How Long to Cook Whole Baked Russet Potatoes (10–12 oz Each) in the sheet pan
Specification: 4 × 10–12 oz russet potatoes, scrubbed dry, pricked several times with a fork, rubbed with oil and coarse salt, set directly on a rimmed sheet pan (no foil wrap)
3-Step Execution Protocol
Preheat oven to 400°F (204°C). Arrange whole baked russet potatoes (10–12 oz each) (4 × 10–12 oz russet potatoes, scrubbed dry, pricked several times with a fork, rubbed with oil and coarse salt, set directly on a rimmed sheet pan (no foil wrap)) on a parchment-lined sheet pan in a single layer.
Cook for 60–75 mins. Flip at the 40-minute mark for even browning.
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. Confirm internal temperature reaches 205°F (96°C) at the center. Rest for 5 minutes before serving.
USDA FSIS lists no minimum internal temperature for baked potatoes (they are not a food-safety category), but the practical doneness target is 205°F: this is where russet starch granules have fully gelatinized and the cell walls have collapsed enough to produce the fluffy interior texture. Cook time is calibrated to 10–12 oz russets at 400°F on a bare rack or sheet pan; smaller potatoes finish 15 minutes sooner and jumbo bakers add 15–20 minutes.