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Question
I learned from my Mom to always wrap the potato (with the skin on, of course) in aluminum foil before baking it in the oven. I’ve always assumed that the foil helps keep the moisture in. Is the foil a good idea?
Actually, wrapping a potato in foil before baking it isn’t the best idea if you're aiming for that classic fluffy inside and crispy skin. The foil traps moisture, which ends up steaming the potato instead of baking it, so the skin gets soggy. It’s better to bake them directly on the oven rack with a little salt and oil if you like a crispy finish. Your mom’s way definitely keeps the moisture in, but it changes the texture quite a bit!
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