Baked potatoes top the list of comfort food. The perfect baked potato is exquisite with its soft, fluffy interior and crispy, salty exterior.

The ideal baked potatoes in oven remain elusive for many. It should seem simple to bake a potato in the oven. However, it can and does often result in mixed results. Gummy centers, slightly charred skins, and slippery, soggy skins are all possible.

Although they won’t be called un-eatable by anyone, could they be more delicious? Yes. The steps to improve them are so simple, that there is no reason to eat sadly, shriveled potato casseroles anymore.

You can find out if your baked potatoes are guilty of these 7 deadly sins. Then, read on for simple tips that will help you bake the perfect batch.

1. The potato should not be dried well

The potatoes should be rinsed, but we prefer russets. Even a quick brush with a vegetable bristle can give them a clean, fresh look. The potatoes must be dried well after the bath. Excessive moisture on the skin can seep through the potato and cause soggy skin during baking.

You should also make sure to puncture the skin. Although it’s unlikely that the potato will explode in the oven while baking, there are still risks involved with dinner. It is best to be cautious.

2. Wrap the potato in foil

You shouldn’t feel ashamed to try this. Many cooks believe that it is the secret to perfect baked potatoes. However, this can cause damage to the skin.

The ideal baked potato skin needs to be dehydrated and then rehydrated. We’ll get there. Baking in foil will cause the potato skin to become dry.

No, the potatoes can be left as-is once they’re washed. No wrapping.

3. It’s not necessary to place a wire rack underneath the potatoes

Potatoes must cook completely. If you bake potato with one side touching the sheet pan, it will cause a hard spot and may result in uneven cooking.

Place a thin metal rack on top of a rimmed baking pan. Place your spuds side by side on the baking sheet. Before closing the oven, ensure there’s enough room between each potato.

4. You can’t adjust the potatoes’ temperature

It is easy to tell when meat is done by checking its internal temperature. A probe thermometer is used to determine the potato temperature. The sweet spot is between 205 and 212 degrees F. Below that point; the texture can still be too dense. Above it, it might become a gummy mess.

5. Do not wait to be basted

Avoid rubbing potatoes in oil and salt after they have been cooked. These are the times when potatoes deliver the greatest texture and flavor benefits. You can make the skins less crispy by oiling them before they get too hot. Salt can also evaporate from potatoes as they heat up.

Instead, you can do a quick oil baste once the potatoes reach 205°F. You can brush with olive oil and sprinkle some salt.

Return the pan to the oven for 10 minutes, Temperatures of the potatoes won’t increase more than 2 or 3. The oil will crispen any skins that have been dehydrated from the long baking process, while the salt will enhance the flavor.

6. Let the potatoes cool down before cutting

Unlike meat, potatoes don’t get better by resting. You should cut them off immediately. If they are not cut immediately, they will retain water and turn dense and gummy from the still steaming center.

Once the pan is out of the oven place a serrated knife on each potato. Give the potatoes a gentle squeeze to create airflow.

Now you can get all your fixings together and call the whole family to your table. When everyone is ready to eat, the potatoes will be just cooled enough.

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