ravenlynne wrote:

> This is a useful technique, IMO, to make hash browns but never for a
> baked potato. The outside should be rubbed with oil and kosher salt and
> wrapped in foil.

Nothing ruins a baked potato to me faster than wrapping in foil. I don't
want a steamed potato, I want a crispy dry potato with a fluffy inside.
Oil never seemed necessary either.

sidenote: My mother taught us to never use a knife to cut our baked
potatoes open as the knife compressed the potato inside. She taught us
to make repeated pokes with the tines of our fork, pricking it to make a
cross cut "line" then squeezing it open.