It took me a while to figure out how to bake a potato in the oven – with amazing bake potatoes as a result. And I thought perhaps there are others out there who needed to know what I needed to know: How in the heck do I cook the best baked potato?! One that’s crispy on the outside and fluffy on the inside?!
What’s the best oven temp? And how long to bake them? I did a bunch of research and baked up a few test batches, and now I think I’ve got it down!
It’s definitely not as simple as giving a potato a rinse and slapping it in the oven. There are a few secrets to cooking the perfect baked potato. Baked potatoes with pillowy-hot insides just waiting for melty butter and crispy, flavorful skins that you actually want to eat. Ready? Here’s …
Start with a nice, firm (not soft or spongy) russet potato (sometimes called “Idaho potatoes” or “baking potatoes”) with very few blemishes or eyes. If baking more than one potato, try to select potatoes that are similar in size for even cooking.
Hold the potato under water and scrub well with a vegetable brush to clean the skin. Blot dry with a towel.
Rub the entire potato with a drizzle of olive oil and generous pinch of kosher salt. It’s messy business, but your hands will feel so soft afterwards! Bonus.
Prick each potato with a fork three or four times to allow steam to escape while baking.
My favorite temp for cooking baked potatoes is 400 degrees Fahrenheit. This way it cooks through but the skin gets crispy … yummm.
Place potatoes directly on the oven rack and bake at 400 degrees until tender. How long to bake potatoes at 400? Usually 40-50 minutes, depending on the size of your potatoes.
I test to see if they’re done one of two ways:
Some people wonder what the internal temp should be for a baked potato but I don’t think that’s necessary – just stick a fork in it and, er, you’ll know it’s done.
Remove from the oven and, as soon as you can handle them, slice them down the middle. Then place your forefingers and thumbs on the bottom corners (as much as potatoes have corners) and squeeze toward the center. This “fluffs” the insides and keeps moisture from getting trapped inside the skin as the potatoes begin to cool.
Try to imagine both hands squeezing here – I had to take the photo with my other hand!
That’s it! Serve warm with butter, vegan butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili, grated cheese, salsa, steamed broccoli, pretty much whatever you want. The perfect easy meal – and each potato can be endlessly customizable. Perfect for vegetarians and carnivores living together.