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…………..A Potato baking thing I learned is—–wash and let dry, then apply olive oil to skin,
do not poke holes in the skin because that lets steam escape —–when done remove. wrap your hand with cloth towel and give potato a Karate chop– the skin breaks (or your hand) and the insides pop out white and puffy. A thing of beauty.
Tastes good too.
Everything I’ve ever read about making the perfect baked potato tells me that you should pierce the skin several times because you want the steam to escape. It makes for a fluffier potato and prevents possible blow-ups in the oven. pb