The biggest difference between homemade baked potatoes and a chef's is likely the way you bake it, which should never include aluminum foil.

Rather, it should but should lean heavily on a source of fat like oil or butter. This helps result in a crispy exterior and a fluffy, creamy interior.

Wrapping your russet or Yukon Gold in foil holds the steamy heat inside the wrapper, preventing that nice golden brown crispy crackly exterior from developing.

Instead, generously coat the outside with ample oil to achieve that restaurant taste and texture. What you do after that is up to you, and open for interpretation.