Baked potatoes???

Question

Ok, so before i ask this for all who are interested in knowing "can i cook?" YES I CAN.. but i do have to ask why is it that for everytime i make baked potatoes it never really comes out as soft as i want them to. Am i doing something wrong???

Answer 1

How to Bake Potatoes
Ingredients:
1 large russet potato per person
Salt and freshly ground black pepper
Toppings: butter, sour cream, chopped chives

Steps:
1. Preheat oven to 400 degrees F.
2. Scrub potatoes under warm water using a vegetable brush.
3. With a fork, poke holes about 1/2 inch deep in each potato. (You only need to do this three or four times.)
4. Place the potatoes on the oven's middle rack, spaced evenly. Do not wrap them in foil.
5. Bake about 1 hour. Smaller potatoes may take less time. Larger potatoes may take more time. You want the potato nice and soft.
6. After about 40 minutes, poke the potatoes with a fork to test their progress.
7. When tender, carefully remove the potatoes from the oven, cut lengthwise and serve immediately.
8. Top potatoes with salt and pepper, plus butter, sour cream, chopped chives or other toppings of your choice.


Tips:
Pricking the potato allows steam to be released from the inside during cooking; if you don't prick it, you risk the potato's exploding.

Some people advise baking a potato halfway before poking holes in it. This keeps the steam inside the potato for a while and may cook it faster. However, you risk the potato's exploding before you prick it.

Peeled whole potatoes should be boiled, not baked.

Potatoes can also be "baked" in a microwave oven. Follow steps 2 and 3, then set the potatoes on a paper towel in the microwave and cook on high for approximately 5 minutes per potato. These don't taste as good, though!

Try inserting clean nails (aluminum ones for baking, not from the garage) into the potatoes before baking them in a conventional oven to better distribute the heat and cause them to cook faster.

Wrapping potatoes in foil tends to steam the potatoes and the skin never gets crispy.

Answer 2

There are a lot of variables when making a baked potato. First is the potato, you have to use a russett potato, often called a baker. Second is the method of cooking, you will never get what you are looking for from a microwave, use an oven or your grill.

Rub the potato with some oil before you put it in the oven, this will give it a crispy skin. Also, there are these things you can get for baked potatoes that look like big nails, only they are very light, I think they are made from aluminum. You insert the the nail thing into the end of the potato and push it all the way in. The heat from the oven will hit the end of this nail and it will transfer the heat inside the potato. This will help it cook faster and come out nice and fluffy.

Answer 3

If you cut your potato but not in half, make an opening that you can put butter and a slice of onion into, wrap each one in foil and place on baking sheet, cook for good hour then you should not have any trouble. I have done this in micro with another wrapping though and they still came out okay but much better in the oven. The butter and onion will put extra miosture and falvour in your potato. Good Luck. You can do them like this on BBQ as well and they taste great. Use a fork to test for doneness after at least one hour on a 350% oven.

Answer 4

I think that maybe you aren't letting them cook all the way. While the potato is baking prick the potato with a fork to test if done. When fork goes in without resistance give the potato a few more minutes in oven. Then cut a slit in the potato and fluff with a fork. Add what you like on a potato.

Answer 5

If you are microwaving them make sure you poke holes in them. You need to cook them 3-5 minutes per potato.

If you are cooking them in the oven poke 1 small hole through the center...cut 1 pat of butter that's been softened and rub this all over the potato until it's coated. Wrap in foil and cook for about 45 minutes...(depends on the size of the taters)...to test for doneness I use my pot holder or a dish towel and gently mash them with my fingers in a pinching sort of way...if they feel soft I take them out and let them rest for a little while.

Also, make sure you are using a "baking" potato.

Answer 6

I bake potatoes for my client as such:

Stab potato with fork or knife a few times, then rub 1 teaspoon of shortening on each potato then wrap with foil. Bake for 2.5 hours at 225-250 degrees. The end result will be a softer, creamier texture. Almost melt in your mouth.

Good luck & enjoy!

Answer 7

try baking them in the microwave. 1: wash potates well 2: poke holes all over with a fork 3: place on a glass pie plate add a small amount of water cover potaoes with saren wrap. bake about 6-7 min. rotate, depending on the size maybe with a few more minutes. check with a pointy steak knife in the center if the knife goes all the way in easily then your potatoe is done. wrap in foil will stay hot for along time. good luck!

Answer 8

Depending on how big the potato is, I usually bake them at 350 degrees and for about an hour. If they are big, cook them longer than that.

Answer 9

Not cooking long enough. Stick a kichen fork in them after 30 min. If you meet resisitance cook longer. Cook until fork slide very easily into the potatoe.Also, make sure you are usung the right temperature. I bake at 350 degrees.

Answer 10

Yes they take long time to cook. Cover outside with foil so it won't burn outside. Keep it in oven and keep poking at it to check how soft it is.

Or look at cook books for proper temperature it should be inside.