Baked taters ...

[bilgerat]

Do you eat the whole thing or leave a skin shell behind ?

I usually eat the skin. By the way, most restaurants can't make a decent baked potato to save their ass. It usually comes out like an underdone brick. Crispy (but not burnt) skin with fluffy insides is what it should be.

[c rig]

I eat the whole thing. I put olive oil and salt on the skins of mine

[milehighbass]

[repdept]

I eat the whole thing

[bigfishingstud]

every bit of it..

[bdog7198]

Eat the whole thing unless they were done wrong and the skin is not right.

[cbell58]

i like the skin better than the tater

[basscat21]

eat the whole thing, best when foiled and thrown in the fire..1st 1/8 inch is crispy, the rest is fluffy.

[Skeeterbait]

Red skin potatoes yes, Idaho potatoes no.

[bilgerat]

eat the whole thing, best when foiled and thrown in the fire..1st 1/8 inch is crispy, the rest is fluffy.

Camp fire taters for the win

[TampaJim]

All of it ... but I'm picky about quality, cleanliness and preparation.

[Phrog Phil]

The whole damn thing.

[stratos284]

All of it. If Im extra hungry Ill eat the aluminum foil too

[local16]

I agree with the OP on not many places cook a baked tater correctly. If cooked correctly, I eat the skin..

[local16]

All of it. If Im extra hungry Ill eat the aluminum foil too

Man has to do what a man has to do..

[wildturkey]

All of it.

[JLWatts]

Skin and all. I want red potatoes though!

[mysuzytoo]

Rub that bad boy with a little Crisco, poke some holes in the skin with a fork, sprinkle it with Kosher salt and bake it for an hour or so at 350 degrees ... then I eat the WHOLE THING ...

[uscdraft]

Americas Test Kitchen/Cooks Country recipe

To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree)
oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the
skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.

Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings.
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and
toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers
205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to
push flesh up and out. Season with salt and pepper to taste. Serve immediately.
Why You Shouldn't Microwave
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods
very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes
pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.

[MarineTrailerSavers]

Father in-law taught me 40 years ago. Coat outside of potato in garlic juice (yes garlic juice). Slice open and put half slice of bacon inside with lemon pepper. Close and wrap with full slice of bacon, then lemon pepper, then foil. Bake at 350 for hour and twenty minutes. Skin will come out just like it went in not piece of leather.

Enjoy all of it. Delicious!!!