With 805 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.
I'm born and raised in Eastern Idaho and know how to bake a potato. I've moved to Wisconsin in 2015. The past two times we've baked potatoes at least one of them "blew apart." I baked at them 400°F, the first was a Yukon Gold and the second was an Idaho russet. They were not huge bakers. Our oven is convection but it has never happened before. Please advise.
The potatoes should be pierced a few times on each side prior to baking or they could possibly (for lack of a better word) “explode”, scattering potato chunks inside the oven. How can this happen? Consider that the skin that protected the potato throughout the growth and storage process can also trap steam within the potato, once the baking process begins. When pierced prior to baking, the steam has a gradual escape path. Similarly, never bake potatoes in foil, as this traps the moisture in the potato, resulting in a less-than-desirable or gummy interior texture.
Looking for tips on how to make the perfect baked potato? Visit this page for all the details.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane