mugsy27 said:great advice guys...keep em coming!!
keltin...do u poke holes in it b4 u wrap it in foil to bake?
also...i have a convection oven..should i use that feature...or just bake it?
Andy M. said:Pricked, unwrapped 400 F oven 1 hour, or
Pricked, nuked for 3 minutes, baked for 30 in a 400 F oven
I never wrap a potato in foil for baking as I don't like the way the skin comes out. It tends to be a steamed potato rather than a baked potato if it's cooked in foil.
keltin said:There is truth to that. I’ve tried baking without the foil, and the skin gets tough and nearly inedible. It’s fine for twice baked, but I like a softer skin if I’m actually going to eat it. Plus the foil really holds it together for the smash and pucker technique.
Does anyone else actually eat the skin?
mugsy27 said:ok...i wish i had read andy's remarks a bit earlier....
did the tater wrapped in foid (un pricked) at 400 (convection oven) for 1 hour.
it came out great...except for the texture of the skin. i like it crisp and it wasnt.
goin in for round 2 tomorrow night...so keep on keepin on with the advise!!