To 94574: Wrapping spuds in foil gives you steamed spuds. Drives me nuts when I get one in a restaurant. I know it's so they can keep them warm longer for serving, but it's NOT a baked potato.My mother taught me to use potato spikes; thicker than a skewer, they transmit heat to the center of the potato to help reduce cooking time. They work great and they are cheap kitchen tools.Only for prepping Potatoes for potato skins.
That's it. The skin gets crunchy, the innards get fluffy. No oil, no nonsense, a 6-yr-old could do it. You may thank me later. JohnThis makes a perfectly good baked potato, however, try this. Dissolve way too much salt in water. Dunk the pricked potatoes in the water and put them in the oven at 350 for 60-75 mins. The water evaporates but leaves the salt to stick to the skin. Pull them out, bump heat to 425, coat lightly with cooking spray, salt again and pop back in for 10 mins.
baked potatoes are the ally we need
Recipe?
tim_t1grimes
I have never met anyone who thinks wow it's already the end of June, guess I really need to make a baked potato soon?
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