WE'VE never been able to bake a potato just right. We never knewwhy until we ran across the directions in a roasting book severalweeks ago. Cooking the potatoes at a very high temperature for anhour is the secret.
Alicia always baked her potatoes at 350 or 375 degrees. No wonderthey always tasted half-done. They were.
Beverly dutifully greased her potatoes and wrapped them in foil.The insides tasted fine but the skins were steamed beyondrecognition.Our goal was to duplicate the potatoes at our favorite steakhouse,with the skin a little crunchy and the middle moist and fluffy."Real" baked potatoes, we discovered, need to cook at 475 degreesforan hour.After our …
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