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Baked potatoes are a classic side dish, yet many home cooks struggle to get them just right. Too often, the skin is soggy, or the inside turns out dense and undercooked. Follow these four expert tips for consistently perfect results.
1. Choose the Right Potato
Best types: Russet or Idaho potatoes are ideal because of their high starch content.
Why it matters: Starchy potatoes yield a light, fluffy interior, while waxy potatoes can be gummy when baked.
Tip: Pick medium to large potatoes of uniform size to ensure even cooking.
2. Prep the Skin
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