Does anyone know the secret of Restaurant Baked Potatoes?
No matter how hard I try, I can't get it right. Do they parboil the spud or something? I know I use the same type of spud and bake it in tinfoil, but it just isn't the same
No matter how hard I try, I can't get it right. Do they parboil the spud or something? I know I use the same type of spud and bake it in tinfoil, but it just isn't the same
Anonymous
Favorite Answer
Tell us what you like about restaurant baked potatoes as opposed to the ones you make at home. How are they different?
When you use tinfoil you are steaming the potato, not really baking it with dry heat. You won't get that nice crisp skin. I'm pretty sure if restaurant potatoes are served in foil, it's simply to keep the potato warm. They aren't actually baked in the foil. They are probably baked in a convection oven.
If you want a crisp skin, scrub the potato clean, then rub with a tad bit of oil, sprinkle some salt if you wish, then bake right on the rack at a relatively high heat like 400. If you're brave, don't poke holes in them.
Anonymous
cheese
The Oracle of Omigod
Low temperature, foil wrapped.
kswck2
Of course I know. But being a professional chef, if I told you, I would have to kill you.
Industry Secret.
PoohBearPenguin
Rub skin with olive oil and sprinkle with salt. Throw them into an oven for an hour.