In its essence, a baked potato is a potato, baked.
As with all elemental things, though, the simplicity of a baked potato is deceptive. We’ve all had excellent baked potatoes and terrible baked potatoes. Happily, an excellent one is not any harder to make than a terrible one.
The right potato, the right temperature, and the right timing are key. There’s also some spirited jabbing with a fork involved. Get set to bake the best potatoes of your life!
How to Bake a Potato
Start With the Right Potato
Use russet potatoes for baking. They’re the big, tapered ones with dull brown skins. These are high-starch potatoes, and they work best for dry heat. That’s exactly the kind of heat your oven makes. It’s a match made in heaven!
High-moisture potatoes, like redskins or Yukon golds, are best for wet heat: steaming and boiling. They are lower in starch and remain dense after baking, which is not what you want in a baked potato.
Big and Small Potatoes
Those giant russet potatoes marketed specifically for baking often weigh around an entire pound. This is a lot of potato. The ones that are the most realistic for serving as a side weigh 6 to 8 ounces.
If you want to split that baked potato open and load it up with substantial toppings (like broccoli or chili or pulled pork or salsa and guacamole and black beans...sigh), a 6 to 8 ounce potato might still be a good bet, because you’ll be adding to it to make a full meal.
In any case, the bigger the potato, the more time it takes to bake. Keep that in mind.
Poke to Prevent Explosions
Do you want your potato to explode in the oven? No. More importantly, do you want it to taste great? Yes. Then jab it multiple times with a fork. Ten times per potato should do it. Potato-jabbing is cathartic. Enjoy yourself.
Much less dramatically, hole-poking gives you superior baked potatoes. According to the Idaho Potato Commission, potatoes are about 80 percent water. As your potatoes bake, some of that water converts to steam and exits through the tiny channels you poked in them. This moisture loss is a good thing. Outside of preventing explosions, it delivers lighter, fluffier baked potatoes.
To Oil or Not to Oil
Rubbing the potato with a little oil or grease before baking is, in my opinion, a good move. It makes the skin nice and crispy so you get a contrast between it and the steaming, starchy interior. The potatoes come out of the oven looking darker, shiny, and more appetizing than un-oiled ones.
Some sources say oiling the potato before baking seals in moisture, which is the opposite of what you want—you want the potato to vent off moisture. But we already poked it full of holes, remember?
At my first-ever restaurant job, we dunked our potatoes in a vat of bacon grease, then coated them in tasty crumbs from the bottom of the crouton bin. They were heavenly. If you cook bacon, save that grease for your baked potatoes!
When and Where to Salt
I am all in favor of salting potato skins: salt makes potato skins taste great.
Salt will stick to a greased potato better than a dry potato, but some will still fall off. That’s just the name of the game.
That salt on the skin won’t season the interior of the potato one lick, so remember to salt it up good once it’s on your plate and split open.
Skip the Foil
Wrapping a potato in foil before baking will trap steam inside, resulting in dense, gluey flesh. Potatoes already have a perfectly fine wrapper: their skins. And you can eat them! So skip the foil before baking. It’s an extra step that makes not-as-good potatoes.
How Long to Bake a Potato
How long does it take to bake a potato? It depends. The short answer is: It’s not fast!
Expect baked potatoes to take anywhere from 35 to 55 minutes, or over an hour if you are using giant honking mega-potatoes. The baking time depends on the size of the potato.
The Best Baking Temperature
Not too hot, not too cool. We like 400°F best.
When Is It Done?
Gauging a baked potato’s doneness can be tricky. Because they come in so many sizes, you’re best relying on how it looks, smells, and feels, rather than a timer (but still set a timer so you remember to check on them). Here are some tips:
- Fully baked potatoes will have slightly wrinkled skins.
- They may make tiny hissing sounds, if you listen carefully.
- If you lightly squeeze a potato, it should yield to the pressure of your fingers, and possibly even crack open a little.
- You should be able to slide a fork or skewer deeply into the potato with minimal resistance.
If you are still feeling unsure, use an instant-read thermometer: their internal temperature should be between 208°F and 211°F. (In this magic temperature zone, starch granules in the potato have absorbed water, ruptured, and rendered the interior flesh fluffy and light.)
Open Up for Serving
Get that hot potato on a plate and open it up. For a fluffy, craggy interior that’ll absorb toppings like butter, sour cream, or chili, don’t cut the potato open with a knife. Split it open with a fork. This gives you crumbly, flour-y flesh and more surface area.
Baking Potatoes in Advance
Thousands of steakhouses across America bake potatoes well in advance of serving them. These potatoes are not as amazing as ones straight from the oven, but they are pretty good.
However, after being kept hot for more than an hour, baked potatoes will get very wrinkly skins, their interiors will collapse and become dense, and the flesh under the skin will turn brown. If you want great baked potatoes, don’t make them more than an hour in advance.
To keep fully baked potatoes hot, wrap them in foil (I know we were carping on foil earlier, but this is foil after the potato’s fully baked). It’s best to wear an oven mitt when you do this. Then pop the wrapped potato in one of the following options.
- An Instant Pot or other electric pressure cooker on its “keep warm” setting.
- A slow cooker on the lowest setting.
- A small cooler that’s been warmed with hot water, then emptied out.
- A regular oven on the lowest setting (ideally “warm”).
I often bake a few more potatoes than I need. They become building blocks for future meals: hash, gnocchi, loaded potato skins, twice baked potatoes, improvised baked potato soup.
Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days. Baked potatoes do not freeze well.
Got Leftover Potatoes? Use ‘Em Up!
- Potato Gnocchi
- Baked Potato Soup
- Twice Baked Potatoes
- Curry Chickpea Loaded Baked Potatoes
How to Bake a Potato
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Yield1to 6 potatoes
Use potatoes of any size for this recipe, but make sure they are russets, which bake up nice and fluffy and starchy. Potatoes weighing 6 to 8 ounces will take 35 to 45 minutes, while potatoes between 14 and 16 ounces can take an hour or longer.
1 or more russet potatoes (1 per person)
Vegetable oil, olive oil, or bacon grease, as needed
Preheat the oven:
Position a rack in the center of the oven and preheat it to 400°F.
Wash and dry the potatoes:
Wash the potatoes and dry them with a kitchen towel. If they have big eyes or tiny sprouts, dig those out (the tip of a potato peeler is the best tool for the job).
Poke steam holes:
Poke each potato all over 10-12 times with a dinner fork. Don’t be afraid to really get in there; drive the tines about an inch into the potato.
Grease and season the potatoes:
Rub the potatoes with the oil or bacon grease. You can eyeball this amount, but 1/4 teaspoon per potato should do it. They should be a little slick, but not dripping with grease.(Video) Unveil a new HANDSHAKE | Full Task | Taskmaster
Rub as much salt as you like on the skins. A lot of it will fall off, but it makes the potatoes sparkle!
Bake the potatoes:
Set the potatoes on a wire rack set over a baking sheet (or, if your oven racks are clean, directly on the rack). The rack helps air circulate for even baking. If you are baking a lot of potatoes, don’t crowd them on the baking sheet; they’ll steam if crowded.
Bake until you can easily slide a fork or skewer into the center of the potato, 30 to 60 minutes. The baking time will depend on the size of your potatoes.
They’re done when the skins are slouchy and wrinkled. You may even hear a slight hissing sound, or see tiny bubbles coming from one of the poke holes. If you squeeze one, it should yield to the pressure of your fingers easily, and quite likely crack open a little. If the potato is still hard, keep baking it until it’s done.
To serve, prick the center of a potato with a fork and pry it open to expose its crumbly and fluffy flesh. Season and top as you like, and dig in!
Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days. Baked potatoes do not freeze well.
Love the recipe? Leave us some start below!
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 8g||28%|
|Total Sugars 4g|
|Vitamin C 31mg||155%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Method. Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft.Why do you soak potatoes before baking? ›
Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.Why do restaurants put salt on the outside of baked potatoes? ›
Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.Why do restaurants serve baked potatoes wrapped in aluminum foil? ›
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.Is it best to wrap potatoes in foil when baking? ›
Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the baking tray or oven rack.What temperature is best for cooking baked potatoes? ›
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.Why do you oil potatoes before baking? ›
Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.What do you soak potatoes in so they don't turn brown? ›
Add lemon juice or vinegar
Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.
There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.Should I pierce potatoes before baking? ›
A steamy, potato-ey explosion is not something anybody wants in their oven at dinner time. According to conventional wisdom, a few quick jabs to a potato with a fork allows steam to escape as it cooks. But culinarians are divided as to the necessity of the prick.
How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).Why are restaurant baked potatoes so good? ›
They're light and fluffy, because the salt pulls out more moisture than simply baking them plain. I've had them made with both russet (starchy) and butter (medium waxy) potatoes, and the technique works well with both varieties.Why does putting a nail in a potato help it to bake faster in an oven? ›
A piece of metal stuck through to its center will conduct heat, thus speeding up the process. Though most potato nails are made of aluminum, there are also stainless-steel versions available.How long does it take to bake potatoes at 350? ›
- Preheat oven to 350°. ...
- Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
- Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.
Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.Is it better to bake potatoes on foil or parchment paper? ›
TIP: parchment paper is better to prevent sticking, but aluminum foil yields crispier results. If you use foil, you'll want to lightly grease it to prevent the potatoes from sticking. Note that even if you do that, they may still stick.Do baked potatoes cook faster with or without foil? ›
We've found that when wrapping a potato in foil, they actually cook faster because the aluminum foil traps the heat, thus cooking them faster.How much time does it take to bake a potato? ›
How Long to Bake a Potato? In a 400 degrees F oven, potatoes take 45 minutes to 1 hour - they're done when they're soft when squeezed (with oven mitts, of course!). A good indicator: a paring knife or the tines of a fork should slide easily into the potato when it's done baking.Is 450 too hot for baked potatoes? ›
Baking at 450 degrees F is way too high and the potato will have a wrinkled skin. Baking for an hour and a half is too long, the potato will be overcooked. Of course it can take that long if potatoes are stacked on top of each other. Be sure to place in a single level, preferably right on the rack.How long to bake potato in aluminum foil? ›
Preheat oven to 425 degrees F. Poke holes in potato and wrap in foil. Bake in oven for 45 to 60 minutes until tender.
You can bake potatoes at different temperatures like 350, 375, even 425 degrees F. I recommend baking them at 400 degrees for crispy skin.Is it better to cook potatoes in oil or butter? ›
Using both butter and oil to fry the potatoes gives you the best of both worlds. The butter will impart a delicious buttery flavor to the potatoes and the oil will keep the butter from burning.Can you over cook baked potatoes? ›
Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking.How long does it take to bake a potato at 375? ›
Perfect baked potatoes have crispy skin, and fluffy texture, and are filled with delicious toppings! How long to cook a baked potato at 375 degrees will take approximately 50 to 65 minutes, approximately.How long should potatoes soak in water before cooking? ›
Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.What happens when you put a potato in your socks overnight? ›
TikTok users claim a regular tot will help clear toxins from your body if you put it in your sock overnight.What happens if you Soak potatoes for too long? ›
If keeping potatoes in water for more than an hour, refrigerate. However, don't soak them any longer than overnight—after that, the potatoes start to lose their structure and flavor.Why do chefs soak potatoes in water? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.Why aren't my baked potatoes fluffy? ›
soak your potatoes in room temperature water for 2 hours before you bake them. Yep! It really does make a difference. While resting in the water bath, the potatoes will soak up some of the water and this, in turn, will help make them fluffy inside when you bake them.How do you keep baked potatoes moist? ›
Once the internal temp is 185°F or more (210°F is ideal) pull the potatoes from the oven, and with one hand using a mitt, place each hot potato in foil and wrap. Ideally store in a heated bread warmer drawer.
This is because the skin of an average potato is sturdy enough to prevent most of the steam from escaping. For this reason, our verdict on the debate is to indeed poke the potato skin with a fork or knife in a few places before you bake it.Should I salt potatoes before or after baking? ›
"Salt your potatoes at the end of the cooking process - not the start," they wrote on the post. This is because salt draws moisture from the inside of the potato to the surface - and nobody likes a soggy roast spud. Following these steps will give a "delicious glass-like crunch" they promise.How many holes do you poke in a baked potato? ›
A: Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.How much salt should I put in my water for potatoes? ›
Add enough cold water to cover the tops of the potatoes. Add ½ to 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Reduce the heat to medium-low or low.What does soaking potatoes in vinegar do? ›
Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that's loaded with flavor.Should I salt my potato water? ›
Potatoes soak up a lot of flavor, so salting the water prior to cooking is a good idea for the best taste. And you aren't limited to plain salted water for boiling your potatoes, either.How does Wendy's bake their potatoes? ›
Wendy's baked potatoes are wrapped in foil and baked in a convection oven for one hour. These logistics present challenges that other chains, besides the occasional Arby's, have opted out of. Wendy's is the only fast food restaurant to offer a baked potato nationwide.How do I make Paula Deen baked potatoes? ›
Line a rimmed baking sheet with aluminum foil. In a large bowl, combine potatoes, olive oil, salt and pepper, tossing gently to coat. Spread in a single layer on prepared pan. Bake for 20 to 25 minutes or until tender and browned.How does Martha Stewart cook baked potatoes? ›
- PREP. Thoroughly wash and dry 4 russet potatoes. Prick each in a few spots with a fork. ...
- BAKE. Preheat oven to 400 degrees. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. ...
- SLAM, SLICE & SERVE.
Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.
Baked Potato Toppings
For some other irresistible savory options, Chef Resnick recommends adding broccoli florets, shredded Cheddar cheese, and buttermilk ranch, or making a homemade garlic confit compound butter and then topping the potato with Gruyere cheese and minced parsley.
We actually don't do anything special to keep the potatoes from exploding in the oven. Some people prefer to poke holes in their potatoes (which is said to let the steam out of the potatoes, preventing explosion), but because we've never ever experienced a potato explosion, we skip that step.Should potatoes be wrapped in foil to bake? ›
No! Wrapping potatoes in foil holds the moisture in—which means the potatoes will start to steam. If you wrap them in foil you'll be left with soggy potatoes instead of crispy ones. Baking them on a baking sheet (or even directly on the oven rack) spaced apart lets the air circulate around them for more even cooking.Should I cover potatoes with foil in the oven? ›
NEVER BAKE POTATOES IN FOIL.
Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin. Wrapping a baked potato in foil after it has been baked will allow you to hold up to 45 minutes, but the best method for holding a baked potato is in a bread warming drawer.
Place each potato on its own sheet of foil. Rub the potato with the olive oil mixture making sure to get some of the crushed garlic on the potato. Sprinkle with additional seasoning mix and roll up tightly in aluminum foil. OVEN: Place potatoes in a 350 degree oven for 60 minutes.Is 400 too hot for baked potatoes? ›
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.What temperature is a perfectly cooked baked potato? ›
To scientifically test for perfect baked potato doneness, use an instant-read thermometer to check the internal temperature has reached 208°F to 211°F. At that temperature, the white starch granules will have absorbed all the moisture they can, then burst and become soft.Is it better to bake potatoes on high or low temperature? ›
Low and slow—that's the mantra of the Perfect Baked Potato. If you've got the time to spare, cook the potatoes at 300°F for 90 minutes. If you need to speed that up, bump it to 450°F for 45 minutes. (Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.)Is it better to bake a potato in the oven or microwave? ›
While microwaving to completely cook the potato will result in a soft and mealy Russet, cooking in the microwave for just 5 to 6 minutes before placing in the oven keeps the potato's original texture. Drizzling with olive oil and sprinkling with salt before baking at 400 F will allow the skin to get nice and crisp.Is it better to roast potatoes on foil or baking paper? ›
TIP: parchment paper is better to prevent sticking, but aluminum foil yields crispier results. If you use foil, you'll want to lightly grease it to prevent the potatoes from sticking. Note that even if you do that, they may still stick.
Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.Is it better to bake potatoes on a high heat or low heat? ›
Low and slow—that's the mantra of the Perfect Baked Potato. If you've got the time to spare, cook the potatoes at 300°F for 90 minutes. If you need to speed that up, bump it to 450°F for 45 minutes. (Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.)Do potatoes cook faster with foil on or off? ›
Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.Why do you pierce potatoes before microwaving? ›
Dry the potato and then pierce it all over with a fork. This allows steam to escape as the potato cooks and will prevent it from exploding in your microwave.Should you pierce potatoes before baking in oven? ›
"Yes, it's good to prick them," Smith told Food52. "It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn't happen all the time, but it happens every once in a while. The potato is full of water it's trying to turn to steam, or water vapor.Should you coat potatoes in oil before baking? ›
Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.Why aren't my potatoes crisping in the oven? ›
To make crispy roast potatoes, the temperature of the oven needs to be hot 220°C or 425°F - but if the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.Is 450 too high to bake a potato? ›
Bake the potatoes in a 450°F oven until the potatoes reach an internal temperature of 205°F, about 45 minutes – 1 hour, depending on the size of your potatoes. Brush with Oil. Coat the outside of the potatoes with vegetable oil, and then continue baking for 10 more minutes.How long to bake potatoes at 375 in foil? ›
- For smaller potatoes, bake them for about 25-30 minutes.
- For larger potatoes, bake them for 45 minutes to an hour.