Another option is to bake the sweet potatoes in the slow cooker, if you need the oven for other things. Plus microwaving 1st allows cooking time in the oven to be cut in half. Everyone knows that you don't wrap potatoes in aluminum foil before baking them (foxnews.com) 102 More: Facepalm , California , United States Forest Service , Fire , Cal Fire , Flame , Combustion , Firefighter , warm temperatures You don't have to put foil on baked potatoes. Bake in a preheated 350-degree oven for 45 to 60 minutes. For most of us, it's second nature to poke a few holes in the skin of a potato before baking it. In addition, you wouldn’t need to wrap a potato in foil if you are boiling it. Depending on the size of the potatoes will depend on how long you bake them. Same with a microwave. In this environment, and at the right temperature, spores on the potato can germinate and grow - producing their deadly toxin. Simply wrap them in foil, put in the slow cooker, and cook. 1 1. (No, I’m not serious. https://www.allrecipes.com/article/how-to-bake-sweet-potatoes Anonymous. Why don’t you brush the oil on the potato before baking it? Luckily, all you have to do is let your potato see some oxygen. Piercing allows steam to escape as the potato bakes. The bad news is that when you wrap your potato in aluminum foil to bake, the potato is now in a low-oxygen environment. Don’t believe anyone that tells you otherwise. If you plan to cook the potatoes in the oven then foil is not necessary. Cooking baked potatoes in a microwave is actually a method of steaming. Just pop the potatoes on a baking tray with a little oil to stop them from sticking. Microwave on high for 1 minute and 30 seconds to 2 minutes or until hot. Pair it with extra protein, healthy fats and fiber for a quick weeknight meal you can feel good about. Wrapping a baked potato in foil after it has been baked will allow you to hold up to 45 minutes, but the best method for holding a baked potato is in a bread warming drawer. Wrap & Bake. A steamy, potato-ey explosion is not something anybody wants in their oven at dinner time. Before we dive into how to cook sweet potatoes in the oven, we will first need to get them ready. If all you want is a cooked potato, a steamed potato, then you may as well microwave it. Just clean and salt the sweet potatoes, pierce the skin, and wrap in foil before placing in the pot. The traditional way to bake potatoes wrapped in foil is on the oven rack at 425 F. Clean and pat dry your potatoes, and then prick your potatoes with a fork before you wrap it with foil. I chose the Crock Pot Baked Potatoes without foil, mostly to save time and the few pennies in foil. You wash them, put them on a baking sheet, prick them with a fork, oil them if you want to (but you don't have to) and bake them. You should NEVER microwave a foil wrapped potato. For super easy mashed potatoes, bake the potatoes in the crock as usual, (with about a 1/4 c. of hot water) remove the foil, and then mash the steaming hot potatoes right in the crock with milk and butter. Second best is to use a heat-proof cabinet. Although potatoes are often baked wrapped in foil, you don't have to use foil to get delicious results. Several of our Idaho potato shippers are asked to wash and wrap baking potatoes in foil for restaurants like Wendy’s and other steakhouses. Baked potatoes that have been wrapped in foil have been linked to cases of botulism. As a potato bakes, steam escapes. 7. According to conventional wisdom, a few quick jabs to a potato with a fork allows steam to escape as it cooks. The potatoes are washed, air dried and wrapped in foil with no oil or dairy coating. Step 2 Pierce each potato four to five times with the tines of the fork. Foil holds in the moisture and steams the potato. Since these root vegetables are grown underground you will want to make sure you rinse and scrub them thoroughly before baking, especially if you plan to eat the skin.. Bake at 400° F for about one hour, or until tender. I have a friend who works for the State of CT Health Department who advises that aside from buffet restaurants, which seem to be the worst of offenders in routine food safety, foil-wrapped baked potatoes are a prime source of violation. I see some baked russet potato recipies that call for coating the potato in oil before baking, while others say to coat the potato in foil. Don’t do that.) One method is to wrap the taters in foil, and the other is to wash the spuds and just toss them in the slow cooker. The bad news is that when you wrap your potato in aluminium foil to bake, the potato is now in a low-oxygen environment. Advertisement. In fact, you should always bake potatoes without foil! If you wrap them in foil, the air will not make the potatoes crispy. Even a baked potato in the air fryer needs to have the skin poked. Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. 6. The fork pricks will help steam escape the potato as it bakes. This gives it a different taste and texture. You will typically soak them in water for about 10 minutes, or as per the instructions on the packaging of the wraps. Do you need to poke holes in potatoes before baking? Completely wrap the potatoes in foil and place them on top of a baking pan. Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin. It’s a matter of preference on whether or not you wrap them in foil. Wash the potatoes thoroughly before baking, since they are served with the skin on. For one, you will always want to soak the wraps first so that the wood does not catch on fire and burn your food. Scrub the potatoes under cool water with a vegetable brush to remove any dirt or soil on the skins. The skin generally has more fiber than just the flesh and will give you a boost of extra nutrition. ETA: Some people rub the skins with butter or oil before baking. Potatoes have the potential to explode if you don’t poke holes in them. By adding the oil after the potato is cooked, and then baking it for 10 more minutes, you end up with the most delicious skin that is crisp but not burnt. Seriously, easiest recipe ever. The purpose in using foil to bake them is to heat them faster, keep the flavor inside, and prevent them from drying out and burning. The skin traps steam inside the potato. YES! Preheat oven to 400ºF and let cook for 15-20 minutes, or until potatoes are warm. Microwave: remove baked potatoes from tin foil and place on a plate. But even if you have all the time in the world, cooking potatoes in foil is more expensive than not using foil. Then they are shipped (at temperatures of 45 – 50°F) across the country and may not be cooked for a week. Side note…we don’t ever wrap our potatoes in foil because we like skin crispy. 1 decade ago. Foil-wrapped baked potatoes are really steamed, with soggy skins. Its a personal choice. Once baked, if not serving immediately, you can use a hot mitt to grab the potato and 1) set on a square of foil, 2) slice a slit in the potato so it’s ready for your guests, 3) wrap it in the foil to help seal in the dry heat of the oven, and 4) I like to gently roll the wrapped potatoes (with the oven mitt) to help ‘fluff’ them. The next step in baking potatoes perfectly is to wrap them in foil. Whether or not you need to wrap your potato in foil will depend on how you intend to cook them. Something you will need to keep in mind with these is that there is a little bit of extra preparation to be aware of before you add them to your potatoes. Oven: if you keep your baked potatoes wrapped in the foil, you can reheat them right in the oven. NEVER BAKE POTATOES IN FOIL. You can also wrap the sweet potatoes in foil and grill them for 35-40 minutes, or until they’re soft. I like to bake my potatoes in the microwave 1st, so that I can save time cooking. This will prevent any olive oil that might leak out of the foil from dripping in the oven. (Believe me if that happens- it is a big mess to clean up). I then like to sprinkle with a little kosher salt and wrap each in foil. As you can tell from this series, there are many ways to prepare baked potatoes. Some will wrap them in aluminum foil while others roast them on a bed of salt. Please remember to poke holes in the potatoes before baking them. Preparation Is Key. We learned early on that not doing so could result in scary consequences. If you do wrap it and bake it, my advice would be to unwrap it as soon as possible when done. Rinse, Scrub & Poke. What are you favorite baked potato toppings? Some recipies call for both. YES, you can bake potatoes without foil. What effect do each of these components, oil and foil, have on the potato? Potatoes are packed with moisture. But among the most contested steps in the method of baking a potato, few come close to the age old pricking of a potato's skin with a fork before baking it. The best part is you don’t need any water or any other liquid for baking. You do not need to wrap them in foil too tightly, but the foil should fit snugly around them and should cover them completely. Blech. If they happen to get too done, they will not explode all over my oven. Clostridium spores can survive the baking process and the foil wrap seals the potato preventing oxygen from being present. And while some people argue that foil helps the potato cook faster because the aluminum conducts heat, others contend that it actually takes longer to bake a potato in foil unless you heat the foil before wrapping the potato. If you want to cook them with some meat, simply put the meat in the bottom of the slow cooker then place the foil-wrapped potatoes on top. Watch: Funeral Potatoes. You can, however, grill them wrapped in foil. Just like foil, oil acts as a barrier and the steam won’t be able to release the same. Potatoes require some preparation before you bake them, regardless of the baking method. As a matter of fact, potatoes wrapped if foil don't actually bake; they steam. Making a baked potato in foil is quick and easy. However, if you are cooking your potatoes in a fire or even on the BBQ foil is advised. Baked Potato Toppings. Potatoes baked in foil actually steam the potatoes and their skin. (Cream cheese is a nice enhancement as well) You can keep the mashed potatoes on the warm setting until you are ready to serve them. Scrub the skins with a vegetable brush under cool water to remove the soil then pat dry with a paper towel. I didn’t even poke holes in the potatoes. 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