So as more steam builds up inside the potato as it cooks, pressure begins to build. When the pressure is stronger than the potato and its skin can hold, the potato explodes to release pressure and makes a mess in your oven/microwave. To prevent this, simply stab your potato vigorously with a fork before cooking it.
One of the next things we asked ourselves was what is the secret to a better microwave potato?
The best answer was they heat up the potatoes for a couple of minutes and then as the potatoes exit the oven, they cool off slightly and then they enter a hot oven once again, repeating the heat, then cool cycle. The result is a potato that bakes without wrinkling the skin . This may be the secret to a better microwave potato.
Why do potatoes explode when boiled in water?
Sometimes a potato could be even moister and the water, especially in a larger size potato may be trying to escape as steam from the middle cells of the potato. It hits the outer cells, already expanding from heat and bursts open. Usually it doesn’t explode, just breaks the skin open .
Another frequent inquiry is “How do you bake potatoes so they don’t explode?”.
One source claimed that Baked potatoes are not supposed to explode. After you have washed and scrubbed the potatoes in running water. Pat it dry with a paper towel. Then Pierce it with a fork or a knife, in several spots. Go all the way thru the potatoes. Without breaking it in 1/2. Then place it in your oven. Say 350° for about an hour.
The older a potato the thicker the skin, i., and e., and bigger explosions. As the water expands it meets with the resistance of the skin but the water vapor wins and “explodes” the potato. To prevent this from happening simply prick the potato with a fork 3 or 4 times .
Is a nuked potato as good as an oven baked potato?
However, a nuked potato is not as good as an oven-baked potato. The dry heat on the potato skin definitely adds to the flavour. Sadly, it takes a lot longer to bake a potato.
What is the internal temperature of a baked potato?
The internal temperature of a fully baked potato is 210 degrees F, easy to measure with a meat thermometer. In restaurants they usually pull the potatoes out of the oven at 185 degrees F as it will continue to cook. Are there hot spots in the oven that are cooking at a higher temperature?