How Long to Bake a Potato (Time & Temp)

A baked potato is one of the simplest things to make, but the timing depends on two things: your oven temperature and the size of the potato. Most recipes call for a russet (also sold as an Idaho potato) because its high starch content bakes up light and fluffy inside. At a standard 400°F (205°C) a medium potato takes roughly 45 to 60 minutes; raising the heat to 425°F (220°C) trims a few minutes and helps crisp the skin. Use the chart below to match your temperature and potato size, and always confirm doneness with a fork or thermometer rather than the clock alone, since ovens vary.

How to use this chart

Find your oven temperature in the left column, then read across to the size that best matches your potato. If you are unsure, weigh it: small is about 6 ounces, medium about 8 ounces, and large 12 ounces or more. The times below assume whole potatoes baked unwrapped, directly on the oven rack or on a rack set over a sheet pan. Foil traps steam and softens the skin, so skip it if you want a crisp exterior. Start checking a few minutes before the low end of the range, and remember that a full oven can add 5-10 minutes.

• Scrub the potato clean and dry it well; surface moisture steams the skin instead of crisping it.
• Prick each potato 6-8 times with a fork so steam can escape and the potato does not burst.
• Rub the skin with a thin coat of oil (olive or vegetable) and sprinkle generously with coarse salt.
• Bake directly on the oven rack, or on a rack set over a sheet pan, for all-around air flow.
• Skip the foil for crisp skin; foil is only for a soft, steamed skin served in the wrapper.
• For extra-crisp skin, raise the heat to 450°F (230°C) for the final 5-10 minutes.

How do I know when a baked potato is done?

The most reliable test is an instant-read thermometer: the center should reach 205-210°F (96-99°C), where the starch is fully softened and the flesh turns fluffy. Without a thermometer, slide a fork or thin knife into the center; it should meet almost no resistance.

Should I bake a potato at 400°F or 425°F?

Both work well. 400°F (205°C) is forgiving and even, taking about 45-60 minutes for a medium potato. 425°F (220°C) is a little faster, around 45-55 minutes, and browns the skin more. Higher heat crisps faster, so start checking a few minutes early.

Do I need to wrap the potato in foil?

No. Foil traps steam and gives a soft, moist skin, which some people prefer when serving in the wrapper. For classic crisp skin, bake the potato unwrapped and rub the outside with oil and salt first.

Can I bake several potatoes at once?

Yes. As long as the potatoes are not touching and air can circulate around each one, the time stays about the same. A very full oven may add 5-10 minutes. Pick potatoes of similar size so they finish together.

How long does a large potato take?

A large russet (12 ounces or more) needs about 60-75 minutes at 400°F (205°C) or 55-65 minutes at 425°F (220°C). Always confirm with a fork or thermometer, since a thick potato can look done on the outside before the center is fully soft.