Greg Who Cooks
Executive Chef
When baking a potato in your oven, do you recommend stabbing them a few times with a fork, or just put 'em in the oven?
I think the theory is that the holes allow steam to escape and makes the cooked potato more flaky. Right?
Also, I've found mostly the exact temperature isn't critical. Lower temp cook longer or higher temp cooks more quickly. What's the best temperature to bake your potato at? And what is the usual cook time?
I have a convection oven. One site suggests 375 degrees for 50-55 minutes.
I expect the pinch test tells you it's done. When you feel the skin give as you pinch it it's ready.
By the way my favorite part is the skin. Are there any ways to make the skin come out better?
I think the theory is that the holes allow steam to escape and makes the cooked potato more flaky. Right?
Also, I've found mostly the exact temperature isn't critical. Lower temp cook longer or higher temp cooks more quickly. What's the best temperature to bake your potato at? And what is the usual cook time?
I have a convection oven. One site suggests 375 degrees for 50-55 minutes.
I expect the pinch test tells you it's done. When you feel the skin give as you pinch it it's ready.
By the way my favorite part is the skin. Are there any ways to make the skin come out better?
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