The Mistake Everyone Makes With Baked Potatoes - Tasting Table

"It may seem like the logical choice to place your spuds on a sheet pan because it catches drips, makes it easy to move in and out of the oven, and offers a nice flat surface. But it doesn't provide airflow. Unlike root vegetables, which benefit from direct heat contact, whole potatoes need air circulation. Without it, the hot tray will either turn the underside soggy as it steams or make it tough if the oven temperature is too high."

"That's why using a wire rack is a game-changing trick that takes your baked potatoes to the next level. Whether you use the one already in the oven or place one over a baking tray, it limits the point of contact on the surface and allows more hot air to circulate over the skin, ensuring the moisture in the potato escapes at a steady rate. That's the key to consistent results and that delicious balance of textures."

Whole potatoes require air circulation during baking to prevent soggy or tough undersides and gummy interiors. Placing potatoes directly on a sheet pan traps moisture against the skin, causing steaming or overcooking on the bottom. Limiting contact with a hot surface by using a wire rack allows more hot air to circulate, enabling moisture to escape steadily and producing crisp skin with fluffy interiors. Proper prep includes scrubbing and thoroughly drying the skin, pricking potatoes to release steam, and baking at high heat (around 450 degrees Fahrenheit) for 45–60 minutes depending on size. Foil wrapping retains steam and prevents crisping.

Read at Tasting Table