"The celebrity chef, known for his love of flavor and scientific technique, likes to coat his slow-cooked baked potatoes not once but twice in oil during baking, and he cranks up the temperature of the oven towards the end of the cooking process. He also pokes the potatoes with a fork, rather than splitting them with a knife. This method, he says, "perforates" the skin and allows the steam to escape at a slower rate, leading to a fluffier inside."
"Make sure you pierce the potatoes with a fork before cooking, too, or the inside may end up dry and dense. You also always want to coat it with an even layer of oil and some salt. Brown bakes his potatoes for about one hour at 300 degrees Fahrenheit, and when the timer goes off, he carefully takes them out and coats them with more salt."
Coat slow-cooked baked potatoes in oil before baking and again partway through cooking to promote even crisping. Pierce the skin with a fork to perforate it so steam escapes slowly, yielding a fluffier interior. Place potatoes directly on the oven rack about one-third up for better skin development, with a tray underneath to catch drips. Bake low and slow at 300°F for about an hour, remove, add additional salt, then increase oven temperature to crisp the skin. Open potatoes by gently squeezing their sides and add desired toppings.
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