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I am the first person to acknowledge that there are a lot of strong feelings about throwing the term “baked potato” around–how potatoes should (and should not) be baked, what kinds of potatoes are eligible for baking. There are lots of opinions. And I do have some opinions on the matter; I feel like you can bake any potato you want, but for a real, true Baked Potato experience, they should be russets. I like the sweetness and the light fluffy texture of baking them in the oven (either rubbed in olive oil and sprinkled in kosher salt and baked at 425 for 40 minutes or so, or this method), I do not like them cooked in the microwave (gummy and dense with a weird aftertaste), and I was actually pleasantly surprised at how much I enjoyed…
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