Hard potatoes no mater temp and time baked.

by Lucky Crow
(St. George, Utah)

Sometimes we can't seem to get a soft or done potato no matter of the time and temperature that we bake them. How come?

Answer:

Hello,

I would suggest that you use the Russet potato variety when baking. Russet potatoes are considered the best for baking. Also, try to poke the potatoes with a fork about 12 times before baking.

If that does not work, then try to cook the potatoes in the microwave for five minutes, then cook them in the oven as usual. In less than an hour potatoes will be soft and ready to eat.

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