Is it OK to bake my Idaho® potatoes in foil?

No. The best way to bake a potato so it has a crispy outer skin and a fluffy interior is to place potato directly on the oven rack. Using foil yields a steamed potato with a wet outer skin.

Holding Baked Potatoes

While I recommend serving a baked Idaho® potato to the customer within 15 minutes from the time it is baked there are a few things you can do to extend the holding time:

•  The best method though for holding a baked potato is in a warming drawer.

• The second best is a heat-proof cabinet. Wrap baked potatoes in foil after they have been baked to hold for up to 45 minutes. You'll lose interior temperature of about 20°F though. 

• Least effective is the use of heat lamps.

The Ultimate Baked Potato

For the best-tasting baked potatoes, start with Idaho® potatoes. The Idaho® potato has a high solids content so that during baking, the starch grains swell and separate, resulting in a characteristically light, fluffy texture. A potato with smaller grains, such as a round red or white will stay firm and waxy and is more watery.

Always wash potatoes before baking, being careful not to break the skin. Then, pierce the skin with a fork to prevent the potato from bursting in the oven.Again, we recommend that you NEVER bake an Idaho® potato in foil.

Idaho® potatoes should be baked at 400°F for 50-55 minutes (convection oven) and 55-60 minutes (conventional oven). An Idaho® potato is perfectly baked when it reaches an internal temp of 210°F.