Access to this page has been denied because we believe you are using automation tools to browse the website. Each day, thousands of people search “how to bake potatoes. So please, do not be embarrassed to be here, you are definitely reheat baked potato alone. Though the only kitchen skill you might need is how to set your oven’s timer, there are still a lot of ways you can go wrong.
Leave the waxy potatoes for halving and roasting with some rosemary. Those russets you’re about to eat came from the ground and are probably still covered in a considerable amount of dirt. After you give the potatoes a good scrub down, make sure to dry them thoroughly with a clean dish towel. Moisture will result in soggy sadness.
You’ll also want to coat them with olive oil. Not only does it help the skin crisp up even more but it makes it taste better. Without enough salt, they’ll taste boring and plain. When you don’t pierce the potato before baking, it’ll likely explode in the oven—literally. We’re still trying to get to the bottom of this. A baked potato takes patience—most likely an hour and a half! Turning up the temperature in an effort to cook the potatoes more quickly won’t work.