very easy, I had 2 russets, put them in for 10 min. I've been doing this for years, never had one catch fire, I wash the potatoes first and don't dry them. Made them twice baked, added all but the sour cream, added Parm, and evap. milk, mashed it all with a fork, nuked for 2 min, mixed, spooned it in the skins, then another 2 min. Very fast and tasty.
Just started my starter, thank you for the weights, gave me a reason to use my food scale. For those that think grams are difficult if you read through Chef John does explain. A gram is a weight in the US too! (unless we start taking medication by the 1/2 cup, yikes!). I think I'll keep it simple and name him Bob. I did use rye flour day one, and plan to feed with white flour cause I have alot more of that on hand. For ease of feeding I weighed out flour in sandwich bags for the next 9 days. Looking forward to some tasty carbs!
Best whole chicken I ever made. I did rub butter on the chicken before the rub, and a little under the breast skin, basted at hour 2, 3 and 4. My bird was a little under 4lb, so took it out after 4 hr. 45 minutes, let it rest under a foil tent. Made gravy from the pan drippings, delicious!
