baked@potatoes.ca

I used to prick potatoes before placing them in the oven to bake. After reading the entry in the Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, I have changed my habits.

[...] The present rage for wrapping potatoes in foil will not allow them to become flaky as too much moisture is retained. [...] Bake the potates for 40 minutes to 1 hour depending on their size. When potatoes are 1/2 done, pull out rack, quickly puncture skin once with fork, permitting steam to escape. Return to oven and finish baking.