We prep our potatoes the way you recommend but we cook ours in the air fryer for 1 hour at 400 degrees they always come out great. We like to top it with butter, chopped turkey or beef, shredded sharp cheddar and and hot sauce or BBQ sauce. Yum Yum

I have worked at plenty of restaurants over the years and can say easily that my bakers are better than what you will find at any restaurant. :)

i love potatoes and this video made my mouth water so much! going to make a baked potato now

Many years ago as an apprentice one of my jobs was to prep and bake 50 pounds of potatoes for dinner service. Standard procedure was to wash, dry, roll them in vegetable oil, salt liberally and wrap them in foil. Came out perfect and delicious every time.

You just cant beat a baked spud! Great video - thanks! I do mine in the microwave for 5 or 10 minutes (depending on size) which speeds things up a little without compromising the texture.

Never use foil, you are completely right. It steams them. I wash my potatoes and then roll them in salt, which dries out the skins, microwave for about 3 to 4 minutes and finish in the toaster oven at 400* for 20 minutes....perfectly fluffy and crunchy skins in about 30 minutes total. Using the Microwave to get the inside started is the key along with the salt. You wont have to salt your potato at all.

Bonjour/Howdy from a native Texan living in the French Riviera ... quite the quandary we both have ... I can't get Russets over here and you have no "real" Butter stateside (and don't give me that Irish stuff). But great tips and much appreciated.

I worked at a restaurant in the early 80's. They would boil dozens of potatoes whole, keep them in a tray in the cooler. When someone ordered a baked potato they'd microwave one to reheat and then wrap it in little pre-made foil squares and toss it on a plate. At home I mic for five minutes, coat in oil and salt, and finish (unwrapped) in a 450 oven for 15 minutes

I rap mine in plastic wrap then pierce it a couple of times, set my microwave to baked potato comes out perfect every time. Works on sweet potatoes too.

Take a clean dry potatoe, stab it here and there with a fork ( let's steam out as it bakes)..rub a bit a Crisco like product over your hand and "greSe" up the potatoes. Roll around that LIGHTLY greased potatoe in kosher salt..and place in the over. (No pan under it. I have to many things to wash as it is.) Bake at 425 for 30-45 minutes. The size of the potato dictates length of time needed. When easily pierced with an impliment of destruction, cut almost through in quarters. Push all 4 cuts simultaneously. Players and dress as ordered. Done.

Large russet, washed, 9-10 minutes in a 1000w microwave. Throw it a few times against the counter, with quarter-turns. Slice end-to-end. Cross-cut across the white. Salt, pepper, butter; mash & mix with a fork. Add other toppings or not as you like. (Sour cream, chives, chili, chicken/turkey stew, New England clam chowder, poultry/country gravy, shredded cheese, marinara sauce, sautéed mushrooms, steamed broccoli, caramelized onions, crispy French's fried onions, crumbled bacon, etc) Always tasted good and fluffy to me.

I worked as a Cook / chef for 29 years, in the 80`s we cook potatoes with foil, if you use them fast they dont get soggy or take the foil after cooking, they last like 40 minutes on the warmer. potatoes with not foil tasted better but may take little longer to cook. we never use salt on them , oil / garlic yes, left over potatoes are good to make potatoes skins / salad, they dont go to wasted. they can be microwave at home but they never taste the same. and convection oven will cook the potatoes faster but keep the temp at 350.. higher will get the potatoes skins a little burn. regular ovens can get the temp higher but make sure it is calibrate with a inside thermometer. Ps. also we never cut or make wholes on them, I never seem a bake Potatoe explode unless is done in the microwave the wrong way.

Combining microwave and oven if just cooking for self yields the best results.. oven only 60 to 90 mins. But microwave for 15 to cook insides while oven is heating to max temperature. 220c on mine. Then crisp outside for 15 to 20. Then either microwave, or oven or grill preheated ingredients (if needed via microwave). Depending on fillings.

Americas Test Kitchen recommends brushing on oil in the last 10 minutes of a brined potato so it's crispy. doing before cooking it most of the way makes the skin tough.

What! Never had a BP better than what I make at home EVER lol

I go with the Mitch Hedberg method for Baked Potatoes.

Whenever we eat out, my husband always orders the steak fries. Sometimes I'll suggest a baked potato instead, and he'll say that they never taste as good as they do at home. He also says at the restaurant they taste more steamed than baked. At home, I never wrap our potatoes in foil, which may be the reason. Or it might be that we buy our (Long island) potatoes at a farmers market in 50lb bags and store them in the (cool) basement until used up. Maybe this dries them out a bit, although not sure.

My cooking method is to microwave it for 7 minutes while the oven is getting to the 450 temp. Then into the oven for 20 minutes. I usually don't poke holes. After it's done, then add toppings.

If you slice them right away like suggested then can you wrap in foil till ready to eat? Or should I wait to slice?

Foil only goes on when it's served to hold the heat and allow you to fluff it. Foil, fluff, cut and squeeze the sides to shape it . . . bip bam boom.

Actually natural cultured vegan butter (not margarine) made from coconut oil is as good as dairy butter. Great tips on making a perfect baked potato!

The problem with most HOME baked potatoes is that they are not cooked on their own - but are generally put into the oven along with a roast. Since most of us do not have multiple ovens at home = we have little choice in that instance. So, the potatoes are being cooked at Likely the correct temp and time for the meat- not the potato. Today - cooking them in an Air Fryer - which is basically a convection oven with higher fan speeds is one alternative.

I start mine in the microwave and bake them about 75% then brush with oil, add salt to skin and finish in the oven. Ghee clarified butter + salt + black pepper to taste.

If you put them in the warmer un cut?

What is the clip at 5:08 ?

As a chef back in the day, I used to lay out all the rinsed baked potatoes on a sheetpan with parchment paper(dishwasher will love you), potatoes still semi wet. Kosher salt crust. Bake like usual. Simple as that. Literally, zero food cost, delicious product and not greasy using an oil as a binder, but water,. Used to get the jumbo 60 count Idahos for 8 - 12 dollars a case(40lbs) Yea, was $0.20 a lb all the time. I miss the ole days. This was only 14 years ago, mind you. Could serve a beautiful simple product at a great price. I was getting full racks on pork baby back ribs out of Wichita for 3.85 cost per slab on average. 3.85!!! for one of the best products in the country. Sigh

Best baked potatoes are greased with shortening and wrapped in aluminum foil for an hour. Gives them a slightly crisp skin. Salt if desired before baking. I dont use salt.

Now I'm craving a baked potato.

Ok, I have watched this twice & not heard @ what temperature is best to bake the potatoes in & for how long. I must have missed it, I'm hoping someone can please help me out with this!?! Thank you!!!

In 50 years I've yet to have a better one than a home cooked spud.

Okay, I am Lactose Intolerant so I cannot not ingest any form of Dairy, specially Butter. SO I use margarine, for me it works just fine and tasty.

I only have one problem. It's too hot to run the oven at 450° for 45 min unless its the dead of winter. 😢

I've never had a baked potato at a restaurant that I really liked. The texture is off for my taste. I bake potatoes in the oven, the skin oiled, and let them go until they start to crisp. I tap them with a fork, or knife, and if they make a nice tap sound like you were rapping a piece of plastic they are done. You have to insure they don't blow up. Once done, loaded with butter, pepper, and salt.

I always think my baked potatoes tastes better wrapped in foil, pulled from a fire. 🥰

Look up “Jacket Potato” for the best ones !

They don't always taste better, I would say that they never taste better then mine.

Who _the_ _fuck_ puts tuna and corn in their baked potato (7:25)?

Very simple question. If I make a baked potato at home, it isn't doctored up like that. Lucky if it gets buttered. I think it is a proven fact that anything you don't have to make yourself is better. Is that wrong?

Who tf has a root cellar??? I live in an apartment! I don’t have a garage or basement!

I guess this video might be a little useful for the most novice I've cooked but for 95% of people alive on the earth they already know that russets are baking potatoes. And there are no secondary or third choices as far as a baked potato.

I make em at home all the time and they come out just ass good

Idaho potatoes ARE russet potatoes which makes them #1.

Never understood the many references to potatoes.

Its based on mass

And I agree.....NO FOIL!!!

If you’re messing up baked potatoes I feel sorry for you. But that’s a problem you can fix quickly

You MIGHT get MORE VIEWS If you didn’t have so many commercials....Jesus 🤨🤨

if your baked potatoes taste better at a restaurant, you are not doing it right. it's not complicated!

Did anyone else find themselves going back to listen to stuff again and still not understanding.

New potatoes are a baked potato no-no AND I prefer them whether fried, baked or boiled.

A simple tossed salad always tastes better in a restaurant too. Don’t know why.

I'll help you with a title, how to make baked potatoes restaraunt style.

Scripted by ChatGPT vibe.

I don’t believe that I want crispy skin.

Are you kidding me? Restaurant baked potatoes are usually terrible, undercooked with soft skin that feels like wet paper. She says “don’t use foil” and I agree. DON’T USE FOIL. But every restaurant I’ve ever gotten a baked potato from has in fact, baked it in foil and usually serves it in foil as well. Or, if they didn’t bake it in foil they wrapped it in foil after to keep it hot, which ruins the skin. Honestly. Yes, use russet or Idaho potatoes, clean them. No need for salt or oil. Yes, poke holes all over. Here is the biggest secret-stick baking nails in from both ends and if possible thin metal skewers all around. The metal helps get the heat inside the potatoes. (You can usually get the nails at a cooking gadgets area of a home goods store, but you can also get nails at a hardware store or use metal forks). Stick them in the oven at your highest possible temperature and leave them for a full hour. They will be great.

My baked potatoes are always better than a restaurant.

Yeah, but if the air isn’t correct down there, you can die from the potatoes hear about that family who went down in the potato salad, and each one of them went to go check on another, and they all died because of the toxic fumes

I prefer home baked potato, restaurant potatoes are Not better than home baked,, thank you

When I order a baked potato from rib cage, or from any other barbecue joint, the potato is never done correctly. It is not baked long enough. Which means that the potato itself is a terrible tasting potato why can’t these places bake their potatoes the right way? It’s awful.

Wtf, microwave baked potatoes are delicious. Don't poke any holes in it, just dry and bake for 8 minutes. Then peel the skin and you have a soft inside with chewy outer crust.

Umm. They don’t.

Baked potatoes taste better at a restaurant because most people today can't cook the simplest things and are too damn lazy to learn.

Why Baked Potatoes Always Taste Better At A Restaurant..... They don't. You can't get a crispy skin at a restaurant. They're steamed at a restaurant, not baked. This gives them holding time , but makes the skin soggy,

Because at restaurants they use unhealthy amounts of butter and salt. Simple as that.

Her voice is getting on my LAST NERVE, UGH 😫

Idaho potatoes ARE Russet potatoes so why are they in second place?! Do a little research. 🙄

Wack af

Restaurant potatoes are better because of two additions, SALT and FAT. Potatoes have some nutritional value, but add the two things make them delicious, and you’ve lost all that. And really, how many people have a root cellar? You think this is 1875? And Guy Fieri?!?! How about some advice from a real chef, not a TV personality who pretends to be one. Restaurants and (bad) chefs are obsessed with over salting their food. Want hypertension, eat like Guy.

Looks great but I prefer the other way with out salt, salt sugar wheat and grains and direct sunlight in order are the worst things on the planet a human can ingest regularly, in the last three years I’ve quit salt sugar wheat direct sunlight at best chewing tobacco coffee and caffeine and some others but my skin has went from flabby loose wrinkles cottage cheese and white hair to elastic skin stuck to my muscles with none of what I just said any longer my hair turned back dark all over my body I also take Trans Resveritrol in oil and nicotinamide mono nucleotide which directly makes NAD nicotinamide Adenine Dinucleotide.. this is what keeps you alive any time you get injured your NAD is what is used to repair you, this is why when you get to be 60 or so you age Exponentially faster then ever…..all wheat and grains in the US are sprayed with Glyphosate which don’t hurt your biome but it really affects the DNA of your Microbes and in any symbiotic relationship one effects the other, plus the only thing bread actually does is keep you fat because of convenience for sandwiches or burgers but I use butter lettuce as bread and don’t add lettuce to it…