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Is it OK to bake my Idaho® potatoes in foil?
No. The best way to bake a potato so it has a crispy outer skin and a fluffy interior is to place potato directly on the oven rack. Using foil yields a steamed potato with a wet outer skin.
Holding Baked Potatoes
While I recommend serving a baked Idaho® potato to the customer within 15 minutes from the time it is baked there are a few things you can do to extend the holding time:
• The best method though for holding a baked potato is in a warming drawer.
• The second best is a heat-proof cabinet. Wrap baked potatoes in foil after they have been baked to hold for up to 45 minutes. You'll lose interior temperature of about 20°F though.
• 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 at 400°F for 50-55 minutes (convection oven) and 55-60 minutes (conventional oven). An Idaho® potato is perfectly baked when it reaches an internal temp of 210°F.
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.
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