In article >,
Goomba38 > wrote:

> > I loathe those foil wrapped things most restaurants serve ya. If I
> > want a baked potato, I make this decision around 4 pm, then get 'em
> > into my toaster oven at 450 for at LEAST an hour and a half. Love
> > that crispy inner skin which I don't think any other method can
> > produce.
> >
> I hear you! I don't own a toaster oven but do them in the regular oven
> for about 90 min or so too. Nice dry skins, crispy and begging to be
> scooped out of potato then the skins loaded up with butter, salt and
> pepper. No disgusting foil on *my* potatoes, please!

We've never wrapped them in foil either (except for yams).
Do you ever use potato spikes to speed cooking?

I've actually started pressure cooking yams since the peel is not edible
anyway. It's worked really well. 12 to 15 minutes at pressure.
--
Peace, Om

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