Q. What is the proper baking time for a nice dry and fluffy Idaho® Russet potato?
A. The short answer is one hour at 400 degrees F. The long answer…it depends on several factors. A smaller potato will cook in less time than a larger one, such as the 40 counts that Morton’s Steakhouse wait staff present on the mobile cart in the dining room. Those giant Russet Burbank potatoes can be baked in about an hour if you follow these guidelines. Preheat the oven to 400 degrees. Place the potatoes directly on the rack. If you are baking a lot, place the potatoes on a sheet pan, not a deep insert, one level high. Stacking the potatoes in multi-layers insures that those on the top will get done before those in the middle finish cooking.
Check out this great photo of a baked potato to go. Wouldn’t this make a great addition to your menu? Chains such as Jason’s Deli and McAlister’s Deli have long known the terrific value statement a big baked Idaho potato can make when topped with meat, cheese or vegetables, or a combination like this Idaho russet with melted cheddar cheese, broccoli and chunks of ham.
A potato is fully baked when the internal temperature reaches 210 degrees F.
This entry was posted on Friday, September 10th, 2010 at 10:26 am and is filed under Consumer, Cooking Potatoes, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.