Baked potato with cheese and chives
Why Restaurant Baked Potatoes Always Taste Better Than Yours

NEWS

By EMMY SCHNEIDER-GREEN
Baked potatoes being seasoned with salt.
The biggest difference between homemade baked potatoes and a chef's is likely the way you bake it, which should never include aluminum foil.
Oil being poured into a glass ramekin.
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.
Potatoes wrapped in foil on a white background.
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.
A baked potato topped with butter.
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.