This is a classic example of what I spoke about on my home page - intructions are never clear. I have to admit that this may be because there aren't enough pages in books to allow for such detailed instructions. Well, that's why I have my site - to make the unexplained explained.

A baked potato, with chewy skin, is not simply "place potato in oven." It invloves certain instructions which may not be apparent to the novice cook. Here are all of the steps needed to realize this not so simple task:

1. select a standard Idaho potato (skin brown and meat white; NOTE: a Russet potato is said to be perfect for baking. This may be so, but my Mom had always used a typical Idaho potato and this always worked 100% of the time - Russet or not. A Russet is a type of Idaho potato and is in fact pictured at the top of this page..)
2. the potato must be at room temperature,
3. the oven must be pre-heated to 400 deg F, (pre-heated means to turn the oven on and let the temperature of the oven cavity rise to 400 deg F)
4. rinse the potato in water and paper towel dry the surface, (to remove excess water from the surface)
5. take a fork and poke small holes in the skin around the potato, (the point is to allow the steam to escape)
6. place the potato in the oven (which should now be at 400 deg F) on the middle rack of the oven, and finally
7. let it remain in there for 1 hour.

At the end of the time the potato is cooked and the skin is wonderfully chewy. It will work 100% of the time assuming all things are the same each time you bake a potato. Once you achieve this success you will see yourself as an expert at baking potatoes with chewy skin. Congratulations! If you have any questions, you may email me at: joe@joesbread.com.