abandonship
Assistant Cook
I am currently baking the potatoes for an hour and them stuffing them with cheese. Topping with bacon, house made guacamole, sour cream, pico de gallo, and green onion. Does anyone know how long should I be baking the potatoes to ensure a slightly crispy skin and nice interior to make mashers out of? The first few times I've baked them the skins are either too done or not done enough and the insides are still to hard for mashing.