There’s no question that we love a good potato recipe. Whether they’re mashed, smashed, sliced, or fried— potatoes are one of the best comfort foods you can make. And, if you ask us, the easiest way to prepare potatoes is to bake them in the oven. With their crispy skin and fluffy interior, baked potatoes only need a pat of butter and a sprinkle of salt to turn them into a delicious side dish for steak or chicken. Of course, you can also serve them as a meal on their own—just stuff them with toppings like bacon, cheese, and sour cream or check out Ree Drummond’s Buffalo Chicken Baked Potatoes (they’re a game day winner). But before we get ahead of ourselves, read on to find out everything you need to know about how to make a perfect baked potato. Show
When it comes to making baked potatoes in the oven, the process is simple. All you need is the right type of potato (russet is best) and some oil (for that crispy skin). They’ll bake in the oven—without any foil we might add—in just about an hour. And
while some people use the microwave to “bake” potatoes, the oven will cook your potatoes more evenly, so they come out perfect every time. Once you have the method down, you can get as creative as you like. Try BLT Baked Potatoes,
Twice Baked Potatoes, or even Baked Sweet Potatoes. What type of potato is best for baking? What temperature do you bake potatoes at? Should baked potatoes be wrapped in foil? Should I poke holes in potatoes before baking? How do you tell if a baked potato is done? Advertisement - Continue Reading Below baking potatoes (such as russets) canola oil Directions
Leftover baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days—they won't be quite as crisp on the outside, but they'll still be good! This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site. In its essence, a baked potato is a potato, baked. As with all elemental things, though, the simplicity of a baked potato is deceptive. We’ve all had excellent baked potatoes and terrible baked potatoes. Happily, an excellent one is not any harder to make than a terrible one. The right potato, the right temperature, and the right timing are key. There’s also some spirited jabbing with a fork involved. Get set to bake the best potatoes of your life! Video: How to Bake a Potato
How to Bake a PotatoStart With the Right PotatoUse russet potatoes for baking. They’re the big, tapered ones with dull brown skins. These are high-starch potatoes, and they work best for dry heat. That’s exactly the kind of heat your oven makes. It’s a match made in heaven! High-moisture potatoes, like redskins or Yukon golds, are best for wet heat: steaming and boiling. They are lower in starch and remain dense after baking, which is not what you want in a baked potato. Alison BickelBig and Small PotatoesThose giant russet potatoes marketed specifically for baking often weigh around an entire pound. This is a lot of potato. The ones that are the most realistic for serving as a side weigh 6 to 8 ounces. If you want to split that baked potato open and load it up with substantial toppings (like broccoli or chili or pulled pork or salsa and guacamole and black beans...sigh), a 6 to 8 ounce potato might still be a good bet, because you’ll be adding to it to make a full meal. In any case, the bigger the potato, the more time it takes to bake. Keep that in mind. Alison BickelPoke to Prevent ExplosionsDo you want your potato to explode in the oven? No. More importantly, do you want it to taste great? Yes. Then jab it multiple times with a fork. Ten times per potato should do it. Potato-jabbing is cathartic. Enjoy yourself. Much less dramatically, hole-poking gives you superior baked potatoes. According to the Idaho Potato Commission, potatoes are about 80 percent water. As your potatoes bake, some of that water converts to steam and exits through the tiny channels you poked in them. This moisture loss is a good thing. Outside of preventing explosions, it delivers lighter, fluffier baked potatoes. To Oil or Not to OilRubbing the potato with a little oil or grease before baking is, in my opinion, a good move. It makes the skin nice and crispy so you get a contrast between it and the steaming, starchy interior. The potatoes come out of the oven looking darker, shiny, and more appetizing than un-oiled ones. Some sources say oiling the potato before baking seals in moisture, which is the opposite of what you want—you want the potato to vent off moisture. But we already poked it full of holes, remember? TRY THIS! At my first-ever restaurant job, we dunked our potatoes in a vat of bacon grease, then coated them in tasty crumbs from the bottom of the crouton bin. They were heavenly. If you cook bacon, save that grease for your baked potatoes! Alison BickelWhen and Where to SaltI am all in favor of salting potato skins: salt makes potato skins taste great. Salt will stick to a greased potato better than a dry potato, but some will still fall off. That’s just the name of the game. That salt on the skin won’t season the interior of the potato one lick, so remember to salt it up good once it’s on your plate and split open. Skip the FoilWrapping a potato in foil before baking will trap steam inside, resulting in dense, gluey flesh. Potatoes already have a perfectly fine wrapper: their skins. And you can eat them! So skip the foil before baking. It’s an extra step that makes not-as-good potatoes. Alison BickelHow Long to Bake a Potato?How long does it take to bake a potato? It depends. The short answer is: It’s not fast! Expect baked potatoes to take anywhere from 35 to 55 minutes, or over an hour if you are using giant honking mega-potatoes. The baking time depends on the size of the potato. The Best Baking TemperatureNot too hot, not too cool. We like 400°F best. Alison BickelWhen Is It Done?Gauging a baked potato’s doneness can be tricky. Because they come in so many sizes, you’re best relying on how it looks, smells, and feels, rather than a timer (but still set a timer so you remember to check on them). Here are some tips:
If you are still feeling unsure, use an instant-read thermometer: their internal temperature should be between 208°F and 211°F. (In this magic temperature zone, starch granules in the potato have absorbed water, ruptured, and rendered the interior flesh fluffy and light.) Open Up for ServingGet that hot potato on a plate and open it up. For a fluffy, craggy interior that’ll absorb toppings like butter, sour cream, or chili, don’t cut the potato open with a knife. Split it open with a fork. This gives you crumbly, flour-y flesh and more surface area. Alison BickelBaking Potatoes in AdvanceThousands of steakhouses across America bake potatoes well in advance of serving them. These potatoes are not as amazing as ones straight from the oven, but they are pretty good. However, after being kept hot for more than an hour, baked potatoes will get very wrinkly skins, their interiors will collapse and become dense, and the flesh under the skin will turn brown. If you want great baked potatoes, don’t make them more than an hour in advance. To keep fully baked potatoes hot, wrap them in foil (I know we were carping on foil earlier, but this is foil after the potato’s fully baked). It’s best to wear an oven mitt when you do this. Then pop the wrapped potato in one of the following options.
Leftover PotatoesI often bake a few more potatoes than I need. They become building blocks for future meals: hash, gnocchi, loaded potato skins, twice baked potatoes, improvised baked potato soup. Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days. Baked potatoes do not freeze well. Got Leftover Potatoes? Use ‘Em Up!
Use potatoes of any size for this recipe, but make sure they are russets, which bake up nice and fluffy and starchy. Potatoes weighing 6 to 8 ounces will take 35 to 45 minutes, while potatoes between 14 and 16 ounces can take an hour or longer.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. What temperature should Baked Potatoes be cooked at?A: We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.
How long does it take to cook potatoes at 400?Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.
How long does it take for potatoes to cook in the oven at 350?You should bake potatoes for about 60 to 75 minutes at 350 F until they are soft and the internal temperature has reached between 205 F and 212 F. However, the baking time will differ depending on the size of the potatoes, though, as the larger they are, the longer they will need to bake.
Is it better to bake potatoes with or without foil?Bake at 400° F for about one hour, or until tender. Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture.
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