Nibble
New member
- Jan 3, 2007
- 19,238
I rarely use mine but I can see if you've got kids in and out of the house at all hours they'd be handy. I'm surprised the number of people who use them for "baked" potatoes then crisp in the oven. They never taste half as nice as a full hour in the oven because the starch in the potato bonds in a microwave rather that separates. Hence a spud that's spent any time in the microwave will not be fluffy.
I eat them about twice a week and find an hour isn't that much of a chore. When to do them like this it's worth it, trust me.
Pierce the spud with a knife, once all the way through, a couple of times prick it.
Run under cold water until wet all over, roll in salt, rub on some real butter. Oven for an hour / hour ten.
Remove, before you split it, put a towel over the spud and give it a short, sharp smack with the flat of your hand. Don't smash it, pull your punch as it were, this fluffs them up inside. Then split, add filling and thank me.
I eat them about twice a week and find an hour isn't that much of a chore. When to do them like this it's worth it, trust me.
Pierce the spud with a knife, once all the way through, a couple of times prick it.
Run under cold water until wet all over, roll in salt, rub on some real butter. Oven for an hour / hour ten.
Remove, before you split it, put a towel over the spud and give it a short, sharp smack with the flat of your hand. Don't smash it, pull your punch as it were, this fluffs them up inside. Then split, add filling and thank me.
