Ask Dr. Potato | Search results for: "foil" ( × clear results )

Q: We held a large banquet last night. We scrubbed and pierced the potatoes (some of them pierced with a fork), wrapped them in foil and baked them the next day.  We were horrified when we cut the "fork" pierce potatoes to find them black where they were pierce with the fork.   Is there any way to prevent that from happening? That didn't happen on the knife pierced ones.

Q: Can I partially cook a potato, via oven or microwave, then wrap in foil and an hour later complete cooking on a barbecue grill?

Q: When cooking baked potatoes I usually cook extras (in tin foil) because there are so many things that I can do with them.  After they’ve cooled I usually put them in the fridge but then have to take them out to warm up for using.  However, my husband said it would be ok to leave them on the counter until ready to use.  I wanted to find out what is the proper way to store already cooked potatoes. A. I’m sorry to say that your husband loses this argument.  Think about potatoes wrapped in foil just like you would when canning vegetables.  Would you cook the vegetables and put them in a glass jar, seal it up and then leave it at room temperature?

Q: We prepare and bake 1,200 Idaho Bakers for our annual BAR-B-QUE.  We normally wash them on Wednesday night and when they are dry we wrap in aluminum foil on Thursday and start baking on Friday morning, for serving that day.  Would it be acceptable if we wash and wrapped on Wednesday night while the bakers are still wet and start baking on Friday?

Q: 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.

Q: With the Fall fast approaching, any camp out or summertime recipes you’d like to share for our end of picnic season, besides potato salad?

Q: I was asked to bring funeral potatoes to a friend’s house after the service, and having grown up in the Northeast, I had no idea what these were. Someone said search “Utah funeral food” or “Idaho potato casserole dishes.” Now that I have found it, what’s the preference… scalloped or hash browns? Fresh or frozen? Is canned soup an essential ingredient? Are the expectations plain and simple and maybe a little bland, or can I spice it up?

Q: I am hosting a youth Halloween party and I want to do a "Mr. Potato Head" project with 20-30 next week. I need to know: 1) If I bake the potatoes ahead of time, then put them into the refrigerator, how long can they stay out at room temperature while the kids decorate them? 2) Then what is the best way to reheat them so the kids can eat them?

Q: Is is safe to "bake" potatoes in a slow cooker? It sounds like a recipe for food poisoning to me.

Q: My oven will be full so I'm wondering if I can bake potatoes in the crock pot? If yes, approximately how many can be done at a time and how much time will it take?