The short answer: A medium-to-large russet potato usually takes 50 minutes at 425°F (218°C). At 400°F, allow about 60 minutes; at 375°F, about 70 minutes; and at 350°F, 80 to 90 minutes. Size and oven accuracy matter more than the clock, so confirm doneness with a skewer or thermometer. A fully baked potato should feel soft through the center and reach about 205°F (96°C) internally.
Baked potato time and temperature chart
These times are for a medium-to-large russet potato weighing roughly 5 to 8 ounces. Very small potatoes may finish sooner, while a 10- to 12-ounce steakhouse potato can need 15 to 30 additional minutes. Start checking before the listed time ends, especially if your potatoes are small or your oven runs hot.
Approximate oven times
450°F (232°C): 45–55 minutes
425°F (218°C): about 50 minutes
400°F (204°C): about 60 minutes
375°F (191°C): about 70 minutes
350°F (177°C): 80–90 minutes
Center temperature: about 205°F (96°C)
How to bake a potato with crisp skin and a fluffy center
Heat the oven to 425°F. Scrub each potato under cool running water, dry it thoroughly, and pierce the skin several times with a fork or the tip of a paring knife. The holes give steam a path out as the potato heats. For crisp skin, rub the dry potato lightly with oil and sprinkle it with kosher salt. Set it directly on the oven rack, or place it on a wire rack over a sheet pan so hot air can circulate around it.
Bake for about 50 minutes, then test the thickest part. A thin skewer or paring knife should slide to the center without resistance. For a more objective check, insert an instant-read thermometer into the center and look for approximately 205°F. Remove the potato, cut a lengthwise slit immediately, and gently squeeze the ends toward the middle. Opening it while hot lets excess steam escape instead of turning the flesh dense or gummy.
Why russet potatoes bake best
Russets have a relatively high starch content and a dry, mealy texture. During baking, moisture turns to steam and separates the swollen starch cells, producing the light interior people expect from a classic baked potato. Their sturdy skin also becomes crisp enough to eat. Yukon Gold and red potatoes can be baked, but their waxier flesh stays denser and creamier. That can be delicious, though it will not have the same fluffy texture as a russet.
Should you wrap a baked potato in foil?
Skip the foil when you want crisp skin. Foil traps steam close to the surface, leaving the skin soft and sometimes leathery. A foil-wrapped potato can still cook through, but the result is closer to steamed than dry-baked. Foil also creates a food-safety concern if the cooked potato is left wrapped at room temperature: the low-oxygen environment can support Clostridium botulinum. USDA guidance describes an outbreak linked to foil-wrapped baked potatoes that remained at room temperature for days. Serve foil-wrapped potatoes promptly, or unwrap and refrigerate them without delay.
How potato size changes the baking time
Potatoes cook from the outside toward the center, so thickness matters more than the number of potatoes in the oven. Two potatoes of equal size normally take about the same time as one when air can circulate around them. A much larger potato has farther for heat to travel and may need considerably longer. To finish a mixed batch together, group similar sizes or remove the smaller potatoes as soon as they pass the skewer test.
If you need to shorten the oven time, microwave the pierced potato for 5 to 7 minutes, turning halfway, then bake it at 425°F for about 15 to 25 minutes to dry and crisp the skin. A microwave alone cooks the potato quickly but does not create the same roasted skin. An air fryer can also work well because its moving hot air browns the exterior efficiently; check medium potatoes after about 40 minutes at 400°F.
How to tell when a baked potato is done
- Skewer test: A skewer or thin knife slides through the center with almost no resistance.
- Squeeze test: With an oven mitt, press the sides gently. The potato yields rather than feeling firm.
- Temperature test: The center reads about 205°F (96°C).
- Visual test: The skin looks dry and slightly puffed away from the flesh.
Do not rely on a crisp exterior alone. A very hot oven can brown the skin before the center softens, especially with oversized potatoes. If the skin is dark but the middle is still firm, reduce the oven to 375°F and continue until the skewer reaches the center easily.
Store and reheat baked potatoes safely
Refrigerate leftovers within two hours of cooking. Remove foil first, cool the potatoes in a shallow container, and refrigerate them at 40°F or below. USDA says cooked potatoes can be refrigerated for 3 to 4 days. Reheat until steaming hot; a 375°F oven restores the skin better than a microwave, while the microwave is faster for the center. Discard a baked potato that has sat at room temperature for more than two hours.
Common baked-potato questions
Do you need to poke holes in potatoes before baking?
Yes. A few shallow holes let steam escape and reduce the chance that pressure splits the potato unexpectedly. The holes do not need to be deep or numerous.
Can you bake potatoes ahead of time?
Yes, but the texture is best immediately after baking. Cool and refrigerate them promptly, then reheat uncovered in a 375°F oven until hot throughout. Cut them open only after reheating if you want to retain more moisture.
Why is my baked potato gummy?
It may be undercooked, wrapped in foil, or left closed after baking. Continue cooking until the center reaches about 205°F, avoid foil for crisp skin, and slit the potato as soon as it comes out so excess steam can escape.
More practical cooking guides
- How to cook chicken safely in the oven
- How to cook rice without guessing
- How to clean a cast-iron skillet
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