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[–] 2 points 3 weeks ago (1 child)

Try rubbing your big ol' russet potato with a little oil and seasoned salt before baking it next time. Little potatoes like this treatment too, no parboiling needed. When finished, add your butter/sour cream/chives/cheese/bacon as you usually prefer. Because they're still baked potatoes, just with crackly delicious skin and slightly less dry center.

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  • [–] 1 point 3 weeks ago

    I mean, "rubbing with a little oil and seasoning" to me is, if not making a roast potato, starting on that continuum.

    But I don't bother with baked potatoes of any kind - roast is my preferred method.

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