Ask Dr. Potato : Baked Potato
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Q: Is there an advantage to creating a deeper poke for a baked potato or is piercing the skin is enough? Will a deeper poke dry it out? 

Q: I want to prepare some potatoes to be baked a few days ahead of time, is this possible? We oil and salt the potatoes, then wrap them in foil. Do I need to refrigerate the prepped (oiled and wrapped potatoes) to hold them for 2 or 3 days before cooking? 

Q: We are planning on serving baked potatoes at an upcoming wedding and I will need approximately 150 potatoes. We are going to use extra-large potatoes (like you can get at Costco). We will have access to 3 ovens, each with only 2 racks. It appears from your website that the most effective way to bake is without foil. We intend on wrapping them after baking and storing in an insulated cooler to keep warm until ready to serve. Questions: Is it okay to rub oil on them prior to baking so the skins will not be dried out? And, can we stack the potatoes 2 high on each rack in order to get 50 potatoes in? We intend baking them at 450°F - how long will we need to keep them in the oven?

Q: My question is about how to bake a potato in an air fryer. Can you help? 

Q:  I forgot my baking potatoes in the oven! They came out wrinkly and hard. Can I do anything with them besides throwing them away?

Q: I understand that there are 110 calories in an medium size potato. Can you tell me the calorie content of the SKIN of the baked potato? Thank you!

Q: Just want to thank Dr. Potato for all of the great Idaho potato tips; I have used them frequently over the past several years. Just out of curiosity, what are the most searched for posts?

Q: I’m wondering if you know of any farmers in this area around Chicago that grow Idaho Potatoes (or is that a ridiculous question)?

Q: As a high volume independent restaurant, I’ve got Idaho baked potatoes on the menu already, plain or loaded with the traditional sour cream, butter, and chives. Any thoughts on an ingredient I could add to get a little higher check overage?