You’ll get the best classic oven-baked potatoes at a high-ish temperature with enough time for the insides to go fluffy and the skins to crisp up.

Quick Scoop (Short Answer)

  • Most home cooks bake potatoes at 400–425°F (200–220°C) for about 45–60 minutes , depending on size.
  • Go lower (350–375°F / 175–190°C) for a gentler bake that takes longer, or higher (up to 450°F / 230°C) for extra-crispy skins if you watch them closely.

Best Temperature Range (And Why)

Different reputable recipes land in a slightly different “perfect temp” zone, but they all live in the same neighborhood:

  • 400°F (200°C)
    • Often recommended by potato growers and cooking experts as a sweet spot: hot enough for fluffy insides and drier texture, without constant risk of burning.
  • 425°F (220°C)
    • Popular on modern cooking blogs for really crisp skins; many “perfect baked potato” recipes start here.
  • 350°F (175°C)
    • Some cooks prefer this lower temp for a more forgiving bake; it’s slower but reduces risk of burning and still yields tender, steamy centers.

If you just want one go-to answer:

Use 400°F (200°C) for medium-large russets , 50–60 minutes, and you’ll be in very good shape.

Simple Step‑By‑Step At 400–425°F

  1. Preheat the oven to 400–425°F (200–220°C).
  2. Scrub and dry russet potatoes.
  3. Poke holes with a fork all over (to let steam escape).
  4. Rub with oil and salt (olive or neutral oil; coarse salt on the skin).
  5. Bake on a tray or directly on the rack:
    • Medium potatoes: about 45–55 minutes.
    • Large potatoes: about 60 minutes (or a bit more).
  6. Check doneness :
    • A fork or skewer should slide in easily.
    • If you use a thermometer, the center should be about 210°F (99°C).
  7. Rest 5 minutes , then cut, fluff with a fork, and add toppings.

If You Prefer Different Results

  • Want extra crispy skin :
    • Aim for 425–450°F (220–230°C) , check at 40–45 minutes, and don’t wrap in foil (foil steams instead of bakes).
  • Want extra fluffy/steamy inside and less risk :
    • Bake at 350–375°F (175–190°C) for about 60–75 minutes , depending on potato size.
  • In a hurry:
    • Par-cook in the microwave (5–8 minutes, flipping once), then finish in a 425°F (220°C) oven for 10–15 minutes to crisp the skin.

Tiny Example: One-Potato Night

Say you’ve got one big russet and want it classic steakhouse style:

  • Set oven to 400°F (200°C).
  • Scrub, dry, poke, oil, salt.
  • Bake 60 minutes , test with a fork; if it’s still firm, give it another 5–10 minutes.
  • Split, fluff, add butter, salt, pepper, maybe sour cream or cheese—and you’re done.

TL;DR:
Use 400–425°F (200–220°C) , bake 45–60 minutes depending on potato size, and don’t wrap in foil if you want true oven-baked potatoes with crisp skins and fluffy centers.