Re: More picsRichard,
Here's a tip for your taters. Run a quality metal skewer, preferably stanless steel, through your taters. The metal will conduct heat into the center of the taters and cut down cooking time considerably. You can put more than one tater on a skewer depending on size of tater and length of skewer. Bear in mind that at least one inch of skewer on each end and at least one half inch in the middle should remain exposed. Do not butt taters to each other. Hope this helps!