For classic baked potatoes, a reliable oven temperature is 400°F (about 200°C) , which gives fluffy insides and nicely crisp skin in under an hour for most potatoes.

Quick Scoop

  • Best all‑around temp: 400°F / 200°C for fluffy interior and crisp skin.
  • Time at 400°F: About 45–60 minutes for medium russets; larger ones can take a bit longer.
  • Lower temp option: 350°F / 175°C works but takes longer (around 60–90 minutes) and the skin is softer.
  • Hotter, faster option: 425°F / 220°C for 45–60 minutes gives very crisp skin but can dry out more quickly.

Simple step-by-step

  1. Heat oven to 400°F (200°C).
  1. Scrub russet potatoes, dry very well.
  1. Prick each potato a few times with a fork.
  1. Rub with a little oil and salt for extra‑crispy skin.
  1. Bake on the rack or a tray for 45–60 minutes, until a fork slides in easily.

Think of 400°F as the “set it and forget it” sweet spot: not too slow, not too harsh, and very forgiving for beginners and pros alike.

A couple of viewpoints

  • Some home cooks swear by 400°F as the perfect balance of cooking time, fluffy texture, and crisp skin.
  • Others like 425°F when they want extra‑crunchy skins and don’t mind checking a bit more often so they don’t dry out.

Quick example

If you’ve got 3 medium russet potatoes for dinner on a weeknight, tossing them into a 400°F oven for about 50–60 minutes will almost always give you soft centers and nicely crisped skins, ready for butter, sour cream, or whatever toppings you like.

TL;DR: Use 400°F / 200°C and start checking around 45–50 minutes; go a little hotter (425°F) if you want extra‑crisp skin or a little cooler (350°F) if they need to share the oven with something else.

Information gathered from public forums or data available on the internet and portrayed here.