Maybe I’m just thick but I seem to be unable to locate an answer to the very simple question of how long to bake a potato. All the website’s I’m looking at assume that one is baking more than one potato. But I’m not; it’s just the one, about the size of a man’s fist. I’m heating the oven to 350 and it’s all wrapped in foil and ready to go in. How long do I bake it?
Bake it for an hour, and it should be perfect. Take it out of the foil, though. It’ll steam, not bake. Also, you can put it directly on the oven rack. You don’t need a baking sheet or anything. The gentleman does them that way all the time.
Good luck, and good eating!
I knew I could count on the Dope.
I think I’m gonna keep it in the foil, though. I like the skin a little less crispy than an un-foiled potato has.
That kills my suggection, which lends itself to nicely crunchy skin. If you want to cut down the time a little, nuke it for a couple of minutes before wrapping in foil and baking. This gets the internal temperature up a bit without making it all “nuked” inside.
I think 350 may be too low. I bake mine at 400 for an hour. I don’t wrap in foil, and I poke a couple of holes in the skin first.
Stick a fork in it before you pull it out of the oven. If it slides in easily, it’s done.
My suggestion: smoosh it a little. I like my potatoes super-smooshy when they come out; they’ll end up with a very satisfying texture, just a little bit of resistance with a lot of floofy smooshiness. Once you learn what that feels like, you can rely on it as a test for baked potato doneness.
To smoosh it, put your thumb on one side of it and your index finger on the other side, and squeeze just a bit.
Daniel
Despite what you said, I say forget the foil: a nice touch is to soak it in water, then roll it in rock salt for a super-crunchy skin.
Stick a metal skewer (or two) through its center - these conduct heat to the interior and can cut about 15 minutes off the cooking time. Though, as said, zapping it in the microwave helps too.
Slash an X in the top before cooking for easy peeling. (Though if you’re a neo-Nazi, you might prefer a jaunty swastika design!)
You can bake a potato at any temperature between 325 and 450 degrees. The time will depend on the size of the potato, but in general it’ll take close to 2 hours at the lower temp, as little as 45 minutes at the highest. I agree on the no foil; that’s a steamed potato, not a baked one. If you’re cooking any roast meat, just put the taters in the same pan and roast away!
Or: Pierce the skin a few times, wrap it in a cloth napkin or paper towel, nuke for 5 minutes, let sit for 5 (still wrapped). Eat. If it’s a big potato, leave a little more time. Not a Crispy Skin Recipe.
350 was a little low. After the hour (spent watching the end of “That’s Entertainment! III” on TCM) the potato was about half done. So I cut it in half and am leaving it in for another 30 minutes. And if it’s not done by then, I’m eating around the raw bits because I’m starving!
Here you go for next time…
Presenting
T-MOBILEGUY’s SUPER FANTASTIC PERFECTLY PREPAIRED BAKED POTATOES.
Take one potato and rub down with olive oil.
Rub in as much kosher salt as will stick.
Bake potatoes at 400 degrees for approx 1 hour. (Time veries ± 10 min depending on size)
Do not wrap, but do put it on a cookie shit. (The salt and oil might drip and could smoke. )
When done cut open and place as much home made butter your arteries will handle. Put a big dollip of sour cream on top and some green onions.
Eat. Skin and everything
Ok now I want a BP. Damn you!!!
t-mobileguy’s method is the same I use, and they come out fantastic! And, just like him, I usually eat the whole thing, skin and all.
ETA: A little extra salt and lots of black pepper on top of all that sour cream is the cherry on the sundae, so to speak.
And precisely where can one shop to find a cookie shit? 
rub potato with olive oil
wrap loosely in wax paper
place in microwave
press “potato”
wait for beeping
One thing you could do to increase your efficiency is skip the pre-heating stage and just go ahead and heat it. 
So you use a cookie shit also?
Sans cookie shit, my baked taters are pretty much the same as t-mobileguy’s, but a little less regimented. Which is to say:
Tater, rub with olive oil & sea salt.
Oven, cranked to whatever (seriously, I just turn the dial to about the right spot, which is somewhere around 230 C. It’s not rocket science)
Potato, in oven on the rack (there’s foil on the base of our oven for easy cleaning).
Ignore it until whatever you’re watching on TV is over.
Stick in knife, fork, skewer, whatever.
Tater is done when the inside is soft.
Then I take the taters out of the oven, cut off the top, scoop out the insides and roughly mash with cheese and bacon. They then go back into the oven for about ten to fifteen minutes to make sure all the cheese is melty and the insides are properly hot. Mmmm.
What do you think chocolate chips are?
Daniel
Thanks to this thread, a baked potato is what I made for dinner this evening. At least, it started that way. One potato, rubbed in canola oil (olive oil has too low a smoke point), baked at 425 for 1 hour. Nicely crisp skin. Then split and covered with leftover turkey, diced purple onion, Peppered BaconSalt and a mess of Queso dip. Delicious!