How long to cook baked potatoes in oven

Baked potatoes are one-ingredient wonders that require no recipe, no work, and no doctoring up to be absolutely delicious. Here are all the selection, prep, and baking tips that make cooking them even easier—and absolutely foolproof.

Three things make a baked potato different from a boiled, steamed, or roasted spud: skin, starch, and steam.

As a potato bakes, its skin traps in moisture, which is absorbed by the vegetable’s starch granules.

Then, as the potato heats up, that moisture turns to steam and expands, causing the starch grains to rupture and separating them into the light, fluffy flesh we associate with a perfectly baked potato. (The expanding steam is also the reason why you should always prick whole potatoes; otherwise, they can burst open while cooking.)

To scientifically test for perfect baked potato doneness, use an instant-read thermometer to check the internal temperature has reached 208°F to 211°F.

At that temperature, the white starch granules will have absorbed all the moisture they can, then b

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