ANSWERS: 4
  • You should of wrapped them in foil. When I do potatoes in the oven I wrap them, this keeps the heat inside and cooks them faster and keeps them from getting dry. Of course you don't do this for the microwave method...;)
  • Not all russets always end up "soft" in the center. I find that all the time ... it probably has to do with their "ripeness" or variety. You just have to check them after an hour and see if they need more baking.
  • Why didn't you just put them back in until they finished cooking? I always do my potatoes at 350 and they come out fine. I use the fork method not the timing method. When they are cooked they are cooked.
  • Large potatoes often take more than 1 hour to bake.

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