Learn how to bake a potato using the oven, microwave, and slow cooker. You’ll also discover tips on selecting, storing, and preparing your potatoes to achieve a perfectly light and fluffy texture every time.
Recipe Science
- Poke the potato about 8 times with a fork. This allows steam to escape as it cooks, preventing messes or potential explosions.
- Use a wire rack to bake potatoes in the oven for even cooking. This allows heat to circulate evenly and eliminates the need for flipping.
For the fluffiest baked potato, cook to 200-210ºF. Eat within 30 minutes to release steam. Waiting too long makes the flesh soggy.
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Featured Comment 8
“I eat a lot of potatoes. We grow russet and redskin in Wisconsin. Both favor boiling. It is quick and easy. I enjoy reading your recipes. Very thoughtful. Have never thought to use an insert thermometer for potatoes, of course for all meat. Thanks for the tip. Keep up the good work!”—Chris O.
Why It Works
Perfect baked potatoes are made by properly cooking the natural starches inside, which creates the ideal light and fluffy texture. To help you master this technique, I conducted extensive experiments, testing various sizes, temperatures, and cooking methods. Baked potatoes make an easy side dish because they’re versatile, require minimal prep, and pair well with various toppings to suit any meal.
From the classic oven-baked potato to the faster microwave option and even a hands-off slow cooker approach, I’ve covered all the bases so you can select the best method based on your schedule and preferences. I even tested Instant Pot baked potatoes, which gives you more flexibility. This baked potato guide will have you confidently preparing the spuds using the method that best suits your needs!
Ingredients You’ll Need
- Potatoes: Use high-starch potatoes like Russet potatoes or Idaho for the best results. Their low-moisture, mealy texture makes them fluffy and perfect for absorbing butter. When shopping, choose loose potatoes for better control, and use the scale to pick ones within 1 ounce of each other for even cooking. Avoid potatoes with sprouts or a greenish tint, which indicates too much light exposure.
- Oil: Brushing olive oil on the surface of potatoes before baking helps achieve a crisp, golden skin while locking in moisture. The oil also adds flavor and creates a barrier that prevents the skin from drying out during the baking process.
- Seasoning: I like to keep the seasoning simple with kosher salt sprinkled on the surface of the potato.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This baked potato recipe is easy to customize! Try these tasty ideas:
- Potato Substitutes: Cook other types of potatoes like all-purpose Yukon Golds. However, they are more dense and buttery in texture, perhaps better saved for mashed potatoes. Try my baked sweet potatoes for a sweeter option.
- Oil Swaps: Try vegetable oil, avocado oil, coconut oil, clarified butter, or ghee.
- Seasoning: Enhance the savory taste of the potato skin with salt, black pepper, garlic powder, onion powder, smoked paprika, or Italian seasoning.
- Baked Potato Toppings: Butter, salt, pepper, sour cream, plain Greek yogurt, Chopped roasted bacon, chives, green onions, cheddar cheese, Monterey Jack, mozzarella, Parmesan, sauteed kale, spinach, broccoli, grilled chicken, beef, or pulled pork.
How to Make Oven Baked Potatoes
Step 1: Preheat the Oven
Position the oven rack in the center to ensure even cooking. Preheat the oven to 400ºF (204ºC). For the best results, place a wire rack on a rimmed baking sheet—this allows heat to circulate around the potatoes, promoting even browning and a crisp skin.
Step 2: Potato Preparation
Scrub and rinse the potatoes under cool water to remove any dirt. Using a fork, pierce each potato about 8 times, making shallow pricks about ⅛-inch deep all over. This helps steam escape during baking. Next, brush the surface with olive oil for added crispness and sprinkle with salt to enhance the flavor and texture.
Step 3: Bake Potatoes in Oven
Place the potatoes on the wire rack to allow air to circulate for even cooking. Bake them until the skin is lightly crisp, and the centers are tender enough to pierce easily with a fork. For perfectly cooked potatoes, the internal temperature of the largest one should reach between 200 to 210ºF (93 to 99ºC), usually taking about 70 to 80 minutes.
Tips for Perfect Execution: I extensively tested different temperatures, looking for the most evenly cooked and fluffy baked potato. I believe 400ºF (204ºC) is optimal at about 70 to 80 minutes, depending on size. The skins have some crispiness at this temperature, and the flesh has the right balance of fork-tender fluffiness. If you like potato skin, an elevated temperature does the trick. The skin is crispier at 450ºF (232ºC), but I feel the inside flesh beginning to dry out a bit.
How to Make Microwave Baked Potatoes
Step 1: Potato Preparation
Scrub and rinse the potatoes in cool water to remove dirt and debris. Use a fork to pierce each potato about 8 times, making shallow pricks about ⅛-inch deep all around. This lets steam escape during microwaving, preventing any bursting. For added flavor and texture, brush the surface with olive oil and sprinkle with salt, which helps the skin crisp up a bit, even in the microwave.
Step 2: Microwave the Potatoes
This is by far the fastest method. Place the potato on a microwave-safe plate, cooking one at a time for even results or a maximum of two if needed. Microwave on high for 5 minutes, then use tongs to flip the potato carefully. Continue cooking in 1-minute intervals until the center is easily pierced with a fork, and the internal temperature reaches 200 to 210ºF (93 to 99ºC). This can take an additional 1 to 7 minutes, depending on the size and quantity of potatoes.
Expert Tip: The downside is that microwaving can produce uneven cooking. I’ve seen it where the outer flesh cooks through, but some pockets in the center don’t warm up. Also, the thinner spots, like the ends, cook faster, but the pressure can rupture the cell walls. When this happens, the starches release and glue together, making a dense potato texture.
How to Make Slow Cooker Baked Potatoes
Step 1: Potato Preparation
Scrub and rinse the potatoes under cool water to remove any dirt. Use a fork to poke holes into each potato about 8 times, making shallow ⅛-inch pricks all over. This step is crucial in allowing steam to escape during the slow cooking process. Brush the potatoes with olive oil and sprinkle them with salt for extra flavor.
Step 2: Wrap with Foil
Individually wrap each potato in foil before adding them to the Crock-Pot. This step is crucial, as the foil protects the skin from burning due to direct contact with the slow cooker insert, ensuring even cooking and a perfectly tender result.
Step 3: Slow Cook the Potatoes
A slow cooker offers an extended-time option for those who want a hot potato ready later in the day. Place the foil-wrapped potatoes in a single layer inside the slow cooker. Cover and cook until the centers are tender and easily pierced with a fork. The internal temperature should reach 200 to 210ºF (93 to 99ºC). This process takes about 4 to 5 hours on the “High” setting or 6 to 7 hours on “Low” depending on the size of your potatoes.
Pro Tip: Do not allow the potatoes to sit or cook in the slow cooker longer than this time. Otherwise, the flesh will begin to brown due to the extended heat, becoming soggy and bitter in flavor as the staches overcook.
Temperature Doneness Guide
This internal temperature guide shows how the final texture of the baked potato changes. For the most light and fluffy texture, a potato should be cooked until the internal temperature reaches about 200 to 210ºF (93 to 99ºC).
- 170 to 180ºF (77 to 82ºC): Firm flesh, still raw when poked, cannot fluff with a fork. About ¼-inch of the tines of a fork could be pressed into the potato with light pressure, and lots of resistance.
- 180 to 190ºF (82 to 88ºC): Firm flesh with some softness, raw areas, just starting to flake. About 1/2-inch of the tines of a fork could be pressed into the potato with light pressure.
- 190 to 200ºF (88 to 93ºC): Flesh soft to the touch, but still moist, more flakey around the edges, but not the center. About 1 inch of the tines of a fork could be pressed into the potato with light pressure.
- 200 to 210ºF (93 to 99ºC): Soft, light, and fluffy flesh, evenly flakey around the entire potato. About 1 3/4-inch of the tines of a fork could be pressed into the potato with light pressure and no resistance.
Don’t wait too long before eating!: The most fluffy and airy-fleshed baked potato happens when it hits between 200 to 210ºF (93 to 99ºC) and is opened within minutes of cooking. If the hot steam inside is not released soon after, it condenses as it cools down, making the flesh soggy and dense. For the best taste, eat as soon as possible, ideally within 5 to 30 minutes.
How to Make Crispy Baked Potato Skins
Microwaving, slow cooking, and even pressure cooking a potato leave the skin soft and moist compared to the oven. For crispier skin, heat the oven to 450ºF (232ºC). Brush the potato with oil and season with more salt if desired, then roast on a wire rack set on a baking sheet for about 10 to 15 minutes.
Frequently Asked Questions
It’s best to store potatoes in a cool, dark, dry place, like a pantry. I keep mine in a paper bag or small basket. Avoid storing potatoes near onions, as the gases from onions can cause potatoes to sprout faster. When stored properly, potatoes can last up to a month or longer.
No. Baking potatoes in foil is very popular, especially at campouts over a fire or on the grill. The main reason for doing this is to keep the potato warmer for longer after it’s removed from the oven, which is true for about 45 to 60 minutes. Aluminum is good at conducting and trapping heat. However, when I tested this method at 400ºF, the cooking time was about 80 to 85 minutes, and the potato did not cook faster. The skin was also not as crisp because the foil trapped more moisture, steaming the potato.
Using an instant-read thermometer is the best way to test the internal temperature of a baked potato; remember to target 200 to 210ºF (93 to 99ºC). If you don’t have one, poke a fork into the center. If the tines easily pierce the potato down with a little pressure, it’s ready. Pressing the sides only tells if the edges are done, not the middle.
Cut the baked potato lengthwise, about halfway through. If very hot, use napkins to hold the ends towards the bottom, and then use your fingers to squeeze and pop the flesh out of the skin. Use a fork to fluff the flesh more before serving.
Yes, you can freeze baked potatoes, but the optimal one is enjoyed immediately after cooking. You can freeze twice baked potatoes and other cooked potatoes for up to three months when stored appropriately (in an air-tight container or wrapped in foil and a freezer-safe bag).
To reheat a baked potato in the microwave, cut it in half, cover it with a damp paper towel, and heat on high in 1-minute intervals until warmed through. For oven reheating, cook at 350ºF (177ºC) on a foil-lined sheet pan or wire rack for 20 to 30 minutes until warmed. Cutting the potato in half will speed up the process but may result in a slightly drier texture.
More Potato Recipes
If you enjoyed learning How to Bake a Potato, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Perfect Baked Potato
Ingredients
- 4 russet potatoes, or Idaho
- olive oil, or vegetable oil for brushing
- kosher salt, for seasoning
Instructions
Method #1) Oven-Baked Potatoes
- Preheat the Oven – Set the oven rack to the center position. Preheat to 400ºF (204ºC). Place a wire rack on top of a rimmed baking sheet, and set aside.
- Potato Preparation – Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Bake Potatoes in Oven – Evenly space the potatoes on top of the wire rack. Bake until the skin is lightly crisp, the centers pierce easily with a fork, and the largest-sized potato registers between 200 to 210ºF (93 to 99ºC), about 70 to 80 minutes.
Method #2) Microwave-Baked Potatoes
- Potato Preparation – Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Microwave the Potatoes – Place the potato on a microwave-safe plate, one at a time for even cooking, or two potatoes max. Cook on “High” for 5 minutes. Use tongs to flip. Continue to cook in 1-minute intervals until the center pierces easily with a fork, and registers between 200 to 210ºF (93 to 99ºC), about 1 to 7 minutes, depending on size and quantity.
Method #3) Slow Cooker-Baked Potatoes
- Potato Preparation – Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Wrap with Foil – Individually wrap each potato with foil.
- Slow Cook the Potatoes – Place the potatoes in a single layer in the slow cooker insert. Cover and cook until the centers pierce easily with a fork, and register between 200 to 210ºF (93 to 99ºC), 4 to 5 hours on the “High” setting, or 6 to 7 hours on the “Low” setting, depending on size.
Recipe Video
Notes
- Topping Suggestions: Butter, sour cream, cheddar cheese, chopped bacon, chives, green onions.
- Cutting Open a Potato: Immediately cut a slit down the center of each cooked potato. Use paper towels or a dish towel to squeeze the ends and sides together to push some of the flesh out of the skin. Use a fork to fluff.
- Oven Method Alternatives: The potatoes can be baked directly on a baking sheet. Make sure to flip halfway through cooking. Potatoes can be wrapped in foil before cooking to keep warm longer, but they will not have crisp skin. Eat within an hour of cooking.
- Storing: Store in the refrigerator in an airtight container for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
chris Ogden says
Hi Jessica,
I eat alot of potatoes. We grow russet and redskin in Wisconsin. Both favor boiling. It is quick and easy. I enjoy reading your recipes. Very thoughtful. Have never thought to use an insert thermometer for potatoes,of course for all meat. Thanks for the tip.Keep up the Goodwork !
Jessica Gavin says
I love that you grow your own potatoes, that’s amazing!
Jill Zinner says
Thank you for this information! You did not talk about Air Fryer method of baking a potato. I have instructions from my air fryer manual but did not turn out well. Other writers have put out their information BUT we still like an OVEN BAKED potato as you have efficiently described. Again! Thank you! We do foil wrap the potato mainly because my husband likes the softer skin. When I make stuffed baked potatoes I do NOT bake with foil. I make a batch of stuffed baked potatoes and wrap and freeze individually for future. Have you ever done that?
Jessica Gavin says
Thank you for sharing your experience with using the oven to bake the potatoes, Jill! I haven’t frozen the potatoes, but that sounds like a brilliant idea for meal prep!
Carl Fredrickson says
Just one more method to speed things up. I cook the potatoes halfway in the microwave. Then roll (in a pie tin) in a few drops of olive oil and 1/4 tsp kosher salt per potato and finish in the oven 425F. The skin is crispy and inside fluffy in about half the time or so. Works great! Takes 20-35 minutes or until 200-210 degrees F. Inside. The pie pan works well to catch any salt or oil too.
Carl Fredrickson
Star, Idaho (famous potato state)
Jessica Gavin says
Thank you, Carl! I can’t wait to try this quick and crispy method. You’re a spud rockstar!
Peter Shaw says
Thanks for a very thorough article. One thing I must point out is that you give oven temperatures without pointing out whether this is conventional or fan oven. Many recipes now specify options for both removing any ambiguity. What do you think?
Jessica Gavin says
You’re welcome Peter! Great point. I had the oven set as conventional, which is why it helps to elevate the potatoes to help with better circulation of heat around the spuds. However convection could be used, but the cook times may be shorter due to the more even heated environment. It will be interesting to see how the time difference. I think the best indicator of doneness is checking with a thermometer if available.