Perfectly baked potatoes must have flaky, fluffy inner meat and dry, chewy skin, but microwave and foil-baking methods often leave skin soggy and interiors heavy. Oven cooking, which takes an hour at 350 degrees, can take too long for some chefs. Compromise by baking potatoes in the microwave, then put them into a high-temperature oven for the last quarter hour of cooking and open immediately to maximize fluffiness.

Related Summaries