Ask Dr. Potato

I use Idaho potatoes, wash them, dry them, poke them, and cut the ends off in a 400 degree F oven until done. In the last year, twice, one out of five potatoes burst in the oven. Stinky and messy. I have been baking potatoes since a kid with a wood burning oven. Why does this happen?

I read your article about cooking large quantities of baked potatoes and putting them in a cooler to keep them hot. We do a fish dinner every year during Lent and cook about 250 potatoes a week for 6 weeks. Do you have any data on how long it takes for the baked potatoes to reach 185 degrees F? We wrap (I know, I know) the potatoes and put about 30 -35 potatoes on a full size sheet pan. We put in two racks per oven. Normally we set the commercial gas oven to 500 degrees F. Is it better to cook them at 400 degrees F?

How do you re-heat baked potatoes when they were served two days prior, and were wrapped in foil when they were baked?

Can I use red potatoes for au gratin potatoes?

I remember my grandparents storing fresh potatoes at home in a root cellar. I want to take advantage of the pricing and availability of having a ten pound bag of spuds at home for last minute menu choices but don’t know where to store the potatoes once I buy them. Any recommendations

Why does oil come out of potato salad? Is it the type of mayo you use or is it because of the temperature of the potatoes?

I read your article about cooking large quantities of baked potatoes and putting them in a cooler to keep them hot. We do a fish dinner every year during Lent and cook about 250 potatoes a week for 6 weeks.  Do you have any data on how long it takes for the baked potatoes to reach 185 degrees F? We wrap (I know, I know) the potatoes and put about 30-35 potatoes on a full size sheet pan. We put in two racks per oven. Normally we set the commercial gas oven to 500 degrees F. Is it better to cook them at 400 degrees F?

I want to bake a bunch of russet potatoes, let them cool and then cut into chunks and freeze for hash browns. Would this work?

I eat a baked potato every night and would like to prepare ahead of time. Can I bake 3 at a time and keep them in the refrigerator? Will they still have the same nutrition as baked daily?

I am trying to find potatoes that don't have a sweet taste and stay firm when done cooking, so they can be used for potato salad, and don't turn in to a mashed potato. Where can I get them and what is there name. I am frustrated because I can't find the right potato to make my favorite potato salad. Please help me find the right potato for my potato salad.