not really sure about this...?

Question

To bake potatoes do they have to be brown or can they be red???

Answer 1

They be yellow, red, brown, all shapes and sized. Put them on sea salt or kosher salt for even cooking and to prevent burning on the bottom. :)

Answer 2

Pick the best, most blemish-free potato. They should be uniform size, not too large, not too small. Idaho should be long and thin, russet or white potatoes medium sized.

Here's a hint I didn't know:
Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture.

Also (a bit long, sorry)
The best potatoes for baking are large and floury-textured.

The perfect baked potato is crisp, salty and rough outside and fluffy and buttery on the inside.

Find the biggest potato in the bag. Give it a good wash and while it is still damp sprinkle it with a generous amount of crushed salt. Prick the skin here and there with a fork and bake on the bars of an oven preheated to 400 degrees F for 1 - 1 1/4 hours. The time will depend on the size and type of potato you are using (waxy potatoes take less time).

The potato is done when it gives to a little pressure from your thumb and forefinger. The potato should be hissing and the skin crackling.

There is a trick that I have heard of. Instead of cutting the potato open with a knife, wrap your hand in a tea towel and while the potato is still very hot, with the side of your hand give the potato a quick hit/chop to split it open. This will ensure a potato that is light as snow on the inside.

Good luck and let me know how this works out for you.
http://experts.about.com/q/Home-Cooking-3204/Baked-Potato.htm

Answer 3

Russet (potatoes that are brown in color) and the various golds (Yukon Gold) are the best for baking because of the starch content. Reds are good for boiling for the same reason.

That having been said, you can *eat* any of them baked, they'll just taste a little different.

Answer 4

I think you can bake any kind of potato you like. I don't however poke holes in my potatoes unless I am putting them in the microwave and I have never had one "explode" on me. That must be another one of those urban myths people always repeat without researching.

Answer 5

Any I have also baked large New Potatoes.

Answer 6

Brown have the best outer skin for baking. Remember to cut a line in it or prick it to keep it from exploding. I've had my best luck with red by boiling, microwaving, or slow cooking in a crock pot with a roast or something.

Answer 7

i would use brown for baked potatoes, red for oven raosted red skin

Answer 8

I always baked mine with browns (russets) wrapped in foil, at the restaurant. 500F for 1.5 hours. However, you're probably not making 36 at a time. :)

Answer 9

all varieties of potatoes may be baked

Answer 10

THEY CAN BE EITHER ONE. POKE HOLES IN THEM WITH FORK. RED TAKE LESS TIME TO COOK.