ms_peacock wrote:

>
> "Default User" > wrote in message
> ...
> > Andy wrote:

> > > I just scrub the spuds, don't dry, don't oil, don't salt and don't
> > > fork them. At 375 F. for 45 minutes.
> >
> > Heh. I never used to fork them, then one explodiated in the oven one
> > time. Talk about a mess.

> Yup, and once you've had to clean up an explodiated potato you never
> forget to poke it!!

The funny thing was, the potato that remained in the skin was some of
the best ever, very fluffy. The process to get that though . . .



Brian

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