On Sun, 07 Nov 2004 14:33:03 GMT, " <> wrote:

>I want to make baked potatoes tonight, but in the past I haven't got
>the results I want.
>
>At my favorite restaurants the baked potato always has a thick, crispy
>jacket, and the potato itself is perfect and fluffy.
>
>My assumption is that I should rub the potato with oil, poke it, and
>wrap it in foil.
>
>Is this right?
>
>And what about cooking time and temperature?
>
>We have some HUGE russet potatoes from our friend's garden.

Ouch!! Never wrap it in foil.That steams them instead of baking them.

Big russets will bake nicely just put in the oven after scrubbing and
digging eyes out.

But, if you want to do something slightly fancier, cut a longitudinal
plug out with an apple corer (the kind with a little hole saw on the
end) and put some peeled garlic and a hot pepper inside. Pushe the end
of the core in and pin it in place. Bake as before.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light