I made 10-minute, 1-hour, and 10-hour baked potatoes, and microwaving the spuds wasn't the worst option

The classic no-foil oven method yielded the best taste and texture for baked potatoes, surpassing both the quick microwave method and the slow-cooker approach.

While the 10-minute microwave recipe was convenient, it fell short in flavor and texture compared to oven-baked options, proving that quality sometimes takes more time.

Baking potatoes uncovered and coating them in salt proved to unlock a richer taste, contrasting the traditional method of wrapping them in foil.

The 10-hour slow-cooker method unfortunately did not deliver a satisfactory baked potato, highlighting the importance of method choice in achieving the perfect flavor.

Read at Business Insider