How to Bake a Potato in the Oven
Bake potatoes with crisp, salty skin and fluffy insides by skipping the foil, using a hot oven and checking doneness properly.
A good baked potato has crackly, well-seasoned skin and an interior so fluffy it practically falls apart. It is one of the simplest things you can make, needs almost no hands-on time and works as a side dish or a meal on its own. The method below beats the microwave and the foil-wrapped versions for texture.
Choose the Right Potato
Russet potatoes are the classic choice because their high starch content bakes up light and fluffy. Pick potatoes that are similar in size so they finish at the same time, firm to the touch and free of green patches or sprouts. If a potato has a little green on the skin, cut that part away generously, since it can taste bitter. Yukon Gold potatoes also bake well, with a creamier, denser interior and thinner skin that some people prefer.
Prep and Bake
- Heat the oven to 425°F (220°C) and set a rack in the middle.
- Scrub each potato under cool running water with a brush and dry it completely.
- Poke the potato several times on each side with a fork to let steam escape.
- Rub the skin with a thin coat of oil and sprinkle it generously with coarse salt.
- Place the potatoes directly on the oven rack, with a sheet pan on the rack below to catch drips.
- Bake for 45 to 60 minutes for medium potatoes, longer for very large ones.
Skip the foil. Wrapping potatoes traps steam, which leaves the skin soft and soggy instead of crisp.
Check for Doneness
The skin should feel crisp and the potato should give easily when squeezed gently with an oven mitt. A skewer or thin knife should slide into the center with no resistance at all. If you have an instant-read thermometer, a perfectly fluffy potato reads around 205 to 210°F in the middle.
As soon as it comes out, cut a line across the top and squeeze the ends toward the center to open it up. This releases steam right away so the inside stays light rather than gummy. Watch out for that steam; it can burn.
Toppings to Try
- Butter, sour cream and chives, the classic trio
- Shredded cheddar and steamed broccoli
- Leftover chili or pulled chicken
- Greek yogurt, black beans and salsa
- Olive oil, garlic and grated Parmesan
Leftovers and Safety Tips
Don’t leave baked potatoes, especially ones wrapped in foil, sitting at room temperature for hours. Warm, low-oxygen conditions can allow harmful bacteria to grow. Unwrap any foil, let leftovers cool briefly, and refrigerate them within two hours. Eat them within three to four days.
Leftover baked potatoes are handy. Dice and pan-fry them for breakfast hash, or halve them, scoop out some flesh and make crispy potato skins. To reheat whole, a 400°F oven for about 15 minutes restores the crisp skin better than the microwave. Leftover potatoes also freeze for a month or two if wrapped tightly, although the texture softens slightly.
