Does anyone know the secret of Restaurant Baked Potatoes?

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.

cheese

Low temperature, foil wrapped.

there is no secret other than scrubbing the spud and baking it.

Some idiots wrap in foil but then the texture is like a boiled potato.

Of course I know. But being a professional chef, if I told you, I would have to kill you.

Industry Secret.

Rub skin with olive oil and sprinkle with salt. Throw them into an oven for an hour.

Many restaurants cook the potatoes in a microwave for a quick cook, then keep them in a cool/medium oven to dry them out and make them seem like they've been cooked long and slow (the best way at home) and put them in a hot oven when ordered to get a crisp skin.

the secret it to take it out of the oven when its reached an internal temp of 210F

no need to let it rest, cut it open and add your salt and butter

potatoes cooked in foil will have softer skin

for crisper skins no foil and take them out of the oven a little early and coat them with olive oil and salt and put them back until the 210F mark

If you like the way a certain restaurant does your potatoes why don't you just ask them how they cook them?