Cumberland, RI
A little butter, S&P, and a load of Velveta
(Topic ID: 167289)
1 week later
Quoted from Rascal_H:A little butter, S&P, and a load of Velveta
Velveeta is some nasstyyyyyy cheese. Dunno how it's shelf stable like that but whatever they put in there I'm def not putting into my stomach!
I liked baked spuds....sour cream, bacon, chives, caramelized onions, Maldon sea salt flakes, and fresh cracked black pepper. I think it's weird that people will eat all the potatoes out of the skin and not eat it. I enjoy the skin plus that's where most of the nutrients are....nice earthy taste.
Twice bakes are ok....bit too much work involved to make it right but def worth the final product.
4 months later
Pro culinary tip for baked potatoes. Fry up your bacon in a pan and save the “lard/grease”.
Use a fork and pierce your potato, 4 pierced down each side, so a total of 16 pierces. Fork should be inserted a little more than halfway.
Now bathe your potato in the bacon grease, rub the entire potato down.
Next roll potato over kosher salt.
Bake at 425 for 75-90 minutes.
Indulge.
Got this as a gag gift at a Christmas party a few years ago.
Was about to put it in the donate pile but decided to give it a try.
It really works - the potato is cooked in about 4 minutes and looks and tastes like it was baked in the oven (but without waiting an hour).
We use it all the time now for baking potatoes and sweet potatoes.
Easy to pick up in stores as well and only costs about $5
Hungry Hobo in the Quad Cities has a Taco-Tato that is 
https://s3-media4.fl.yelpcdn.com/bphoto/MZz7cHBSNlMPah9uVJHSHw/o.jpg
2 years later
Calgary, AB
Quoted from Rhyme0rc:Nice pineapple tablecloth though
I'm guilty of the microwave potato shortcut but just butter for me, maybe a little lemon juice.
That's what I do. Tastes just as good to me.
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