No foil. That just steams the skin.

We usually get great results with both the fork poke and the big x on the bottom. However, something is off with russet potatoes right now. None are as starchy and fluffy as they were last winter.

Anonymous wrote:https://www.google.com/search?q=jacques+pepin+baked+potatoes&rlz=1C5CHFA_enUS945US945&oq=jacques+pepin+baked+potat&gs_lcrp=EgZjaHJvbWUqBwgAEAAYgAQyBwgAEAAYgAQyBggBEEUYOTIICAIQABgWGB4yCAgDEAAYFhgeMg0IBBAAGIYDGIAEGIoF0gEJMjM4MzJqMWo3qAIAsAIA&sourceid=chrome&ie=UTF-8

Jaques Pepin's quick baked potato is THE BEST!

I watched this video. He touched the food several times with his bare hands. Like people normally do when they cook.
Just thought I would mention this since there have been so many pearl clutching posts on DCUM lately about how people touch food with their hands while preparing it.

Anonymous wrote:I prick them, rub them with olive oil and kosher salt and bake them at 400 for at least 1.5 hours. The skins are so crisp and the insides are fluffy.

This is what I do! I flip at 30 min and after an hour I shut oven off and just leave them in there another 15 min or so.

Agree with no foil and bake longer than you think you should. I like to rub the outside with butter as well before cooking. Truly the only way you can mess up is by undercooking.

Depending on size, I microwave them and then bake in oven for less time to get crisp skin. Rub with olive oil and salt.

Make sure you poke them! I once didn't and heard a big bang in the oven. When I looked, there was a perfect naked potato sitting in the middle and the skin it had burst out of on the other side.

I prick them, rub them with olive oil and kosher salt and bake them at 400 for at least 1.5 hours. The skins are so crisp and the insides are fluffy.

Anonymous wrote:The trick is to wrap them in foil and then microwave on high for 10 minutes. Works every time.

Please don’t put foil in the microwave.

The trick is to wrap them in foil and then microwave on high for 10 minutes. Works every time.

Why would you wrap them in foil?

I cook for 60 minutes at 400 (preheat oven).

https://youtu.be/Vr-o01qiRYI?feature=shared
America's test kitchen

https://www.google.com/search?q=jacques+pepin+baked+potatoes&rlz=1C5CHFA_enUS945US945&oq=jacques+pepin+baked+potat&gs_lcrp=EgZjaHJvbWUqBwgAEAAYgAQyBwgAEAAYgAQyBggBEEUYOTIICAIQABgWGB4yCAgDEAAYFhgeMg0IBBAAGIYDGIAEGIoF0gEJMjM4MzJqMWo3qAIAsAIA&sourceid=chrome&ie=UTF-8

Jaques Pepin's quick baked potato is THE BEST!

I have never overcooked a baked potato. My recommendation is to stab it with a fork several times. That will let the steam go and make for a better potato. No Foil. Instead rub it lightly with olive oil. That will give you the crispy skin. Just put it on the rack. Maybe 425 for an hour and then start checking for doneness. You want the inside soft so check with a fork or knife. And you really can't overcook it. 75 minutes. 90 minutes. It's still be good.

^ And your baked potato is done in 20 minutes.

Make your baked potatoes in an air fryer. SO GOOD. Many recipes on the Internet.

Anonymous wrote:I rub them all over with butter before placing them in the oven. I don't poke them. Let them bake longer than you think they should.

More often than not, I'll zap them a couple of minutes in the microwave to give them a jump start. That helps ensure they're cooked in the middle.

Agree. Rub with olive oil and bake it for 2 hours in the oven. Cut a little cross on top instead of poking. Then both the inside and the skin will be delicious.

https://www.thekitchn.com/jacket-potato-22943799