Quote:
Originally Posted by Frownland
..............why the hell would you bake a whole potato without the skin? I expected the Danish to be on top of this kind of thing.
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I did wonder if that was gonna be a thing. I've only had them baked without skin. Maybe that's just the variant I've had, or maybe it's just the way all Danes do it? I couldn't say.
I also edited the comment above before I saw your reply, which is a stupid thing to do, so I cut it again and will put it here:
I guess part of the point is that when you go fetch your foil-wrapped potato off the grill it is searing hot and the butter will melt. While if you serve baked potatoes in a tray, they'll lose heat pretty soon. Tin foil wrapped potatoes can just stay on the grill while you eat and you can go get one at a time. I guess that makes sense... (?)