RichLB wrote:In the hopes of reviving this thread, I've thought of another "improvement". When serving baked potatoes, it'd save my burnt fingers if the cook would remove the aluminum foil wrapper before the meal is served.
.... and just as important is to use a proper baking potato, preferably an Idaho russet. Many restaurants use something like a Yukon gold or new potato which are better suited for boiling or roasting. The times I have had a proper baked potato in Thailand are few.