Potatoes – Oven Baked

It seems silly to have to post something this simple but we have all become accustomed to microwaving potatoes and I keep forgetting the time and temperature settings required to create an old fashioned oven baked potato.

Why bake potatoes in the oven?

  1. I really think they taste better and have a better consistency than microwaved potatoes.
  2. If you are entertaining and feeding a large number of people, it is easier to make large batches of baked potatoes on the oven than it is in the microwave.


  1. Preheat the oven to 425 degrees.
  2. Wash the potato and cut out any bad spots.
  3. Tear off enough aluminum foil to wrap around all sides of the potato at least 1.5 times.
  4. Lay the foil on the counter shiny side up.  We want the shiny side touching the potato and the dull side on the outside.  This helps absorb and retain heat.
  5. Lay the potato on the foil and puncture it with a fork several times in each side (about every 3/4″)
  6. Put about 2 teaspoons of olive oil or melted butter or cooking oil over the potato.  
  7. Roll the potato in the oil to coat the entire surface.  This helps seal the potato and also helps the spices stick to the outside.
  8. Salt the entire outside if the potato.
  9. Optionally add pepper, rub, or other spices.
  10. Seal the potato in the aluminum foil.
  11. Lay the sealed potato directly on the oven rack.
  12. Cook smaller potatoes for about 45 minutes.  Larger potatoes take at least 1 hour.
  13. The potatoes are done when they compress slightly when you squeeze the foil and the internal temperature reaches 210 degrees.
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