I recently came across the America's Test Kitchen baked potato method and found the focus on temperature, potato variety, and texture interesting. Russet potatoes are used to achieve a fluffy centre and crisp skin, while proper baking helps prevent a gummy or undercooked interior. I also liked the technique of slicing and opening the potato after baking to release steam naturally. For people who enjoy simple recipes, this seems like a great approach. Have you tried this method before, or do you have your own trick for making perfectly baked potatoes?