The best potato for baking is the Russet potato because it has a high starch content, which makes it fluffy and light when baked.
Russet potatoes are best for creating baked potatoes
Yes, a large potato is good for baking. To reduce baking time by a lot, it's best to cut the potato in half or quarters.
any baking potato, not too moist, not too fresh (but not growing either)
The ideal temperature for baking a potato is 400 degrees Fahrenheit.
Endothermic because you have to put heat into the potato to bake it.
Endothermic because you have to put heat into the potato to bake it.
Yes, sweet potato pie should be refrigerated after baking to keep it fresh and safe to eat.
No Not At All
Baking a potato is a physical change because the potato's chemical composition remains the same. The heat from the oven simply alters the texture, color, and taste of the potato without creating any new substances.
Baking powder has cornstarch in it so possibly there is a problem with starches in general. You would have to find out if this is the case or it is only potato's.
Usually skin on, with the potato crusting on the tender (opposite) side. The dish is cooked potato side down and served potato side up.
No, potato flour and potato starch are not the same. Potato flour is made from the whole potato, whereas potato starch is extracted from the potato. Potato starch is a white, tasteless powder used as a thickener, while potato flour has a stronger potato flavor and is used in baking for its flavor and texture.