Idle question. I’ve always heard that you need to prick the skins before baking a potato. The potential consequence for failure to do so is a catastrophic potato explosion.
Has anyone had this happen to them?
Idle question. I’ve always heard that you need to prick the skins before baking a potato. The potential consequence for failure to do so is a catastrophic potato explosion.
Has anyone had this happen to them?
Saw a recent video from America’s Test Kitchen where they recommend temping baked potatoes and docking the skins: https://piped.video/watch?v=iG7wEqs9j4E
In the comments, someone said they had potatoes explode after baking, letting them cool for a bit, then re-baking.
Personally, I don’t usually bake enough potatoes to justify turning on the oven, so I microwave them; which is notorious for for getting food everywhere without adequate supervision.
I was going to reference the same video, but highlight the part where they said they did a whole bunch of experiments to try to get a potato to explode, but never managed to do it. They specifically asked for anecdotes in the comments to help them figure out what they were doing wrong (or right, if you don’t want exploded potatoes).
In other words, they still recommend docking just in case, but apparently exploding potatoes are really really rare (unless you know the trick to make it happen on purpose, I guess).