How Long to Cook a Baked Potato at 350°F in the Oven

At 350°F (175°C), medium russet potatoes take about 1 hour 25 minutes to bake until the skins are dry and the centers are tender. The method is simple: scrub, prick, oil, and salt the potatoes, then bake them uncovered for fluffy centers and pleasantly firm skins.

Ingredients

4 medium russet potatoes, about 8 ounces (225 g) each
1 tablespoon (15 ml) olive oil or other neutral cooking oil
1 teaspoon (5 g) kosher salt, or ¾ teaspoon (4 g) fine salt

Instructions

Heat the oven. Set a rack in the center of the oven and preheat it to 350°F (175°C). Allow about 15 minutes for the oven to heat. If your oven takes longer to reach temperature, wait for it to finish preheating before baking so the timing is more predictable.
Wash and dry the potatoes. Scrub each potato under cool running water to remove soil, then dry it thoroughly with a clean towel. Dry skins brown and crisp more readily than damp ones. Choose potatoes that are similar in size so they finish at roughly the same time; this recipe is timed for medium russets around 8 ounces (225 g) each.
Prick and season. Pierce each potato four or five times with a fork, making shallow holes around the sides. This gives steam a way to escape as the potato heats. Rub the skins with the oil, then sprinkle them evenly with salt. A light coating is enough; pooling oil can make the skins greasy.
Bake uncovered. Place the potatoes directly on the oven rack, leaving space around each one for hot air to circulate. Put a foil-lined baking sheet on the rack below if you want to catch any drips, but do not wrap the potatoes in foil. Bake for about 1 hour 25 minutes. Foil traps moisture and tends to soften the skin rather than crisp it.
Check for doneness. Protect your hand with an oven mitt and gently squeeze a potato, or insert a thin knife or skewer into its center. It is ready when the center feels soft and the knife slides in without meeting a firm or crunchy spot. If it is still firm, continue baking in 5-minute increments and check again. Larger potatoes or ovens that run cool can need extra time.
Open and serve. Transfer the potatoes to a plate and let them rest for 5 minutes. Slice each lengthwise through the top, then press the ends gently toward the center to loosen the flesh. Fluff the inside with a fork and add toppings while hot.

Tips

Use the right potato. Russets are a dependable choice because their starchy flesh turns light and fluffy as it bakes. Yukon Gold potatoes also work, but their centers are naturally creamier and their skins are thinner. Small potatoes cook faster, while oversized baking potatoes may need 10 to 20 extra minutes.
Keep the potatoes uncovered. Wrapping them in foil steams the skin and changes the texture. For a softer skin, you can loosely tent the potatoes with foil after baking, but leave them exposed in the oven for the best chance of a dry, lightly crisp exterior.
Don’t judge by the skin alone. A browned or crisp-looking outside does not guarantee the center is done. Test the thickest part with a knife or skewer. If the center resists, keep baking; cutting the potato open early releases heat and makes it harder to finish evenly.
Adjust seasoning and oil to taste. Avocado, canola, or another neutral oil can replace olive oil. If you are watching the amount of salt for personal reasons, use less or leave it off; the potato will still bake well. Add flaky salt after baking if you want a more pronounced crunch.

Serving Suggestions

Serve baked potatoes hot, split open and fluffed just before eating. A classic topping combination is butter, sour cream, sliced scallions, and black pepper. For a simple finish, use butter and salt alone, or add shredded cheddar and a spoonful of plain yogurt. Put toppings on after baking so that the skins have a chance to dry and the potato cooks evenly.

A baked potato can be a side dish alongside roasted vegetables, a green salad, or a main course. For a more filling meal, top it with cooked beans, steamed broccoli, sautéed mushrooms, or leftover chili. Keep wet toppings in moderation if you want the center to stay fluffy, and serve them at the table so each person can add the amount they like. If you are serving several people, set out toppings separately rather than preparing all the potatoes in advance; they are at their best soon after they come out of the oven.

Variations

Extra-crisp skin: After washing, dry the potatoes especially well and rub them with oil and salt as directed. Bake them directly on the rack with space between them. The moderate 350°F oven gives the centers time to cook through, though the skins will generally be less deeply browned than they would be in a hotter oven.

Plain, unsalted skins: Skip the oil and salt if you prefer a drier, unseasoned skin or plan to use the potato flesh in another dish. Prick and bake the potatoes in the same way. The skin will not have the same seasoned, lightly crisp finish, but the interior will still become tender.

Cheese-and-broccoli topping: Bake the potatoes first, then split and fluff them. Add warm cooked broccoli and shredded cheddar, and return them to the oven for a few minutes until the cheese melts. This extra step is for the topping; the potato itself should be fully tender before you add it.

Sweet potatoes: You can use this temperature for medium sweet potatoes, but their timing may differ depending on their shape and size. Start checking them before the 85-minute mark and continue until a knife slides easily into the center. Their soft, sweet flesh pairs well with butter, cinnamon, or savory toppings such as black beans and scallions.

Storage and Reheating

For food safety, refrigerate cooked potatoes within 2 hours of baking. Let them cool briefly, then place them in a covered container or wrap them and refrigerate. They keep for 3 to 4 days in the refrigerator. Store toppings separately when possible, since sour cream, cheese, and other additions can make the potato damp and change its texture.

To reheat, unwrap the potato and warm it in a 350°F (175°C) oven until hot throughout, usually about 15 to 25 minutes depending on its size and whether it is whole or cut open. A microwave is quicker: cut the potato in half, cover it loosely, and heat in short intervals, turning or rearranging it as needed. For leftovers, reheat to 165°F (74°C). The microwave softens the skin, while the oven gives it a drier texture. Discard a potato that has been left at room temperature for more than 2 hours.

You can freeze baked potatoes, though thawing can make the texture grainier or more watery. For a better result, freeze the plain potato flesh or a split potato without fresh toppings, wrapped airtight, for up to about 1 month. Thaw it in the refrigerator and reheat thoroughly. For the best skin and center texture, refrigerated leftovers are usually preferable to frozen ones.

Frequently Asked Questions

How long does a baked potato take at 350°F?
For a medium russet potato around 8 ounces (225 g), plan on about 1 hour 25 minutes at 350°F (175°C). Size, shape, and oven accuracy affect the timing, so check the center rather than relying on the clock alone. A large potato may need additional time.

Is 350°F hot enough to bake a potato?
Yes. A 350°F oven cooks a potato thoroughly; it simply takes longer than a hotter oven. The gentler temperature is useful when the potatoes are baking alongside other food at the same setting. Keep them uncovered and allow enough time for the thickest part to become tender.

Should I wrap a baked potato in foil?
No, not if you want a dry skin. Foil holds moisture around the potato and produces a softer, more steamed skin. Bake it directly on the rack instead, with a lined tray underneath if you want to catch drips. You can cover it after baking if you need to hold it briefly.

How can I tell when the potato is done without a thermometer?
Insert a thin knife or skewer into the thickest part. It should pass into the center easily, without a hard or gritty-feeling section. You can also gently squeeze the potato with an oven mitt; a cooked potato yields all over rather than feeling firm in the middle.

Can I bake potatoes ahead of time?
Yes. Bake them until tender, cool them briefly, and refrigerate within 2 hours. They keep for 3 to 4 days. Reheat in the oven for a drier skin or in the microwave for convenience, making sure leftovers reach 165°F (74°C). Add cold toppings after reheating.

Can I bake potatoes at 350°F without oil?
Yes. Oil is for the skin’s texture and seasoning, not for cooking the potato through. Prick and bake the potato without oil if you prefer; its skin will be drier and less crisp. You can also bake it plain and add butter or another topping after it is cooked.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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