I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them. Before that, my primary “baked” potato experience involved a microwave. What I tasted was so revelatory I still remember it: ridiculously crisp on the outside and oh so fluffy inside. I realized what we’d been doing at home was very, very wrong.
The potatoes I grew up with at home came with damp skins and gluey innards, thanks to the microwave. I started baking them in the oven and they were much better. But I still couldn’t get them as perfect as the one I had from that tiny New England restaurant. Then I learned a few tips from old England — specifically, I learned about jacket potatoes.
What a fucking retard!
I make the best baked potatoes asshole.
I'm nominally an American so the best baked potatoes are American you fucktard.
You rub Crisco on the skins then roll them in kosher salt then wrap your taters in foil and throw them on the coals turn every 10 mins till cooked.
Mine usually take about 1 hr.
There crisp skin and the potato gets carmelized right under the skin with a hint of smokiness.
It really is beautiful.
I can't wait for a 500 word article about how the Chinese boil the best water.
I also make the best steaks!
I really am the best.
That is all.
