Why Baked Potatoes Taste Better In Restaurants Than At Home

Restaurant baked potatoes consistently trump the ones you bake at home for two reasons, Andrew "Kappy" Kaplan tells Foodie. The host of the "Beyond the Plate" podcast and ambassador to the Foundation for Fresh Produce Have A Plant initiative, Kaplan knows a thing or two about his veg. "A few key factors contribute to restaurant-quality baked potatoes," he divulges: The type of potato you use, and how long you bake it.

A nice, healthy russet is Kaplan's pick for a perfect baked potato. "They have lower water content and higher starch, making them fluffier when baked," he shares. It's not always safe to eat green or sprouted potatoes, so check them carefully at the supermarket. Once you're ready to make dinner, start the process well in advance. "A common mistake is underbaking," Kaplan shares, adding, "I always err on the side of extra baking time for that soft, fluffy texture." 

One hour at 400 degrees Fahrenheit is a good starting point, but you might need more time if you started with really big potatoes or you're cooking for a crowd. Some swear by squeezing the potatoes to test for doneness (using an oven mitt for safety), but Kaplan advises, "Gently pierce the potato with a thin knife — it should slide in effortlessly all the way to the center. If there's resistance, give it another 10 minutes and check again."

Making gourmet baked spuds at home isn't hard, but a lot of people still mess up the basics. One reason why you should skip the aluminum foil when baking potatoes is because the skin simply can't crisp up when it's steamed in an overcoat! But before you do anything else, you want to wash the potato thoroughly under running water. "If you prefer a crispy, flavorful skin, rub with oil and sprinkle with salt," Andrew Kaplan advises. Regardless of prep, make sure that you poke your potato several times with a fork before cooking. This limits the risk of the potato exploding in the oven, which would be a sinful waste of a delicious side.

Kaplan puts his potatoes directly on the oven rack for the crispiest skin and most direct exposure to heat, closely mimicking an industrial convection oven. But if you've oiled your potatoes, he says it's fine to roast them on a baking sheet. Keep an eye on the clock. As Kaplan advised, you never want to under-bake a potato if you are striving for restaurant results, but overbaking your potatoes will result in wrinkly skin and unpleasant burnt spots. When your potatoes are soft, crispy, and piping hot, it's time for the fun part: dressing them. A little butter and sour cream is certainly enough for a perfect baked potato, but you can send those spuds into the flavor stratosphere with the ultimate loaded twice-baked potatoes recipe.