Watery Russet Baked Potato
I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here:
http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html
For some reason they keep coming out very watery. I seem to get the same results even after cooking the potatoes for >3 hours at over 400F.
I am definitely poking >20 holes with a fork, as deep as I can.
Can someone explain what I am doing wrong?
Best Answer
If your oven is working correctly, it sounds like the potatoes are the culprit. Try finding another store/source for your potatoes. Also consider how you are storing your potatoes. Are they in a particularly humid environment?
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Why are my baked potatoes watery?
As potatoes bake, their starch granules soften in the heat and absorb the surrounding moisture. As they increase in size and often burst, granular particles separate from one another, making the texture of the potato mealy and fluffy. However, if moisture is trapped inside the skin, it can make the potato quite soggy.Can you eat watery potatoes?
Potatoes are 80 percent water, so softness is usually just a sign of dehydration. But if they're extremely mushy or shriveled, do not pass go. Likewise, small sprouts can be removed with a vegetable peeler or knife.How do you remove water content from potatoes?
The water must be boiling before they are put in, and a little salt is added. When fully cooked the water is poured off, then the kettle or pot is placed on the stove, with the lid removed, to allow the moisture to evaporate. By this method of cooking potatoes, I have never failed to render them dry and mealy.How to Make the Absolute Best Baked Potatoes
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Images: Enric Cruz López, Tim Douglas, Tim Douglas, Maria Orlova