the metal spikes are conductors so the heat travels through them and because the spikes are in the middle of the potatoes, the heat travels to the middle of them and helps the potatoes heat up.
Metal is a conductor of heat, the spikes will bring the heat to the center of the potato and cook faster than if they were not spiked.
Whole potatoes (or very large pieces) can take a long time to cook all the way through. The metal skewers convey the heat to the center of the potato to cook it faster, so that the outside doesn't get overcooked.
the metal spikes are conductors so the heat travels through the and because spikes are in the middle of the potatoes, the heat travels to the middle of them and helps the potatoes heat up
I believe they might do that since metal transmits heat well and will make the potatoes bake more evenly as opposed to becoming black on the outside and undercooked on the inside.
Sliced potatoes would cook faster because there is more surface area to absorb the heat
Probably to help the potato cook faster because of the heat conduction capacity of the nail. Though I would think an iron nail would rust inside the potato. I have aluminum nails that are designed for this.
Iron conducts heat better than other metals so it heats up the potato faster.
Because the smaller potato has less to cook than the bigger potato so there for the bigger potato has to be cooked more because the heat cant get in the potato as quickly as It can get in a small potato
Because metal conducts heat. Nice grammar.
The nails get hot quickly so they bake the potato
You can fry or bake them. Fried potato peels are like potato chips. Ensure they are clean before you cook them.
same as any potato
Potato bread molds quicker than the others. I cite a professional cook's opinion.
They will cook more evenly if you start them in cold water. This way the whole potato heats up with the water so the outside doesn't cook so much faster than the center.
no
Because, the outside is a THIN layer of \\"skin\\" that after cooked can peel away from the much THICKER \\"meat\\" of the potato. Also because, the inside is well... inside of the potato, stored away from the heat while the outside heats up first.