I never really considered changing my method until now.

Nothing fancy, but it got the job done.

I never considered changing the way Id always made them.

Ina Garten headshot on a green background next to an overhead view of three loaded baked potatoes

Simply Recipes / Getty Images / Molly Adams

Why fix something that isnt broken, right?

There are several things, but lets start with my favorite: the crust!

Ive always eaten the skin of baked potatoes.

Overhead view of four uncooked potatoes and a bowl of rub on a gray countertop

Simply Recipes / Molly Adams

In Inas version, no clever tricks are required to convince diners to enjoy the entire baked potato.

In fact, the skin is the very best part.

For the salt rub to adhere to the potatoes, ensure they are super dry after scrubbing them clean.

Overhead view of two baked potatoes with rub applied sitting on aluminum foil in a baking sheet

Simply Recipes / Molly Adams

When they emerge from the oven, the skin is crisp, golden brown, and full of flavor.

Make a double batch so that you have leftovers.

I’ve been reheating the potatoes in the air fryer for a quick lunch.

Overhead view of three loaded baked potatoes in a pan

Simply Recipes / Molly Adams

The skin gets even crispier, and the feta topping gets bubbly and golden brown.

What could be better than that?