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Old 03-27-2017, 09:47 PM   #11
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Take potatoes out of the ground? Don't they have people who do that?

Closest I've gotten is sticking a few toothpicks into a potato and submersing the bottom in water, and I have a nice potato vine in my kitchen until I have to destroy it.

CG you are going to have to wait at least 50 more years before I have a potato explode. If they have Internet connections in the life beyond, and if they eat food there, I'll let you know in another 50 years.

As it turned out I poked my potato with a fork, oiled and salted it, baked in my convection oven 375 for about 50-55 minutes and it came out fine.

I had salted and oiled it and the skin was good. I cut it in half and saved the other half for twice baked potatoes.
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Old 03-27-2017, 09:47 PM   #12
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Well, I bet I do something nobody else does.

SC taught me to slice off just a sliver of potato from each end before baking. His late wife did potato's that way and she was right although neither of us knows why exactly, and he never asked her. Thanks Sally. I think they have all the venting they require for a good baked potato.

My own take is I then nuke them for three minutes and finish them in the toaster oven at 375 for 20 min. I hold one in my hand with a hot pad and beat it up with the handle of a table knife being careful not to break the skin. It's fun.
The method makes for a great fluffy baked spud!
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Old 03-27-2017, 09:52 PM   #13
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Originally Posted by Greg Who Cooks View Post
But SRSLY after 50 years of cooking I've never seen a potato explode when cooked in a conventional oven.

I think we can all agree that forking would be required if you intend to microwave a potato. Either fork it or get ready to have your potato detonate!
I always knew to poke holes in a potato if I was going to nuke it. I never thought that applied to baking in the oven. Man, was I wrong about that.

Boom! (not very loud, but I could hear it)

"What was that?"

OMG!!!

CD
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Old 03-27-2017, 09:55 PM   #14
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The only way I nuke potatoes is when I cut them up into chunks, nuke them, then use the fully cooked product as feed stock for other recipes. For example, saute the chunks in garlic butter with salt and pepper to season. Or trend into a mashed potato some variation. Mash, add cream etc. and the cooked potato provides the substrate.

BTW I always prefer "rustic" potatoes and always include the skin. According to Internet sources most of the vitamins are in the skin. Without the skin all you have left is potato starch--not a good item to add to your diet except in controlled amounts.

Starches metabolize into blood sugar (glucose) in the stomach and can exacerbate blood sugar problems such as diabetes or pre-diabetic conditions. This is why it is healthy to limit intake of raw starches such as flour (bread), rice, potatoes, pasta, etc.
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Old 03-27-2017, 09:59 PM   #15
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Originally Posted by caseydog View Post
I always knew to poke holes in a potato if I was going to nuke it. I never thought that applied to baking in the oven. Man, was I wrong about that.

Boom! (not very loud, but I could hear it)

"What was that?"

OMG!!!

CD
I've been cooking potatoes in my oven for 50+ years and never yet had one explode. YMMV

I was never stupid enough to try this in a microwave oven. It seems obvious that the huge heat created by focusing microwaves on a potato would release lots of gaseous water (steam) and could build up enough pressure to cause the potato to explode.

But again I've never seen that in a conventional oven. If I live another 50 years I'll let you know... In 50 years I might become the oldest person alive. I'm guessing that is not in my future.
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Old 03-27-2017, 10:02 PM   #16
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Originally Posted by Greg Who Cooks View Post
The only way I nuke potatoes is when I cut them up into chunks, nuke them, then use the fully cooked product as feed stock for other recipes. For example, saute the chunks in garlic butter with salt and pepper to season. Or trend into a mashed potato some variation. Mash, add cream etc. and the cooked potato provides the substrate.

BTW I always prefer "rustic" potatoes and always include the skin. According to Internet sources most of the vitamins are in the skin. Without the skin all you have left is potato starch--not a good item to add to your diet except in controlled amounts.

Starches metabolize into blood sugar (glucose) in the stomach and can exacerbate blood sugar problems such as diabetes or pre-diabetic conditions. This is why it is healthy to limit intake of raw starches such as flour (bread), rice, potatoes, pasta, etc.
My mashed potatoes are always made with skins on. I also don't do a silky-smooth mash. I like some texture.

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Old 03-27-2017, 10:06 PM   #17
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Originally Posted by Greg Who Cooks View Post
I've been cooking potatoes in my oven for 50+ years and never yet had one explode. YMMV

I was never stupid enough to try this in a microwave oven. It seems obvious that the huge heat created by focusing microwaves on a potato would release lots of gaseous water (steam) and could build up enough pressure to cause the potato to explode.

But again I've never seen that in a conventional oven. If I live another 50 years I'll let you know... In 50 years I might become the oldest person alive. I'm guessing that is not in my future.
I baked potatoes for 20-plus years without poking holes in them, and without an explosion. Go figure.

CD
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Old 03-27-2017, 10:10 PM   #18
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My mashed potatoes are always made with skins on. I also don't do a silky-smooth mash. I like some texture.

CD
Way!!! To me the skins are the best part of the potato (and have the most vitamins and nutrients too).

The rest of the potato is just starch.

I know if my mashed potatoes turn out silky smooth I ruined them. I always stop mashing when they are lumpy.

If I don't do that I might as well buy instant mashed potatoes and nuke them. NOT!!!
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Old 03-27-2017, 10:11 PM   #19
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I baked potatoes for 20-plus years without poking holes in them, and without an explosion. Go figure.
I've done it both ways and still living an explosion free life.

I'm pretty sure poking holes is required only when nuking.
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Old 03-27-2017, 10:12 PM   #20
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By the way, my deviation today involved rubbing with EVOO and salting before cooking. The skin was great! I'll always EVOO/salt in the future.
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