Getting that perfect baked potato with a shatteringly crisp exterior and a light, fluffy center comes down to a few essential choices. The oven temperature plays the biggest role, but the potato variety and baking time matter just as much. Experts have found through repeated testing that one specific setting delivers the best results without burning the outside or leaving the inside dense. Patience is the real secret here, according to guidance from Simply Recipes.
For outstanding crispiness, preheat your oven to 392°F. This moderate heat cooks the potato thoroughly in a reasonable timeframe while allowing the skin to develop deep texture. Starchy varieties like russet potatoes work best because their high starch and low moisture content create the crunchiest skin and the most airy interior. Standard large russets, weighing 10 to 14 ounces each, need about 90 minutes total at this temperature.
Start by scrubbing the potatoes clean and patting them completely dry. Poke a few holes with a fork to let steam escape, then rub the skins generously with oil and sprinkle coarse salt and black pepper all over. The oil helps conduct heat evenly, and the salt draws out moisture to intensify the crunch. After roughly one hour the potatoes are technically edible, but the extra 30 minutes transform the skin into something thick and chip-like.
If time is short, an air fryer can cut the process to 60 minutes at the same 392°F setting. The circulation of hot air speeds things up considerably. That said, the resulting skin turns out thinner and more papery than the thick, satisfying crust you get from a conventional oven. Many people find the trade-off worthwhile for quicker meals.
A freshly baked potato shines brightest right out of the oven. Slice it open lengthwise, fluff the steaming interior with a fork, and add a pat of butter that melts instantly into the crevices. For a heartier dish, top with shredded cheese, chopped green onions, and a dollop of sour cream. These classic loaded toppings turn a simple side into a satisfying main course.
Baked potatoes have long been a comfort-food favorite across American tables. Russet potatoes, often labeled Idaho potatoes, dominate baking recipes because their thick skins hold up well under high heat and their starchy flesh pulls away from the skin as it cooks, creating that desirable contrast in texture. The technique of oiling and salting the exterior before baking is a standard restaurant trick that home cooks can easily replicate for professional results. Lower-temperature, longer baking like this method emphasizes skin development over speed, which explains why it yields such pronounced crispiness compared to hotter, faster approaches.
What temperature and time do you use for your baked potatoes, and what toppings make them perfect for you? Share your thoughts in the comments.
