My wife complained about heating up the house in the summer so I started baking them in my gas grill. Light only 1 burner, place the potatoes on the warming rack over the opposite burner and I can adjust to hit 400 degrees fairly easy. Yep, you gotta keep the lid closed. I use my grill all year long and quite often. I replace the propane tank about once a month.
BTW if you eat the skin, just cover them in foil after coating them in oil or butter and the skin will be tender. I've been known to use the same piece of foil for up to 1/2 dozon bakings.
Last edited by jpshaw; 10-17-2009 at 09:02 AM.
|