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For a crisp-skinned baked potato with a fluffy center, wash and thoroughly dry a russet, pierce it several times, rub it with a little oil and salt, then bake it uncovered at 425°F until the center is tender. Plan on about 50–60 minutes, but check the potato rather than relying on the clock.
What you need
- Russet baking potatoes
- A little cooking oil
- Salt
- A fork; an instant-read thermometer is optional
How to bake a potato for crisp skin
- Heat the oven. Set a conventional oven to 425°F. For a convection oven, use 400°F.
- Wash and dry the potatoes. Dry each one thoroughly so its skin does not go into the oven wet.
- Pierce each potato. Prick the skin several times with a fork to help prevent the potato from bursting as it bakes.
- Oil and season. Rub each potato with just enough oil to lightly coat it, then season generously with salt.
- Bake uncovered. Place the potatoes directly on the oven rack if practical, with a baking sheet on a lower rack if you want to catch any drips. Idaho Potato Commission guidance recommends direct-rack baking for crisp skin and a fluffy interior. Do not wrap the potatoes in foil: it traps moisture and makes the skin wet and the interior soggier.
- Check for doneness. Start checking near the end of the estimated bake time. Test the largest potato by inserting a fork into its center; it is ready when the fork slides in easily. If using a thermometer, the Commission gives 208°F–211°F as a doneness range and identifies 210°F as a target for a fully baked potato.
- Open and fluff just before serving. Press the ends toward the center to open the potato, then use a fork to lift and fluff the flesh.
Oven settings and estimated baking times
| Oven | Temperature | Published time guidance |
|---|---|---|
| Conventional | 425°F | 50–60 minutes for the Commission’s basic recipe; its general guidance gives about 55–60 minutes. |
| Convection | 400°F | About 50–55 minutes in the Commission’s general guidance. |
These are estimates from the Idaho Potato Commission, not guaranteed finish times. Potato size and oven performance affect how long the center takes to become tender, so use the fork test or optional thermometer instead of stopping at a fixed time.
Why leave the potato uncovered?
Foil holds moisture close to the skin, which works against crispness. Baking uncovered lets the skin stay drier while the inside softens. If you need to hold baked potatoes warm briefly, foil can do that, but expect the skin to soften.
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Sources
- Idaho Potato Commission: how to bake a potato
- Idaho Potato Commission: how to tell when a baked potato is done
- Idaho Potato Commission: basic baked potato recipe
- Idaho Potato Commission: how long to bake a potato
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