Baked potatoes with sour cream and chives


Why Do Baked Potatoes Taste So Much Better At Restaurants?
The Potato
Restaurant chefs understand that while every potato has its uses, not all potatoes are good for baking. Russets are starchy spuds with relatively little moisture inside.
High starch content creates the fluffy texture you crave from a baked potato. Idaho potatoes are the second-best choice; purple and Yukon Gold varieties are decent third choices.
Shop for potatoes individually, looking for smooth ones without cuts or spots. Avoid soft, wrinkled potatoes, or those with eyes, sprouts, or green skin.
When baking multiple potatoes together, you want them to be done at the same time. Thus, it's essential to choose potatoes that are roughly the same size.
The best place to keep your spuds is in a cool, dark spot between 43 and 50 degrees Fahrenheit—warmer than your refrigerator but cooler than your pantry.
According to Healthline, keeping root veggies at cool temperatures will help them last longer, prevent sprouting, and maintain more vitamin C.
A secret of restaurants is using salt to enhance the texture and flavor. You can either brine your potato, coat it in oil and salt, or bake it on a salt bed.
Coat the potato with oil and sprinkle salt on it before baking to get crisp skins that contrast perfectly with the fluffy goodness inside.
Dry Potatoes
You want to start your baked potato process by washing and scrubbing the dirt from your spuds, but don't put them in the oven soaking wet.
After cleaning and salting, or taking the potatoes out of the brine, gently pat them dry with a paper towel or a dishcloth; salt will remain on the potato skin.