Foil on Baked Potatoes

Opinions, please? I really find that foil makes a potato taste steamed, and it eliminates one of what is the best parts of a baker to me, the crispy-chewy skin. I know, I know; they hold up better in a restaurant and don't get dried out, and I suppose people must like them, or at least tolerate them. But especially when I'm paying $4 or so for it at a steak house - or would if I ordered it - it seems silly to get it when it's not what I really want. (Me, I bake 'em on the oven rack for either a long time or at a high temp.)


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