Using Spud Spikes

Wash them in warm soapy water before using them the first time and wash them after each use.

Preheat your oven to 400°F. Scrub your potatoes and prick the skin a few times using the sharp end of your Spud Spike.

Insert a Spud Spike into one end of each potato, pushing the point deep into the potato.


STEP 1:—Scrub potato under cold water and pat dry. Hold potato firmly in your hand, or in a clean towel if the potato is slippery. Using your other hand, pierce the end of the potato with the Spud Spike. Apply firm and even pressure to push the spike through the potato.	STEP 2:—Great for small- to medium-sized potatoes (roughly 5"x9" in circumference). Depending on your potato's size, center the Spud Spike for even heat distribution. Preheat oven to 425˚F. Bake 30-40 minutes (test potato using a toothpick).

Bake your potatoes on a pan or right on your oven rack until they feel done (soft) when you pinch them with your fingers. Be careful—they're hot, so use a potholder between your fingers and the potatoes. Check them after about 40 minutes; check smaller potatoes sooner.

Serve with your choice of toppings: butter, sour cream, yogurt, grated cheese, bacon bits, chives, chili . . . the list is endless! The skins are good to eat too.

For crispier skins: Rub each potato with oil and sprinkle with kosher or sea salt. Bake on a pan.

Sweet potatoes or yams: For a great change of pace, bake sweet potatoes or yams. Follow the directions above. Break open the potato and serve with butter and a sprinkling of brown or maple sugar.

Remember . . . Spud Spikes direct your oven's heat right into the middle of the potatoes, speeding up the baking process. Without Spud Spikes, you can expect to cook potatoes up to twice as long.

As long as you're baking potatoes, bake a few extra for use in soups, salads, and other recipes. Insert a Spud Spike into an apple and fix dessert at the same time.