Skip this step for the best possible spuds.
My own spuds just couldnt measure up.
After consulting them, it became clear that theres one easily breakable habit to avoid when baking potatoes.
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But, like the other experts, he insists that this method is wrong.
It might seem like a good idea to keep moisture in, but it actually steams the potatoes.
Why does it steam them?
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Ziata explains, Potatoes have a very high water content.
When baking, the water heats up and evaporates into steam.
Foil traps the steam inside the potato, creating a soggy texture and soft skin.
so you can achieve a crispy skin and fluffy interior, you simply need to ditch the foil.
But since foil can concentrate heat, wont losing it mean the potatoes will take longer to cook?
Not at all, says Chiapetti.
Theres a common misconception that wrapping potatoes in foil will allow them to cook more quickly, he explains.
But the opposite is true.
The foil just adds another layer that also needs to heat up in addition to the potato itself.
The Pros Advice for a Better Baked Potato
The better alternative to wrapping the spuds?
Then bake them naked, advises Williams.
After oiling and seasoning, she suggests baking the unwrapped potatoes on a rack for maximum airflow.
All the experts also agree it is essential to poke holes in your potato before baking.
So go ahead and stab them up to 30 times!
This helps moisture escape the spud as it roasts to perfection.
At 210F the potatoes are moist, crumbly, fluffy.
