Discover the secret to making the perfect baked potato, from choosing the right type, to storing it properly, to preparing it for backing, in this article by chef Molly Stevens. She shares her technique and summarizes baking secrets used by a other cooks, including wrapping the potato in foil, impaling it with skewers, baking it on a bed of salt, and microwaving. Stevens’s method of baking is flexible: a potato can bake at a range of temperatures as long as the time is lengthened or shortened to suit (a chart shows you how to do this). Also included is a recipe for Stevens’s tempting twice-baked potatoes.