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To prick or not to prick? I recently read/heard two respected sources question if it's necessary to
- Thread starter curious1
- Start date
Rec: Best Baked Potatoes. I know, sounds silly but this method from CI really delivered great
baked potatoes. As this recipe was only a little finicky, I tried them Saturday night. They were as promised, very fluffy with a crisp, if somewhat salty skin. I realize that my tendency to oil potatoes before baking makes for a soggy interior. And I am happy to have yet another use for my instant read thermometer.
Best Baked Potatoes
Open up the potatoes immediately after removal from the oven so steam can escape. Top them as desired, or with one of our toppings.
Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
I Tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve
immediately.
To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.
Why You Shouldn't Microwave
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.
baked potatoes. As this recipe was only a little finicky, I tried them Saturday night. They were as promised, very fluffy with a crisp, if somewhat salty skin. I realize that my tendency to oil potatoes before baking makes for a soggy interior. And I am happy to have yet another use for my instant read thermometer.
Best Baked Potatoes
Open up the potatoes immediately after removal from the oven so steam can escape. Top them as desired, or with one of our toppings.
Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
I Tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve
immediately.
To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.
Why You Shouldn't Microwave
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.
mariadnoca
Moderator
I prick, cuz mom said so.
After scrubbing & drying the outside of my potatoes, I rub w/ saved bacon grease, stick a potato
baking (aluminum) nail down the length of the spud and bake at 350 degrees for 1.5 hours. This is for the HUGE potatoes the grocery sells as "bakers" and makes perfect baked potatoes every time. I have been doing them this way my entire life. (I'll have to take the internal temp next time to see how hot mine become inside.) Seems to me like a 450 temp would be awfully high, but then we like our baked potato skins on the soft side.
http://www.amazon.com/Potato-Baking-Nails-Set-4/dp/B000PH0SSM/ref=pd_sim_79_5/186-6156198-6266418?ie=UTF8&dpID=21aCmfuBXSL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=18BF3PZHKFXRJH1JKV8B
baking (aluminum) nail down the length of the spud and bake at 350 degrees for 1.5 hours. This is for the HUGE potatoes the grocery sells as "bakers" and makes perfect baked potatoes every time. I have been doing them this way my entire life. (I'll have to take the internal temp next time to see how hot mine become inside.) Seems to me like a 450 temp would be awfully high, but then we like our baked potato skins on the soft side.
http://www.amazon.com/Potato-Baking-Nails-Set-4/dp/B000PH0SSM/ref=pd_sim_79_5/186-6156198-6266418?ie=UTF8&dpID=21aCmfuBXSL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=18BF3PZHKFXRJH1JKV8B
michael-in-phoenix
Well-known member
I'm definitely a pricker. But you all knew that, right?
I use large Yukon Gold for baking potatoes, First I rub organic coconut oil all over
then salt with a coarse sea salt, then I prick twice with a small sharp knife. I bake at 425 until done. Usually pierce with the same knife. They come out with a crisp salty skin and creamy interior.
then salt with a coarse sea salt, then I prick twice with a small sharp knife. I bake at 425 until done. Usually pierce with the same knife. They come out with a crisp salty skin and creamy interior.
Interesting that the examples of exploding potatoes seem to be years ago. Perhaps the potatoes
grown today have less moisture. I see so many newer recipes that don't mention pricking and some recipes say specifically not to break the skin, such as Guy Fieri's on FN. I will continue to be safe rather than sorry. That was a mess to clean.
grown today have less moisture. I see so many newer recipes that don't mention pricking and some recipes say specifically not to break the skin, such as Guy Fieri's on FN. I will continue to be safe rather than sorry. That was a mess to clean.