+1 on the crisp, my favorite have crisp skin and chives. I do a little olive oil and salt/pepper mine with the above mentioned temp and process. I'll have to smoke them when I get my smoker going this spring.Wrap it in foil? Never! That ends up essentially steaming the potato.
IMHO, a properly baked potato has skin that's almost crisp -- that's actually the best part, both nutritionally and taste-wise.
Just wash the potato well and stick it in a 400-degree oven on a rack or tray for about an hour; cooking time depends on its size. It's done when easily pierced with a fork.
About the foil. And, I should have clarified earlier. Thing is I'm not using regular foil from the roll. It's the 6 x 8 foil paper sheets. Reason is in my convection oven you can really dry out the outer layer without protecting it and it really holds the butter on there till it absorbs in the potato.+1 on the crisp, my favorite have crisp skin and chives. I do a little olive oil and salt/pepper mine with the above mentioned temp and process. I'll have to smoke them when I get my smoker going this spring.
Ah, that makes sense. So quick question from a home cook. Timing baked potatoes is annoying, so doing ahead would be nice. Once done in the foil, how long to reheat and crisp skin? I've never tried a largely do-ahead potato.Also, you have to remember, during service when a baker is picked up is when we pop it in the convection uncovered and it gets the nice crisp skin outside.
This is how you bake a potato!wash the hell out of them, poke a couple holes with a fork, coat in olive oil, cover with obscene amount of salt so that the entire thing is completely covered thick, i dont do the foil because the salt dries and acts as a crust/cover of its own. bake @ 350F x 1 hour and check every 5 minutes after. serve with whipped chive butter on the side and sour cream