sf <.> wrote in :

> On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
> > wrote:
>
>>Well, if you're brave enough to try it again, use butter or Crisco
>>instead of oil. Sprinkle on th coarse salt. Do not coat it heavily.
>>Bake without convection at 425°. You might be surprised at the
>>difference.
>
> There was definitely too much of everything on the skin. Next time
> I'll try butter and use a lighter touch with the seasonings. Maybe
> I'll even crank it up to 450° - a few more degrees won't matter to
> taters.
>
>

Stick to just salt the first time. And don't go overboard with that. You
don't know what it will do the first time so be conservative. Not that
lots of salt is a bad thing on a tater skin. Just get your feet wet
before you try to swim the Channel as per say.

--

The house of the burning beet-Alan