What is the best way to prepare baked / twice-baked potatoes?A:
We recommend 100 to 70 count Idaho® Potatoes for baking. As with all Idaho® Potatoes, store in a dry, cool place, preferably at 45°F. Never refrigerate. Excessive light will turn the skins greenish and cause a bitter flavor while heat above 60°F will cause skin shrinkage.
Always wash potatoes thoroughly, being careful not to break the skin. Pierce skin with a fork to prevent bursting in the oven. To prevent excessive shrinkage during holding, coat the skin lightly with vegetable oil though this will prevent the skin from becoming crispy. Follow these guidelines for oven baking.
|Equipment||18 x 26 in. tray||18 x 26 in. tray|
|Time||50-55 min.||55-60 min.|
Idaho® Potatoes can also be baked in the microwave. First wash—but do not dry—the potato. Pierce each potato and wrap in a paper towel. When baking several potatoes at once, place them end to end in a circle, about one inch apart. The potatoes may need to be turned over midway through cooking, depending on your microwave. Allow the microwaved potatoes to remain wrapped in the paper for about two minutes before serving. An ideal Idaho® Baked Potato goes directly to the customer within 15 minutes of the time it is baked to ensure crispy skin and a dry, fluffy interior.
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 holding up to 45 minutes, and the best method for holding a baked potato is in a warming drawer. Second best is using a heat-proof cabinet where foil-wrapped potatoes can be held for 45 minutes, but with an interior temperature loss of about 20°F.
Use a fork to pierce the skin in the form of a cross before serving. Do not cut with a knife as this flattens the surface and prevents the potato from being fluffy. Open the potato just before serving by pressing the ends toward the center and lifting and fluffing the meat of the potato with a fork.