Idle question. I’ve always heard that you need to prick the skins before baking a potato. The potential consequence for failure to do so is a catastrophic potato explosion.
Has anyone had this happen to them?
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a catastrophic potato explosion
…or a bombe de terre, if you will.
French speaker here: what makes it funny for me is it kind of sounds like someone trying to say “pomme de terre” with a stuffy nose
I thought it was Germans who were humourless.
I literally said “what makes it funny for me”
And then proceeded to explain the joke
I don’t get it, sorry
That’s what they we’re going for, yea
slow clap
You deserve good things in life.
What’s “taters”, precious?
Yep
You brought receipts. Impressive lol.
No pan or tray? Straight on the rack huh?
I was under the impression that you prick the skin to make it easier for the moisture to exit the potato so it gets drier and therefore fluffier.
But my wife just said she had a potato explode when she didn’t poke it enough.
A Rapid Unscheduled Mashing, as they say in the industry.
Yep! One of the worst burns I’ve ever gotten too. The potato sticks to you like glue and doesn’t come off right away.
Really sucks.
Even if untrue, I’ll just take the opportunity to stab something inanimate that won’t get me arrested.
Despite microwaving potatoes frequently, (1-10/wk, don’t judge me) for many years (often questionably, typically without pricking) I have yet to have one explode. One would assume microwave explosions would be more common.
Perhaps luck, perhaps potato type/size (I like Yukon gold and reds, which are thin skin, small, and relatively soft) but it’s just me so I don’t usually buy large/baking potatoes, and maybe those are more prone to bursting?
I put them in a lidded microwave safe container, bit of water in the bottom, microwave for 10-15 minutes. Never a burst in… almost 20 years?
Saw a recent video from America’s Test Kitchen where they recommend temping baked potatoes and docking the skins: https://piped.video/watch?v=iG7wEqs9j4E
In the comments, someone said they had potatoes explode after baking, letting them cool for a bit, then re-baking.
Personally, I don’t usually bake enough potatoes to justify turning on the oven, so I microwave them; which is notorious for for getting food everywhere without adequate supervision.
I was going to reference the same video, but highlight the part where they said they did a whole bunch of experiments to try to get a potato to explode, but never managed to do it. They specifically asked for anecdotes in the comments to help them figure out what they were doing wrong (or right, if you don’t want exploded potatoes).
In other words, they still recommend docking just in case, but apparently exploding potatoes are really really rare (unless you know the trick to make it happen on purpose, I guess).
I used to work in a bar that made baked potatoes all the time
It was a fast way to sober up a bit when one would pop in the oven
Not in a regular oven, but in a microwave, yes
Have you heard of the Tunguska Event?
*Spudguska Event
When I was a kid my mom was baking potatoes one time and realized partway through that she forgot to stab them before putting them in the oven. She quickly opened the oven and slid the rack out and stabbed one with a fork. Unfortunately it was too late. I was standing right next to the oven and potato exploded all over my mom and I as soon as the fork touched it.
That’s the sort of horror story that’s going to keep me stabbing my potatoes.
In the oven, really hot and it blew open and “baked” all over the inside. Hell to clean up. I was sure I poked it, but… couldn’t remember.
Now I go all serial killer on them before baking.Now that’s the exciting outcome from my worst fears.
Potatoes absolutely will build up enough internal pressure to pop, even if the skins have been punctured. Not every spud will blow up some just split; when they do it makes a hell of a mess in the oven. I once broke a microwave at work with a potato because it did this. To postulate a reason; some potatoes have a higher moisture content than others.
You used the microwave ? 🤨
No. I’ve got a couple in the oven right now because the weather is cold. In warmer times I’ve been using an air fryer.
I was under the impression it only really happens in the microwave. The oven heats it slower so it might get a crack to let the steam out, but a microwave is so quick it can get a small portion that seems to “explode” enough to get a bit of potato on the inside of the microwave.
It’s not just that. Ovens cook with heat originating outside of the food, so the skin cooks(and cracks) before the inside gets hot enough to detonate. Microwaves on the other hand cook by exciting water molecules inside the food, and since the inside of the potato has way more moisture than the skin, it heats up much faster than the skin does.
Microwaves still cook from the outside in, but yes, mostly only excite water.
I believe this came up in another ATK thing, but can’t track it down at the moment.
Well, t.i.l., thanks 👍
