Here's how to get the crispest skin and the fluffiest flesh, and how to work the very best flavor into every last bite.
Oiling the skin makes it crisp and flavorful, not thick and leathery.
Baked potatoes can be a wonder to behold, all soft, fluffy, and snowy-white. They're also bland as bland as bland can be. But have you ever tried to eat a plain baked potato? It's not enjoyable. That's why we heap on toppings like butter, sour cream, bacon, and cheese. The problem, though, is that, much like trying to soup up a station wagon with blinged-out hubcaps, addressing the overall blandness of a baked potato requires more than just a surface treatment. No matter how fully loaded a plain baked potato may be, there's still an expanse of unspectacular spud beneath.
Still, the russet is a classic, and ultimately the type I'm most likely to grab when I'm planning to bake some potatoes.The prevailing wisdom calls for puncturing the potato in several spots with a fork or paring knife, since there's a small risk that an unvented potato will explode from pent-up steam.
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