A truly perfect baked potato is a thing of beauty: crackly, salted skin giving way to a cloud-like, steaming interior that’s ready to cradle butter, cheese, sour cream, or your favorite toppings. But too often, we end up with leathery skins, soggy middles, or undercooked centers.
The secret? It’s not the oven—it’s the method. Follow these simple steps, and you’ll get golden, crisp skin and tender, fluffy flesh without fail.
Why This Method Works
- 🥔 No foil = dry, crispy skin (foil steams the potato = soggy skin)
- 🧂 Salt the skin = enhances flavor and draws out moisture
- 🔥 High heat + oil = caramelized, crackly crust
- ⏱️ Proper timing = fully cooked, never gummy
Ingredients You’ll Need
