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

1. Best type of potato to use for baked potatoes
2. Select similar size & shape potatoes
3. How to store potatoes
4. How to prepare a potato for cooking
5. 3 Cooking Methods for the Best Baked Potatoes
6. #1. Oven-Baked Potatoes
7. #2. Microwaved-Baked Potatoes
8. #3. Slow Cooker Baked Potatoes
9. Internal temperature guide
10. More delicious potato recipes
11. Frequently asked questions
12. 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