One time on Usenet, Kate Connally > said:
> Monsur Fromage du Pollet wrote:

<snip>

> And I still think 400 is way too hot

Agreed.

> and anything more than an hour is way too long!

Depends on what you're going for -- if one wants a traditional
baked potato, I agree. However, we occasionally like to have what
we call "crunch taters" -- overbaked and with a delightfully
crispy skin.

> > The Oil crisps up the skin and allows the salt to stick.
>
> I always rub my potatoes with butter. Same principle but
> tastes a lot better.

My mother always coated hers with Crisco, but I like 'em
dry.

> > *More on bursting spuds. It doesn't happen often but who wants to have a
> > burnt potato smell lingering, a oven to clean and fresh potatoes to cook
> > shortly before the rest of the meal is ready? It is easier to just stab
> > the potato with a fork a few times than to have a potato explode in the
> > oven.
>
> I always put a potato nail or metal skewer in the potatoes.
> Done that my whole life. Never had to worry about explosions.

Yep, potato nails here, too...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF