Baked Potato Kicked up a Notch
I have been playing around with baked potatos for a while. I have seen them baked many different ways. Some restaurants stick nails in them, some just bake them and some screw them up.
I have been experimenting with ways to kick them up a notch (plagarizing Emeril). I have tried covereing them in oil, covering them with a pretty heavy layer of salt, covering that with dried onions, fresh onions, bell peppers, hot peppers and soul food seasoning and cooking them at 425 for about a hour.
I have been sorta pleased, but I would like to continue to improve and perhaps I could have some help on this delicous matter.
Paul E. Smith