Denny Wheeler wrote:
> On Fri, 30 Dec 2005 17:48:35 -0600, "jmcquown"
> > wrote:
>
>>> I like the skin left on and especially when it is a little crispy
>>> like on a baked potatoe. So I don't like "baked" potatoes when they
>>> are wrapped in foil. That makes them "steamed" potatoes.
>>
>> You have my vote, George! Rub the potato with butter and salt,
>> sprinkle with salt and then bake the potato sans foil... let the
>> skin get nice and crispy and the inside nice and flakey tender. YUM!
>
> Yeah. I kind of understand restaurants' use of foil (don't like it,
> but do kind of understand it), but why any home cook would do that to
> a self-respecting tater...
> gaaaahhh.
>
> (though it strikes me, Jill, that your potato skins might be a bit
> over-salty given your double-salting. Or was that a slip of the
> keyboard?)

Slip of the fingers... covered in butter and salted twice LOL

Jill