One of the first thing any cook learns (right after boiling water) is how to bake potatoes. Easy, yet many cooks’ potatoes could be improved. A hot oven is not essential. If you are already roasting something else in the oven, there is still a place for potatoes at a lower temperature: read the guide below.
When ready, there are two ways to test them: insert a thin-bladed knife or skewer into the center; if there is no resistance, they are done. Even more reliable is to use a small digital thermometer. If it reads 190 degrees, they are baked.
Wrapping them in foil before baking is an error; you will have steamed potatoes. Microwaving them is a bigger error. They will never make baked potatoes, just good whole cooked potatoes.
Although baked potatoes are great with just salt and a dab of butter or sour cream, what else you add on top elevates them into great or even a full meal. Use you imagination.
If the oven is already in use, you can still bake potatoes at lower temperatures. Here is your guide:
400 degrees – 50 to 60 minutes
375 degrees – 60 to 70 minutes
350 degrees – 70 to 90 minutes
325 degrees – 90 to 110 minutes
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