Perfect baked potatoes

[SoCalZone10]

According to this source: Foods High in Oxalates



So, comparatively speaking, spinach has a very much higher level of oxalates than potato.

I used to eat beet leaves and I didn’t know, they leak calcium from my body, no wonder I had hip arthritis in my 40s.

 

[karadekoolaid]

I always take the ‘proven scientific benefits’ of particular foods with a large pinch of salt.

Me too, I'm afraid. I take absolutely no notice of high salt, low potassium, possible lead, extreme irritation factors, high cholesterol, too much sugar, too many carbs, etc., simply because I've never had a problem with any of them. I sincerely commiserate with those who do, however. It must be terrible to have to watch what you're eating for this, that or another reason, knowing that it can upset your stomach or your metabolism or something even worse. Eating is such a great pleasure and it seems so unfair that the Gods (or Charles Darwin) made it uncomfortable for some, but not for others.
I also take those recipes that are formulated by Ph.ds in molecular biology, quantum physics, bio-organic chemistry or poodle hairdressing with a pinch of salt. I eat baked spuds because they taste good. I really don't care whether toasting the skin at exactly 423F for 17½ minutes will enhance the polysaccharides, reduce the damaging cholesterol or highlight the H2SO4 in my stomach, or whether cooking to an exact internal temperature of 145F will provide with with a life-changing experience. I'm not interested in that - I'm just hungry.

 

[Z-Cook]

I get that, but I want to see what a perfect baked potato looks like.

It's not only about looks, as he writes but also about texture, smell, skin crispness, fluffiness, potato type, process, personal preference etc, Looks are one part of it but get what youre saying.

Search: perfect baked potato

 

[karadekoolaid]

I get that, but I want to see what a perfect baked potato looks like.

There's no such thing. A perfect baked potato is how you like it best.The last two pictures from Z-Cook, for example, look burned to me, and might have been done in an air fryer. ( I say might because I've seen that same "burned"effect on other produce). You may like that, and that's fine. You may prefer the skins softer, you may like them cooked to Hell and back, and all that is just fine. In the end, it's you who are eating them.

 

[Barriehie]

Me too, I'm afraid. I take absolutely no notice of high salt, low potassium, possible lead, extreme irritation factors, high cholesterol, too much sugar, too many carbs, etc., simply because I've never had a problem with any of them. I sincerely commiserate with those who do, however. It must be terrible to have to watch what you're eating for this, that or another reason, knowing that it can upset your stomach or your metabolism or something even worse. Eating is such a great pleasure and it seems so unfair that the Gods (or Charles Darwin) made it uncomfortable for some, but not for others.
I also take those recipes that are formulated by Ph.ds in molecular biology, quantum physics, bio-organic chemistry or poodle hairdressing with a pinch of salt. I eat baked spuds because they taste good. I really don't care whether toasting the skin at exactly 423F for 17½ minutes will enhance the polysaccharides, reduce the damaging cholesterol or highlight the H2SO4 in my stomach, or whether cooking to an exact internal temperature of 145F will provide with with a life-changing experience. I'm not interested in that - I'm just hungry.

Hear, hear! I'm eating because I'm hungry and blessed to not have to care about the label unless I choose the distraction.