|Baked Potato with Crispy Skin|
Heat oven to 375,
Cover potato in your go to oil, I just use olive oil. Use very little oil, and just spread it on with your hands.
Place the potato on the oven rack directly. Foil is what ruins potato skins. Bake for an hour for a midsize potato, (45 minutes for small, 1 hour 15 minutes for large)
I prefer the creamy texture of Yukon Golds, but many like a nice Russet.
Check to see if it's done by piercing to the center with a fork. By splitting it open with a fork you get this fluffy texture you just can't get with a knife. You can hear the tear of the skin, and all the glorious crunch.
Give it a y-injection. Add salt of your choice, I'm hooking on pink salt at the moment, and a little butter.