Perfect Baked Potato: Tips, Timing, and Crispy Skin Tricks

We tested 12 methods to discover how to make the BEST baked potato — one with a crisp, flavourful skin and a tender, fluffy interior. Some methods were disappointing, a few were solid, and a couple stood out above the rest.

Here are the results.

Tall overhead image showing 12 open baked potatoes on a metal tray

Normally I prick a potato and bake it for about an hour. That routine felt adequate until I was served a wrinkly, flavourless café potato that clearly had been microwaved. It made me wonder if my usual method was really the best. What could I do to make a truly outstanding jacket spud?

I set up a practical test and considered many variables:

Should the potato be seasoned?
Coated in oil or fat?
Wrapped in foil?
Partially or wholly microwaved?
Baked on the wire rack versus a tray?
Cooked long and slow?
Or roasted hotter and faster?

That thinking led to a comprehensive comparison of 12 different methods. I didn’t include every possible appliance (no air fryers, slow cookers, BBQs or Instant Pots), but two approaches clearly produced the best baked potatoes I’ve tasted.

Wide image of an open baked potato with a knob of butter. Three further baked potatoes are arranged around the main one.

🔪 The 12 methods

For every test potato I began by pricking the skin several times with a fork to prevent bursting.

Baked at 200°C / 400°F for 70 minutes, directly on the oven rack.
Baked at 180°C / 350°F for 2 hours, directly on the rack.
Baked at 200°C / 400°F for 25 minutes, then 180°C / 350°F for 1 hour, directly on the rack.
Run under the tap to wet, roll in salt and pepper, then bake at 200°C / 400°F for 70 minutes, directly on the rack (method inspired by Nigel Slater).
Baked at 200°C / 400°F for 70 minutes on a baking tray instead of the rack.
Microwaved on high for 10 minutes.

12 open baked potatoes on a metal tray - each with a number from one to ten.

Microwaved on high for 5 minutes, then baked at 200°C / 400°F for 30 minutes, directly on the rack.
Rubbed with olive oil, salt and pepper, wrapped in foil, then baked at 200°C / 400°F for 70 minutes on the rack.
Rubbed with olive oil, salt and pepper, then baked at 200°C / 400°F for 70 minutes on the rack.
Rubbed with beef dripping, salt and pepper, then baked at 200°C / 400°F for 70 minutes on the rack.
Microwaved on high for 5 minutes, brushed with melted beef dripping, seasoned, then baked at 220°C / 425°F for 55 minutes on the rack.
Rubbed with beef dripping, salt and pepper, then baked at 180°C / 350°F for 2 hours on the rack.

The results

Potato 1 — 200°C / 400°F for 70 minutes, on the rack

The skin was crisp but thin and softened quickly. The interior was nicely fluffy.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 1 of my baked potato experiment.

Potato 2 — 180°C / 350°F for 2 hours (3rd place)

This produced a thicker, crisp skin that stayed crisp for 10–15 minutes before becoming slightly chewy. The skin had a pleasant smoky flavour. If you want a good result without oiling the potato, this is the easiest route.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 2 of my baked potato experiment.

Potato 3 — 200°C for 25 mins, then 180°C for 1 hour

Similar to Potato 1: crisp but thin skin that softened quickly, and a fluffy interior.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 3 of my baked potato experiment.

Potato 4 — Wet, seasoned, then baked at 200°C (Nigel Slater method)

This one disappointed. The skin stayed pale, soft and thin with no crunch, though the interior was soft and fluffy.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 4 of my baked potato experiment.

Potato 5 — 200°C for 70 minutes on a baking tray

Almost identical to Potato 1. The tray made no meaningful difference compared with baking on the rack.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 5 of my baked potato experiment.

Potato 6 — Microwaved for 10 minutes

Unpleasant. The skin was soft and damp like tissue, and the interior tasted a bit waxy. Not recommended for a satisfying jacket potato.

Overhead image of an open jacket potato on a dark metal background. Potato was cooked using method 6 of my baked potato experiment.

Potato 7 — Microwaved 5 mins, then baked 30 mins at 200°C

The skin was wrinkly and lost crispness within minutes, but it had good flavour. The interior was soft and fluffy. This is a decent time-saving option if you don’t need a long-lasting crisp skin.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 7 of my baked potato experiment.

Potato 8 — Olive oil, seasoned, wrapped in foil, baked at 200°C

Wrapping in foil retained moisture so the potato didn’t shrink and the skin remained very soft and pale. If you prefer a moist interior and a tender skin rather than a crisp jacket, foil works — but it prevents browning and crunch.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 8 of my baked potato experiment.

Potato 9 — Olive oil, seasoned, baked at 200°C

I expected a crispier skin from the oil, but it turned out chewier than crisp. To get really crispy skin you either need longer, lower cooking (about 2 hours) or higher heat after a pre-cook step. Still, the flavour was good and the interior was fluffy.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 9 of my baked potato experiment.

Potato 10 — Beef dripping, seasoned, baked at 200°C

Replacing oil with beef dripping improved the flavour noticeably. The texture was similar to Potato 9, but the skin tasted richer — a promising direction.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 10 of my baked potato experiment.

Potato 11 — Microwaved 5 mins, brushed with beef dripping, baked at 220°C (Winner)

This was the standout. A beautifully crunchy, deeply flavoured skin from the beef dripping and seasoning, which stayed crisp even after 15 minutes. The interior was light and fluffy. It combined speed with excellent texture and taste.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 11 of my baked potato experiment.

Potato 12 — Beef dripping, 180°C for 2 hours (2nd place)

Using beef dripping but following the long, slow bake produced a potato that matched the winner in crunch and flavour. It only lost out because it took longer to cook. If time isn’t an issue, this is an excellent method.

Overhead image of an open baked potato on a dark metal background. Potato was baked using method 12 of my baked potato experiment.

After testing so many variations, my clear recommendation is to try brushing your potato skin with beef dripping (or another flavorful fat), seasoning it, and using either a microwaved head start followed by a hot roast (220°C) for a shorter time, or a long, slow bake at 180°C if you prefer not to use a microwave.

I’ll definitely be using beef dripping on my baked potatoes from now on — it adds flavour and helps create a satisfying, crunchy skin.

🍲 More potato sides

I love potato side dishes and often serve more than one with a roast dinner. Below are some ideas illustrated with images.

Sides

Fondant Potatoes

Pile of mashed potatoes with butter on top

Sides

The Best Mashed Potatoes

A plate of crispy roast potatoes garnished with fresh herbs and a sprinkle of salt. The roast potatoes are on a blue plate.

Roast Dinner

The Best Crispy Roast Potatoes

A portion of cheesy potato dauphinoise is lifted from a rectangular baking tin, showing a golden, crispy top and creamy layers within.

Sides

Dauphinoise Potatoes

Square image of saute potatoes in a pan with a wooden spoon

Sides

Sautéed Potatoes with Garlic

Sides

Saag Aloo

Stay updated with new recipes! Subscribe to the newsletter to hear when a new recipe is posted. There are also weekly videos on YouTube and behind-the-scenes stories on Instagram.

Some links mentioned in recipe posts may be affiliate links. If you choose to buy through them I may receive a small commission at no extra cost to you. Nutritional information is approximate and can vary.