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Baked potatoes wont reach internal temp above 200 degrees.

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Want 210 degree internal temp. At high altitude ~6500', oven at 425. 2 medium russet potatoes, poked with a fork, lightly oiled and salted on center of middle rack. Room temp to 200 degrees, 1 hour. 200 degrees for 45 minutes. Couldn't wait any longer. This is the 3rd time this has happened. Oven door never opened, temp monitored with leave in digital food thermometer then checked when removed with Thermapen to check functionality of leave in thermometer, both read 200.

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  1. I hesitate to ask, but why do you want your potato to reach boiling temp?

    1 Reply
    1. re: Kris in Beijing

      Just trying to reach the recommended internal temp of 210. They were still tender and fluffy on the inside.

    2. i want to be sure i understand this. these two potatoes cooked in a 425 oven for nearly two hours and the internal temp never got above 200 degrees?

      and they were at room temp when you started baking them?

      were the potatoes cooked after all this time or were they still hard?

      have you thought about inserting a clean long nail into the potatoes to transfer the heat?

      3 Replies
      1. re: jiffypop

        Yup. Not one degree above 200, measured with 2 thermometers. Room temp from pantry, 68 degrees according to thermometer. They were done and tasted good. Just thought it was strange.

        1. re: mikebravo

          SInce potatoes contain a lot of water, and water won't get hotter than the boiling point, it's not strange. If you baked them until all their moisture had evaporated, the temp would have then risen.

          1. re: mikebravo

            As long as they were done properly. The altitude should make a great big difference.

        2. I've never taken a spud's temp. When it gives when squeezed, it's done. But you can get the largest available construction nails from a home center/lumberyard. Wash, then poke all the way into the potato lengthwise before baking. This conducts heat into the center. You can buy a rack that will do 4 upright spuds at once, but it's something else to take up storage space.

          1. Put your thermometer in boiling water to make sure it's calibrated correctly.

            2 Replies
            1. re: calumin

              And check your oven calibration - I'm skeptical of the 425 setting if the potatoes stalled at 200 for an hour.

              1. re: MidwesternerTT

                See my reply below. The thermometer was right, and we have no reason to think the oven calibration was off either.

            2. If your potatoes are taking too long to bake, par-cook them in the microwave first to bring them up to cooking temperature and then they'll roast/bake much faster...

              1. - A baked potato will not reach an internal temp above the boiling point of water until all the water inside is cooked away (which would take a long while and leave you with dry, charred, unpleasant potatoes).

                - At 6500 feet altitude, the boiling point of water is considerably reduced to right around 200 degrees f.

                Case closed.

                On the upside, your thermapen works just fine.