The Highest Temperature You Can Bake Potatoes At Without Ruining Them

Baked potatoes are some dof the more sublime simple pleasures, especially if you upgrade them with a few additional ingredients. But they do require a measure of patience, which leads to the question of how hot you can set your oven to get them done fast without absolutely destroying the skin or texture.

According to testing done over at America's Test Kitchen on nearly 200 pounds of potatoes, the answer is 450 degrees Fahrenheit for a whole baked potato. They found that baking at 450 degrees for an hour yielded a potato with a crispy skin and a light, fluffy interior. When they cranked the heat up to 500 degrees and baked for 40 minutes, the result was a too-brown skin with charring that ruined the flavor.

It's a simple matter of timing. A potato needs enough time for heat to penetrate all the way through to the center for its starches to fully gelatinize; absorbing moisture, swelling up, and separating into that tender, fluffy interior. But although you can set the oven as high as 450 degrees and essentially no further, ATK's testing suggests the ideal internal temperature is between 205 and 212 degrees, which is similar to the Idaho Potato Commission's recommendation of an internal temp of roughly 210 degrees. In other words, keep an eye on the potato no matter what oven temperature you use.

Note that the above recommendation is for oven-baked potatoes. For a great, fluffy potato out of the air fryer, 400 degrees will serve you better. For the oven method, start with uniform russets and be sure to scrub and dry them completely before you bake. You should also pierce each potato with a fork to allow steam to escape. Otherwise, the skin of your potatoes may burst in awkward ways.

For a seasoned, crispy exterior, rub the skin lightly with oil and salt. You'll also want to avoid wrapping your spuds in foil, as doing so traps steam, which can lead to soft, wrinkled skin rather than that perfect crispiness.

If you have an oven thermometer, set it to alert you when the spuds reach 200 or 205 degrees (they'll continue to cook after you pull them). Otherwise, bake for 40 minutes then take a look. A well-baked potato will have flesh that yields easily when squeezed in an oven mitt, and the skin should be browned and crisp. When you're ready to serve, don't fall into the trap of slicing your potato in half. Instead, slice it horizontally, so you can evenly distribute butter or other toppings throughout.