Night Elf Posted February 20, 2017 Share Posted February 20, 2017 Do you wrap in foil or not? My mom always did but I read you don't need to. What is the difference? Quote Link to comment Share on other sites More sharing options...
marbel Posted February 20, 2017 Share Posted February 20, 2017 I don't wrap in foil. It makes the skins softer; I prefer crispier skin. 5 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 20, 2017 Share Posted February 20, 2017 I have no idea what the difference would be because I've never used foil. Just poked a few holes and called it good. 1 Quote Link to comment Share on other sites More sharing options...
kewb Posted February 20, 2017 Share Posted February 20, 2017 I have only made baked potatoes once in the oven, and I didn't wrap them in tinfoil. Funny story to these potatoes. The kids loved them. I think they would have written sonnets to these baked potatoes. I usually do not make baked potatoes. If I am making potatoes I am roasting them with other veggies or making fries. On the rare occasion I make baked potatoes I would make them in the microwave for expediency. 6 minutes vs and hour. To this day, mine still remember the one time I made them in the oven. I will admit, they did taste the best but I like the convenience of 6 minutes. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 20, 2017 Share Posted February 20, 2017 Only if I do them on the grill. There is no difference. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted February 20, 2017 Share Posted February 20, 2017 Foil makes the skin soft. We prefer the crispy skin. Be sure to poke a few holes in them so they don't explode. Yes, that does happen. If you want speed, microwave them for a few minutes and then put in oven to crisp up the skin. 3 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted February 20, 2017 Share Posted February 20, 2017 I always wrapped in foil because my mom did but I don't now. I also always poke holes except I apparently missed one and yes it did explode. What a mess in my oven. In the winter I bake 6 or 8 in the oven at a time for the boys to have as snacks. And someone on this board told me how to use left over baked potatoes with eggs in the a.m....so that is a good use of them. 1 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted February 20, 2017 Author Share Posted February 20, 2017 I've never baked potatoes in the oven. I've done them in the microwave once and it took a long time I guess because I was baking 3 at a time. They were okay but could have been cooked longer. I am having roast beef in the crock pot tonight and thought it would be cool to bake them in the oven to see how they turn out. Now, what temperature? Most recipes I've found say 425 for 50 - 60 minutes. Alton Brown says 350 for 60 minutes. That's a big difference. 1 Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted February 20, 2017 Share Posted February 20, 2017 I pierce them w/a fork a couple of times, rub the skin w/olive oil and kosher salt, and bake them on a stone bar pan at 350 for an hour--longer if they're larger than average. Yum! :drool5: 2 Quote Link to comment Share on other sites More sharing options...
applethyme Posted February 20, 2017 Share Posted February 20, 2017 I cut the potato in half, spinkle salt, pepper and garlic powder and add a pat of butter, wrap in foil and bake in the oven. Sometimes I add a slice of onion. 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted February 20, 2017 Share Posted February 20, 2017 I've never baked potatoes in the oven. I've done them in the microwave once and it took a long time I guess because I was baking 3 at a time. They were okay but could have been cooked longer. I am having roast beef in the crock pot tonight and thought it would be cool to bake them in the oven to see how they turn out. Now, what temperature? Most recipes I've found say 425 for 50 - 60 minutes. Alton Brown says 350 for 60 minutes. That's a big difference. I use Alton's recipe. It makes the best potatoes! I put them on a wire cooling sheet over a sheet pan instead of directly on the oven rack because I don't like cleaning my oven racks. If you want to bake directly on the rack, I'd stick a piece of foil or a pan on the rack underneath the rack the potatoes are on to catch any drips. 1 Quote Link to comment Share on other sites More sharing options...
happi duck Posted February 20, 2017 Share Posted February 20, 2017 I use the Alton Brown recipe. Because I put them right on the top rack I put a piece of foil or a pan on the rack underneath them in case the oil drips. Also, for serving I prefer to "pop" them open. After baking I use a fork to poke open a slit and then push the ends toward the middle. It makes the top "open" and fluffs it up a bit. Hope that makes sense! 1 Quote Link to comment Share on other sites More sharing options...
happi duck Posted February 20, 2017 Share Posted February 20, 2017 I use Alton's recipe. It makes the best potatoes! I put them on a wire cooling sheet over a sheet pan instead of directly on the oven rack because I don't like cleaning my oven racks. If you want to bake directly on the rack, I'd stick a piece of foil or a pan on the rack underneath the rack the potatoes are on to catch any drips. We posted at the same time and at first I thought I had a DP! 1 Quote Link to comment Share on other sites More sharing options...
Mbelle Posted February 20, 2017 Share Posted February 20, 2017 I wrap in foil, but dh does not! LOL I never wrap sweet potatoes in foil. The one time I really like to wrap in foil is if they are organic potatoes and my kids can eat the skin, which they love to do. I add lots of kosher salt inside the foil. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted February 20, 2017 Share Posted February 20, 2017 I just throw the potatoes right on the oven rack. I don't find that regular potatoes leak enough that I need to put foil underneath. Sweet potatoes, for sure, but not regular ones. 1 Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted February 20, 2017 Share Posted February 20, 2017 I don't use foil unless I'm taking them somewhere and need them to stay hot longer. Quote Link to comment Share on other sites More sharing options...
EMS83 Posted February 20, 2017 Share Posted February 20, 2017 I don't wrap, and also don't even own foil. :huh: Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted February 20, 2017 Share Posted February 20, 2017 My mother never used foil. The potato skins were my favorite! Hard, and you could eat them with grated sharp cheddar cheese or a mix of sour cream and chives and they'd be really good. How she did it was, pierce the potatos with a fork (repeatedly, on all sides), preheat the oven to 350, put them in right on the rack, leave for one hour. That was reliable in the days of standard sizes, and the recipe worked for a set of 'medium' potatoes. Costco potatoes are MUCH bigger, and take forever to bake; I think that the classic ploy of putting a nail into the middle might help. Foil makes the potatoes steam more so than bake, so they are less dry--the skins AND the flesh. I don't like it as much, but for Yukon Gold varietals it's a great method. No olive oil either way, unless you're cooking whole tiny new potatoes. And that's really roasting more so than baking. Quote Link to comment Share on other sites More sharing options...
ashfern Posted February 21, 2017 Share Posted February 21, 2017 I like to slice mine first and then bake. Make uniform slices almost the whole way through, coat with oil & salt, bake like normal. My family prefers potatoes this way. 1 Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted February 21, 2017 Share Posted February 21, 2017 I like to slice mine first and then bake. Make uniform slices almost the whole way through, coat with oil & salt, bake like normal. My family prefers potatoes this way. Mmmmm...that sounds delicious! I have a recipe that sounds similar--it's called Roasted Fan-shaped Potatoes, with the fan shape coming from that slicing technique. I think the recipe calls for sprinkling w/Parmesan, which makes lots of things even yummier! :drool5: 1 Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted February 21, 2017 Share Posted February 21, 2017 We do them in the microwave (it's hella quicker and saves energy), the only time I've used foil is when cooking them in an open fire while camping. Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted February 22, 2017 Share Posted February 22, 2017 Nope, I wash, pierce and coat with olive oil and they go right on the rack. Quote Link to comment Share on other sites More sharing options...
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