The Best Way to Bake a Potato

Of all the ways to cook a potato, baking may be the most humble yet satisfying. Simply pop a russet in the oven and forget about it while you work on other components of your meal, then serve it as a side for a steak dinner or as a loaded potato with all the fixings. At least that’s the way I’ve approached it in the past. That is, until we put the Food & Wine test kitchen up to identifying the absolute best way to bake a potato using equipment that is typical for home cooks. As it turns out, there are a lot of ways to prepare a baked potato, but one method was the standout favorite. 

Testers tried seven different methods: pressure-cooking in an Instant Pot, microwaving, grilling over indirect heat, grilling over direct heat, wrapping in foil and baking in the oven, baking without foil, and air-frying. The goal was evenly tender and fluffy interiors with crispy and flavorful skin.

A word about our method

The testers used russet potatoes that were all roughly the same size. They were coated in a neutral, low-flavor oil and salt and pepper. (For some cooking methods, using olive oil could become problematic as temperatures reach above the smoke point, impacting flavor and overall quality of the potatoes.) In addition, it was important to cook the potatoes to an internal temperature of 205°F to 212°F. That’s because the high heat causes the starch granules to absorb moisture and expand, creating a fluffy texture. Moisture evaporation also contributes to the desired soft interior.

Prior to cooking, the potatoes were poked all over with a fork or knife to allow steam to escape, which prevents the potato from bursting and encourages even heat distribution. Once the potatoes were finished cooking, testers sliced the potatoes to release steam, which prevents moisture from building up and creating soft skin.

Instant Pot

Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Rating: 4/10

Method: One of the biggest advantages of using a programmable electric pressure cooker like an Instant Pot is that you don’t need to turn on your oven. To bake a potato in the Instant Pot, first place the steam rack inside and fill with 1 cup of water. Place the potatoes on the steam rack, cover with the lid, lock in place, and turn the steam release handle to the sealing position. Pressure-cook on high for 27 minutes. Note that it will take 5 to 8 minutes for the cooker to come up to pressure before cooking begins. Once the cycle is complete, allow the pressure to naturally release, which can take up to 20 minutes. Transfer the potatoes to a plate and rest for 5 minutes before slicing and serving.

Results: This method was the least preferred by the testers, largely because the cook time is so unpredictable. There is no easy way to open the pressure cooker and test for doneness, so if the potato isn’t finished at the end of the cycle, you’ll need to start the process over again and add a few minutes, or finish in the oven or microwave. The actual results were poor, as well. Testers said the potato flesh was flaky and the skin was very thin and underseasoned, likely from the moist cooking environment.

Pros: No need to heat the kitchen by turning on the oven. Mostly hands-free cooking.

Cons: Very unpredictable cook time. Potato flesh was flaky and the skin was underseasoned and flimsy.

Microwave

Cook Time: 12 minutes
Total Time: 30 minutes
Rating: 5/10

Method: Another method that skips the oven, microwaving a potato is certainly one of the fastest methods. Place two prepared potatoes on a microwave-safe plate and cook on High in 4-minute intervals, turning the potatoes between intervals. The total time is about 12 minutes. Rest on the counter for 5 minutes then slice each open and serve.

Results: It’s hard to beat the convenience of a microwave, but the testers found some problems with this method. First, microwaves tend to cook unevenly, so you’ll have to rotate the potatoes every 4 minutes. The biggest challenge, though, is that the rapid cooking process actually breaks down the cellular structure too quickly, leading to a somewhat gummy texture and thin, fragile skin.

Pros: Very convenient and simple. No need to turn on the oven. 

Cons: Potatoes have to be rotated every 4 minutes. Uneven cooking results in a gummy interior and lackluster skin.

Grill (direct heat)

Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Rating: 6/10

Method: Using the grill to make baked potatoes is ideal when you want a simple side that you can set on the grates and forget for a while. The method for cooking spuds over direct heat starts with wrapping them in 2 layers of heavy-duty aluminum foil. Then, place them directly over the heat source (we used a gas grill for these tests) set to medium, 350°F to 400°F, cover, and cook. Rotate them every 15 minutes until fork-tender, which will take 50 to 60 minutes. Unwrap and discard the foil and rest the potatoes for 5 minutes before serving.  

Results: Cooking over direct heat, as opposed to indirect heat, meant the potatoes were tender faster. Testers found that it’s critical to wrap the potatoes in foil, no matter the grilling method. The results were decent, with slightly leathery skin but fluffy interiors. 

Pros: Potatoes had pleasantly fluffy interiors.

Cons: You need to monitor the potatoes as they cook, flipping every 15 minutes. The skin was leathery and not crispy.

Grill (indirect heat)

Cook Time: 1 hour to 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Rating: 7/10

Method: Similar to the direct-heat method above, the indirect-heat grilling method starts with wrapping the potatoes in foil. Instead of cooking directly over the heat source, place potatoes over the unlit side of the grill. Cover and cook until tender, rotating every 15 minutes, about 1 hour to 1 hour, 20 minutes total.

Results: The grill essentially turns into an outdoor oven when you’re cooking potatoes over indirect heat. That means it has very similar results to our oven method, though you’ll need to rotate the potatoes every 15 minutes to avoid burning. The interior flesh becomes light and fluffy but the skin gets dried out, not crispy.

Pros: Relatively easy method. Potatoes have a nice fluffy interior.

Cons: More hands-on time than other methods and the skin does not get crispy.

Air-fryer

Cook Time: 45 minutes
Total Time: 1 hour
Rating: 8/10

Method: This tabletop appliance gets a lot of attention, and for good reason. That’s because it’s essentially a mini convection oven that won’t heat up your kitchen. For our method, we placed the prepared potatoes in the air fryer basket and cooked at 400°F for 45 minutes until the skin was crispy and the interior was tender. Cool for 5 minutes then slice and serve.

Results: The air fryer works like a convection oven, creating even cooking and a relatively fast cook time. The interior of the potatoes were fluffy and the skin was very crispy, like a chip. There was, however, a thicker layer of skin compared to other methods.

Pros: Hands-free cooking and relatively fast. Good results with fluffy interiors and crispy skin.

Cons: The skin tended to be a bit thicker than other methods. 

Oven (wrapped in foil)

Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Rating: 9/10

Method: This is the method many of us still use to this day, and for good reason. Simply wrap the potatoes in foil and place on a baking sheet. Bake in a preheated 425°F oven until tender, which takes about 1 hour 15 minutes. Let stand until the potatoes are cool enough to handle, about 15 minutes, then unwrap and rest another 5 minutes. Slice and serve. 

Results: The interiors of the potatoes were well-cooked, light, and fluffy. However, the skin was slightly leathery and thin, likely from the moisture built up by trapping steam in the foil. Testers found that wrapping the potatoes in foil made them actually take a bit longer to bake than unwrapped potatoes, as the foil has to heat up before it transfers heat to the potato.

Pros: Wonderful interior, light and fluffy. Easy, hands-free cooking. 

Cons: The skin tended to be thin, leathery, and not crispy.

Oven (no foil)

Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Rating: 10/10

Method: The winner of the test kitchen’s best method for baking a potato also happens to be the easiest and most hands-free. Place the prepared potatoes on a large baking sheet and transfer to an oven preheated to 425°F. Cook until the interior is tender, about 1 hour. Transfer to a plate and rest for 5 minutes before slicing and serving.

Results: This is the method that won over testers thanks to its nostalgic feel, with an incredibly light and fluffy interior and a perfectly crisp skin. The dry heat gradually cooks the potato from the outside in, allowing the starches to fully gelatinize. It’s the best method if you want that crispy, flavorful skin and super-soft interior.

Pros: The best interior, with light and fluffy texture, and perfectly crispy, flavorful skin. Hands-free cooking. It was faster than baking potatoes wrapped in foil.

Cons: Other methods were faster. You’ll have to turn on your oven and potentially heat up your kitchen.

Final takeaways

As it turns out, the two best methods for baking a potato call for actually baking the potato. Other methods, like microwaving or grilling, technically work, but with very mixed results. If you have always wrapped your potatoes with foil before baking, try baking them without foil next time and you will be rewarded with a light and fluffy interior surrounded by flavorful, crispy skin.