A lot of people think baked potatoes are a simple and straightforward food to make...I think this is a little off. I really care about how my food is, that means texture, hardness/softness, taste, moistness. I try to make my baked potatoes to be really dry and crumbly (that's how I like them). So what I do is:
-Poke LOTS of holes all over. Maybe 30 or so fork stabs per potato. It really does make a difference.
-Pick out potatoes that are darker in color, and have a thin skin. It's hard to describe what the difference is, but is has something to do with how easily pressed in it is.
-Cook at 425 for 60 minutes
If you wanted more moist potatoes, that were still crumbly, you would want to poke a small amount of holes in them and pick out potatoes with a thinner skin. If you want moist, non-crumbly potatoes, poke a small amount of holes and cook at a higher temperature for a smaller time (but don't vary much).
Anyhoo, this is just what I've discovered - some of it may be wrong, as I had to theorize somewhat on the combinations.
-Poke LOTS of holes all over. Maybe 30 or so fork stabs per potato. It really does make a difference.
-Pick out potatoes that are darker in color, and have a thin skin. It's hard to describe what the difference is, but is has something to do with how easily pressed in it is.
-Cook at 425 for 60 minutes
If you wanted more moist potatoes, that were still crumbly, you would want to poke a small amount of holes in them and pick out potatoes with a thinner skin. If you want moist, non-crumbly potatoes, poke a small amount of holes and cook at a higher temperature for a smaller time (but don't vary much).
Anyhoo, this is just what I've discovered - some of it may be wrong, as I had to theorize somewhat on the combinations.