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how to? want crispy skin and fluffy 'tato inside.
coat in olive oil
don't forget to pierce that spud b4 u microwave though.
then when you're cutting it, cut a cross on it but not all the way to the bottom. Then you squeeze in in the corners and it sort of pouts at you. Its a pouting potato
bung in the oven for an hour/hour and 20
so it cooks properly inside
if you pierce it and cook it for the right amount of time a spike isn't needed
Potato spike is often called a metal skewer.
It's not like a skewer really.
I have used a skewer on occasion.
i just had one, mmmm. Potato, salad, coleslaw and a slice of ham. fantastic!
coincidentally, I'm doing one today too.
Cover with plenty of oil and sea salt pop in over for an hour and a half.
NO STINKING MICROWAVED POTATOES!!
oven baked is always better.
walks005 wins this thread. special mention to nymeria for showing me to my next purchase.
ham, cheese and pickle in crunchy-skinned taste bombs currently going in my face. mm.