The humble baked potato is a staple of low-cost dining. It can be dressed up with cheese, bacon and whatever else to be something really special.
But apparently, we’ve all been preparing them like complete fools.
Most make a mere cross in the spud before wrapping it in tinfoil. It might well produce a good fluffy snack, but let’s be honest, the crispy pieces are the best.
One culinary genius, Tonia from Gunny Sack, has stepped in to show us how to maximise the crispiness, and how to basically improve our baked potato experience.
It all comes down to the preparation of the spud.
Toni cuts circles in the potato before turning it around and adding slits. This creates a blooming potato with little drop zones for the cheese.
We’re already hungry.
