Steve Y wrote:
> The key point for me here is what do people expect of a baked potato ?
>
> If doesn't have a crunchy skin then it isn't a baked potato for me. My
> other half used to "bake " her spuds in the microwave but has since
> learnt her lesson.

Same here. If it doesn't have a crispy skin and a little nutty flavor it
simply isn't a baked potato.

You can certainly cook a potato in the microwave and get the same result
as famous industrial chain food restaurants but it isn't a baked potato.


>
> How much more expensive are these than fresh spuds ? I think I
> calculated $50 US for 10lbs , ie $5 /lb or £2.50/lb, seems way OTT
>
> Steve
>
>
>