What temperature and how long to bake potatoes

Tonight I decided it make him real baked potatoes with his dinner and decided to look up how to do it. From a hopeless cook and an American abroad, thank you so much for the Perfect Baked Potato. Cheers — Karen Harland, Middleton St.

George, England. I have to bake apx. If you leave room for each potato to not touch each other during baking, you should be able to bake all the potatoes at once without any time or temperature adjustment. If you wrap the potatoes in foil after baking, you will be steaming the already baked potatoes. If your time period is less than 1 hour, how about turning the oven off and leaving the potatoes in the oven until serving time.

I baked 1 potato at degrees F. Checked it at 45 minutes and it was not done so I kept cooking it for 10 more minutes, then 5 more minutes.

Finally the potato was done in the middle! The skin was not crisp at all, just tough. I did not put oil on it before cooking because the information said that would give a soft skin. We wanted a crisp skin. This method did not give the results desired! My method is to rub olive oil and srpinkle salt on the skin before baking and you will get a nicely cooked potato skin and soft potato on the inside.

By not rubbing with olive oil, you did not actually follow my recommended method. Also Remember — Great cooks use a cooking thermometer as their guide — not a clock. Always follow internal cooking temperatures to be safe! Internal temperature of perfect baked potatoes: to degrees F.

Please follow the recipe for perfect baked potatoes. I make these baked potatoes all the time. You will not be sorry! I have to cook lots of potatoes for a potato bar we are having tonight. My dilemma is that I need to attend a family baby shower prior to the time I need to leave for the event.

How can I bake about 30 potatoes l have double ovens when leaving my house at PM, returning about PM, and then needing to leave for the event with my potatoes at PM. Follow the instructions and you will have an amazing tater. Love them. I make extra baked potatoes then put one or two in the refrigerator.. I put the potatoes inside the baking tray. What seems to be tge problem im male. You need to make sure to first pre-heat the oven and add the potatoes once the oven temperature reaches degrees F.

Be creative with the fat! Bacon grease, lard, beef tallow are all very tasty used as coatings on these potatoes! What I loved the most about this website is its varieties.

I have found many recipes that are fresh for me to cook. Thanks a lot. Amazing post! Thanks a lot for a great piece of advice. I like cooking, in particular potatoes, as well as my job professional typing so much. Actually, if I have a choice what to eat — a wonderfully cooked steak or potatoes — I will choose potatoes. My favorite recipe is the simplest one: boil a few potatoes, at the same time I simmer vegetables in a pan choose whatever you like: corn, green peas, carrots, broccoli, savoy cabbage.

When vegetables and potatoes are almost ready, I just mix them in a frying pan, add paprika, black pepper, curry and Italian herbs, mix again and leave it for a few minutes. So how long to a I bake BIG potatoes? All the recipes I find are for dinky 5 to 8 ounce potatoes. I usually end up baking them for a lot longer than the 45 to 60 minutes most recipes state and then dinner is late and I have a grumpy family. Would foil help them not dry out? For large pototoes about 8 ounces , I will usually bake for 90 minutes, then test with fork.

If fork slides out easy the interior of the potatoes are done and the skin gets a nice wrinkle and crispness. This is the first time I have baked potatoes. Different kind and sizes were handled by fork tests.

All from a friends garden. I am so greatful for the help. They taste great! I had to bake the potatoes 6 at degrees for closer to an hour and 40 minutes to get them fully done and fluffy the way I wanted with crispy skins. Otherwise, a really good recipe! I would not have thought of rubbing olive oil on the potatoes and the cook times were perfect. Even my 1 and 3 year old picky eaters loved it. Thank you Christine, good point to add to the web page.

Every December our fire company has its annual election meeting and lunch. I bake potatoes for it. They never cook right. I had been doing them in foil as we have done for 50 years, but they seem to take hours to bake. We usually bake about 75 potatoes. I have the privilege of having two very large gas ovens with two racks in each and two electric wall ovens with two racks each.

This past December we tried using all four ovens and spreading the potatoes out more because we thought putting them all in the two large gas ovens may not have given enough air space around them. We thought of getting potato nails for this year and seeing if they help. I will try without the foil this year and see what happens. Have you ever tried the potato nails?? My mother used to use them. Wrapping a potato in foil before baking will trap steam inside, resulting in dense, gluey flesh.

Potatoes already have a perfectly fine wrapper: their skins. And you can eat them! So skip the foil before baking. How long does it take to bake a potato?

It depends. Expect baked potatoes to take anywhere from 35 to 55 minutes, or over an hour if you are using giant honking mega-potatoes. The baking time depends on the size of the potato. Not too hot, not too cool. Here are some tips:. In this magic temperature zone, starch granules in the potato have absorbed water, ruptured, and rendered the interior flesh fluffy and light. Get that hot potato on a plate and open it up. Split it open with a fork. This gives you crumbly, flour-y flesh and more surface area.

Thousands of steakhouses across America bake potatoes well in advance of serving them. These potatoes are not as amazing as ones straight from the oven, but they are pretty good.

However, after being kept hot for more than an hour, baked potatoes will get very wrinkly skins, their interiors will collapse and become dense, and the flesh under the skin will turn brown.

Then pop the wrapped potato in one of the following options. I often bake a few more potatoes than I need. They become building blocks for future meals: hash, gnocchi, loaded potato skins, twice baked potatoes, improvised baked potato soup. Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days.

Baked potatoes do not freeze well. Use potatoes of any size for this recipe, but make sure they are russets, which bake up nice and fluffy and starchy. Potatoes weighing 6 to 8 ounces will take 35 to 45 minutes, while potatoes between 14 and 16 ounces can take an hour or longer. Wash the potatoes and dry them with a kitchen towel.

If they have big eyes or tiny sprouts, dig those out the tip of a potato peeler is the best tool for the job. Poke each potato all over times with a dinner fork. Rub the potatoes with the oil or bacon grease. They should be a little slick, but not dripping with grease. Rub as much salt as you like on the skins.

A lot of it will fall off, but it makes the potatoes sparkle! Set the potatoes on a wire rack set over a baking sheet or, if your oven racks are clean, directly on the rack. The rack helps air circulate for even baking. Bake until you can easily slide a fork or skewer into the center of the potato, 30 to 60 minutes. The baking time will depend on the size of your potatoes. You may even hear a slight hissing sound, or see tiny bubbles coming from one of the poke holes.

If you squeeze one, it should yield to the pressure of your fingers easily, and quite likely crack open a little. To serve, prick the center of a potato with a fork and pry it open to expose its crumbly and fluffy flesh. Season and top as you like, and dig in!

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Home Recipes Baked potatoes. Save recipe. Baked potatoes. By Emma Lewis.