Pierce the baked potato with a knife or fork, once lengthwise and crosswise. Press the potato at both ends and it watch it “blossom.” If the potato is too hot to handle, use kitchen tongs or silicon gloves/pot holders.
More baked potato tips:
Use russet potatoes, generally considered the best for baking.
Brush olive oil or canola oil onto the potatoes before baking. It makes the skin crisp and keeps it from drying out and wrinkling.
Make your baked potatoes “blossom.”
Photo courtesy Idaho Potato Commission.
Sprinkle kosher salt (or table salt) on the potato before baking.
Don’t wrap the potatoes in foil: It creates a wrinkled, less tasty potato.