Baked potatoes are one of my favorite side dishes, but the time it takes for them to finish baking is not. Especially if they’re properly large baking potatoes.
Which is why I really like this tip:
When preparing your potato for baking, pierce it through the middle with a metal skewer that pokes out on each side by at least an inch. Leave the skewer in, wrap the potato in aluminum foil as usual and start baking.
The skewer will conduct heat into the middle of the potato, essentially baking it from the inside. This will ensure the potato is done baking in about half the time.
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I suppose you could, with pretty much any piece of food you want to bake, although I haven’t tried it. It’s probably not a good idea on beef or any other whole piece of meat, though, since piercing it while it’s cooking will let all the juices out and leave you with a dry, chewy piece of meat.
Thats great! You can do the same with other food too right? Beef maybe?