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Because potatoes are grown in the soil, they are a natural source of Clostridium botulinum. C. botulinum could grow in a cooked, foil wrapped baked potato that is not maintained at proper temperature because the combination of cooking and foil wrap create an anaerobic condition. C. botulinum requires an anaerobic (oxygen-free) environment in which to grow. ...


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I just dehydrated things for the first time yesterday, mainly russets. I saw something in the instructions about preparing potatoes but neglected to follow through. They were reeeeaaally black. I mean, they brought to mind black mold. But I knew it couldn't be that. They taste fine, but aren't attractive. I'm going to use them as snacks over the coming week. ...


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I would guess it might just have leaned against a stone as it grew, the texture difference would be from the skin reacting to something pressing on it if so. Or it might be a scar that's healed over. I've seen lots of garden-grown potatoes with imperfections, they're usually not a problem. It is probably safe to eat if there's no interior discoloration or ...



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