Whole Baked Russet Potatoes (10–12 oz Each) · sheet pan

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STAGE 1 / 2

Cook

1:15:00

Pull at internal temp

205°F (96°C) at the center

Doneness cue

Skin is dry, papery, and slightly crackled with a thin salted crust; a paring knife slides all the way through with zero resistance; the interior probe reads about 205°F, which is where russet starch has fully gelatinized into that fluffy baked-potato texture.

Total plan: 1:20:00Datasheet

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