No foil, oil or not, right on the rack, cook at 425 to 450 (ovens vary) for an hour to 90 minutes and don't forget to poke some holes with a fork to let out some steam. They can explode and if one does, you'll know it! Also, it really makes a mess. I poke mine with an ice pick. Works really well. ❤️
I have Baked Hundreds of Thousands Maybe even Millions of Potatoes and NEVER have I had one Explode for 425*F Even 500*F is NOT enough too make a Potato Explode "Your Nuts"!. Crack maybe but Not Explode You have a over Active Imagination you really need too get a Handle on that.
Best way to make a baked potato that tastes so good is to wash, poke holes, brush on olive oil and sea salt. It turns out so good. The olive oil gives it a more crispy outside and adds flavor to it.
Always tin foil here. Poke holes in potatoes. Rub in olive oil and sprinkle with sea salt before wrapping. I seriously don’t get all the hate. Lol. I cook large batches for potlucks. Stays hot longer for people to grab and eat. Always get compliments how good they are.
My mom used to wrap them in foil. I tried that a few times early on but found no difference to foil on or foil off for cooking. I like a crispy skin: I put them on a cookie sheet and brush the top with vegetable oil, cook for 30 minutes, flip, brush the top with vegetable oil and then cook about another 30 minutes until a knife can just slide in and feel no resistance on the inside.
During the summer I cook steak and I caveman my potatoes and corn. I leave the corn in the husk and wrap the potatoes in foil with a little bacon fat, then I place them in the coals. Nothing beats it
Lightly oiled, then salted on the outside. 44 minutes at 400 in an air fryer. When a toothpick penetrates to the core and comes back out with very little effort it's done. Butter and black pepper to taste. PERFECT!
I worked in the Kitchen of a Country Club for 5 years 40-60 Hours Weekly and the Top Chef Always had us Clean the Potatoes with a Potato Brush and Cold Water and then let them Sit with skin still on in a light salt and cold water Bath for Two Hours and then Letting them Sit to Dry for Two Hours then Cooked the Bake Potatoes in Special Aluminum Foil that was Silver on one Side Gold on the other and the Foil would come in already Cut size for Potatoes We would Stab Special Cooking Nails into the Potatoes after we wrapped them and Cooked them in a Commercial Blower Oven "Convection Oven" on a Cookie Sheet at 425*F for an Hour then we would remove the Nails and Transfer the Potatoes too the Inferred Heat Lamps Still Rapped in that Special Silver & Gold Aluminum Foil and many Dishes we made we would Server the Baked Potatoes Still Rapped in that aluminum Foil. Now it's been so many Years I think we put the Gold Side out Silver Side in. so when your Baked Potato came too your Table it was Still wrapped in Gold Foil and the Person that ordered it would unwrap it. Now for if they Ordered it with Cheese ect. Whatever then we would unwrap them but if it was Ordered just Plain it would come Wrapped. I am in NO Way Saying this is the Right way too bake a Potato for my Boss the Top Chef was a Total Fool Not a Smart man at all by any stretch of the Imagination I am just Saying this is how he had us Bake the Potatoes and how HE Severed them. And many People Loved them but you can Server Sh!t on a plate and someone will Love it and come back for more.
Pro tip: cook potatoes in microwave for 15 minutes then cover in olive oil slightly salted. Bake in oven without foil for an hour. Perfect bake potatoes.
I worked at a Golden Corral awhile back, all the baked potatoes were cooked in foil. One of the managers was insistent that the shiny side of the foil always be facing outward for better cooking. (note: the only reason aluminum foil has a shiny side is how it's rolled out in the factory, it has zero effect on the how the foil performs)
Restaurants brush the potato skin with some oil and a little sprinkle of salt. The result is crispy on the outside without being dry and fluffy inside. Potatoes that are not cooked enough are terrible. No microwave yuk.
I worked at a Country Club and We would Soak them in a Light Saltwater bath for 2 hours. our Homemade Fries we would Soak them for Two Days in Light Saltwater bath. it gets the Starches out that's what the top Chef told us.
That’s funny! The experts say! Well tell your wife, I put mine for all the time rub down with a little olive oil and kosher sea salt wrap them up in tinfoil, and then put them on the grill. Actually, directly on the coals! They come out absolutely perfect every time. I agree with the oven, but they’re much better tasting on the grill
@@david_reynolds3660 LOL Tin Foil never was used for Food You need some more Education Tin Foil being used for Food and Cooking is Toxic. if you want People too Laugh at you Keep using Stupid Terminology that makes you look Really Dumb But Whatever LOL Everyone is Laughing at you. And Since your older YOU Should know better No Excuse
I use a potato nail. Then spray with avocado oil since the smoke point is 500 degrees, salt, pepper and garlic powder. I put mine on the smoker for an hour.
I caveman it on the grill. Brush with bacon fat, wrap in foil, then stick directly into the coals. I usually do 1 inch thick sirloin with potatoes and corn
I notice that the pictures you showed had the foil shiny side out, which is wrong, and will reflect heat away from the potato. I like to nuke mine, and then while hot, slice them and drop them in the skillet, preferably in bacon grease. Then serve with whichever toppings you like. Everything goes better with bacon grease.
If I wanted a crunchy potato I'd eat a french fry or tater tot . Not everyone wants a crunchy baked potato. And I use foil in oven and even microwave those bitches . And they come out perfect every time if you do it correctly.
When a potato is cooked in aluminum foil it is not BAKED it will steam in the foil. Please for the love of everything good in the world do not say TIN FOIL. It is not made of TIN!
Anyone who mentions “toxins” without naming specific toxins is just a quack who doesn’t know anything about chemistry or toxicology. They never even passed high school chemistry.
@@kenyattaclay7666 not true . I do this every week . Poke a few holes put them in a ceramic casserole dish with a glass lid put water in the dish 24 mins later. They get steamed to perfection. If I wanted a crunch skin I'd eat french Fry's or tater tots .
@@snobird27 yes it is true. I’ve been doing this for 40 years. Doing it in a microwave is fine in a pinch but no matter what way you do it, it’s inconsistent and not completely done or over done in some spots. The MOST consistent way to cook a baked potato oil to poke holes, dip it in a saltwater solution the brush with olive oil ( or oil if your choice) the cook at 425 to a temp of 210 which takes 45 minutes to an hour depending on the size.
