Know When the Potatoes Are Done?

A fork or thin knife should slide easily into the thickest part of the potato. The cut surface should also be golden brown and caramelized.

Can I Make These in the Air Fryer?

Yes. Prepare them the same way and air fry until fork tender with a golden cut side. Because air fryer models vary considerably, start checking them earlier than the oven cooking time.

Can I Make These Ahead of Time?

You can, but they are best freshly baked. If making them ahead, reheat them cut side down in the oven or air fryer to help crisp the bottoms again.