How to Perfectly Bake a Potato in the Oven

A crisp skin and soft, fluffy center make a baked potato hard to beat. The first step to to bake the best potato in the oven is selecting the right potato, drying it thoroughly, and setting the oven temperature correctly. You can have a ready-to-eat potato at home just as you would at a restaurant with a few easy steps!

The russet potatoes are particularly good because they have a crisp skin, and inside they are light and fluffy. With large russets, you also have ample room for toppings. Potatoes are typically baked for 45 to 60 minutes in a 425°F oven, which varies by recipe on the Food Network.

What Makes a Perfect Baked Potato?

A baked potato is a perfect potato if it has 3 things: crispy skin, a tender center, and some moisture inside so it is fluffy.

If crisp skin is desired, be careful not to wrap the potato in foil. The steam from the potato is trapped in the foil, causing the potato to soften the skin. Rather, arrange the potatoes in a baking dish or on the oven rack.

Best Potato to Use

Look for large and firm Russet potatoes that have no soft spots or wrinkling skin. Ideally, use potatoes of a similar size so that they are all cooked at similar times.

According to the USDA nutrient data, there are approximately 7.9 grams of protein in a large baked Russet potato.

Ingredients

• 4 large Russet potatoes
• 1-2 tablespoons olive oil
• A pinch of kosher salt (1-2 teaspoons)
• Freshly ground black pepper, optional

Try Greek or regular yogurt, butter, sour cream, cheese, chives, and other toppings.

How to Bake the Best Potato in the Oven

Step 1: Choose and Wash the Potatoes

Use 4 large Russet potatoes. Look for any soft spots, deep cuts, or signs of spoilage on each potato.

Rinse potatoes under running cool water. Use a clean vegetable brush to scrub the skin to eliminate dirt.

Pat potatoes dry with a clean kitchen towel. Dry skin allows the oil to cover the skin evenly and evens out the chances of the skin remaining wet.

Step 2: Pierce the Skin

Stick a fork through each potato, over and over on all sides.

The small holes let the steam out while the food is baking.

Avoid slicing the potatoes before baking. To ensure even cooking, leave the skin on the potato.

Step 3: Add Oil and Salt

Squeeze olive oil over each potato. Be sure to cover the skin from head to foot.

Sprinkle on the outside with salt. If desired, add black pepper.

No need to have a thick coat of oil. A light application will add flavor and will promote browning but not greasiness.

Step 4: Preheat the Oven

Set the oven to 425°F (220°C).

Allow the oven plenty of time to preheat. A constant temperature inside the oven will give a crispy skin and slow cooking inside.

Put the potatoes immediately on the center rack of the oven. If you are baking and want to collect any oil and moisture that drips, place a baking sheet on the rack below.

How Much Time Does it Take to Bake a Potato?

Baking Time by Potato Size

Cooking large Russet potatoes takes 45 to 60 minutes, or until they are tender and their skins are blistered. Large Russets require 45-60 minutes at 425°F (220°C). This temperature and cooking range is used in the Food Network’s baked potato recipe.

The following times should serve as a starting point:

• Medium potatoes: approximately 50 minutes of cooking time
• Large potatoes: approximately 50 to 60 minutes.
• Small potatoes: approximately 25 to 30 minutes
• Extra-large potatoes: about 65 to 75 minutes

It is more about the size than about the exact time on the clock. Thick potatoes will take longer to heat.

How to Check for Doneness

Take a thin knife or fork and put it into the thickest part of a potato.

The utensil should move through relatively freely.

If the center still feels firm, place it back in the oven for 5-10 more minutes. Check again.

Rely not only on the skin to evaluate the potato. The interior may not be done even if the exterior is really browned.

How to Bake a Potato in the Oven for Extra-Crispy Skin

If you want your skin to feel crisper, you should concentrate on keeping it moisturized.

Rinse and pat dry potatoes. Only apply a thin film of oil. Foil should be avoided because it will retain steam close to the skin.

Place the potatoes on a baking tray and leave a gap between the potatoes. Airflow will help the outer skin dry out and turn brown.

To get a very crisp result, simply leave potatoes on the oven rack rather than on a crowded baking tray.

When to Cut the Potato?

Sliced potatoes should be cut soon after coming out of the oven. Make a lengthwise slit across the top.

Assist in holding the potato with a clean kitchen towel or oven mitts, as it will be very hot.

Squeeze the ends towards the center softly. This will help to spread the flesh and open the potato.

Gently fluff the inside with the fork before putting in the topping.

Best Baked Potato Toppings

The toppings can be simple, or the potato can be a meal all on its own!

Classic Toppings

Try:

• Butter and salt
• Sour cream and chives
• Cheddar cheese and spring onions
• Greek yogurt + black pepper

Higher-Protein Toppings

For a more filling meal, consider high-protein toppings like Greek and cottage cheeses, cooked lentils, tuna, beans, and shredded chicken.

A baked potato with cottage cheese, chopped chives, black pepper, and roasted vegetables is an ideal lunchtime option, for example.

Common Baked Potato Mistakes

Wrapping Potatoes in Foil

Moisture retention can stop the skin from crinkling up. Potatoes should be uncovered in the oven when crisp skin is important.

Using Wet Potatoes

Excessive moisture in the skin is caused by water remaining in the skin. Always dry potatoes before adding oil.

Baking by Time Alone

Not all ovens are created equal, nor are potatoes. A thermometer is not needed for this test of doneness.

Cutting Potatoes Too Early

If the potato is opened before baking is complete, it will let steam and moisture out. Leave intact until the middle is tender.

How to Store Leftover Baked Potatoes

Refrigerate leftovers as soon as possible, but don’t let them sit in the refrigerator for too long. The USDA provides guidelines for food temperatures to keep perishable foods and cooked leftovers at or below 40°F (4°C).

Refrigerate potatoes in a covered container. If you’d like to enjoy them, reheat them in the oven when you want to eat.

Don’t let baked potatoes sit out for long periods of time. USDA cautions about the food safety concerns with baked potatoes that have not been refrigerated and are still wrapped in aluminum foil.

Final Hints for Oven-Baked Potatoes

Look for uniform size, clean and dry them thoroughly, prick the skins, oil them lightly, and add salt. Bake at 425°F (220°C); check large potatoes around the 50-minute mark.

The key to bake the best potato in the oven is not just to count the minutes. Press down on the center to see if it is tender, then cut and fluff the potato when it is hot. Top with favorite ingredients and serve right away for the best texture.