Ask Dr. Potato
With 657 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
How to Make the Perfect Baked Potato
Is it OK to bake my Idaho® potatoes in foil?
No. If the best way to bake a potato so it has a crispy outer skin and a fluffy interior is to place a potato directly on the oven rack, then using foil is a compromise that yields a steamed potato and a wet outer skin. Don’t do it!
While I recommend serving a baked Idaho® potato to the customer within 15 minutes from the time it is baked, wrapping a baked potato in foil after it has been baked will allow you to hold it for up to 45 minutes. The best method for holding a baked potato is in a warming drawer. The second best is a heat-proof cabinet, where foil wrapped potatoes can be held for 45 minutes, but with an interior temperature loss of about 20°F. Least effective is the use of heat lamps.
The Ultimate Baked Potato
For the best-tasting baked potatoes, start with Idaho® potatoes. The Idaho® potato has a high solids content so that during baking, the starch grains swell and separate, resulting in a characteristically light, fluffy texture. A potato with smaller grains, such as a round red or white will stay firm and waxy and is more watery.
Always wash potatoes before baking, being careful not to break the skin. Then, pierce the skin with a fork to prevent the potato from bursting in the oven. Again, we recommend that you NEVER bake an Idaho® potato in foil.
Idaho® potatoes should be baked in a 375°F convection oven for 50-55 minutes, or a 425°F conventional oven for 55-60 minutes. An Idaho® potato is perfectly baked when it reaches an internal temp of 210 degrees F.