" <> wrote in news:6gcso053ftdoaj12vg6r3rkjteu1b0f9lr@
4ax.com:

> I want to make baked potatoes tonight, but in the past I haven't got
> the results I want.
>
> At my favorite restaurants the baked potato always has a thick, crispy
> jacket, and the potato itself is perfect and fluffy.

Skip the foil. Wrapping in foil produces a steamed potato.

Position your oven racks on the bottom and the middle of the oven and
preheat to 425°F. Place a cookie sheet on the bottom rack. Scrub the
potatoes well and dry thoroughly. Prick the potatoes on all sides with a
fork. Rub with oil or shortening, then roll in Kosher salt. Place
prepared potatoes on the middle rack and bake for 1 to 1½ hours, or until
the skins have a crackly resistance, but the potato flesh yields easily
under a bit more pressure.

FWIW, last week I was cooking something else in a covered casserole dish in
a 350°F oven and decided to add potatoes as prepared above. The only
difference was temperature, but the potato skins never attained a thick and
crust texture.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.