Learn how to bake a potato using three different methods; oven, microwave, and slow cooker. I also share how to select, store, and key preparation steps to yield light and fluffy centers.
Table of Contents
- Best type of potato to use for baked potatoes
- Select similar size & shape potatoes
- How to store potatoes
- How to prepare a potato for cooking
- 3 Cooking Methods for the Best Baked Potatoes
- #1. Oven-Baked Potatoes
- #2. Microwaved-Baked Potatoes
- #3. Slow Cooker Baked Potatoes
- Internal temperature guide
- More delicious potato recipes
- Frequently asked questions
- How to Make a Baked Potato (3 Ways) Recipe
Perfect baked potatoes are all about knowing how to properly cook the natural starches inside. For this guide, I ran an extensive experiment that tested various sizes, temperatures, and cooking times. I even tried Instant Pot baked potatoes. Now you have the option to choose the best method to suit your needs.
Best type of potato to use for baked potatoes
I recommend using a type of potato that’s high in starch; either Russet or Idaho works well. These bumpy, oval-shaped spuds have a mealy texture when cooked. This means that the low-in-moisture flesh becomes fluffy and absorbent, excellent for soaking up butter.
All-purpose potatoes like Yukon Golds also work. However, they are more dense and buttery in texture, perhaps better saved for mashed potatoes.
Select similar size & shape potatoes
Because the harvest varies, at the market, there’s usually no consistent size or weight. I prefer loose versus pre-selected bags for more control. Use the scale in the produce aisle to check that the potatoes you pick are within about 1 ounce in weight. This will ensure even cooking later on.
Avoid potatoes with little sprouts growing from them or if they have a greenish appearance. That means it had too much exposure to light (increase in photosynthesis).
How to store potatoes
It’s best to store potatoes in a cool, dark, and dry place. I have mine in the pantry inside a paper bag, or in their own small basket. Do not store potatoes next to onions, as they have ripening gases that encourage sprouting. Properly stored spuds can last up to a month or even longer.
How to prepare a potato for cooking
- Wash – Make sure to wash and scrub the skin with cool running water. There is a lot of residual dirt since they are plucked from underneath the soil.
- Holes – I recommend poking holes in the potato with a fork about 8 times, ⅛-inch deep pricks evenly around. The holes help to release some of the steam generated inside as it cooks, and prevent unwanted messes and potential explosions.
- Seasoning – Lightly brush or rub the potatoes with olive oil or vegetable oil on the surface, and sprinkle with kosher salt for seasoning.
3 Cooking Methods for the Best Baked Potatoes
#1. Oven-Baked Potatoes
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. At this temperature, the skins have some crispiness, and the flesh has just the right balance of fork-tender fluffiness.
If you like to eat potato skin, then an elevated temperature does the trick. At 450ºF (232ºC), the skin is crispier, but I feel the inside flesh begins to dry out a little bit.
Should oven-baked potatoes be wrapped in foil?
No. Baking a potato wrapped in foil is very popular, especially at those campouts over a fire or on the grill. The main reason to do this is to keep them 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 of the moisture, steaming the potato.
#2. Microwaved-Baked Potatoes
By far the fastest method. It takes about 8 to 12 minutes to microwave a baked potato, depending on the size. Prick the potato, then lightly coat it with oil and salt. Cook on high setting for 5 minutes, flip, then heat in 1-minute intervals until tender.
The downside is that microwaving can produce uneven cooking. I’ve seen it where the outer flesh cooks through, but there are some pockets in the center that don’t warm up all the way. Also, the thinner spots like the ends cook faster, but the pressure can rupture the cell walls. When this happens, the starches tend to release and glue together, making a dense potato texture.
#3. Slow Cooker Baked Potatoes
Using a slow cooker gives an extended time option for those who want a hot potato ready later in the day. The potatoes are pricked, oiled, and seasoned, and then must be wrapped in foil before adding to the Crock-Pot. The foil prevents the skin from burning from direct contact with the slow cooker insert.
It takes about 4 to 5 hours on the high setting and 6 to 7 hours on the low setting. 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, and become soggy, and bitter in flavor as the staches overcook.
Checking for doneness
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 all the way down with a little pressure, it’s ready. Pressing the sides only tells if the edges are done, but not the middle.
Internal temperature guide
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.
How to make baked potato skin crispy
Microwaving, slow cooking, and even pressure cooking a potato leave the skin soft and moist compared to the oven. For crispier skin, start by preheating 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.
For super-crispy skin, America’s Test Kitchen method dips the potatoes first in 2 tablespoons kosher salt dissolved in ½ cup water, then roast at 450ºF, followed by oiling and roasting for another 10 minutes. This definitely makes for potato chip-like skins, but I find the inside flesh to be slightly drier.
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 and will make the flesh soggy instead of fluffy. Eat as soon as possible, ideally within 5 to 30 minutes, for the best taste.
Best toppings for baked potatoes
- Butter, salt, and pepper
- Sour cream or plain greek yogurt
- Shredded cheese like cheddar, Monterey Jack, mozzarella, or Parmesan
- Chopped bacon
- Sliced chives or green onions
- Sauteed kale, spinach, or broccoli
- Grilled chicken, beef, or pulled pork
More delicious potato recipes
Frequently asked questions
Yes, you can freeze baked potatoes, but the optimal baked potato is enjoyed immediately after cooking. You can freeze twice-baked potatoes and other forms of cooked potatoes for up to three months when stored appropriately (in an air-tight container or wrapped in foil and a freezer-safe bag).
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.
To reheat a baked potato in the microwave: cut the potato in half, cover with a damp paper towel, and cook on a “high” setting in 1-minute intervals until warmed through.
To reheat a baked potato in the oven: preheat the oven to 350ºF (177ºC) and place the potato on a foil-lined sheet pan or wire rack. Heat until warmed through, about 20 to 30 minutes. Potatoes can be cut in half to heat quicker but may end up a little drier.
Bake the potatoes on a wire rack
Use a wire rack for more even cooking. When the potatoes are elevated above the baking pan, more heat is able to circulate around by convection. This also omits the need for flipping. Some recipes call for the potatoes to bake directly on the oven racks, but I like a less messy approach.
How to Make a Baked Potato (3 Ways)
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
Equipment
- Oven for oven-baked potatoes
- Microwave for microwaved-baked potatoes
- Slow Cooker for slow-cooked baked potatoes
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.
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.
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!
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!
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!