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How to Make a Perfect Baked Potato in the Oven

If you’ve ever wondered how some restaurants turn out such perfectly baked potatoes with salty, crispy skin—potatoes that are super fluffy inside and so delicious, you’re about to discover the secrets. And don’t be surprised when once you have the technique down, your family will be all in when you announce that potatoes are what’s for dinner!

A close up of food, with Baked potato

Baked potatoes on a baking tray split open and ready to eat!

Potatoes—they’re nutritious, delicious, and inexpensive. And as they come from the oven, they’re gluten-free, low-fat, dairy-free, vegetarian, and vegan, too.

What is the best type of potato for baking?

Russet potatoes, also referred to as Idaho potatoes in the U.S, are best for baking. A russet’s skin or “jacket” is thicker than other types of potatoes, so it holds together well during baking. The inside of a russet is starchy, sweet, and makes for a fluffy texture once baked. Russets are available from medium to large, making them perfectly sized for a side dish—or one large russet per person makes a meal on its own.

Should a baked potato be wrapped in foil?

It depends on how you want your baked potato to come out. If you like a crisp, salty jacket that you will eat right to the last delicious morsel, no foil! Bake it naked. However, if you prefer a soft, “steamed” skin on your baked potato, prepare it then wrap it in foil shiny side up and proceed as instructed.

Do I have to poke holes in a baked potato?

No, there are no potato police! However, you’d be smart to do that to preclude a big mess in the oven. Simply pricking the potato’s skin is all that is required to give the steam that will build up inside the potato an easy way to leave quietly.

At what temperature should I bake a potato?

425 F. is the ideal temperature. Because your oven may not be perfectly calibrated, check several times during the baking process by piercing the potato with a fork to test for doneness.

How do I bake a potato in the oven at high altitude?

When baking a potato at altitudes 3,000 feet above sea level or higher, it’s going to take longer to reach your desired doneness. That’s because the air is drier; lower oxygen levels and atmospheric pressure are lower too than at sea level. All of these things have an effect on cooking and baking efforts. Start checking at 50 minutes in the oven. If you’re baking jumbo-size potatoes it could take up to 15 or even 30 minutes longer, depending on the altitude over 3,000 feet. I live at 5,280 ft. and find I need to add about 15 minutes, depending on the potato size.

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4.17 from 6 votes

How to Bake a Potato

Potatoes are nutritious, delicious, and inexpensive. As they come from the oven, they're gluten-free, low-fat, dairy-free, vegetarian, and vegan, too. Eat them plain or dress them up, there's just nothing quite as satisfying as a perfectly oven-baked potato.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 1
Calories: 159kcal
Cost: $.61


  • fork
  • paring knife


  • 1 potato per person
  • 1 teaspoon olive oil per potato
  • kosher salt
  • black pepper, ground


  • Preheat oven to 425 F.
  • While waiting for the oven to reach temperature, wash the potato, scrubbing it well to remove any and all sediment and dirt.
  • With a paring knife, trim away protruding "eyes," and visible blemishes, if any.
  • Pat potato dry with a cloth or paper towel.
  • Using a fork, prick the potato all over, to create escapes for steam that will build up as the potato bakes. Failure to do this could create a mess in the oven as the potato will blow off steam breaking through its jacket.
  • Rub potato with olive oil, making sure it is liberally coated in oil.
  • Sprinkle oily potato liberally with salt and pepper.
  • Place potato directly on oven rack that is set to the middle of the oven.
  • Bake for 60 minutes. After 50 minutes, check for doneness by piercing the potato with a fork. The potato is done when its skin is dry and the inside feels completely soft when pierced, which is approximately 210 F. when using an instant-read food thermometer.
  • Optional: Serve with butter, sour cream, chives, cheese, bacon bits—all of your favorite toppings.


1. Russet potatoes, also known in the U.S. as Idaho potatoes, are ideal for baking. Their skin is thicker so they hold up well to baking. Their interior is starchy and sweet, yielding a fluffy, delicious result. You'll find russets from medium in size to jumbo, which makes them ideal as either a side dish or the main course.
2. Potato "eyes" are the buds for roots should that potato be planted for propagation. Sometimes the eyes begin to grow those roots while sitting in the pantry or another cool place. This is not a problem! If they're short and super immature just trim them flat with a paring knife. There is no need to dig out the eyes. If however, they've begun to grow into a tangled mess, that potato is too old for consumption and should be discarded (or planted?) 
3. To reduce the baking time, microwave the potato for 3 to 4 minutes, just prior to placing it into the oven. Begin checking for doneness every 20 minutes. Expect a slightly less crisp result.
4. If you prefer a baked potato with a soft, rather than a crisp jacket, wrap it in aluminum foil shiny side out, before baking. 


Calories: 159kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 880mg | Fiber: 5g | Vitamin C: 24mg | Calcium: 64mg | Iron: 7mg


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10 replies
  1. Marsha says:

    5 stars
    So Mary, these are my very favorite baked potatoes, better than restaurants! I didn’t have sea salt, so I used Celtic salt but not too much since I love the outside equally! 60 minutes was perfect timing in my oven.

  2. denise says:

    electric pressure cookers make the best potatoes for fried potatoes. cook the potato and then let it set on the counter for 2-3 days to dry out. Peel (if prefered) and cut then fry. YUMMM!!!

  3. Linda says:

    Good suggestions but I prefer no oil, salt or pepper. I don’t care to eat the skin whether it is crisp or soft therefore no use for salt/pepper. I don’t need seasonings even on the meat of the potato.

    • Mary Hunt says:

      Gigley, I really like the speed using my Instant Pot, but I much prefer the outcome of baked potatoes in the oven.

    • Kat says:

      When you say shiny side up with the foil do you mean it should be wrapped so the shiny side is what shows after it’s wrapped?

    • Mary Hunt says:

      You’re probably right. I can’t prove it, but I’ve come to believe that the shiny side should be toward the heat, away from the food for better heat induction. Please don’t quote me. As I said, I can’t prove it. Carry on …


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