How to bake a potato, according to our test kitchen.
4a. Bake the potato directly on an oven rack.
Think of this as the low-key approach, no special equipment or additional ingredients needed. The potato is done when a knife easily pierces the flesh, with little resistance.An unoiled potato still turns out crispy skin, but it can’t be salted . Rubbing the potato with a small amount of neutral-flavor, high-heat oil means you can salt it all over, creating a well-seasoned crust that’s as addictive as the fluffy middle.
Ovens and microwaves yield very different baked potatoes, so don’t expect the same results. Here are the pros and cons to consider:Soft skin, dense interior. Takes less than 10 minutes. Higher risk of exploding.If you’re a pinch, a microwave can be a quick route toward a filling snack or dinner side. If you have time to spare, use the oven for optimal results.Rinse and scrub the potato. Poke it all over with a fork or paring knife. Rub with oil and sprinkle with salt, or don’t.
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