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Spud bomb. Potato terrorist! Beware.
VIVA!
by Chef_Guevara on Wed Sep 2 2009 reply to this comment
So that's how it's done!
Here in Canada the supermarkets select the best spuds and wrap them in aluminum foil.
But it's what you put in the potato that makes it a great meal. I like mine with bacon bits, onion and sour cream.
John
Blighty's British Recipes
by Blighty''s British Recipes on Wed Sep 2 2009 reply to this comment
This would probably explode!
by Tracey101 on Wed Sep 2 2009 reply to this comment
Amateur!
I'm not joining you in the congo for your baked spuds, comrade... and no mistake!
For truly revolutionary baked potatoes you should wash the spud and pat dry, put a bit of salt on the outside, score the top a little and put a skewer through it lengthways to transmit the heat!
The type of potato is also important: choose a floury spud!
Viva!
by Chef_Guevara on Wed Sep 2 2009 reply to this comment