How Long to Cook Baked Potato (Whole Russet) in the oven

Specification: 8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt

Target Temp

400°F (204°C)

Radiant Heat

Total Time

50–60 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

205°F–210°F (fluffiest starch conversion)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat oven to 400°F (204°C). Prepare baked potato (whole russet) (8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt). Spray lightly with high-smoke-point oil.

Cook

Cook for 50–60 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Skin is taut and papery-crisp; a fork slides into the center with zero resistance. Confirm internal temperature reaches 205°F–210°F (fluffiest starch conversion). Rest for 5 minutes before serving.

Verification Basis & Testing Rig

USDA potato starch gelatinization profile; tested in GE Profile 30" convection oven with ThermoWorks Thermapen One.

Pro Tip: Bake directly on the oven rack (no foil!) for crispy skin on all sides. 205°F internal is the magic number for fluffy, not gluey, potato flesh.

Related oven Cook Times

Chicken Breast (Boneless, Skinless)

400°F (204°C)20–25 mins

Salmon Fillet (Skin-On, Center Cut)

400°F (204°C)12–15 mins

Bacon (Thick-Cut, Sheet Pan Method)

400°F (204°C)18–22 mins

Pork Chops (Bone-In, 1-inch Thick)

400°F (204°C)18–22 mins

Chicken Thighs (Bone-In, Skin-On)

425°F (218°C)35–45 mins

Chicken Wings (Crispy Baked, Party Wings)

425°F (218°C)40–50 mins