-
Wash your spud and, while it is still wet, sprinkle it with salt (I like coarse kosher salt) until it is coated with all the salt it will carry. Bake 1 hour or more at 450-475 degrees (1 hour minimum, longer will only provide a tougher skin that some will prefer, over done is somewhere out near two hours for small spuds, longer for large.) When done, scrape the salt from the skin with the back of a knife or other blunt edge. If saved, the salt will have a slight potato skin flavor that some will like on their meat. The result is a potato with a leathery skin (worthy of stuffing) and a dryish, fluffy, er... fluffable, interior that makes the usual baked potato seem more steamed or boiled than baked.
-
Can you do the same with a microwave? After I got one I gave up baking potatoes in the oven. Especially after I spent 2 days baking one once....
-
Can you do the same with a microwave? After I got one I gave up baking potatoes in the oven. Especially after I spent 2 days baking one once....
I have never tried. Perhaps you could run the experiment and post your results.
I suspect that the long time involved in a conventional oven is what allows for the dry, fluffy results and that moisture will not have the time needed to migrate out of the center of the spud in a microwave.
-
You can, but it's not nearly as good.
That said, we normally use the microwave because we don't have the time to bake them properly.
Chris
-
Wash your spud and, while it is still wet, sprinkle it with salt (I like coarse kosher salt) until it is coated with all the salt it will carry. Bake 1 hour or more at 450-475 degrees (1 hour minimum, longer will only provide a tougher skin that some will prefer, over done is somewhere out near two hours for small spuds, longer for large.) When done, scrape the salt from the skin with the back of a knife or other blunt edge. If saved, the salt will have a slight potato skin flavor that some will like on their meat. The result is a potato with a leathery skin (worthy of stuffing) and a dryish, fluffy, er... fluffable, interior that makes the usual baked potato seem more steamed or boiled than baked.
This is awesome.
to make it even awesomer, spread butter over the skin, then put salt on it.
You'll need to put a dish under the potato, but this makes the skin even better.
Dangit, you made me want a potato now.
-
Twice baked potato. Bake the tater, cut in half, scoop out the insides and mix with bacon and/or cheddar cheese, sour cream, garlic, whatever. Scoop back into skin and bake again.
Baked potatoes also make excellent fried potatoes.
-
Twice baked potato. Bake the tater, cut in half, scoop out the insides and mix with bacon and/or cheddar cheese, sour cream, garlic, whatever. Scoop back into skin and bake again.
Baked potatoes also make excellent fried potatoes.
And you were asking what Southerners eat to get fat?
Chris
-
Twice baked potato. Bake the tater, cut in half, scoop out the insides and mix with bacon and/or cheddar cheese, sour cream, garlic, whatever. Scoop back into skin and bake again.
Baked potatoes also make excellent fried potatoes.
And you were asking what Southerners eat to get fat?
Chris
I try to follow a controlled carb diet. Bread? I can live without. Rice? Blech.. High carb snacks and dessert? Don't miss them a bit.
Potatoes? My drug and downfall.
-
To make sure the insides cooks up nice and fluffy, I will also puncture the potato several times with a 3 pronged fork I have and put in them to ensure complete cooking. I normally use two nails per potato, one in each end, cause I use BIG potatos.
Along with the oil, salt, and a hot oven.
bob
-
"Rice? Blech.."
I'll take rice over a potato just about any day of the week.
-
Bread? I can live without. Rice? Blech.. High carb snacks and dessert? Don't miss them a bit.
Potatoes? My drug and downfall.
I'm like that with bread. I would never give it up. Baked potatoes, of course, are not suitable for human consumption.
-
Baked potatoes, of course, are not suitable for human consumption.
Why do you hate America?
-
Good question, because I also hate potato salad.
-
Good question, because I also hate potato salad.
I've only known about a half-dozen people that can make potato salad that I can eat.
-
Leathery potato skin would make it harder to eat the skin. No thanks.
-
Baked potatoes, of course, are not suitable for human consumption.
Why do you hate America?
Potatoes are Irish.
Therefore, he hates the Irish.
Rice is Oriental.
Therefore he hates orientals.
Bread is universal.
Therefore he hates deeply and universally.
-
Therefore he hates deeply and universally.
See, Mike, we have something in common. Actually, I love bread and taters. I just want my taters fixed proper.
-
The Ultimate. You know it. You Fear it.
Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.
-
The Ultimate. You know it. You Fear it.
Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.
Treif.
-
Potatoes are Irish.
Therefore, he hates the Irish.
Technically, potatoes are Peruvian and Bolivian.
Therefore he hates the Inca and Aymara.
It was those wacky Spaniards who infected Europe with potatoes.
-BP
-
Potatoes are Irish.
Therefore, he hates the Irish.
Technically, potatoes are Peruvian and Bolivian.
Therefore he hates the Inca and Aymara.
It was those wacky Spaniards who infected Europe with potatoes.
-BP
But I'll bet he likes corn, which comes from the same place. So it's a wash.
-
And nobody's mentioned sweet potatoes, yet?
Mmm, sweet potato pie...
-
"Technically, potatoes are Peruvian and Bolivian."
Yes, I know.
The point is that if asked, I'd bet that most Americans would identify potatoes more with the Irish, and possibly with the Germans, and if you told them that potatoes originated in the new world you'd get a blank stare.
-
But I bet that he hates squash, and squash is a new world product, as well...
-
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.
-BP
-
Squash is awesome.
Butternut squash bisque with nutmeg on a cold winter day...
-
"Squash: The George W. Bush of the vegetable kingdom."
-
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.
-BP
Squash is FAR from evil. It's a benevolent and wonderous creature, understated in all of its forms but showing a versatility and character exhibited by few other vegetables.
Anyone who hates squash is, well, a hater.
-
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.
Well, only the truly insane would deny that. For instance, people who like sweet potatoes usually like squash and fried okra and asparagus. These are the same people who waste pie crust on pumpkin and pecans and such, even when perfectly good apples are at hand. One day, we will destroy those people. Keep the faith, brothers.
-
McDonalds sells apple pie.
I'll make pecan pie with Grade B dark maple syrup instead of corn syrup and a crust lined with Scharfen Berger chocolate instead.
-
Squash and okra make me barf, sweet taters are ok and asparagus is gourmet food.
-
Then I'll be at McDonalds. I'm just a wierdo. I don't like the taste of nuts, usually.
-
Okra. Nose snot of Satan.
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
-
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
That I would try. Lime is something we could stand to eat more of.
-
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
That I would try. Lime is something we could stand to eat more of.
You can do the exact same thing with butternut or acorn squash and get the same delicious results.
Hum....
Sweet potatos in the pressure cooker... I need to stop at the Safeway on the way home.
-
The ultimate baked potato is one with lots of butter, lots of steamed mixed vegetables, lots of chili, and lots of cheese. Do that, and you've a whole meal. Good stuff.
-
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.
Well, only the truly insane would deny that. For instance, people who like sweet potatoes usually like squash and fried okra and asparagus. These are the same people who waste pie crust on pumpkin and pecans and such, even when perfectly good apples are at hand. One day, we will destroy those people. Keep the faith, brothers.
I'm agreeing with fistful again. Methinks perhaps a rain of frogs is incipient.
Oh, no, wait, all is well: He's wrong about asparagus. Lightly steamed, with butter, it's quite nice.
Whew. That was close.
-BP
-
I like potatoes baked on our gas grill; I use it like an oven, then cook the main dish. The baked potatoes have a nice smoky grill flavor.
-
Squash bigot........
-
Squash bigotry now!
-
Squash is the overcooked dreck they serve with your dinner when the menu says 'vegetables'.
-
The only vegetables I hate are the bland, taste-free bits of cubed carrots and peas passed off as "mixed vegetables" by some restaurants.
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
For asparagus, only the tips. The rest is suitable for livestock to chew on. On early ocean liners, fresh asparagus was brought on board. The tips were served to first class, the rest of the stalk was served to steerage. I think that says it all right there.
And really, try some good squash or pumpkin bisques, made with ginger, cinnamon or nutmeg. They can be really, really good.
-
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
Brussels sprouts are awesome. Little compact balls of cabbage goodness...
-
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
Brussels sprouts are awesome. Little compact balls of cabbage goodness...
You've obviously never been to England. There vegetables come in two kinds: the soggy peas and the mushy brussels sprouts. You can never think of either of those again the same way.
-
My absolute favorite way of making brussel sprouts?
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
-
I agree with Mike, save for one important difference.
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Discard sprouts and serve bacon.
(I get a horrible metallic taste from any and all brussels sprouts I've ever eaten)
-
My absolute favorite way of making brussel sprouts?
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Treif.
I would say only Americans can take something like a vegetable, nice and healthful, and turn it into a cardiovascular nightmare. But I am sure others do too.
-
Everyone overcooks vegetables. Mushy vegetables suck and are nearly devoid of nutrients. Vegetables are to be moderately steamed, then eaten al dente. Add some herbs, or salt and pepper if you like, but keep the bacon and hollandaise the hell away from my veggies.
Thank you.
-
Gotta agree with Gewehr about Brussel Sprouts. I like most vegetables cooked in a variety of ways, but I can't stand those tiny cabbages of death. I even like butterbeans.
Chris
-
Since the thread has drifted far, far away from baked spuds...
Asparagus lightly grilled over a hot bed of charcoal simply rocks!
We do the same with red, yellow and green peppers and small zuchini. M-m-m good!
jb
-
I even like butterbeans.
Chris
Here too.
-
I even like butterbeans.
I made a big pot of them (baby limas, actually, but it's the same stuff) last night with corn and some smoked pork thrown in. Sopped up the pot 'likker' with fresh cornbread. Good stuff.
Ditto on Brussels Sprouts. I love cabbage, but Brussels Sprouts have a special place with other vegetables I hate (asparagus, beets, squash).
I like baked potatoes with a some grated sharp cheddar and a dab of HOT green chile sour cream.
-
Gotta agree with Gewehr about Brussel Sprouts. I like most vegetables cooked in a variety of ways, but I can't stand those tiny cabbages of death. I even like butterbeans.
Chris
You know, I just don't understand this...
You "point" madly whenever collard greens are mentioned, yet you don't like sprouts.
Hell, you don't like beets, and you hate peas.
Are you some kind of commie or something?
-
Trivia remembered from Genetics 101: a significant portion of the population is unable to taste the primary flavor elements of cabbage family veggies and thus get the full unmasked effect of the underlying sulfur compounds.
[liberal apologist's voice]It's not your fault![/liberal apologist's voice]
I concur on the grilled asparagus, recommend wrapping them in prosciutto and having some balsamic vinegar to apply drop by drop.
Sweet potatoes, Mike? Try Jamaican style: peel and cube to bite size, simmer in coconut milk, sprinkle with cayenne pepper to taste.