Which side of the aluminum foil do you put out when baking a baked potato?

Question

Dull?
Shiney?
Why?

Answer 1

shiny cuz it reflects heat back onto the potato... making for better cooking.

Answer 2

You really should not bake a potato in foil at all. If you do you run the risk of getting botulism. Seroiusly.
It seems to be a little known fact that improperly handled baked potatoes wrapped in aluminum foil can cause you to become very ill.
I learned this when I was required to take safe food handling classes for restaurant management.
This is how you should bake a potato.
Choose a good looking large Potato (one per person) and wash them well. While still damp sprinkle handsomely with fine Salt (preferably freshly ground Sea Salt) and prick the skins here and there with a folk (this will stop it potentially exploding!).
Place directly onto the oven bars, rather than a tray, in the middle of the oven. The size and type of Potato will ultimately affect the length of time it will need to cook, but you should aim to bake them for between one hour to one hour and a half. When ready the Potato will give a little when pressed.
Betrer safe than sorry.

Answer 3

according to the Reynolds company, the dull and shiny sides are a result of the process by which the foil is produced, so it doesn't matter...although I admit I put the shiny side out whenever i used foil. BUT you should not cover a baked potato with foil. Clean it, poke it and salt it, pop it in the oven just like that.

Answer 4

Do NOT cover you potato with foil! Ever, instead of baking it you'll steam it, just pop it in the oven, you want the skin crispy. Seriously, look up how to make the perfect baked potato on the web.

Answer 5

I believe you put the shiny part out. I was told this as a child. I also was told that you put the dull side out when freezing, but later I heard it is better not to freeze with foil.

Answer 6

I learned this as a cook. Wrap them with the shiny side out. I can't explain why, but hundreds if not thousands of my potatoes turned out just fine over the years.

And I don't poke them at all and never had a tater explode on me. (Knock on wood)

Answer 7

dont use foil. Rub the potatoes with a thin coating of crisco, prick with a fork, and bake. Result? Yummy, crisped potato skins with a fluffy inside. And use russet potatoes, they make great baked taters

Answer 8

Doesn't matter. Shiny/dull sides both cause the same reaction. Shiny side is for cosmetic reasons only.

Answer 9

I've always put the dull side out so the heat won't be reflected away. However, I am not sure.

Answer 10

Really doesnt matter.