Method: The winner of the test kitchen’s best method for baking a potato also happens to be the easiest and most hands-free. Place the prepared potatoes on a large baking sheet and transfer to an oven preheated to 425°F. Cook until the interior is tender, about 1 hour. Transfer to a plate and rest for 5 minutes before slicing and serving.
Results: This is the method that won over testers thanks to its nostalgic feel, with an incredibly light and fluffy interior and a perfectly crisp skin. The dry heat gradually cooks the potato from the outside in, allowing the starches to fully gelatinize. It’s the best method if you want that crispy, flavorful skin and super-soft interior.
Pros: The best interior, with light and fluffy texture, and perfectly crispy, flavorful skin. Hands-free cooking. It was faster than baking potatoes wrapped in foil.
Cons: Other methods were faster. You’ll have to turn on your oven and potentially heat up your kitchen.
Final takeaways
As it turns out, the two best methods for baking a potato call for actually baking the potato. Other methods, like microwaving or grilling, technically work, but with very mixed results. If you have always wrapped your potatoes with foil before baking, try baking them without foil next time and you will be rewarded with a light and fluffy interior surrounded by flavorful, crispy skin.
