How to Bake Potatoes in the Oven with Foil

Step 1: Choose your potato 

Not all potatoes are ideal for baking. Potatoes vary in size, texture, and starch content. So, let’s discuss the best potatoes for baking: 

Best potato for baked potatoes 

When you're in the produce section, picking the perfect potatoes for baking from all the different varieties available can be tricky. You’ll want to choose potatoes with higher starch content and lower moisture levels for baking. For that classic, fluffy, and crispy steakhouse potato, grab Russet potatoes. They’re the best for baking. For velvety flesh and sweet skin, choose gold potatoes. Sweet potatoes have sweet flesh (no surprise!) with a soft texture when baked. 

Choose potatoes that feel firm, look clean, have a smooth surface, and are free from cuts and bruises. Aim for medium- to large-sized potatoes of similar size to ensure even cooking times. 

• Russet potatoes: This classic potato is the gold standard for baked potatoes. Its high starch content makes it dry and fluffy, and the thick, papery skin gets crispy during baking. Best of all, Russet potatoes readily absorb liquids like butter, sauces, or chili—a must for any baked potato!^{1, 2}
• Yukon Gold: Gold potatoes aren’t typically used for baked potatoes due to their slightly lower starch content than Russets. However, you might be surprised by how fluffy and sweet they can be when baked in the oven. Baked at a lower temperature for longer, their flavorful skin becomes nicely browned and crispy, sometimes splitting open to reveal the creamy insides³
• Sweet potatoes: These delicious and nutritious potatoes are naturally sweet and super creamy when you bake them—so good! Got leftovers? Add them to other meals and sides or mix them into baked goods. They’re also good for you, full of fiber, vitamins, and minerals^{4, 5} 

Step 2: Prepare your baked potatoes ingredients and toppings 

Now that you’ve chosen the best potatoes for baking, let’s find out how to prep a baked potato that’s super crispy on the outside, yet wonderfully soft and fluffy on the inside. If you want to prep your spud like a chef, soak your potatoes in a baked potato brine before baking to make brined baked potatoes. It sounds fancy, but it’s super easy and amps up the flavor while giving the skin a savory, perfectly crisp, and salty skin. Once your spuds are in the oven, prepare your favorite toppings—whether you’re into the classic butter and sour cream combo or want to pile on cheese, bacon, chili, salsa, or even roasted vegetables. Prepping ahead means you’ll be ready to dig in the second they’re done!⁶ 

How to prep a baked potato 

The following directions outline the process for baking Russet potatoes. To learn how to bake sweet potatoes and Yukon Gold potatoes, refer to the baked potato cooking chart for recommended temperatures and baking times. 

1. Preheat your oven to 450°F. Adjust one oven rack to the middle position and the other directly below it
2. Rinse and scrub four to six 6- to 8-ounce-sized potatoes and remove any eyes or sprouts
3. Pat the potatoes dry with a clean paper towel
4. Use a fork to poke several holes in the potato, allowing steam to escape (this helps prevent exploding potatoes).
5. Prepare the brine by dissolving two tablespoons of salt in 1/2 cup of cold water
6. Place each potato in the brine and toss to coat the skins evenly 

How to prepare baked potato ingredients and toppings: 

• Gather and prepare staples before baking: Butter, oil, salt, pepper, and aluminum foil sheets
• Prepare your toppings while the potatoes are baking: Bacon, sour cream, minced chives, finely chopped scallions, shredded cheese, spreadable cheeses, chili, salsa, or other desired toppings. If baking sweet potatoes, gather brown sugar, cinnamon, or maple syrup
• Season your potatoes with any seasonings you choose: Salt, pepper, garlic powder, onion powder, cumin, paprika, basil, dill, thyme, or parsley

Step 3: Bake your potatoes in the oven 

When baking russet potatoes in the oven, you have three options: unwrapped and baked on an oven rack, unwrapped on a baking sheet with a rack, or foil wrapped. Let’s break down the pros and cons of each method, so that you can pick the perfect method for your next spud baking session 

Method 1: Baking directly on the oven rack 

What makes baking directly on the oven rack so effective? Your potato receives 360 degrees of heat exposure, resulting in the crispiest skin and fluffiest baked potatoes. The only drawback is that oil and seasonings may drip off the potatoes, creating a mess in your oven. To keep your oven tidy, line a rack below your potatoes with Reynolds Wrap^® Heavy Duty Foil to catch those unwanted drips. 

• Once prepared, transfer the potatoes directly to the oven rack. Make sure you leave at least one inch between each potato
• Grab a sheet of foil. Use an oven mitt to carefully arrange the aluminum foil on the rack below to catch any drips from the baked potatoes while baking. Ensure the foil does not touch the oven’s sides, heating elements, or flames
• Leave at least 1 inch of the rack uncovered from the sides, front, and back to allow for proper airflow
• Bake at 450°F for 45 minutes to an hour. Refer to the baking chart below for the times, temperatures, and methods for other potato varieties.
• Check for doneness with a meat thermometer. The internal temperature of the biggest potato should reach 205°F , and it should be easy to pierce with a fork
• Remove the potatoes from the oven
• Use a brush to coat the potatoes with oil
• Return the potatoes to the oven to bake for an additional 10 minutes to allow the oil to create that perfectly crisp skin
• Remove the potatoes from the oven. Using a paring knife, make two slits, forming an X, in each potato. Holding the ends, squeeze slightly with a clean dish towel to push the flesh up and out
• Generously butter the baked potato immediately
• Season with salt and pepper to taste
• Serve and add toppings if desired^{1, 2} 

Method 2: Use a baking sheet with a rack 

A baking sheet and a wire rack combo work well for all types of baked potatoes, especially Yukon Golds. Elevating the potatoes with the rack helps heat circulate around them, ensuring they cook evenly. This method also helps crisp the skin and make light and fluffy potatoes. However, the added rack and pan create more dishwashing. One great way to reduce cleanup is to line the sheet pan with foil and then place the wire rack on top. 

• Line the bottom of the baking sheet with foil for easy cleanup. Insert the rack over the aluminum foil-lined baking sheet
• Place potatoes on the baking sheet rack and transfer to the middle oven rack
• Bake at 450°F for 45 minutes to an hour. The times, temperatures, and best methods for other potato varieties are listed below
• Check for doneness with a meat thermometer. The internal temperature of the biggest potato should reach 205°F , and it should be easy to pierce with a fork
• Remove the potatoes from the oven—use caution when transporting the sheet pan to and from the oven
• Coat the potatoes with oil, using a brush
• Bake for an additional 10 minutes
• Remove the potatoes from the oven. Using a paring knife, make two slits in each potato to form an X. Holding the ends, gently squeeze with a clean dish towel to push the flesh up and out
• Generously butter the potato as quickly as possible
• Season to taste and add toppings if desired, and serve right away³ 

Method 3: Baked potato in the oven, wrapped in foil 

Wrapping baked potatoes is the way to go if you prefer moist, dense flesh with a softer skin. Essentially, you’re “steaming” your potato in aluminum foil, so more moisture stays in, and the skin won’t get crispy. A remedy is to unwrap your finished potatoes when done and crisp up the skin after cooking. 

• When wrapping your potatoes in foil, you’ll want to skip the brining step when prepping the potatoes
• Pierce the potatoes with a fork
• Rub or brush oil on the potato skins, and then generously season with salt and pepper
• Grab a pre-cut foil sheet with just one hand from our pop-up dispenser to easily wrap each potato. Then, place the foil-wrapped potatoes directly on the middle oven rack
• Bake for 45 minutes and probe the foil-wrapped potatoes with a meat thermometer. The internal temperature of the largest potato should reach 205°F, and it should be easily pierced with a fork
• If not done, continue baking for an additional 15 minutes. When done, remove the potatoes from the oven
• Carefully unwrap the foil from the baked potatoes and place them on a baking sheet lined with new foil sheets
• Return the potatoes to the oven to bake for an additional 10 minutes to crisp the skin
• Generously butter the potato right away and season with salt, pepper, or other seasonings to taste
• Serve immediately and add toppings if desired^1,2 

Tips for how to make crispy baked potatoes 

• Coat the potatoes with oil once they reach an internal temperature of 205°F and are easily pierced with a fork. When applying oil to the potatoes, choose an oil with a higher smoke point, such as canola, avocado, or vegetable oil
• Then, roast or broil your potatoes at 450°F, uncovered, on an aluminum foil-lined baking sheet for 10 minutes. This will crisp your potato skin if it’s not as crispy as you like

Resources: 

1. Souza, D. (2024, January 11). How to Make the Perfect Baked Potato | What’s Eating Dan? America’s Test Kitchen YouTube Channel.
2. Saladino, E. (2023, November 17). The Best Potatoes for Roasting, Baking, and Beyond. The Kitchn.
3. Splawn, Meghan. (2020, December 5). Martha Stewart Just Taught Me the Secret to the Best-Ever Baked Potato. The Kitchn.
4. Julson, E. (2024, February 8). 6 Surprising Health Benefits of Sweet Potatoes. Healthline.
5. Barber, C. (2022, January 23). We Tried 5 Methods for Baking Sweet Potatoes and the Winner Was Shockingly Simple. The Kitchn.
6. Simone, E. (2019, February 25). How to Make the Best Baked Potatoes. America’s Test Kitchen YouTube Channel.
7. Rampe, A. (2023, November 13). How To Make a Baked Potato on the Grill: A Foolproof Method for Fluffy, Smoky Spuds. The Kitchn.
8. Colins, L. (2025, March 17). Air Fryer Baked Potato. Serious Eats.
9. Liew, A. (2024, October 14). Microwave Baked Potato. The Big Man’s World.
10. Evans, N. (2024, December 20). Microwave Baked Potato. Simply Recipes.
11. Roberts, K. Campfire Baked Potatoes. Idaho Potatoes.