Do you poke holes in potatoes before baking in foil?

There are differing opinions on whether or not you should poke holes in potatoes before baking them in foil. Some people swear by poking holes to allow steam to escape, while others claim it dries out the potatoes. So what’s the right answer? Here we’ll explore the pros and cons of poking vs. not poking baked potatoes and look at expert opinions to help you decide what’s best for your spuds.

The Purpose of Poking Holes

The main reason people poke holes in potatoes prior to baking is to allow steam to escape during the cooking process. As the potato heats up, the moisture inside turns to steam and expands. Without an escape route, the pressure can build up under the potato skin and cause it to burst open or split. Poking a few holes with a fork or skewer gives the steam vents to safely escape through. This prevents a potato explosion and helps keep the skin intact.

Some other alleged benefits of poking holes in baked potatoes include:

Allows seasonings and toppings to absorb better when you go to eat the potato, since excess moisture has escaped.
Can slightly reduce overall cooking time, as it takes less time for the insides to cook through without trapped moisture.
Provides an entry point for butter, sour cream, etc. to penetrate into the interior of the potato.

So in summary, the main rationale is steam venting, but there are a few auxiliary benefits as well. Many baked potato recipes and oven manufacturer guides recommend poking perforations for these reasons.

The Case Against Poking

On the other side of the debate, some argue that poking holes in potatoes prior to baking is unnecessary and even detrimental. Their main objections are:

Poking causes moisture loss – the escaping steam takes moisture with it, resulting in a drier baked potato.

Poking allows too much oven heat into the interior, baking the insides too fast before the skin properly crisps up.
The skin may not hold up as well during baking with holes poked in it.
Natural pressure-release through the potato skin is sufficient without manually poking vent holes.

Proponents of not poking counter that keeping moisture locked inside results in a creamier, fluffier interior texture. The skin still splits occasionally to release pressure, but strategically rather than at every fork hole. The slower cooking also allows more complex flavors to develop.

Expert Opinions

With good cases on both sides of the debate, what do some trusted sources have to say on the topic?

In Favor of Poking

Many leading chef and cooking sites endorse poking holes in potatoes prior to baking:

The Food Network recommends it as the first step in baking potatoes, saying it prevents burst skins.
Allrecipes states, “Poke holes in the potatoes with a fork to allow steam to escape and to prevent bursting.” They repeat this guidance across recipes.
The Kitchn advises poking multiple times for steam venting and warns of burst skins otherwise.

Martha Stewart suggests poking 6-8 times with a skewer for the best results.

The overall consensus of these sources is that poking holes leads to better baked potato outcomes.

Questioning Poking

However, some cooking experts buck the trend and argue against poking:

Kenji Lopez-Alt of Serious Eats performed a side-by-side test and found the unpoked potatoes had a fluffier interior.
J. Kenji López-Alt states in The Food Lab that poking holes dries out a baked potato’s interior.
Cook’s Illustrated found that poking was unnecessary if properly baking the potatoes in a hot (450°F) oven.

Alton Brown says not to poke holes in potatoes because it dries them out. He recommends wrapping in foil instead.

These sources found better results when keeping the moisture and steam contained inside.

Factors That May Impact Your Decision

There are a few factors that may influence whether poking holes is advisable for your baked potatoes:

Oven temperature – Higher heat may make poking more necessary to prevent bursting.
Cooking method – Potatoes cooked on a campfire or grill likely need poking; foil-wrapped potatoes may not.
Potato size – Larger potatoes have more moisture and may be more prone to bursting.

Desired texture – Poking gives slightly dry, crumbly insides. No poking retains more moisture for a creamier interior.

Considering these will help determine if poking is right for your circumstances.

To Poke or Not to Poke?

Based on the evidence, here are some best practice recommendations:

If baking potatoes directly on an oven rack at high heat, poking holes is advised to prevent burst skins.
If wrapping potatoes in foil tent-style, poking is less necessary as the foil contains steam release.
Larger potatoes likely need holes poked; smaller or narrow potatoes may not.

If desiring a creamier interior, consider not poking and cook at a lower temp (400°F). Monitor for splitting.
Potatoes grilled, roasted over a campfire, etc. should be poked due to direct high heat exposure.

There is no universally right or wrong answer. Evaluate your specific situation and preferences to decide if poking holes makes sense for your baked potatoes.

How Many Holes Should You Poke?

If you do decide to poke holes, how many should you perforate your potato with? Recommendations range from 4-10 holes:

4 holes – one on each quarter/side is sufficient for venting steam.
6 holes – an evenly spaced grid pattern allows steam to escape from all sides.

8 holes – 2 rows of 4 holes provides plenty of venting for most potatoes.
10 holes – maximum venting but risks drying out the potato if overdone.

Aim for 6-8 holes per potato – enough to let steam vent but not so many that too much moisture escapes. Stick to about 1/4 inch deep and space evenly around the potato for best results.

What’s the Best Tool for Poking Holes?

To poke holes properly, having the right tool for the job makes it easier:

Tool	Pros	Cons
Fork	Sharp tines easily pierce skin Most common kitchen utensil Angled tinesdirect steam venting	Fork size causes large holes Tearing can occur when poking
Paring Knife	Sharp tip pierces easily Creates smaller vent holes	Blade can tear skin Not as commonly handy
Skewer or Thin Knife	Sharp, thinner puncture Less tearing of skin Easy to control depth	Takes more pressure Point can break skin

A skewer, thin knife, or paring knife are best for clean vent holes without tearing. But any sharp implement will work in a pinch.

Poking Procedure

Here is a simple process for properly poking holes in potatoes before baking:

Wash and dry potatoes thoroughly.
Leaving skins on, use a thin skewer or knife to poke holes around the potato. Space holes evenly around the circumference.
Poke at a slight angle towards the middle of the potato. About 1/4 inch deep is sufficient.

Aim for 6-8 vent holes total. Poke less holes for small potatoes.
After poking holes, rub skins with oil or butter if desired.
Place oiled potatoes directly on oven rack or wrap individually in foil.

Bake at 400°F until fork tender, around 40-60 minutes depending on size.

Letting steam escape through strategic vent holes prevents bursting and helps potatoes bake up fluffy inside with crispy skins.

Do You Poke Sweet Potatoes?

Unlike starchy russet potatoes, sweet potatoes have less moisture content on average. So do they require pre-baking perforation?

Most sources agree poking holes is still recommended for sweet potatoes:

Their thinner skins are more prone to bursting during baking.
Poking can reduce baking time for sweet potatoes.

It allows seasonings and sauces to permeate when serving.
The drier flesh doesn’t become overly dried out from venting.

However, since they contain less moisture, 3-5 holes is likely sufficient for most sweet potatoes. Just enough to allow steam to escape and speed cooking without drying them out.

Other Ways to Vent Potatoes

If you decide not to poke holes, there are some other ways to allow steam to vent from baking potatoes:

Rub skin with oil or butter – This helps keep the skin more pliable so natural cracks form for venting.
Wrap in a foil tent – Poking is unnecessary if fully wrapping each potato in a sealed foil packet.

Cover with salt – Salt crystals draw moisture out for natural venting through the skin.
Pierce with toothpicks – Less intrusive than making holes with a knife or fork.
Cut a slit or X on top – Limits venting to one area rather than making multiple holes.

So you have alternatives if you choose not to poke or want to limit the number of holes.

Frequently Asked Questions

Here are answers to some common questions about poking holes in baked potatoes:

Should you poke sweet potatoes?

Yes, it helps them cook faster and prevents bursting. 3-5 holes is sufficient due to their lower moisture content.

Do you poke holes in potatoes before microwaving?

No, microwaving does not require pre-poking holes. The trapped steam helps potatoes cook faster and evenly throughout when microwaving.

Can poking holes dry out baked potatoes?

It can, but mostly if excess holes are poked. 6-8 holes helps vent steam without losing too much moisture.

Do you poke holes in twice baked potatoes?

Yes, poke them before the initial baking so steam vents. No need to re-poke before the second bake.

Should baked potatoes be crispy on the outside?

Ideally, yes. The high oven heat should create a crispy, seasoned skin. Poking helps avoid a burst or soggy skin.

The Final Verdict

At the end of the day there is no universally right or wrong answer when it comes to poking holes in potatoes prior to baking. Here are some final takeaways:

Poking holes lets steam properly vent and prevents burst potatoes.

However, venting moisture can make potatoes slightly drier inside.
Wrapping in foil allows moisture retention without poking.
Higher oven heat, larger potatoes, and direct cooking benefit more from poking.

Aim for 6-8 holes if poking; fewer for small or sweet potatoes.
Use a thin skewer or knife for clean vent holes.

Evaluate your specific baking scenario and texture preferences. Poke as needed to allow moisture to escape while retaining a fluffy interior. With the right techniques, you can have perfectly baked potatoes whether you poke holes or not.