Baked Potatoes

[theseed]

I tried making baked potatoes tonight, but they were not tender, I think they were under cooked. I wrapped them in Aluminum foil, and baked at 350 F, for an hour. I also discovered that some people don't use aluminum foil.

www.howtobakeapotato.com

 

[theseed]

BTW, I like chili and cheese on mine.

 

[Naomi4Christ]

I just put mine in a hot oven (220C) for about 70 minutes. I don't bother with the foil or the pricking.

 

[theseed]

I just put mine in a hot oven (220C) for about 70 minutes. I don't bother with the foil or the pricking.

I think that would be 428F. Much wormer than the 350 I read.

EDIT:
If you want the outside peeling to be crispy, and your potato not as moist, then you poke wholes and don't use aluminum foil. However, if you like it moist, then use alunimum foil, and don't poke wholes.

 

[Naomi4Christ]

I like to use King Edward potatoes, and they seem to bake well just by chucking them in the oven. I typically only bake potatoes when I am out and using the oven timer (so they start off in a cold oven, and cool down as the oven cools).

If I use small potatoes, then I like to rub them in olive oil and sea salt.

 

[theseed]

I like to use King Edward potatoes, and they seem to bake well just by chucking them in the oven. I typically only bake potatoes when I am out and using the oven timer (so they start off in a cold oven, and cool down as the oven cools).

If I use small potatoes, then I like to rub them in olive oil and sea salt.

Right now I am using idaho pototos. Is King Edward a British brand/type? On the internet, I see that alot of people recommend Russel potatos.

 

[KJVisTruth]

You can achieve that in a microwave.. I just peel and cube a potato, put in a bowl with a cover.. nuke it for about 5 minutes, depending on the size of ur potato. You can even put in a whole potato with skin on, without a bowl, but that takes longer. =)

 

[Naomi4Christ]

You can achieve that in a microwave.. I just peel and cube a potato, put in a bowl with a cover.. nuke it for about 5 minutes, depending on the size of ur potato. You can even put in a whole potato with skin on, without a bowl, but that takes longer. =)

Doesn't come out nice and fluffy like a proper oven-baked spud, though. If you are desperate, then fine.

 

[SnowLover]

Don't like what the skin does ina nuked potato. But definately quick and easy and the potato is still very tasty

 

[JustOneWay]

I tried making baked potatoes tonight, but they were not tender, I think they were under cooked. I wrapped them in Aluminum foil, and baked at 350 F, for an hour. I also discovered that some people don't use aluminum foil.

www.howtobakeapotato.com

Cooking times for spuds is determined by the size. After one hour, gently squeeze the spud, careful it's hot, and if it gives easily to the pressure they're done.

Foil is fine for cooking spuds.

The only difference in the cooking method is a spud wrapped in foil is actually steamed, whereas a potato cooked without the foil is baked.

Always remember to stab the raw spud with a fork to prevent it from exploding in the oven,

 

[whitcoco]

first things first wash them first.
oven at 375 degrees cover them with your choice of cooking oil ,,,ie.. corn conola vegetable they all work bout the same DO NOT POKE HOLES AS THE SKINS RETAIN HEAT AND HELP COOK TIME cook them untill you can push the in from the sidesor a knife can easly go to center without restistance
in microwave poke holes ans set for aprox.6-9 minutes no oil you can place a small amount of water to speed up cook time

 

[smiledaily]

Potatoes are great!

 

[LINUS___]

At a local high-priced restraunt the secret to their baked potatoes is that they 1st stick a 1/4" round rod ~8" long through the potato - it's sharpened on one end. Appearantly the thinking is the heat transfers through the rod to the middle of the potato. I've seen they sell big nails for house gutters that are this size, only problem was they were aluminum and I really dislike aluminum touching my food, even foil and pie pans.
I heard this because a friend worked at the restraunt when we were in high school.

 

[theseed]

At a local high-priced restraunt the secret to their baked potatoes is that they 1st stick a 1/4" round rod ~8" long through the potato - it's sharpened on one end. Appearantly the thinking is the heat transfers through the rod to the middle of the potato. I've seen they sell big nails for house gutters that are this size, only problem was they were aluminum and I really dislike aluminum touching my food, even foil and pie pans.
I heard this because a friend worked at the restraunt when we were in high school.

That makes sense, metal conducts heat very well. Wood would not.