{"id":626,"date":"2025-02-16T21:22:41","date_gmt":"2025-02-16T13:22:41","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/16\/the-1-habit-to-break-for-better-baked-potatoes-according-to-7-experts\/"},"modified":"2025-02-16T23:40:30","modified_gmt":"2025-02-16T15:40:30","slug":"the-1-habit-to-break-for-better-baked-potatoes-according-to-7-experts","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/16\/the-1-habit-to-break-for-better-baked-potatoes-according-to-7-experts\/","title":{"rendered":"The #1 Habit To Break for Better Baked Potatoes, According to 7 Experts"},"content":{"rendered":"

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Something about the winter months brings on a baked potato craving, or at least that\u2019s the case for me. If I\u2019m honest with myself, though, a childhood of top-notch baked taters at my grandma\u2019s house set an incredibly high bar for potato prep. My own spuds just couldn\u2019t measure up.<\/p>\n

Sick of digging into a disappointingly soft or dispiritingly bland homemade baked potato, I decided to recruit some experts and figure out exactly what it is I\u2019ve been doing wrong. After consulting them, it became clear that there\u2019s one easily breakable habit to avoid when baking potatoes.<\/p>\n

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The Baked Potato Experts I Asked <\/span><\/h2>\n
Simply Recipes \/ Getty Images<\/p>\n

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The One Habit To Break if You Want the Best Baked Potatoes <\/span><\/h2>\n

\u201cFor years, chain restaurants have served baked potatoes wrapped in foil,\u201d says Doherty, explaining that home cooks learned to emulate the method. But, like the other experts, he insists that this method is wrong.<\/p>\n

\u201cIf you want the perfect baked potatoes, the one habit to break is wrapping them in foil before baking,\u201d says Randhawa. \u201cIt might seem like a good idea to keep moisture in, but it actually steams the potatoes.\u201d<\/p>\n

Why does it steam them? Ziata explains, \u201cPotatoes have a very high water content. When baking, the water heats up and evaporates into steam. Foil traps the steam inside the potato, creating a soggy texture and soft skin.\u201d In order to achieve a crispy skin and fluffy interior, you simply need to ditch the foil.<\/p>\n

But since foil can concentrate heat, won\u2019t losing it mean the potatoes will take longer to cook? Not at all, says Chiapetti. \u201cThere\u2019s a common misconception that wrapping potatoes in foil will allow them to cook more quickly, he explains. \u201cBut the opposite is true. The foil just adds another layer that also needs to heat up in addition to the potato itself.\u201d<\/p>\n

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The Pros\u2019 Advice for a Better Baked Potato <\/span><\/h2>\n

The better alternative to wrapping the spuds? \u201cRub them with a bit of oil or butter, a generous sprinkle of salt, and any additional seasonings you want to toss on. Then bake them naked,\u201d advises Williams.<\/p>\n

Clarke goes further. After oiling and seasoning, she suggests baking the unwrapped potatoes on a rack \u201cfor maximum airflow.\u201d All the experts also agree it is essential to poke holes in your potato before baking. So go ahead and stab them up to 30 times! This helps moisture escape the spud as it roasts to perfection.<\/p>\n

And if you want to get technical with your spud, suggests Meathead, use a digital thermometer to check its temperature. \u201cI have tested the optimum doneness for baking potatoes, and I find 205\u00b0F is the low end, al dente, a bit crunchy,\u201d he says. \u201cAt 210\u00b0F the potatoes are moist, crumbly, fluffy.\u201d<\/p>\n<\/div>\n

#Habit #Break #Baked #Potatoes #Experts<\/p>\n","protected":false},"excerpt":{"rendered":"

Something about the winter months brings on a baked potato craving, or at least that\u2019s the case for me. If I\u2019m honest with myself, though, a childhood of top-notch baked taters at my grandma\u2019s house set an incredibly high bar for potato prep. My own spuds just couldn\u2019t measure up. Sick of digging into a […]<\/p>\n","protected":false},"author":1,"featured_media":627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[214,590,53,589,40],"class_list":["post-626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-baked","tag-break","tag-experts","tag-habit","tag-potatoes"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=626"}],"version-history":[{"count":1,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/626\/revisions"}],"predecessor-version":[{"id":630,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/626\/revisions\/630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/627"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}