go to you lumber yard and buy a few 60-penny nails,(these are large nails about the size of a lead pincil and about 5 long) wash the nails. |
buy red skin potatoes such as the pontiac potatoes,the red skinned potatoe is far better then the others today that is sold for baking potatoes. |
run the 60-penny nail through the potatoe lengthwise ,leaving the nail protruding out of each end. |
the slice a patch of skin off from the side of the potatoe as big as a nickle. this patch lets off moisture from the potatoe when it first begins to bake preventing any toughness developing.after the potato bakes a short time this open patch seals over. |
the nail causes the potatoe to bake from the inside and out,making the potatoe flaky |
bake at 400 degrees for 50 minutes |
serve the potatoe with the nail in so as to keep the potatoe at the right temperature until opened. remove the nail . |
enjoy |
