One of the first thing any cook learns (right after boiling water) is how to bake potatoes. Easy, yet many cooks’ potatoes could be improved. A hot oven is not essential. If you are already roasting something else in the oven, there is still a place for potatoes at a lower temperature: read the guide below.

  • Yields: 1
  • Difficulty: Easy
  • Total: 45- 110 minutes
  • Active: 5 minutes

Ingredients (1)

  • Potatoes


  1. Select russets, also called Idaho, the familiar brown-skinned baking potatoes and punch a couple of slits on the side. Rubbing the skin with oil or shortening adds more crispness to the skin. Now heat your oven to 400 degrees, lay the potatoes on a foil over a baking sheet (this cuts down on cleanup), place the pan into the oven and set the timer for an hour, 45 to 50 minutes for smaller ones.

When ready, there are two ways to test them: insert a thin-bladed knife or skewer into the center; if there is no resistance, they are done. Even more reliable is to use a small digital thermometer. If it reads 190 degrees, they are baked.

Wrapping them in foil before baking is an error; you will have steamed potatoes. Microwaving them is a bigger error. They will never make baked potatoes, just good whole cooked potatoes.

Although baked potatoes are great with just salt and a dab of butter or sour cream, what else you add on top elevates them into great or even a full meal. Use you imagination.

If the oven is already in use, you can still bake potatoes at lower temperatures. Here is your guide:

400 degrees – 50 to 60 minutes 375 degrees – 60 to 70 minutes 350 degrees – 70 to 90 minutes 325 degrees – 90 to 110 minutes