Easy Baked Potatoes

Onion soup mix is one of those pantry shortcuts that delivers real flavor with zero effort. Sprinkled over cubed potatoes with dots of butter, it seasons every piece with savory, onion-packed flavor as the potatoes bake covered for an hour.

The foil cover traps steam during the first 30 minutes, softening the potato cubes and letting the butter and soup mix melt into a savory coating. Stirring halfway through redistributes everything so no piece gets left behind. The second 30 minutes finishes the job, turning the edges slightly crispy where they touch the pan.

Cheddar cheese and chopped green onions go on after uncovering, melting into the hot potatoes from residual heat alone. No extra time in the oven needed.

Five ingredients. One dish. Potatoes that taste like they came from a steakhouse.

Pro Tips

• Cut the potatoes into even cubes so they cook at the same rate. Mixed sizes mean some are mushy while others are still hard.
• Leave the skins on. They add texture and hold the cubes together better than peeled potatoes, which can fall apart.
• Use a full packet of onion soup mix for bold flavor. Half a packet tastes underseasoned once spread across six potatoes.
• Stir gently at the halfway mark. Aggressive stirring breaks the softening cubes into mash.

Variations

• Ranch version: Replace onion soup mix with ranch seasoning mix for a tangy, herby twist.
• Loaded potatoes: Add crumbled bacon and a dollop of sour cream alongside the cheese and green onions.