Baked potatoes go well with grilled foods! You likely
aren't doing anything wrong when the baked potatoes turn
soggy, but you can take some steps to prevent this from
In raw potatoes, the starch is present in microscopic
granules that are elliptical in shape and much larger
than the starch granules of the average cereal grain.
The size and distribution of these granules determines
the quality and character of the cooked potato.
As potatoes bake, their starch granules soften in the
heat and absorb the surrounding moisture. As they increase
in size and often burst, granular particles separate from
one another, making the texture of the potato mealy and
fluffy. However, if moisture is trapped inside the skin,
it can make the potato quite soggy. Piercing the skin
of the potato before cooking creates escape routes for
Potatoes that stand for long periods after baking also
tend to be soggier than those served immediately. So don't
bake potatoes ahead of time and then reheat them—they
just won't be as good.
Purchase varieties of potatoes that are known as "mealy"
because this type of potato is well-suited to baking.
Mealy potatoes have a higher starch content, a lower sugar
content, and less moisture than varieties classed as "waxy."
The russet, burbank, and idaho are mealy potatoes that
have stellar reputations for being fluffy and delicious