Whether you pile yours with homemade chilli con carne, creamy shredded chicken or baked beans and cheese, nothing quite beats a baked potato. They’re simple, straightforward and versatile, and there are lots of delicious ways to make them real crowd-pleasers, too. From easy toppings to cheesy twice-baked styles, here are our top tips and recipe ideas for truly brilliant baked potatoes.

Click or scroll through our gallery to discover our best baked potato tips and recipes ever – counting down to the most useful (and delicious) of all. 

Baked potatoes aren't just for dinner – they can make a tasty brunch even better. So why not swap the toasted sourdough for a loaded cheesy potato instead? Once baked, remove the flesh, mash with cheese and butter, then spoon back into the skin. Top with crispy bacon and a fried egg and serve with a side salad or fried mushrooms and tomatoes. 

If you're looking for a lighter option and a good use for leftover chicken, add a touch of olive oil to the baked potato flesh, then top with the chicken and some steamed greens, such as broccoli. Finish with a little grated Parmesan or a spoonful of low-fat cream cheese.

For a really tasty veggie filling, cook a diced onion in oil until softened, then add a crushed garlic clove and a teaspoon each of chilli powder, cumin and paprika. Throw in a diced yellow pepper, a can of chopped tomatoes and a can of drained, rinsed lentils. Cook for about 20 minutes until thickened, then use to fill baked sweet potatoes. Add some sour cream mixed with chilli paste and scatter with chopped coriander to serve.

This bagel filling favourite makes a perfect topping for a baked potato. Mix chopped fresh dill or chives into cream cheese and slice up smoked salmon into bitesized pieces, then fill your potato with the delicious delights. Grind over black pepper and add a squeeze of lemon to serve. Don't fancy cream cheese? Try cottage cheese with a little Greek yogurt. Smoked trout works great, too. 

Homemade guacamole makes a perfect topping for a baked sweet potato. Rub the potatoes with oil and pierce the skins, then bake for around 45 minutes in a hot oven for a medium-sized potato. Split open and top with your freshly prepped guac. You can pile on extra toppings, too, from crushed hazelnuts to chopped green olives and salad leaves – no butter or oil required. For an easy guacamole recipe, mash avocado, salt, pepper, lime juice and chilli flakes together. 

Those looking for the ultimate crowd-pleasing snack should try whipping up some crispy potato skins. Bake your potatoes as normal, allow to cool and cut into four or six segments (depending on the size). Remove the flesh, ensuring you leave some as a base and pile on your toppings of choice (a spoonful of veggie bean chilli and grated cheese works well). Pop the potatoes under the grill, allowing the cheese to melt and skins to crisp. Finish with sour cream and chopped chives.

Rich and creamy, coronation chicken is a seriously delicious dish. It’s usually served with crusty bread and salad, but it would work just as well spooned over a freshly baked potato. To make, combine 8.8oz (250g) mayonnaise, 1.7oz (50g) mango chutney, 0.5oz (15g) curry powder and 3 tbsp sultanas. Season with salt and pepper, then add 17oz (500g) shredded cooked chicken. You can loosen up the sauce with water if needed, and skip the sultanas, if you prefer.

Not only do they look impressive, but hasselback baked potatoes taste amazing and are relatively easy to make. Cut a series of small vertical slits three-quarters of the way through each potato – take care not to cut right through. Brush with oil or melted butter and sprinkle with sea salt. Bake at 200°C (400°F) for 50 minutes, brushing regularly with oil or butter during baking to ensure a super crisp end result.

Beautifully sweet and vibrant, sweet potatoes can brighten up any plate. When you're next hosting a brunch party, bake sweet potatoes ahead of time, then finish them with creamy scrambled eggs, fresh tomato, spring onions and a sprinkling of cheese – Cheddar, Brie or feta would work brilliantly. Pop them under the grill to melt the cheese for a few minutes just before serving. This dish doubles as a winning supper, too.

Fresh rosemary and potatoes go hand in hand, so play about with different styles of dishes. The earthy herb works really well with roasted potatoes, but it's also delicious with baked potatoes. For a different side dish, halve baked potatoes, rough up the surface with a fork, then add lots of butter, sea salt and chopped fresh rosemary. Return to a hot oven until the surface is browned and crisp.

Hollowed out baked sweet or regular potatoes are the perfect vessels for holding eggs. Around 15 minutes before the end of cooking, remove the potatoes from the oven, halve and scoop out some of the flesh. Crack an egg inside and bake for the remaining time. Sprinkle with sea salt and spring onions to finish.

For a lighter option, try this idea. Mix together chopped sun-dried tomatoes, sliced peppers, toasted walnuts and some salad leaves, such as rocket or watercress. Lightly dress with olive oil and vinegar, pile onto the potato, then crumble over some feta cheese and season well. This could be a light lunch on its own, or work as a side with grilled meat or fish. 

Looking to add more protein to your meal? Try baked sweet potatoes stuffed with spicy sausage and egg. Once baked, scoop the flesh out and mash with slices of fried spicy sausage, chopped onions, Cheddar and fresh coriander. Pile back into the skin, crack an egg in and return to the oven to set. For a salty hit, add extra bacon pieces. Think of this as a breakfast-meets-dinner dish, though it's perfect at any time of day.

Baked potatoes, whether white or sweet, are the perfect vehicle for a fridge use-up. Grate or crumble all those bits of cheese you have, mix in the last slices of chopped ham or deli chicken and pile on any wilting veggies. Combine these with the cooked, scooped-out potato flesh, throw in some spring onions or herbs and a little butter, then bake until melted and bubbling. 

A tasty way to use up leftover baked potatoes is to make soup. Fry a chopped onion in a saucepan until softened, then dice the cold potatoes (out of the skins) into bitesized chunks and add to the pan. Season and fry for another five minutes. Add vegetable stock, bring to a boil and then gently simmer for 30 minutes. You can blend the soup until smooth or, for a more rustic consistency, blend briefly so there are still chunks of potato left. Top with fried bacon, spring onions and grated Cheddar.

Cheese lovers may already know this trick, but if you're yet to try a double-baked cheesy potato, you're missing out. Bake your potato as normal, then scoop out the flesh and transfer to a bowl. Mash, then add butter, grated Cheddar, crispy bacon lardons and chopped spring onions. Season well and return to the skins. Add a top layer of extra cheese and pop under the grill until the cheese is melted and bubbling. 

Pulled pork makes an exceptional filling for a baked potato. It's worth having a bash at making your own, as it's easy to prepare, with minimal hands-on time. Marinate pork shoulder in your choice of herbs and spices and refrigerate overnight, then roast for five to six hours in a medium oven until juicy and tender. Allow to rest, then pull the meat and use to top a baked potato, finishing with plenty of cheese and barbecue sauce.

Baked potatoes work brilliantly when cooked in an air fryer. Simply place in the air fryer for around 40-50 minutes, or until you’re able to press a sharp knife through them easily. The potatoes will come out beautifully browned and crispy, with a fluffy centre (both sweet and white varieties work well). It’s worth checking the potatoes halfway through and rotating them, to ensure they colour evenly.

Looking for something more bitesized? Rub baby potatoes in oil and salt, then bake them in their skins at 220°C (430°F) for around 50 minutes, or until tender. Cut a cross in each one, then gently press around the sides to open the potato up. Fill with a blue cheese and yogurt or sour cream topping and decorate with fresh parsley or chives.

If you've used the leftover potato flesh to make a warming soup, don't ditch the skins. Cut them into wedges, brush with oil and season with salt, garlic powder and smoked paprika, then place in a very hot oven for 15 minutes, or until crisp. These potato skins make a great dipper for hummus, guacamole or a zippy tomato salsa.

A typical street food dish found across Türkiye, this loaded baked potato will keep you going all day. While there's no beating an authentic one while on holiday, it's relatively easy to recreate the dish at home. Mix the cooked potato flesh with butter and mozzarella cheese, then top with a range of ingredients; you'll often find kumpir piled with the likes of pickled chillies, hot dog slices, pickled red cabbage, olives, garlic mushrooms and sweetcorn, before being drizzled with hot sauce and mayonnaise.

A Cheddar cheese–topped baked potato is hard to beat, but for days when you’re feeling a little more adventurous, have a play around with your cheesy fillings. So many cheeses work well with potatoes, from salty feta piled onto baked sweet varieties to twice-baked options loaded with oozy mozzarella and Parmesan.  

If you’re someone who loves a super crispy skin, you’ll want to make sure you dry your potatoes really well before popping them in the oven. Any excess moisture from scrubbing your potato prior to cooking can cause the skin to become soft and soggy; avoid this by giving them a good pat down after washing.

A great chilli con carne is a staple dish for so many households and it makes for a tasty filling for baked potatoes, too. Brown 15oz (450g) minced beef and remove from the pan. Sauté a chopped onion along with two star anise, add three crushed garlic cloves and a chopped green chilli and fry for five minutes. Stir in 2 tbsp tomato purée and add the mince back in, along with half a bottle of red wine; reduce by two-thirds. Stir in a can each of tinned tomatoes and kidney beans (if you like), add 17fl oz (500ml) beef stock and simmer for around an hour, or until you have a thick sauce.

Sweet potatoes work brilliantly baked in the oven and they can be zinged up with exciting ingredients and flavours. For a healthy stuffed version, try baking the sweet potato (they don’t take as long as regular varieties, around 45 minutes should do), then mash it in its skin. You can then stuff in stir-fried broccoli or crispy kale, before topping with hummus, feta, lime and a drizzle of hot sauce. 

That tuna melt sandwich we all love so much? It makes a perfect filling for a baked potato. Mix drained canned tuna with mayonnaise, a squeeze of lemon, chopped capers and gherkins, then add a pinch of cayenne or paprika. Fill the potato with the tuna mix, top with grated cheese and place in a hot oven, until the cheese is oozy and delicious. 

While you might think it’ll help to crisp up your potatoes, wrapping them in foil when using a conventional oven will actually cause them to steam cook, rather than bake. Foil is best reserved for potatoes that are being cooked directly on flames, like a barbecue or campfire – and it should never be used in a microwave.

If you love a spud with crunchy skin and soft flesh, then you’ll be partial to twice-baked potatoes. After around an hour of baking, when the flesh is soft enough to scoop out, split the potatoes in half. Mix the flesh with grated cheese, then return to the oven for 30 minutes. Top with sour cream and chives and crispy, chopped bacon.

A baked potato drowning in baked beans and finished with a mound of sharp Cheddar is hard to beat, especially when time and fresh ingredients are short. Instead of reaching for the can, though, why not try making your own? Soak 9oz (250g) dried haricot beans in cold water overnight. Drain, place in a saucepan and cover with cold water. Add two bay leaves and simmer for 30 minutes, then drain. In a separate pan, fry a chopped onion and a crushed garlic clove. Add a can of cherry tomatoes, 1 tbsp cider vinegar, 1 tbsp sugar, 1 tbsp black treacle, 2 tsp English mustard powder, 1 tbsp tomato purée and 2 tbsp Worcestershire sauce, plus the beans and simmer for 90 minutes before serving.

There are multiple potato varieties out there, but some work better for baking than others. Seek out floury or starchy styles like Russet, Maris Piper and King Edward, for a superior baked spud. Cook in a piping hot oven and you’ll be left with baked potatoes with a beautifully soft, fluffy centre and a crisp exterior. Both the orange and purple sweet potato varieties are delicious when baked whole, too.

What we all love in a baked potato is the crisp skin and the soft, fluffy centre. To produce the perfect potato, pierce the skin all over with a fork, rub with oil and sea salt, then bake in a hot oven for around 60-90 minutes (larger potatoes may need longer). You can speed up the process by microwaving them on high to begin with (three average-sized potatoes will take eight minutes), then put them in the oven for 45 minutes to crisp up. 

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Last updated by Lottie Woodrow.