400 degrees. For best results, wash the potato and poke it all over with a fork then cover the potato with salt. Wrap the potato in aluminum foil and bake at 400 degrees for about 90 minutes for a large potato and about 60 minutes for medium potatoes.
Wash the potato well. Coat with a little bit of oil. Pierce the potato several times and bake at 375° - 400°F soft. The skin will be crisp. I usually put a pot holder over the potato and see if I can squish it a bit. If it gives somewhat easily it is done. about 45 minutes
As hot as your oven goes (I used 240 degrees Celsius).
Potatoes are often baked alongside a roast or other meat in the oven, at whatever temperature the meat requires, often 350 to 400 degrees (F). Potatoes will cook more slowly at lower temperatures, and more quickly at higher temperatures.
400 degrees. Times vary with the size and thickness of the potatoes. A way to test for doneness is if the potato gives a little when you poke it gently.
350 digress for 1 hour
'Till it blows up.
400 degrees
Red blood spots on skin
In a oven 1 to 1 1/2 hours at 300 degrees in microwave on high for 10 minutes.Which ever way you cook it poke holes in it with a fork.
Onlinecooking.net i have found twice baked potato recipes. Obviously Food Network has a vast variety of twice baked potato recipes. And the final twice baked potato recipe can be found on science of cooking
Yes, for several hours. A baked potato, especially if the skin is intact, is not likely to spoil at room temperature. OTOH, it would be wiser to refrigerate cooked potatoes to be completely safe.
just take the potato and see if it is soft, if it is, then wrap in tin foil and let it stand for about 5 mins enjoy your potato
A baked potato contains about 100 calories. Cooking methods such as frying add additional calories.
I believe that a baked rotten potato smells worse than a rotten potato that isn't baked.
When heat is transferred by microwaves, that is called radiant heat transfer.
it would be mashed potato but it would be baked style It matters not whether you boiled, baked or steamed the potato, the end result is 'mashed potato' Are you guys seriously arguing over this?
After many lumps I finally measured the internal temperature of a boiled yukon gold potato used in heavenly (with kitchen aid mixer and recipe) mashed potatoes. After approximately 25 minutes the temperature was 210-220 F; same as a baked potato. Tom Knee
No a baked potato is not fattening. Often used in a healthy diet. Baked potato (jacket potato) are usually fattening due to the excess amount of butter/cheese/beans & other fillings.
No. Warm dough will spread faster because it has a smaller span of temperature it will be baked to. There will be no difference.
potato starch , potatoe , carbonhydrate