The ideal internal temperature for a baked potato is around 210°F (99°C), which makes the potato tender and fluffy on the inside while developing a crispy and golden skin on the outside. Boiled potatoes are usually done when the internal temperature reaches 210°F, while baked potatoes need to be heated to around 210-215°F. Mashed potatoes, on the other hand, can be cooked to 210-215°F.
To test for perfect baked potato doneness, use an instant-read thermometer to check if the internal temperature has reached 208°F to 211°F. Place potatoes in a 450-degree oven and bake until the center registers 205 degrees. Use a paring knife to make a X in each potato and hold its ends to squeeze the potato slightly to push. A baked potato will be fully cooked when the internal temperature is 210 degrees F.
For a straightforward classic oven test, follow the Ultimate Baked Potato recommendations from Serious Eats, which advises three steps. For foodservice, where the baked potato will be kept warm after it comes out of the oven, the internal temperature should be 185 degrees F. It is important to know the ideal internal temperature of baked potatoes to enjoy a delicious meal.
The commonly accepted temperature for baking potatoes in the oven in Celsius is 98 degrees. To ensure even fluffy interior, use a probe thermometer to measure the temperature between 205°F and 212°F.
📹 Smoked Baked Potato Internal Temperature
Amazon products I used during my videos: What is the internal temp of a smoked potato? Grillaholics 20% off link: …
📹 Alton Brown Makes a Perfect Baked Potato | Good Eats | Food Network
Alton Brown makes the WORLD’S BEST Baked Potato in this throwback clip. Subscribe ▻ http://foodtv.com/YouTube Get the …
Great article Alton! 2 things, change the oven temp to 425, trust me way crispier skins, and secondly put a shitty pan under the potato or line a good one with foil. The potato will drip oil a bit. otherwise, this is how we have been doing it for generations and owning a restaurant and catering business for 25 years these are a definite crowd pleaser! NO FOIL WRAP!
By all means stab the spud. Or cut a cross in the top. But heat crisps the skin (the best bit by far) and cooks the inside flesh there is no need to add neither oil nor salt. (Must be dry, otherwise use a towel or Alton’s method). If you start at 220°C and immediately turn down to 180 (oven takes a while to cool), you’ll not feel quite so guilty for adding all the butter and salt into it when you plate it. Skin doesn’t need it, the inner bit does. Cooked properly, the fat and salt goes in at the end – to the bit that “needs” flavouring.
Did everything except I put a pan underneath my potato while it was baking on the middle rack just in case, turned out amazing. Texture was basically perfect and I added a lot of sour cream, some shredded cheese n bacon bits to add flavor and it really goes a long way, I highly recommend it! This is the way to bake potatoes
Alton. America’s Test kitchen has a different way of baking potatoes with a dip in water and salt instead of oil and salt . They use oil later and claim it has to do with the skin. Both seem to have scientific background and I’ve always used yours. Any chance you might check out theirs to see if it holds a candle to this one 20. years later.