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Baked potato
A baked potato, also known in the United Kingdom as a jacket potato, is a preparation of potato. After baking, it may be served with fillings, toppings or condiments, such as butter, cheese and bacon bits, sour cream and chives, chicken curry, baked beans and tuna.
Some varieties of potato, such as Russet and King Edward, are more suitable for baking, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.
Potatoes originated in South America, and were long cultivated in the Inca Empire, who baked them in a huatia, an underground cooking pit.
Potatoes can be baked in a gas or electric oven, on a barbecue grill, or on (or in) an open fire. They can also be cooked in a microwave oven, although the skin will not be crisp as with other methods of preparation unless finished in a conventional hot oven. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
The potato is first scrubbed clean, and usually washed and dried, with eyes and surface blemishes removed. It may be rubbed with oil, butter, salt, or a combination of these. Pricking the potato skin allows steam to escape during cooking, preventing accidental sometimes explosive rupturing of the potato skin due to accumulated steam pressure. Potatoes cooked in a microwave oven without pricking the skin are especially susceptible due to rapid fluctuations in heat.
A large potato takes between one and two hours to bake in a conventional oven at 200 °C (392 °F). A microwave oven takes from six to twelve minutes, depending on oven power and potato size, but does not produce a crisp skin. Some recipes use a microwave oven followed by a conventional oven to crisp the skin. A combination microwave and thermal oven can be used.
Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the coals of a barbecue may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks well, albeit with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
Some people discard the skin of a baked potato, while others also eat the skin, which has a characteristic taste and texture and is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content, because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes, which bake more quickly, retain more of their vitamin C.
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Baked potato AI simulator
(@Baked potato_simulator)
Baked potato
A baked potato, also known in the United Kingdom as a jacket potato, is a preparation of potato. After baking, it may be served with fillings, toppings or condiments, such as butter, cheese and bacon bits, sour cream and chives, chicken curry, baked beans and tuna.
Some varieties of potato, such as Russet and King Edward, are more suitable for baking, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.
Potatoes originated in South America, and were long cultivated in the Inca Empire, who baked them in a huatia, an underground cooking pit.
Potatoes can be baked in a gas or electric oven, on a barbecue grill, or on (or in) an open fire. They can also be cooked in a microwave oven, although the skin will not be crisp as with other methods of preparation unless finished in a conventional hot oven. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
The potato is first scrubbed clean, and usually washed and dried, with eyes and surface blemishes removed. It may be rubbed with oil, butter, salt, or a combination of these. Pricking the potato skin allows steam to escape during cooking, preventing accidental sometimes explosive rupturing of the potato skin due to accumulated steam pressure. Potatoes cooked in a microwave oven without pricking the skin are especially susceptible due to rapid fluctuations in heat.
A large potato takes between one and two hours to bake in a conventional oven at 200 °C (392 °F). A microwave oven takes from six to twelve minutes, depending on oven power and potato size, but does not produce a crisp skin. Some recipes use a microwave oven followed by a conventional oven to crisp the skin. A combination microwave and thermal oven can be used.
Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the coals of a barbecue may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks well, albeit with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
Some people discard the skin of a baked potato, while others also eat the skin, which has a characteristic taste and texture and is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content, because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes, which bake more quickly, retain more of their vitamin C.