The Perfect Baked Potato Recipe! (2024)

FAQs

Should baked potatoes be wrapped in foil? ›

NEVER BAKE POTATOES IN FOIL.

Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin. Wrapping a baked potato in foil after it has been baked will allow you to hold up to 45 minutes, but the best method for holding a baked potato is in a bread warming drawer.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

It's important to note that not every baked potato will bust open if it is not pierced beforehand, but since you (and we) are unable to predict if a potato is liable to explode, it's a good idea to pierce the surface as a precaution. Extra Tip: we do not recommend wrapping a potato in aluminum foil when you bake it.

3. Use an Oven That's Hot (But Not Too Hot) Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it.

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

We wrap potatoes in foil when cooking them on a charcoal fire to keep them from burning, but wrapping them in foil also keeps more moisture in the potato, even when baking in an oven.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Q: Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato.

To help prevent foodborne illness caused by harmful residue, it's vital that you clean potatoes, even if you plan on peeling them. When leaving the skin on—like for a baked potato—it's important to properly clean potatoes even if you don't plan on eating the skin.

How deep to poke holes in baked potato? ›

Using a fork, pierce holes into each potato- about 3 pokes on each side. Brush coconut oil on each potato, making sure to cover them entirely. Sprinkle with salt and bake for 45-55 minutes, or until a fork can pierce the potato easily.

It is a totally myth. I have been baking potatoes for about 50 years and I have never pricked holes in them. I have also never heard of nor seen a potato explode in the oven. It just doesn't happen.

Directions. Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.

We recommend 400° F. In previous studies with Kitchen Consultants, out of Los Angeles, we raised our baking time suggestions from 45 or 55 minutes to one full hour or when the internal temperature of the Idaho® baked potato reaches 210° F. Baking in foil is NOT recommended, as it steams the potato.

The theory is the shiny side reflects more heat, and also is less likely to leach any metal into your food, and therefore you should have shiny side facing the food. HOWEVER, once you start crumpling the foil as you wrap the potato the net result is immeasurable. So it doesn't matter.

I always suggest, especially for making roasted potatoes, put them directly on a baking sheet. You can definitely use tin foil, parchment paper, or even a silicon mat, but roasting something right on the baking sheet will help food get that crisp. Happy cooking! It depends how hot you're cooking.

Usually the local health department determines how long you can hold them, which is typically no more than two hours, but I recommend no more than 45 minutes to keep the integrity of the potato, as the base will turn dark brown and outer skin will wrinkle.