Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

The phrase “baked potato” typically refers to a whole potato being cooked in the oven with the intent of being cut open and stuffed (commonly with butter, sour cream, cheese, etc.). Roasted potatoes, on the other hand, are cut into smaller pieces and cooked in the oven until they're perfectly crispy on the outside.