Growing up, I wasn’t much of a homemade baked potato fan. My mom tended to make them in the microwave and they were always chewy and the skin was limp. Steakhouses somehow managed to get the skin crispy and the inside of the potato fluffy, but much like deep fried food and dishes involving more than 8 ingredients, I assumed that this was some sort of restaurant magic that was entirely beyond my reach.
Until I learned the secret of the potatoes.
Like anything of value, I think I learned the potato secret from the internet. HERE, my friends, is how you make crispy-outside-fluffy-inside delicious eat so many of them that you burst baked potatoes:
Put one oven rack near the middle, and put another rack right beneath it. Put foil on the lower rack. Heat the oven to 400 degrees.
Scrub the potatoes. Prick them with a fork several times all the way around.
Spray the potatoes with oil (using PAM or a reusable pump sprayer). Salt the potatoes. Make sure to oil & salt all the way around.
Place the potatoes directly on the upper rack, allow them to bake for one hour. The foil on the lower rack will catch any oil that drips.
Remove from oven, let cool for a few minutes, and ENJOY.
Although the potatoes are the absolute best when they are fresh from the oven, they also reheat pretty well. If you’re looking for an easy meal after work, you could throw together a baked potato bar. Although the cook time is long, the prep time is minimal, so if you can stand to wait a while to eat, you can do other things while dinner is cooking.