Why This Method Works Perfectly
A truly great baked potato is a study in contrasts: shatteringly crisp, salty skin giving way to a cloud-like, steaming interior. While simple, achieving this perfect balance requires understanding one key principle: high heat and enough time.
The crispy skin forms through the Maillard reaction (browning), while the slow, steady heat gelatinizes the starches inside, creating that light, fluffy texture we love.
Choose Your Potato Wisely
Best Varieties:
Russet Potatoes: The gold standard - high starch content makes them ideal
Idaho Potatoes: Similar to Russets, with thick skin perfect for crisping
What to Avoid:
Waxy potatoes (red, fingerling) - better for boiling and salads
The Foolproof Step-by-Step Method
