Baking a potato at 250°F is an act of love. A slow, quiet, disrespected love. But your taste buds will thank you. Your dinner guests will ask, “What did you do to this potato?”
Smile mysteriously. Say nothing. Just enjoy the perfect, pillowy bite. You earned it. Now go preheat your oven, grab a russet, and embrace the slow sizzle. Your spud is waiting.
