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lid (Hahabogus) wrote:
<snip>
<Then I rub the spuds lightly in oil. I bake the spuds in a preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a
crispy skin.>
<snip>
/////////

Thanks for reminding me, I've been wrapping them in foil and cooking
them on the gas grill throughout the summer. I do want these to have a
firmer outer shell.

Also, all your stuffing suggestions sound great and is much appreciated.
Variety is nice cause cook a lot more potatoes during the cooler months.
Never tried the mushrooms or the roasted garlic in potatoes before.

Thanks again.
Sincerely, Helen