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> Just because you're all so wonderful, here's how to make the perfect
> baker.
> Select potato, make sure it's not green.
> Wash, lightly scrubbing off dirt, careful not to break skin.
> Dry, rub with butter or olive oil and sprinkle with salt.
> Roll up in tin foil, twist ends, gently so they're easy to open.
> Impale on aluminum kabob rods or special metal tater nails, so they cook
> from inside out as well.
> Place in pre-heated 400 degree oven for about 90 min.
> After about 70 min. test by gently sqeezing tater. When it easily gives
in
> it's done.
> Serve with butter, sour cream, salt, pepper. Of course grated cheeses,
> olives, and a ton of other stuff goes with taters.
On which axis do you skewer them? top to bottom or front to back?
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