sf <.> wrote:
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!
>
> I tried it tonight. Gah! How do I make the salt stick?

No clue about garlic slivers in baked potatoes. I've heard of roasted
garlic *mashed* potatoes...

As for salt, rub the potatoes with butter or some say olive oil. I suspect
this is a more "modern" thing now that EVOO (heh) has become the big Food
Network idea. I rub the scrubbed baking potatoes with butter because that's
what Mom always did, dating way back before Food TV was a gleam in anyone's
eye. Then poke a few holes in it with a fork and sprinkle with salt. They
did them that way at Red Lobster circa 1978. No foil on those potatoes
[back then]. Makes for a nice crispy potato skin which you can eat. Yum!

Jill