· Choose the Right Potato: Russets (aka Idaho or Bakers) are the only choice. Their high starch content and thick skin are perfect for baking.
· The Salt is Non-Negotiable: The coarse salt crust is what elevates this from a good potato to a great one. It’s edible and delicious.
· For the Ultimate Soft Skin (If You Prefer): If you must have a softer skin, you can rub the oiled potatoes with salt and then wrap them tightly in foil. You’ll lose the crispiness, but the flesh will still be perfect.
· Make Them Ahead: You can partially bake the potatoes for 40 minutes, let them cool, and then refrigerate them. Finish baking for 20-25 minutes when ready to serve.
Now you have the secrets. This isn’t just a baked potato; it’s an experience. Enjoy
