Because potatoes are grown in the ground, they can contain botulism spores. Wrapping in foil creates a low-oxygen environment which, when coupled with moisture and temperatures in the danger zone (40-140F) create a perfect environment for the bacteria to grow. Potatoes baked in foil and not immediately consumed should be removed from the foil and stored in the refrigerator.
I like to cut a few deep slices, a pat of butter, some onions and some herbs. Wrap tight in foil. Works with every meal, just switch up the herbs to match the meat you are cooking. Kids love sweet potato done the same way but with butter and a sprinkle of brown sugar. My kids gobble that with grilled chicken! Easy health kid meal without cooking in my house on a hot day.
I've always halved my potatoes, brushed with oil, season with salt and pepper and wrapped in foil. Cook in the grill, cut side down, for a good 15-30 minutes to develop a crispy brown crust, then flip and finish cooking on the skin side.
Yes, poke it a few times. I googled and found a few photos of exploded potatoes. (I think the risk is small.) However, pierce a few times, all around. Enjoy your meal!
When you are giving your potatoes a good scrub, after rinsing, sprinkle a liberal amount of kosher salt all over the outside. That will pull the inherent water out of the potatoes and leave you with a fluffy baked potato.
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Because potatoes are grown in the ground, they can contain botulism spores. Wrapping in foil creates a low-oxygen environment which, when coupled with moisture and temperatures in the danger zone (40-140F) create a perfect environment for the bacteria to grow. Potatoes baked in foil and not immediately consumed should be removed from the foil and stored in the refrigerator.
I've always halved my potatoes, brushed with oil, season with salt and pepper and wrapped in foil. Cook in the grill, cut side down, for a good 15-30 minutes to develop a crispy brown crust, then flip and finish cooking on the skin side.