A medium baked potato takes about 55–60 minutes in a 425°F (220°C) oven, depending on its shape and size. Baking a russet potato uncovered, with a little oil on the skin, gives you a fluffy center and a dry, crisp exterior; let it rest briefly, then split and serve it hot.
Ingredients
- 1 medium russet potato, 8–10 oz (225–285 g)
- 1 tsp (5 ml) neutral oil, such as canola or avocado oil
- ⅛ tsp (about 0.75 g) fine salt, or to taste
Instructions
- Heat the oven. Set a rack in the middle of the oven and preheat it to 425°F (220°C). Put a small baking sheet on the rack if you would like to catch any salt or oil that falls from the potato. Allow the oven to finish preheating before baking so the cooking time is more predictable.
- Prepare the potato. Scrub the potato under cool running water and remove any dirt from the skin. Dry it thoroughly with a clean towel; a dry surface browns better than a wet one. Use a fork to prick the potato 6–8 times, making shallow holes around its sides. This gives steam a way to escape while the potato cooks.
- Season the skin. Rub the potato all over with the oil, then sprinkle it with the salt. Set it directly on the oven rack, with the baking sheet beneath it if using one. Avoid wrapping it in foil: foil traps moisture and steams the skin instead of allowing it to become crisp.
- Bake for 55–60 minutes. Start checking at 55 minutes. The potato is ready when a thin knife or skewer slides into the center with little resistance and the skin feels dry. If it is still firm in the middle, return it to the oven and check again after 5 minutes. A particularly thick or heavy potato may need 5–10 minutes longer, while a smaller one may finish sooner.
- Rest and serve. Transfer the potato to a plate or board and leave it for 5 minutes. Slice a cross into the top, squeeze the ends gently to open it, and fluff the center with a fork. Add your chosen toppings and serve while hot.
Tips
- Use the potato’s weight as a guide. “Medium” can mean different things at different shops. For this timing, choose one around 8–10 oz (225–285 g), ideally with a fairly even shape. A long, narrow potato may cook sooner than a round one of the same weight, while a very thick potato needs more time. If yours is closer to 12 oz (340 g), plan on extra baking time and rely on the knife test rather than the clock alone.
- Choose a fluffy potato. Russets, also sold as baking potatoes, have a relatively dry, starchy interior that separates into a fluffy texture. A waxier potato such as red or fingerling will still bake, but its center is likely to stay firmer and creamier. You do not need to change the method, though a smaller waxy potato may cook faster.
- Dry the skin well and leave the potato uncovered. Moisture on the outside can make the skin soft, and foil holds steam close to it. If you prefer a softer skin, you can wrap the potato after seasoning, but expect a steamed texture and check the center for doneness rather than assuming the same timing will apply exactly.
- Make more than one. Potatoes can share the oven as long as they have a little space around them. A crowded tray or several large potatoes can slow the oven’s recovery after the door opens, so begin checking at the same time but allow for additional minutes. Choose potatoes of similar size if you want them to finish together.
Serving Suggestions
A baked potato makes an easy side or a simple meal. For a classic finish, split it open and add butter, salt, and black pepper. Sour cream or plain yogurt, sliced scallions, and grated cheddar bring a cool, tangy, savory contrast; add toppings after fluffing the center so they reach the hot potato rather than sitting only on the skin.
For a more filling plate, spoon on cooked beans, steamed broccoli, sautéed mushrooms, or leftover chili. A green salad or crunchy slaw is a good counterpart to the soft, starchy center. If serving potatoes alongside a main dish, you can bake them while the oven is already on, but check that the other food’s cooking temperature suits the potato method and keep an eye on the potatoes as the timing may shift.
Variations
Extra-crisp skin: After drying the potato, rub it with oil and salt as directed, then place it directly on the rack rather than on a flat tray. Give it space on all sides. The exposed skin dries and browns more evenly, though the potato may leave a little oil or salt in the oven, so a sheet on the rack below can catch drips.
Lower-temperature oven: If another dish needs the oven at 400°F (200°C), bake the potato at that temperature instead. Expect roughly 60–75 minutes for a medium potato, checking for tenderness toward the early end of the range. At 350°F (175°C), it can take about 75–90 minutes. These are estimates: thickness, oven accuracy, and how many potatoes are baking all affect the finish time.
Microwave-then-oven method: For a quicker potato with a browned skin, prick and microwave it on a microwave-safe plate for about 5 minutes, turning it halfway through. If it is still firm, continue in 1-minute bursts until a knife begins to enter the center. Rub with oil and salt, then finish in a 425°F (220°C) oven for 10–15 minutes to dry and crisp the skin. Microwave power and potato size vary, so use the tenderness check rather than treating the microwave time as exact.
Simple dairy-free topping: Use olive oil in place of butter and finish with scallions, black pepper, and a spoonful of beans or sautéed vegetables. The potato itself is dairy-free; check packaged toppings if you are avoiding dairy, since prepared sauces and seasoning blends can contain milk ingredients.
Storage and Reheating
For food safety, refrigerate a cooked potato within 2 hours of baking. Remove any foil before storing, and place the potato in a covered container or wrap it once it has stopped steaming heavily. Keep it refrigerated for 3–4 days. Do not leave it at room temperature overnight, and do not store a foil-wrapped baked potato at room temperature.
To reheat, cut the potato in half or open it so the center warms more evenly. In a 350°F (175°C) oven, heat it on a baking sheet until hot throughout; this usually takes about 15–25 minutes, depending on whether it is whole or halved and how cold it is. The USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave is faster: cover loosely and heat in 1-minute intervals, turning or rearranging as needed, until the center reaches 165°F (74°C). The microwave softens the skin, so use the oven if crispness matters.
You can freeze a baked potato for about 2–3 months for best quality, although the texture may become a little grainier after thawing. Cool it promptly, wrap it well or place it in a freezer-safe container, and thaw it in the refrigerator before reheating. For easier reheating, scoop out the flesh and freeze it separately; the skin will not stay crisp after freezing, but the potato flesh works well in soups or mashed-potato dishes.
Frequently Asked Questions
How long does a medium potato take at 425°F?
A medium russet potato weighing about 8–10 oz (225–285 g) generally takes 55–60 minutes at 425°F (220°C), plus a 5-minute rest. Start checking at 55 minutes. A thicker potato may take longer, so use a knife or skewer to confirm that the center is tender.
How can I tell when a baked potato is done?
Push a thin knife or skewer into the thickest part. It should reach the center easily, without a hard or crunchy spot. The skin should look dry, and the potato should yield gently when squeezed with an oven mitt. If you meet resistance, bake it for another 5 minutes and check again.
Should I pierce a potato before baking it?
Yes. Prick the washed, dry potato several times with a fork before putting it in the oven. The shallow holes let steam escape as the potato cooks. They do not need to be deep, and there is no need to cut a large opening in the raw potato.
Is it better to bake a potato in foil?
Not if you want crisp skin. Foil holds in moisture, so the skin becomes soft and steamy. Bake it uncovered for a drier, crisp exterior. Foil can be used if you specifically prefer soft skin, but unwrap the potato before refrigerating leftovers and do not leave a foil-wrapped potato sitting out.
Can I bake a potato at 400°F instead?
Yes. At 400°F (200°C), allow approximately 60–75 minutes for a medium potato and test it for tenderness. If you have several potatoes in the oven, or one is especially thick, it may take longer. The lower temperature is useful when it needs to share the oven with another dish.
Why is my baked potato still hard after an hour?
It may be larger or thicker than a typical medium potato, or the oven may run cooler than its setting. Return it to the oven and check every 5–10 minutes until a knife slides into the center easily. If you baked several potatoes close together, they may also need more time because the crowded oven takes longer to recover its heat.
Related
- El Mojito Recipe: A Fresh Cuban Rum Cocktail
- Elderflower Lemonade Recipe for a Bright, Floral Drink
- Elderflower Mocktail Recipe with Lime and Mint
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).