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There are several ways, but what I use is foil and then I drive one of these 3.5" long aluminum nails through leaving a bit of the head exposed. They may look like common box nails but are made for this purpose. They assure the center of the tator gets cooked.
If you use this method please don't forget to take them out your mother in law's tatter... :-O
Thanks. One can never have too many toys and gadgets.
will not eat oysters. I want my food dead. Not sick, not wounded... dead.
Pierce their skins (so they don't explode during the cook) then rub bacon grease on their skins. Then wrap in foil and bake as usual. Yukon Gold's are to die for!
A couple weeks ago I shoved a few whole cloves into a spud before tossing it on. Pulled them out before I dug in, added some nice flavor.
I do them quite a bit.
Clean and dry spuds.
Pierce the skin in a few spots.
Rub with EVOO.
Lightly dust with kosher salt and coarse grain pepper.
I like them directly on raised grid direct at 350℉-400℉ (it gets the skin nice and crispy).
I pull when deep brown in color and skin is crisp.
Every once in a while I like to cook them like my Dad did back in the 60's and 70's on the old backyard charcoal grill for the family cookout. Cut an X in the spud, place a pat of butter on top, salt liberally and wrap in foil. Grill direct or even on top of the coals for about an hour. The skin turns black, and is absolutely delicious. Being wrapped in foil, it was the only thing on the grill not tasting like lighter fluid. Great times.