I tried doing some searched online, but I keep coming up with results about "sweet potatoes" and not the issue I'm talking about here.
I bought some really nice russets last night. I did not store them in the fridge or anywhere cold. I scrubbed them, rubbed with olive oil and coarse salt, and baked right on a baking sheet at 375 for an hour and fifteen minutes.
They were perfectly flaky and the skin had great texture. When I bit into the potato, though, it had a distinctly sweet edge to it. I added enough butter and salt that I could ignore it, but I'm so close to a perfect baked potato that I'd love to figure this out to avoid it in the future.
Can anyone diagnose the problem? What happened?