Baking Potatoes at 350°F: Exact Timing Guide

Medium-sized russet potatoes take 60-75 minutes to bake perfectly at 350°F. The exact time depends on potato size—small potatoes (5-6 oz) need 45-60 minutes, while large potatoes (10+ oz) require 75-90 minutes. Always check for doneness by inserting a fork; it should slide in easily when fully cooked.

Ever wonder why your baked potatoes sometimes turn out unevenly cooked or dry? Baking potatoes at 350°F requires precise timing that many home cooks struggle to master. This guide delivers science-backed timing recommendations so you can achieve consistently fluffy interiors and crispy skins—no more guessing or ruined dinners.

The Science Behind Baking Potatoes at 350°F

Baking potatoes at 350°F creates the ideal environment for starch gelatinization—the process that transforms dense raw potato into light, fluffy goodness. At this temperature, moisture evaporates slowly enough to prevent drying while allowing sufficient time for starches to fully swell and separate. Higher temperatures (like 400°F+) risk uneven cooking with burnt exteriors and undercooked centers.

According to USDA food safety guidelines, potatoes reach optimal texture when their internal temperature hits 205-210°F. At 350°F, this typically takes 60-75 minutes for standard medium potatoes (about 8 ounces). The slower cooking process at this moderate temperature develops more complex flavors compared to higher-heat methods.

Step-by-Step Baking Process

Follow these professional chef-tested steps for perfect results every time:

1. Preparation: Scrub potatoes thoroughly, pierce skins 4-5 times with a fork, and dry completely
2. Optional enhancement: Rub skins with 1 teaspoon oil and sprinkle with coarse salt for extra crispiness
3. Placement: Position directly on oven rack with baking sheet on lower rack to catch drips
4. Baking: Cook at true 350°F (verify with oven thermometer) for recommended time based on size
5. Testing: Insert fork at thickest part—should slide in with no resistance
6. Resting: Let stand 5-10 minutes before serving to allow steam to redistribute

Potato Size Timing Guide

Potato Size	Weight	Recommended Time	Internal Temp
Small	5-6 oz	45-60 minutes	205-210°F
Medium	7-9 oz	60-75 minutes	205-210°F
Large	10-12 oz	75-90 minutes	205-210°F
Jumbo	13+ oz	90-105 minutes	205-210°F

This timing chart reflects data collected from extensive testing at the University of Idaho's Potato School, considered the global authority on potato science. Their research confirms that baking times vary significantly by size, with larger potatoes requiring disproportionately longer cooking due to heat transfer physics.

When 350°F Works Best (and When It Doesn't)

Understanding context boundaries helps you decide when to use 350°F versus other temperatures:

• Ideal for: Standard russet or Idaho potatoes, when you want maximum fluffiness, cooking multiple dishes simultaneously
• Less ideal for: Sweet potatoes (require higher moisture retention), small new potatoes (cook too long), convection ovens (reduce time by 25%)
• Avoid when: Using microwave-precooked potatoes, baking stuffed potatoes (requires higher initial heat)

Food scientist Harold McGee explains in On Food and Cooking that "the slower baking at moderate temperatures allows for more complete starch transformation, yielding superior texture." This explains why many professional chefs prefer 350°F for classic baked potatoes despite longer cooking times.

Troubleshooting Common Issues

Problem: Dry, mealy texture
Solution: Potatoes baked too long or at inaccurate temperature. Always verify oven temperature with a separate thermometer—many ovens run 25°F hotter or cooler than displayed.

Problem: Soggy skin
Solution: Failed to dry potatoes thoroughly before baking or skipped the oil/salt step. For crispier skin, increase temperature to 375°F during final 15 minutes.

Problem: Uneven cooking
Solution: Potatoes weren't rotated during baking. Rotate baking sheet 180 degrees halfway through cooking time for even heat distribution.

Serving and Storage Tips

For restaurant-quality results, slice potatoes lengthwise immediately after baking and fluff with a fork before adding toppings. This allows steam to escape while creating perfect pockets for butter and seasonings.

Store leftovers in airtight containers for up to 5 days. When reheating, place directly on oven rack at 350°F for 15-20 minutes—this preserves texture better than microwave reheating which often makes potatoes soggy.

Frequently Asked Questions

How do I know when a baked potato is done at 350 degrees?

The most reliable method is checking internal temperature with an instant-read thermometer—it should read 205-210°F. Alternatively, squeeze the potato gently (using oven mitts); it should give slightly. A fork should slide in with no resistance at the thickest part.

Can I bake potatoes at 350°F in a convection oven?

Yes, but reduce baking time by 25% because convection ovens circulate hot air more efficiently. For medium potatoes, bake 45-55 minutes instead of 60-75 minutes. Check for doneness 10 minutes early as convection can cause faster moisture loss.

Why does my potato take longer than the recommended time?

Several factors affect baking time: oven temperature inaccuracy (use an oven thermometer), starting potato temperature (cold potatoes from fridge add 15-20 minutes), altitude (above 3,000 feet requires longer cooking), and potato density (some varieties are denser than others). Always test for doneness rather than relying solely on timing.

Should I wrap potatoes in foil before baking at 350°F?

Professional chefs generally recommend against foil wrapping as it traps steam, resulting in boiled rather than baked texture. For optimal crisp skin and fluffy interior, bake potatoes uncovered directly on the oven rack. If concerned about mess, place a baking sheet on the lower rack to catch drips.

Can I speed up baking by increasing temperature?

Starting at higher temperature (400-425°F) for 15-20 minutes then reducing to 350°F can shorten total cooking time by 10-15 minutes while still achieving good texture. However, baking entirely at higher temperatures often creates burnt exteriors with undercooked centers due to uneven heat penetration.