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.
I got a bag of 40 count yesterday, those things are huge- as big as Dave's head!
+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.
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Tater Hater...May your taters turn out hard.
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.
Haha, 7-1/2 years later...Keep them sized together. Don’t mix small taters with big taters.
I salt the heck out of them before wrapping.
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
Figures the topic is still relevant; unless they uninvented potatoes.Haha, 7-1/2 years later...![]()
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