Join Date: May 2011
Location: Willamina, Oregon
I used to have some aluminum nails (around 5" long) that I used to speed up baking time in a conventional oven. I'd poke one in either end leaving more than half the nail hanging out to heat up. This would transfer some of the heat to the center of the spud. I lost them in a move and never got around to replacing them... I don't bake taters that often or I'd probably scrounge up another set.