But actually, in the spud world, the opposite is true. The moment your potato is out of the oven, you should carefully slice it open and squeeze gently (using a kitchen towel or glove) to let out ...

After making a few baked-potato recipes from chefs, I fell in love with Ina Garten's cooking method. The celebrity chef calls for a herby, salty coating that gets rubbed on the potatoes before baking.