At 425°F (220°C), a medium russet potato usually takes about 50–65 minutes to bake; larger ones can need 75 minutes or more. A baked potato is a whole potato roasted until its skin is crisp and its center is tender, ready to split open and serve with butter, herbs, cheese, or other toppings.
Ingredients
- 4 medium russet potatoes, 8–10 oz (225–280 g) each
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon kosher salt (about 5 g), or ½ teaspoon fine salt (about 3 g)
- ¼ teaspoon black pepper (about 0.5 g), optional
Instructions
- Heat the oven and prepare a pan. Set a rack in the middle of the oven and preheat to 425°F (220°C). Put a rimmed baking sheet on the rack or leave it at room temperature; the pan catches any oil and salt that fall from the potatoes. Baking directly on the oven rack can also work, but a pan is easier to handle.
- Wash and dry the potatoes. Scrub each potato under cool running water to remove dirt, then dry it thoroughly with a clean towel. Dry skins brown and crisp more readily than damp ones. Choose potatoes of similar size so they finish at about the same time. Remove any bruised or sprouting areas with a small knife.
- Prick, oil, and season. Pierce each potato 6–8 times with the tines of a fork, distributing the holes around the surface. This gives steam a way to escape while the potatoes bake. Rub the skins with the olive oil, then sprinkle evenly with salt and pepper, if using. Avoid wrapping them in foil: foil holds moisture against the skin, so it tends to come out soft rather than crisp.
- Bake until tender. Place the potatoes on the baking sheet with space between them. Bake for about 60 minutes, checking at 50 minutes. A potato is ready when a fork or thin skewer slides into the center without much resistance and the sides yield when gently pressed with an oven mitt. If the centers still feel firm, return them to the oven and check again after 5–10 minutes. A small potato may finish sooner; an especially large one may take 70–80 minutes.
- Rest briefly and serve. Transfer the potatoes to a plate or board and leave them for 5 minutes so they are easier to handle. Cut a lengthwise slit through the top, press the ends gently to open the center, and fluff the inside with a fork. Add your chosen toppings while the potato is hot.
Tips
- Pick russets for the classic texture. Their dry, starchy centers turn fluffy, and their relatively thick skins crisp well. Yukon Gold potatoes also bake successfully, but their centers are creamier and less fluffy. Small red potatoes have a waxier texture and are usually better roasted as chunks or served whole as a side.
- Use size and tenderness, not the clock alone. Oven calibration, potato shape, and how cold the potatoes are when they go in can change the cooking time. A squat potato may finish before a long, thick potato of the same weight. Start checking early, then continue in short intervals until the center is tender.
- Dry the skins well and leave room around each potato. Water on the surface delays browning, while crowded potatoes can slow cooking and trap steam. If baking a larger batch, use two pans or leave generous gaps between potatoes rather than stacking them.
- Adjust the oil and salt to suit your toppings. Olive oil gives the skin a savory, crisp finish, but a neutral oil such as canola works too. Use less salt if you plan to add salty cheese, bacon, or seasoned sauce. For a no-oil option, bake the dry potatoes as they are; the skin will be less glossy and may not crisp quite as evenly.
Serving Suggestions
Serve baked potatoes as a simple side with roasted vegetables, salad, soup, or a main dish. For a straightforward finish, add butter, black pepper, and chopped chives. Sour cream or plain yogurt brings a cool, tangy contrast; shredded cheddar, scallions, and steamed broccoli make the potato more substantial. Put toppings on after opening the potato so they warm against the fluffy center without keeping the skin from crisping in the oven.
For a meal with several people, set out a few toppings in separate bowls and let everyone build their own. Include a creamy choice, a fresh herb or sliced scallion, and one or two savory options. If serving a baked potato alongside a saucy dish, keep the potato split but not fully mashed; the center can then hold some of the sauce while the skin remains easy to pick up.
Variations
- Herb and garlic: Mix a little garlic powder with the salt before seasoning, then finish the baked potato with chopped parsley or chives. Garlic powder seasons more evenly than fresh garlic on the outside, which can scorch during the long bake.
- Cheese and broccoli: Split the hot potato, fluff the inside, and top with cooked broccoli and grated cheddar. Return it to the oven for 3–5 minutes if you want the cheese melted. Cook the broccoli separately; the potato’s baking time is too long for tender broccoli florets.
- Loaded-style: Add sour cream, sliced scallions, grated cheese, and crisp cooked bacon or a meat-free bacon-style topping. Keep any perishable toppings refrigerated until serving, and do not leave a topped potato sitting out for an extended period.
- Olive-oil and herb finish: Skip butter and drizzle the opened potato with olive oil, then add chopped parsley, dill, or chives. This keeps the flavor bright and lets the crisp, salted skin remain the main feature.
Storage and Reheating
For food safety, refrigerate cooked potatoes within 2 hours of baking. Let them cool just long enough to handle, remove any foil if you used it, and place them in a covered container in the refrigerator. Cooked potatoes keep for 3–4 days when refrigerated promptly. Do not leave baked potatoes at room temperature overnight, and discard any that have been left out longer than 2 hours.
To reheat one potato, split it and warm it in a 350°F (175°C) oven for about 15–20 minutes, or until hot throughout. A microwave is quicker: cover the potato loosely and heat in 1-minute bursts, turning it between bursts. The microwave softens the skin, while the oven is better for restoring some crispness. Reheat leftovers to 165°F (74°C), the USDA FSIS temperature for reheated leftovers; check the center with a food thermometer if you need to verify it.
You can freeze baked potato flesh, though the texture may become a little grainy or watery after thawing. For best results, scoop the flesh into a freezer-safe container and freeze for up to 2 months; thaw in the refrigerator and use it in soup, mashed potato dishes, or a casserole. Whole potatoes are less reliable to freeze and reheat evenly, so freezing the scooped flesh is usually more practical.
Frequently Asked Questions
How long does a baked potato take at 400°F (205°C)?
Plan on roughly 60–75 minutes for medium russets at 400°F (205°C), checking for tenderness near the one-hour mark. The lower temperature can give the skin a little less browning than 425°F (220°C), but the potato will still bake properly. Size and shape make a difference, so use a fork or skewer to check the center rather than relying only on the timer.
How long does it take at 350°F (175°C)?
At 350°F (175°C), medium potatoes often need about 75–90 minutes. This temperature is useful when the oven is already set for another dish, but the longer cook does not necessarily produce a better potato. Begin checking around 70 minutes and keep baking until the center is soft.
Should I bake potatoes in foil?
Foil is optional, not necessary. It traps moisture and gives the skin a softer, more steamed texture, so skip it if you want crisp skin. If you do use foil, unwrap the potato before serving and remove the foil before refrigerating leftovers; cooked potatoes should be refrigerated within 2 hours.
Can I bake potatoes directly on the oven rack?
Yes. Set them on the middle rack with space between them, and place a sheet pan on a lower rack if you want to catch drips. A baking sheet under the potatoes is more convenient and makes it easier to move them, though a pan can slightly reduce airflow underneath. Either method works as long as the potatoes are not crowded.
How can I tell if the potato is done without cutting it open?
Push a thin skewer or fork into the thickest part. It should reach the center easily, with little or no hard resistance. You can also gently press the sides using an oven mitt; a done potato gives slightly. If it feels firm in the middle, bake it for another 5–10 minutes and check again.
Why is my baked potato still hard in the middle?
It probably needs more time, especially if it is large or unusually thick. Keep the oven at the recipe temperature and return the potato to bake in 5–10-minute increments. A crowded pan, an oven running cooler than its setting, or potatoes that vary greatly in size can also make the timing less predictable. Next time, group potatoes of similar size together and leave space for hot air to circulate.
Related
- Eggnog Recipe No Cream: A Smooth, Rich Homemade Drink
- English Pancakes Recipe: Thin, Golden British Crêpes
- Enchiladas Tortilla Recipe for Soft Corn Tortillas
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).