A simple yet great recipe! We stopped wrapping our potatoes with foil many years ago. We change-up the method just slightly and add a little salt as well. We first prick the potatoes with a fork, then toss in a bowl with oil and use our hands to thoroughly coat. I like to then toss the potatoes with a little kosher salt before placing in the oven. For our taste, we let the potatoes cook completely through in the oven, for an hour maybe more depending on size, or until the skins crisp-up a smidgen. We eat the whole potato, skin and all, and enjoy the crisp, lightly salted skin immensely.

This really does make a perfect baked potato. Even using this recipe for the first time, this new wife (with no discernable cooking skills) impressed her husband. Top notch! I used olive oil; wondering if I can also just spray with Pam . . .

I prefer to not use the oil rub before placing in the oven. We prefer a drier skin on our potatoes which we enjoy eating wtih all the minerals just underneath the skin.

It doesn't surprise me that the potato was undercooked if you cooked it in foil the entire time.

Note that the recipe instructions say to wrap it in foil only AFTER it bakes in the oven.

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Good point; left that important step off. Updating the recipe.

Do you prick the potatoes?

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