That tightly folded packet of shoestrings puffed up like a balloon ready to explode. I had to stab it a few times to release the pressure that was most likely caused by the moisture in the taters turning into water vapor. If I do this again, and I probably will, I will salt the shoestrings first to extract as much moisture as possible before wrapping tightly in foil.

They were not crispy or crunchy; they were soft and tasted like bacon flavored taters. Not a total loss at all. A learning experience. I shaved the corn off the cobb and mixed it with chopped Italian olives.