Here's how to get the crispest skin and the fluffiest interior, with the very best flavor in every bite.
Baked potatoes can be a wonder to behold, all soft, fluffy, and snowy-white. They're also bland as bland as bland can be.
But have you ever tried to eat a plain baked potato? It's not enjoyable. That's why we heap on toppings like butter, sour cream, bacon, and cheese. The problem, though, is that, much like trying to soup up a station wagon with blinged-out hubcaps, addressing the overall blandness of a baked potato requires more than just a surface treatment. No matter how fully loaded a plain baked potato may be, there's still an expanse of unspectacular spud beneath.
Still, the russet is a classic, and ultimately the type I'm most likely to grab when I'm planning to bake some potatoes.The prevailing wisdom calls for puncturing the potato in several spots with a fork or paring knife, since there's a small risk that an unvented potato will explode from pent-up steam.
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