A Conversation for Jacket or Baked Potatoes

Tin foil

Post 1

I'm not really here

I use tin foil the other way around.
If I do a jacket spud in the microwave (only if I am near death or something) then I wrap the spud in tin foil when it comes out for a while. I find it helps me forget that it's not a real spud.

If I do baked spuds in the oven I just stab them with a fork a few times, and put them straight in on the oven shelf. 90 minutes for 2/3 biggy's is just perfect, they come out soft and fluffy on the inside, and crispy crunchy on the outside. Then I chuck whatever I fancy on top and scoff the lot. (The skin's the best and healthiest bit.)
Perfect food.

Tin foil

Post 2


Loved this entry! For me, foil never seems to work, but this could just well be me! Odd fave for me is butter and salt in the flesh of the potato, both halves standing up, like uu. And then, and trust me, it IS lovely, sardines (bones removed, silvery side facing up, some Kikkoman soya sauce and mint, pref herb but dried is good too!

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