Bomb Bakers

[Callisto in NC]

Originally Posted by BerryBaby

Hi, Callisto!

Welcome back....

I'm the one who has had the potatoes explode in the oven and, no, I do not microwave them.

Did a little investigating on the Internet and got my answer as to why my potatoes explode.

Seems that 'thicker skinned' potatoes will explode and need to be pierced. This makes sense as I buy them right from the farm and they are definitely a thicker skin than the grocery store potatoes.

Also, it could be because we are in different parts of the country that we are using different potatoes. They may all look like russets, but there are many varieties. May have to do with crop variety, soil and moisture content.

So, I'm not doing anything wrong to have them explode, it's just the potato variety I'm using.

Found this to be most interesting.

Sorry, read that sort of wrong. I thought it was one of the reviewers of Guy's recipe that had that happen to, didn't see that it had happened to you too. I've never had it happen and I've done these several times. I wonder if the brining has an effect.

[bakerman]

My friend is from upstate New York, and salt potatoes are very popular up there. You boil small whole new potatoes with a crazy large amount of kosher salt. The results are very tasty potatoes that are not salty, great with a little melted butter.

This kinda looks like a baked version of salt potatoes.

MAC

[Callisto in NC]

Originally Posted by bakerman

My friend is from upstate New York, and salt potatoes are very popular up there. You boil small whole new potatoes with a crazy large amount of kosher salt. The results are very tasty potatoes that are not salty, great with a little melted butter.

This kinda looks like a baked version of salt potatoes.

MAC

No, these you brine, like you would a turkey, in the salt but then before you bake them you rub the outside with garlic salt, season salt, and course pepper. The skins become slightly crispy and the insides steamy and you eat them with a special sour cream. They also make good loaded potatoes if you do them right. They are called "bomb bakers" because they are "d'bomb!" Essentially, with these, the crispy skin is key.

[Chap]

I have had them explode, so I poke them for the oven and BBQ grill. Not worth making a mess again.

Maybe some day if I am bored I will try NOT poking holes.

[BerryBaby]

Chap, check the skins and if they are thicker, poke them. The mess is horrible, as you know.

[Food Network Fan]

How many of you wrap in foil before you bake?

[Callisto in NC]

Originally Posted by Food Network Fan

How many of you wrap in foil before you bake?

For these I don't wrap. All others I do wrap because I poke and put butter in the foil. That's when I have time. Generally, when I want a potato I do microwave and then wrap them for 20 minutes. Much easier. These are just different.

I'm curious if anyone who has done THIS RECIPE has had them explode.

[BerryBaby]

I'll give the recipe a try and get back to all of you. Probably won't be for a day or two.

[Chap]

I do on the grill.......................and I poke holes in them.

[BerryBaby]

If you wrap them in foil, it steams them and I like mine unwrapped in the oven so the skin gets crispy.