It seems I am the lone proponent of salting the wet skin. Everyone else seems to use oil. I have tried both and like the water and salt variety.
I think water and salt results in a drier crust like salt-baked potatoes, whereas the oiled crust is just a crunchy crust.
Ah. This is how I eat my baked potato, actually. I eat out the middle, then put the skin back in the oven to crisp up again and then butter, s&p.
We love a good baked potato. Poke holes with fork, slather with olive oil and coarse salt. Nuke for 10 minutes then finish in the oven with whatever we’re roasting that night. Or sometimes in the air fryer. And now here’s the important part—I can’t remember I learned this from—we never split straight down the middle. Rather, we use a fork to make criss-cross hatches and then push in the sides to bust open the potato. It somehow seems fluffier this way. Creates lots of nooks and crannies for whatever we’re topping with.
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