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Try rubbing your big ol’ russet potato with a little oil and seasoned salt before baking it next time.
Little potatoes like this treatment too, no parboiling needed.
When finished, add your butter/sour cream/chives/cheese/bacon as you usually prefer. Because they’re still baked potatoes, just with crackly delicious skin and slightly less dry center.
Try rubbing your big ol’ russet potato with a little oil and seasoned salt before baking it next time. Little potatoes like this treatment too, no parboiling needed. When finished, add your butter/sour cream/chives/cheese/bacon as you usually prefer. Because they’re still baked potatoes, just with crackly delicious skin and slightly less dry center.
I mean, “rubbing with a little oil and seasoning” to me is, if not making a roast potato, starting on that continuum.
But I don’t bother with baked potatoes of any kind - roast is my preferred method.