To cook baked potatoes in the oven, the general guideline is:

• Preheat the oven to around 400°F to 450°F.
• Scrub and dry medium-to-large Russet potatoes.
• Poke the potatoes several times with a fork to allow steam to escape.
• Rub the potatoes with olive oil or melted butter and sprinkle with coarse salt.
• Place the potatoes on a baking sheet (or a wire rack on a baking sheet) and bake.

Cooking times vary depending on temperature and potato size:

• At 450°F, bake for about 45 to 60 minutes. One method suggests baking 25 minutes first, then brushing with butter/oil and salt, and baking another 20 minutes (total ~45 minutes)

• At 425°F, bake for 45 to 60 minutes until the skin is crisp and the inside is soft when pierced with a fork

• At 400°F, bake for 60 to 70 minutes until tender and the internal temperature reaches about 205°F to 210°F

• Some recommend wrapping in foil and baking for 45 to 55 minutes, but this results in steamed, less crispy skin and is generally not preferred

To check doneness: Potatoes should be soft inside when squeezed gently with an oven mitt or pierced easily with a fork or knife. In summary, baking a medium-to-large Russet potato at 400°F to 450°F for about 45 to 70 minutes will yield a crispy-skinned, fluffy interior baked potato