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|WikiProject Food and drink||(Rated Start-class, Mid-importance)|
- 1 Oven Temperaturre
- 2 Restricted diets
- 3 Baking large quantity of potatoes
- 4 This article mentioned in the media
- 5 tuna mayonnaise
- 6 Vitamins under skin
- 7 Cream cheese and cream
- 8 burst? explode? rupture?
- 9 Edit warring over Idaho section
- 10 Lose Idaho
- 11 Question top right photo interpretation
- 12 Baked potatoes in Sweden
What about oven temperature? I sugests the temperature of venus. Is this too hot? And in the grill is'n tthe temperature much more variable with the foil? 200C is a good oven setting. Spearing the potato with a metal skewer helps with both evenness and speed of cooking. 126.96.36.199 (talk)
Hi: does anyone know why someone on a restricted diet is told to eat only baked potatoes, but not to eat the skin it is baked in. I have searched many sites and cannot find a solution. Thanks for any help you can give me. yoe
- Well I suppose if the skin is coated in oil it would be high fat. I personally don't like eating the skin.--188.8.131.52 18:04, 11 June 2007 (UTC)
Baking large quantity of potatoes
- This is not a how-to guide, simply an encyclopedia. Try searching for recipes and instructions on baked potato cooking Banime 12:46, 3 December 2007 (UTC)
This article mentioned in the media
Is "tuna mayonnaise" actually a single topping, or should there be a comma between these words? (If this does exist, it's one of the grossest things I've ever heard of.) -- Fyrefly (talk) 22:43, 15 December 2010 (UTC)
Vitamins under skin
The claim that most vitamins, minerals etc. are under the skin is probably a misconception stemming from mixup with other items such as apples See thisStraight Dope article for an example. --Sarefo (talk) 20:47, 8 January 2011 (UTC)
- Quote - Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare. From Washington State Potato Commission. Based on this I guess like you suggest there is some misconception about the skin. Geotek (talk) 23:43, 10 September 2011 (UTC)
Cream cheese and cream
- You keep deleting two of the most common ingredients that are traditionally added to a baked potato, cheese and sour cream. Besides that, you are inserting one or two new ingredients, cream cheese and sometimes also cream, and I can find no evidence that either of these is commonly applied to a baked potato.
- In regard to cheese and sour cream, please stop deleting those. They are popular additions to a baked potato.
- In regard to cream cheese and cream, neither of those articles mentions anything about them being used for baked potatoes. People add cream and sometimes cream cheese to mashed potatoes, but I’ve never heard of anyone putting cream on a baked potato. What evidence is there that cream cheese is a common addition? —Stephen (talk) 07:14, 23 April 2012 (UTC)
- A google search for "cream cheese" "baked potato" (including quotes), gives over 700,000 results.
- "Chili con carne" "baked potato" gives just over 36,000 and "tuna mayonnaise" gives just over 6000.
- The last 2 are in the article, so why not cream cheese?, which is evidently very common. 184.108.40.206 (talk) 19:22, 16 June 2015 (UTC)
burst? explode? rupture?
- "Burst (verb) a. To come open or fly apart suddenly or violently, especially from internal pressure. b. To explode." That unpricked potatoes explode in microwaves is a myth. Potatoes simply do not hold that kind of pressure. They can, however, split or rupture - a far less violent process than "bursting." GwenChan 13:19, 27 May 2012 (UTC)
Edit warring over Idaho section
Please discuss on the talk page the proposed removal of sourced material before removing it from the article. Please seek consensus before unilaterally removing content that other editors believe is sourced and relevant. Unsourced material may be challenged or removed at anytime, but there should be valid (policy, guideline, sourcing) rationale for removing properly sourced material. The section on Idaho has been restored and the article protected for autoconfirmed users only. --Mike Cline (talk) 14:53, 7 March 2013 (UTC)
Question top right photo interpretation
The caption states: Hollywood star Lillian Russell shows off the difference between the railroad's large potatoes (top) and the common varieties (bottom) in this promotional postcard." But if you look closely at the photo, I contend that the items in the top are bags of potatoes not LARGE POTATOES. They are not shaped like potatoes and you can the where the seam is in some bags. I don't know where that leaves the photo but I would welcome additional opinions to see if I may be right. If not, well, I still think I"m right. Thanks 220.127.116.11 (talk) 08:57, 1 December 2013 (UTC)Modgod
- I agree completely. The original eBay auction the image was taken from mentions nothing about two sizes of potatoes. Those are sacks of potatoes in the background. The image goes well with the "Idaho" section, but the caption needs correction. (this refers to the Lillian Russell postcard image) Huw Powell (talk) 20:58, 9 December 2013 (UTC)
Baked potatoes in Sweden
I feel the section regarding Sweden should be removed or rewritten. As a Swede, I can point out that while baked potatoes are not unheard of in Sweden, they are far from common, much less so "very popular". Further, few restaurants serve baked potatoes, and in those few places it is served as a side dish. Potatoes in Sweden are served almost exclusively boiled. — Preceding unsigned comment added by 18.104.22.168 (talk) 16:15, 7 January 2014 (UTC)