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America's Test Kitchen has perfected the baked potato. After trying there method of baking a potato I agree, it is better than mine, by a lot. It is simple as well. Use a russet potato Add some holes with a fork...all standard so far. Brine your potato, 2 tsp salt to a cup of water, brine very briefly, just roll them in the brine. Bake at 450, that's right, 450 until the potato reaches 210F, it takes about 45 minutes (use a thermometer). Take them out and brush them with vegetable oil, then put them back in at 450 for 10 more minutes. As soon as you take them out of the oven cut them open to let steam escape,this is important.
They baked over 200lbs of spuds to come up with this exact method. It is hands down the best baked potato I have ever had. They are fluffy and light, they have a crisp salty skin that isn't tough, it is delicious. I never thought they could do so much with such simple techniques.
