How Long To Bake A Potato At 350? | Time, Texture, Tips

Home cooks favor 350°F for steady, gentle heat. The center cooks through while the skin dries nicely. Spuds vary in size and starch, so the clock isn’t one-size-fits-all. Oven quirks, foil, and rack position also nudge timing. This guide gives tight ranges, reliable doneness checks, and a smooth workflow for crisp jackets and a fluffy interior.

Baking Time For Potatoes At 350°F: Size, Oven, And Foil

Use time as a starting line, not the finish. Weight and thickness lead the way, and foil slows surface evaporation. Here’s a practical map you can trust at 350°F.

Those ranges assume dry, unwrapped russets on a bare rack. Convection can trim 10–15 minutes. Foil adds 10–20 minutes and softens the skin. If you batch bake, add a buffer so the oven can recover heat after you open the door.

How To Prep A Russet For Even Cooking

A little prep prevents dry spots and patchy texture. Follow this quick routine for repeatable results.

Clean, Dry, And Prick

Scrub under cool water. Dry well so the skin can crisp. Prick each spud 4–6 times with a fork to vent steam and cut the risk of bursting.

Oil And Salt

Rub with a thin coat of neutral oil and a pinch of kosher salt. Oil boosts heat transfer and crackle; salt seasons the jacket so it’s worth eating.

Rack Placement

Set potatoes directly on the middle rack for all-around airflow. A sheet pan on the lower rack catches drips and protects the oven floor.

For size references, you can check average potato weights in USDA FoodData Central to estimate cook time when shopping or planning a batch.

Doneness Cues You Can Trust

Stop guessing. These simple checks tell you when the center is light and fluffy and the skin snaps.

Use two checks for confidence: a probe reading plus a skewer glide, then a squeeze for crust feedback.

Internal Temperature

Insert an instant-read probe into the thickest part. Target 205–212°F. In that zone, starch gels fully and moisture balance lands just right. Prefer a moister crumb? Pull at 200–205°F.

Skewer Test

Slide a thin skewer or paring knife through the middle. It should glide with no gritty drag. Resistance near the center means you need more time.

Squeeze And Sound

With an oven mitt, give the potato a gentle squeeze. The sides should yield a bit and the crust should sound dry when tapped. If it feels rigid with a dull thud, keep baking.

Skin Texture

A dry, blistered jacket signals good evaporation. If the skin is limp, you likely used foil or the oven ran humid. Bake unwrapped for the last 10–15 minutes to restore crunch.

Why Foil, Rack Position, And Oven Accuracy Matter

Foil Changes The Finish

Wrapping traps steam. That softens the exterior and slows evaporation, so the center takes longer to set. If you want a tender skin for a stuffed potato bar, wrap loosely and budget extra time. Never hold foil-wrapped spuds at room temp; food safety agencies warn about the risk of C. botulinum in low-oxygen, warm conditions. See Colorado State University Extension for a clear summary.

Convection And Airflow

Fan-assisted ovens move hot air over the skin, which speeds moisture loss and browning. Lower the dial to 325–335°F or keep 350°F and pull earlier. Space potatoes so air can circulate; crowding slows the bake.

Thermometer And Calibration

Many ovens run 10–25°F off. An inexpensive oven thermometer helps you hit true 350°F. Keep the probe near the center of the cavity and preheat fully before loading the rack.

Shortcut Methods That Preserve Texture

Need dinner sooner? These tricks keep the crumb fluffy and the jacket crisp while trimming time.

Microwave Jumpstart

Microwave scrubbed, pricked potatoes on a plate for 5–8 minutes total, flipping halfway. Move to the 350°F oven to finish for 20–35 minutes, depending on size. The oven step sets the crust and evens the center.

Steam-Bake Hybrid

Place a small pan of hot water on the lower rack for the first 15 minutes. Moist air helps heat penetrate. Remove the pan and continue dry baking to crisp the skin.

Halved Or Hasselback

Cut potatoes in half lengthwise to expose the core. Bake cut-side down on a lightly oiled sheet until tender, 35–50 minutes. Thin, even slices for a hasselback style finish in 50–70 minutes with extra surface crunch.

Toppings, Fillings, And Timing Pairings

Match sides to the bake so service stays smooth.

Butter, Sour Cream, And Chives

Warm the dairy while potatoes finish so it melts on contact.

Cheddar And Bacon

Grate cheese during the last 10 minutes. Crisp bacon in a skillet or air fryer while the oven does its work. Toss the bits in near the end so they stay crunchy.

Broccoli And Cheese Sauce

Steam florets during the final 8–10 minutes. Keep the sauce warm on low heat. Split the potato, fluff with a fork, then spoon over the creamy mix.

Chili Or Pulled Chicken

Reheat leftovers to a rolling simmer while the bake nears the target temp. Hot, hearty toppings stretch one potato into a full meal.

Common Timing Problems And Easy Fixes

Use this quick chart to troubleshoot texture or timing at 350°F.

A Simple Step Plan For A 350°F Weeknight Bake

1. Heat the oven to 350°F. Place a sheet pan on the lower rack as a drip guard.
2. Scrub, dry, and prick each potato. Rub with a teaspoon of oil and a pinch of salt.
3. Set on the middle rack. Start a timer based on size: 45, 60, or 75 minutes.
4. At the halfway mark, rotate the potatoes for even color.
5. Begin doneness checks near the early end of the window. Probe for 205–212°F, or use the skewer test.
6. For crisp jackets, leave on the rack 5 extra minutes after they reach temp.
7. Split lengthwise, pinch the ends to open, and fluff with a fork. Add toppings while steaming hot.

Heuristics For Different Types And Sizes

Time tracks mass and shape. Thick, starchy russets take longer than slim, waxy potatoes. Use these rules to stay on target at 350°F.

Minutes Per 100 Grams

Plan about 18–22 minutes per 100 g for unwrapped russets. Dense giants lean toward the high end. Fingerlings and small red potatoes land on the low end.

Storage, Reheating, And Safety

Leftovers keep well when cooled fast. Move cooked potatoes to a clean tray and chill within two hours. Refrigerate up to three days. Reheat to 165°F, then return to a hot oven for 5–10 minutes to re-crisp the skin. Avoid storing foil-wrapped potatoes at room temp.