Stop wrapping your potatoes in aluminum foil. Seriously. Just stop. Most people think they're doing themselves a favor by swaddling a Russet like a newborn baby before sliding it into the oven, but all you're actually doing is steaming the vegetable. You aren't baking it. You're boiling it in its own trapped moisture.
If you want to know how to make good baked potatoes, you have to understand the science of evaporation. A potato is mostly water. To get that fluffy, cloud-like interior that shatters when you poke it with a fork, that water needs a way to escape. When you trap it in foil, the skin stays wet and leather-like. It’s a tragedy.
I’ve spent years obsessing over the humble spud. I've read the deep-dive experiments from J. Kenji López-Alt at Serious Eats and cross-referenced them with the classic techniques from the Idaho Potato Commission. The consensus is clear, though most home cooks still ignore it: air circulation is your best friend.
The Potato Paradox: Picking the Right Subject
You cannot make a great baked potato with a Red Bliss or a Yukon Gold. Don't even try. Those are "waxy" potatoes. They have high sugar content and low starch. They’re amazing for potato salad or gratin because they hold their shape, but if you bake them, they turn into a dense, gluey mess.
You need a Russet Burbank or a Norkotah. These are high-starch, low-moisture varieties. In the heat of the oven, those starch granules swell and separate from one another. That's what creates the "fluff." If you’ve ever wondered why restaurant potatoes feel lighter than yours, it’s usually because they aren't using the "all-purpose" bag from the bottom of the grocery store bin. They’re sourcing high-solids Russets.
Basically, look for the dusty, brown, oblong ones. They should feel heavy for their size but bone-dry to the touch.
The Salt Brine Secret
Most people season the skin at the very end. That’s a mistake. The skin is an edible vessel, not just a wrapper. To get it truly crispy—kinda like a kettle chip—you need to treat it before it even hits the heat.
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America’s Test Kitchen popularized a method that I swear by: the salt-water dip. You dissolve about two tablespoons of kosher salt in a half-cup of water. Roll the potatoes in that brine. The salt helps break down the pectin in the skin and draws out even more surface moisture as it bakes.
- Step 1: Scrub the potatoes hard. Get the dirt off.
- Step 2: Prick them. Use a fork. Go deep—about six to eight times. This prevents the "potato explosion" (which is rare but messy) and lets steam vent.
- Step 3: The brine. Roll them in the salty water. Don't dry them off yet.
Temperature Matters More Than Time
Forget 350°F. That’s for cookies. If you want to master how to make good baked potatoes, you need to crank it up. 425°F (about 218°C) is the sweet spot.
At lower temperatures, the potato takes too long to cook through, and the skin toughens up without actually becoming crisp. At 425°F, you’re hitting that skin with enough thermal energy to dehydrate it rapidly.
Place them directly on the oven rack. Putting them on a baking sheet creates a "cold spot" where the potato touches the metal. If you must use a tray, put a wire cooling rack on top of the tray so air can get underneath the spuds.
Wait.
Usually, it takes 45 to 60 minutes. But don't guess. If you have an instant-read meat thermometer, use it. You are looking for an internal temperature of 205°F to 212°F.
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Below 200°F? The starch hasn't fully hydrated and burst. It'll be "crunchy" in the middle. Above 212°F? You're starting to dry it out too much. It becomes mealy and sad. Honestly, the thermometer is the only way to be 100% sure.
The Fat Phase
About ten minutes before the potatoes are done—when they hit maybe 185°F—pull them out briefly. Brush them with oil.
I prefer a high-smoke point oil like avocado or even melted lard if you’re feeling indulgent. Some people use butter here, but the milk solids in butter can burn at 425°F, leaving a bitter taste. The oil fries the already-salted skin. It’s a game-changer.
Pop them back in for those final ten minutes. The skin will start to crackle and blister.
The Mechanical Finish
How you open the potato is just as important as how you cook it. Do not slice it clean through with a knife. Slicing compresses the starch. Instead, use a fork to poke a cross pattern (an "X") into the top. Then, using your thumbs (wear a towel, it's hot!), squeeze the ends toward the center.
The potato should bloom. It should look like a white, craggy mountain of steam.
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Now—and only now—do you add the fat. Butter, sour cream, chives, whatever. But do it while it's screaming hot.
Common Myths and Mistakes
People often ask about "resting" potatoes. No. Do not let them rest. A baked potato begins to "starch back" the moment it starts cooling. The steam inside starts to condense back into water, turning your fluffy interior into a gummy one.
- Foil is for transport, not cooking. If you’re taking potatoes to a potluck, wrap them after they are done.
- Microwaving is a different beast. You can "par-cook" in the microwave to save time, but you'll never get that specific oven-baked texture. If you're in a rush, five minutes in the microwave followed by 20 minutes in a hot oven is an okay compromise. It's not the best, but it's okay.
- Over-crowding. If you put twelve potatoes on one rack, the oven temp will drop, and they’ll all steam each other. Space them out.
Why Quality Salt Matters
Don't use table salt. The iodine gives it a metallic tang that ruins the earthy flavor of the Russet. Use a flaky sea salt or a coarse Kosher salt. The larger grains provide a textural contrast against the crispy skin that is just... honestly, it’s the best part.
Realistically, a good baked potato doesn't need much. If you've followed the brine and high-heat method, the skin should be salty and savory enough to eat on its own.
Actionable Steps for Your Next Meal
To ensure you never serve a mediocre spud again, follow this specific workflow:
- Audit your pantry: Only use Russets. If you have Red potatoes, make mash instead.
- The Rack Check: Ensure your oven rack is in the center position for even heat distribution.
- Internal Temp: Buy a cheap digital thermometer. Aim for 205°F.
- The "X" Squeeze: Never "cut" the potato open. Squeeze it to preserve the fluff.
- Immediate Service: Have your toppings ready before the potatoes come out. Timing is everything.
If you stick to the 425°F rule and ditch the foil, you'll notice the difference immediately. The skin will be thin and crisp, and the inside will crumble at the slightest touch of a spoon. That is the hallmark of a truly great baked potato.