I made reference to this elsewhere in the forum but just had to get in here. Kinda like being the first kid to make tracks in fresh snow! When doing foil wrapped baked potatoes I always run a metal skewer through them. This allows a more even cooking and cuts cooking time. More than one 'tater can go on a skewer as long as they are not touching. Should be about an inch of exposed metal betwixt them. Also, some will argue this , but I use standard foil, not the heavy duty stuff. I save that for other more important duty! Cheers!