VeraBlue
Executive Chef
First, it has to be popped open correctly. I'm nothing if not a baked potato snob when it comes to the opening procedure. A small slit is made into the center of the spud, and then with both thumb and forefinger of each hand at opposite ends, gently squeeze, popping it open. It gives you a nice burst of potato atop the rest of the skin, keeping it warm and moist.
in truth, I don't give a hot patooty how you open your potato, I'm only a snob when it comes to mine.
I like salt and lots of black pepper, a small pat of butter and some sour cream. I love chives but rarely have them around. I like to eat the skin, too.
Anyone else like to eat the skin?
in truth, I don't give a hot patooty how you open your potato, I'm only a snob when it comes to mine.
I like salt and lots of black pepper, a small pat of butter and some sour cream. I love chives but rarely have them around. I like to eat the skin, too.
Anyone else like to eat the skin?