On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
> wrote:

> 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.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?