Testing three cooking methods for baked potatoes—microwave, air fryer, and oven—revealed that the air fryer was the best option. The microwave produced a dry potato due to inconsistent cooking times across different appliances, while the oven yielded mediocre results. The air fryer not only provided a crispy skin with a fluffy interior but also simplified the cooking process by eliminating the need for excessive poking of the potato. This empirical experience underscores the importance of method selection in baking potatoes.
The microwave ended up being the least reliable method, and the oven results were just OK. Overall, making a baked potato in an air fryer was the winning method.
Ideally, you want a fluffy middle and a nicely seasoned, crispy outer skin. But there are a lot of cooking methods out there that won't yield these results.
I liked using the air fryer because I didn't have to poke my potato a bunch of times for airflow. It came out crispy on the outside and perfectly fluffy on the inside.
Every microwave has different settings and heat strengths, making it hard to find the right instructions for an evenly cooked baked potato.
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