According to the Idaho Potato Commission, it’s best to bake naked potatoes in a 425 degree F oven for 55 to 60 minutes until the potatoes reach an internal temperature of 210 degrees F. At this temperature, the skin should be nice and crispy, while the inside should be soft and tender.
The cooking technique described above is most common in England, where so-called “jacket potatoes” are very popular. These crispy-outside, chewy-inside taters are standard pub food that’s enjoyed with a wide array of toppings, from shredded cheddar cheese to baked beans to coleslaw (via Cup of Jo ). Their love for crisp, dry potatoes is so great that Britons will even go so far as to cook their unwrapped, unoiled potatoes straight on the oven rack for two hours, cracking them open to release even more steam and moisture, and place them back in the oven for another 10 minutes.
If you’re simply keeping the potatoes warm after cooking them, the Idaho Potato Commission says it’s okay to wrap the potatoes in foil after cooking. If transferred to a warming drawer or heatproof cabinet, the potatoes should stay warm for up to 45 minutes while you focus on the rest of your meal on the table.
So the next time that classic side dish is on your list, leave the foil where it belongs – in your kitchen cupboard.