As the starchy
particles of the potato are cooked by the heated water inside the
potato, the cooking cannot be done so successfully when the skin is cut
or marred, for then the water will evaporate.
Prepare the potatoes by scrubbing them thoroughly; then place them on a
shallow pan and set them in the oven or place them directly on the oven
grate. The temperature of the oven is important in baking potatoes. If
it is too hot, the skins of the potatoes will become charred, and if it
is not hot enough, too long a time will be required for the baking. The
temperature found to produce the best results is about 400 degrees
Fahrenheit, or the same as that for the baking of bread. Turn the
potatoes once or twice during the baking, so that they will bake evenly.
Allow them to bake until it is possible to pierce them to the center
with a fork or they are soft enough to dent easily when pinched with the
tips of the fingers. The latter is the preferable test, for when the
potato is pierced, so much of the moisture is lost that it is not likely
to be of the best quality when served. Upon removing from the oven,
serve at once. Baked potatoes become soggy upon standing. If desired,
they may be rolled to soften the contents of the shell and then cut open
on one side, and pepper, salt, and paprika put into the potato.
The length of time required for baking potatoes is usually 10 to 15
minutes longer than is necessary to cook potatoes of the same size in
water. However, the time for baking may be decreased by boiling the
potatoes for about 5 minutes before they are put in the oven.
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