Pros: Hands-free cooking and relatively fast. Good results with fluffy interiors and crispy skin.
Cons: The skin tended to be a bit thicker than other methods.
Oven (wrapped in foil)
A potato that was baked in an oven after being wrapped in foil.
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Rating: 9/10
Method: This is the method many of us still use to this day, and for good reason. Simply wrap the potatoes in foil and place on a baking sheet. Bake in a preheated 425°F oven until tender, which takes about 1 hour 15 minutes. Let stand until the potatoes are cool enough to handle, about 15 minutes, then unwrap and rest another 5 minutes. Slice and serve.
Results: The interiors of the potatoes were well-cooked, light, and fluffy. However, the skin was slightly leathery and thin, likely from the moisture built up by trapping steam in the foil. Testers found that wrapping the potatoes in foil made them actually take a bit longer to bake than unwrapped potatoes, as the foil has to heat up before it transfers heat to the potato.
Pros: Wonderful interior, light and fluffy. Easy, hands-free cooking.
Cons: The skin tended to be thin, leathery, and not crispy.
Oven (no foil)
A potato that was baked in an oven without foil.
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Rating: 10/10
