Crispier Skin: The hack involved rubbing the potato with oil and coarse salt before baking directly on the oven rack. The result? Ultra-crispy skin that crackles with every bite.
Fluffier Inside: By poking holes and baking at a higher temperature (around 425°F), the inside turned out incredibly soft and fluffy—almost like mashed potatoes in a shell.
No Foil Needed: Ditching foil meant the potato didn’t steam. Instead, it roasted evenly and tasted better, with a richer baked flavor.
Even Cooking: Elevating the potato on the oven rack allowed hot air to circulate all around, leading to a perfectly cooked spud without soggy bottoms.
Less Prep, More Taste: No need for complicated steps—just wash, dry, oil, salt, poke, and bake. Yet the results were gourmet-level.
Better Toppings Experience: The crisp skin held up better under heavy toppings like sour cream, cheese, and bacon, creating a restaurant-style loaded potato.
Time Efficient: It took just under an hour for perfection. Faster than some old-school methods I used before.
Great for Meal Prep: These potatoes reheat well and keep their texture, making them ideal for batch cooking.