Why I Do Not Recommend Baking Potatoes In Aluminum Foil (2024)

FAQs

Why I Do Not Recommend Baking Potatoes In Aluminum Foil? ›

NEVER BAKE POTATOES IN FOIL.

So does that mean your potato is going to give you botulism if you cook it in tin foil? Not necessarily. Aluminum foil helps the skin on your potato stay nice and soft, and it is safe to use as long as you don't allow your baked potato to cool down to a dangerous temperature while still in the foil after cooking.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Spray the foil lightly with cooking oil. Pour the potato chunks onto the foil, cut side down.

Preheat oven to 375° and line a sheet tray with parchment paper. Wash potatoes well and scrub off any dirt that is on them. Dry throughly and place on sheet tray. Using a fork, pierce holes into each potato- about 3 pokes on each side.

Toups also calls out a common mistake people make when baking potatoes. "I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture.

Risks of Cooking With Aluminum Foil

While there aren't any definitive links to diseases caused by higher amounts of aluminum in your diet, according to the National Institute of Health, high temperatures or cooking with salt, vinegar, or highly acidic ingredients are likely to cause aluminum transfer into your food.

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.

We recommend 400° F. In previous studies with Kitchen Consultants, out of Los Angeles, we raised our baking time suggestions from 45 or 55 minutes to one full hour or when the internal temperature of the Idaho® baked potato reaches 210° F. Baking in foil is NOT recommended, as it steams the potato.

Usually the local health department determines how long you can hold them, which is typically no more than two hours, but I recommend no more than 45 minutes to keep the integrity of the potato, as the base will turn dark brown and outer skin will wrinkle.

Which side of aluminum foil for potatoes? ›

Aluminum foil reflects heat from both its dull and shiny sides equally. While aluminum foil has a dull and shiny side, there is no difference in how either side reflects heat.

Wrapping potatoes in moist paper towels is a crucial step to attain a moist and fluffy interior. Potatoes consist of about 80% water, a favorable factor that accounts for that pillowy, soft, steamy interior. In fact, it is this large water content that prevents potatoes from drying out during a long baking process.

If a potato bakes with one side touching a sheet pan, you'll get a hard spot and possibly uneven cooking. Place a thin wire rack inside a rimmed baking sheet. Line up your spuds, side by side, and place the pan into the oven. Make sure there's a little room between each potato before closing the oven door.

NEVER BAKE POTATOES IN FOIL.

Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin. Wrapping a baked potato in foil after it has been baked will allow you to hold up to 45 minutes, but the best method for holding a baked potato is in a bread warming drawer.

Aluminum foil can cause scratching of the oven's enamel surfaces, and can also melt when contacting hot surfaces or elements, potentially causing cosmetic or permanent functional damage to elements or surfaces.

What Can You Use Instead of Aluminum Foil? The best aluminum foil alternative to use for baking is a silicone baking sheet. Metal lids, silicone food covers, and even parchment paper can be used to cover dishes cooking in the oven. The best alternative for grilling is a cedar wrap.

Energy, micronutrients, versatility and just plain deliciousness make the case for potatoes to become part of a healthy diet. That's especially true when they're paired with foods high in protein and fiber and prepared in ways that capitalize on their zero-fat content.

Wrapped in foil and boiling would be uncommon. The physics of this method would suggest that it would take longer to cook for two reasons: It takes more time for the water heat to reach and 'cook' the inside of a whole potato, and foil would add yet another barrier and in fact, would likely cook uneven.

We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.