How Long to Bake Potatoes at 350, 400 and 425°F
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
A medium russet potato, weighing about 6 to 8 ounces, typically bakes in 45 to 60 minutes in an oven set to 400°F (200°C). The time can be adjusted for different temperatures. At 350°F (175°C), the same potato will need about 60 to 75 minutes. At a higher temperature of 425°F (220°C), it will be ready in 40 to 50 minutes.
These times are reliable starting points for baking whole, unpeeled potatoes. The exact time depends on the potato’s size, the accuracy of your oven, and how you prepare it.
How Long to Bake Potatoes at 350, 400 and 425°F: time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| Medium russet (6 to 8 oz) | 350°F (175°C) | 60 to 75 minutes | Knife slides in with no resistance |
| Medium russet (6 to 8 oz) | 400°F (200°C) | 45 to 60 minutes | Skin crisp, center fluffy |
| Medium russet (6 to 8 oz) | 425°F (220°C) | 40 to 50 minutes | Skin crisp |
| Large russet (10 to 12 oz) | 400°F (200°C) | 60 to 75 minutes | Tender in the center |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- Prick the skin a few times with a fork before baking
- Baking directly on the oven rack gives crisper skin than foil
- Leftover baked potatoes go in the fridge within 2 hours
What affects baking time
Several factors can change how long a potato needs to bake. Understanding them will help you get consistent results.
- Oven temperature: This is the most significant factor. A hotter oven cooks the potato faster. Baking at 425°F shortens the time, while a lower temperature like 350°F extends it. Choose a temperature based on what else you might be cooking.
- Potato size and shape: A large russet of 10 to 12 ounces will take longer than a medium one. A long, thin potato may cook slightly faster than a round, stout one of the same weight because the heat can reach the center more quickly. For even cooking, choose potatoes of a similar size if you are baking more than one.
- Oven accuracy: Not all ovens heat to the exact temperature shown on the dial. If you find your food consistently cooks faster or slower than recipes suggest, your oven may be running hot or cool. An oven thermometer can help you verify the actual temperature.
- Starting temperature: A potato taken directly from a cold refrigerator may require a few extra minutes in the oven compared to one stored at room temperature.
How to tell when a potato is done
There is no specific internal temperature for a baked potato. Instead, doneness is checked by texture. The goal is a tender, fluffy interior that is cooked all the way through.
The most reliable method is to pierce the potato with a thin knife, fork, or skewer. Insert it into the thickest part of the potato. If it slides in easily with almost no resistance, the potato is done. If you have to push hard or it feels firm in the center, it needs more time.
For potatoes baked at higher temperatures like 400°F or 425°F, the skin should be dry and crisp to the touch. The potato may also feel slightly soft when gently squeezed with an oven mitt, but the piercing test is the most accurate way to confirm the inside is fully cooked.
Tips for better results
A few simple steps in preparation can make a difference in the final texture of your baked potato.
- Wash and dry: Scrub the potatoes under running water to remove any dirt. Dry them thoroughly with a towel. A dry surface helps the skin get crisp.
- Prick the skin: Use a fork or a sharp knife to prick the skin in a few places. This allows steam to escape as the potato cooks, preventing it from bursting in the oven.
- Season the skin: For a flavorful, crisp skin, you can rub the outside of the potato with a light coating of oil and a sprinkle of salt before baking. This step is optional.
- Do not use foil: Wrapping a potato in foil traps steam, resulting in a soft, steamed skin rather than a dry, crispy one. For the best texture, place potatoes directly on the oven rack. You can place a baking sheet on a lower rack to catch any drips.
- Handle leftovers safely: Baked potatoes should not be left at room temperature for too long. Place any leftovers in the refrigerator within two hours of cooking.
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.