Do you wrap a potato in foil before baking?

IrishEyes said:
We don't eat them often, maybe 3 times a year. Hadn't thought about it that way so maybe I will ditch wrapping them then,
Thanks PP. The carbs in them rip my stomach up so it's rare we have reg. potatoes.
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Instead of plastic wrap, if you're going to microwave them, try poking a few holes in them, wrap them in a moistened paper towel, then microwave them according to the size of them.
 
I only double wrap in foil for cooking in a bed of coals when camping. Foil is old-school, and totally unnecessary. It changes the texture of the potato in a negative way, imo. The practice may have evolved from institutional cooking and then made it's way into home kitchens.

Looks like AI thinks so too:

"The practice of baking potatoes in aluminum foil originated primarily in restaurants and commercial kitchens as a marketing tactic to make the "lowly spud" more attractive to customers. Chefs began wrapping potatoes in foil to hide blemishes, bruises, or inferior appearances on the potato skin, effectively masking defects while adding a shiny, appealing presentation.

Additionally, the method was adopted for practical operational reasons:

  • Heat Retention: Foil acts as an insulator, allowing restaurants to keep potatoes hot and ready for consistent serving temperatures during busy service without them drying out.
  • Safety and Handling: The foil serves as a protective barrier, making it safer and easier for kitchen staff to handle and transport hot potatoes without burns or contamination.
  • Waste Reduction: By keeping potatoes at the correct temperature for longer, restaurants reduce the amount of food wasted due to cold spots or overcooking.
Contrary to popular belief, wrapping potatoes in foil does not speed up the baking process; in fact, it can slightly increase cooking time because the foil must be heated first. The method also traps moisture, resulting in a soggy, steamed skin rather than the crispy texture preferred by many home cooks."
 
Usually restaurants wrap in foil. One time I had a BP at an upscale regional restaurant outside of Saratoga Springs (I don't know whether they are still in business as I have not been up that way in years). They wrapped theirs in very thin foil. I had eaten the inner part and stared to eat the skin and found it very gritty. I called the waitress over and pointed that out asking if they washed the potatoes before baking. All explanation she gave was that they don't expect their patrons to eat the skin.
 
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I cut my potato in half and put butter in the inside. I then wrap it in foil and I bake it. I bake it longer than recommended so that the inside is very done, but yet the skin is still crispy because I like to eat the skin. I absolutely detest a potato that is microwaved and canā€™t eat it.
 
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