To prick or not to prick? I recently read/heard two respected sources question if it's necessary to

[orchid]

I have never pricked a potato before baking in the oven and never had one explode.

 

[charley]

Oh, I've had it happen recently when I didn't think about it.

 

[orchid]

Oh lordy! Now that I've said it I'm doomed for it to happen!

 

[charley]

Do the skins get crusty/hard so they could be stuffed, for instance?

 

[michael-in-phoenix]

Just callin' 'em likes I sees 'em.

 

[mistral]

Did you know that some varieties/types of potatos naturally have less moisture. . . (more)

and some are just naturally drier. Also, the moisture in newer potatoes (those that have not been stored very long) is higher than older potatoes.

Lotsa variables here!

 

[lisainla]

smileys/bigsmile.gif

 

[charley]

Yes, like the waxy "new" potatoes which are better for some things and the

fluffiness of a cooked russet.