Author Topic: The ultimate baked potato? (Read 8050 times)

Chuck Dye · « **on:** September 02, 2007, 03:11:38 PM »

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.

The Rabbi · « **Reply #1 on:** September 02, 2007, 03:18:30 PM »

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....

Chuck Dye · « **Reply #2 on:** September 02, 2007, 03:34:43 PM »

Quote from: The Rabbi on September 02, 2007, 02:18:30 PM

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.

mtnbkr · « **Reply #3 on:** September 02, 2007, 03:39:52 PM »

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

Nitrogen · « **Reply #4 on:** September 02, 2007, 04:08:43 PM »

Quote from: Huck Phinn on September 02, 2007, 02:11:38 PM

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.

Paddy · « **Reply #5 on:** September 04, 2007, 07:24:35 AM »

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.

mtnbkr · « **Reply #6 on:** September 04, 2007, 07:42:53 AM »

Quote from: RileyMc on September 04, 2007, 06:24:35 AM

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

stevelyn · « **Reply #7 on:** September 04, 2007, 07:21:46 PM »

Quote from: mtnbkr on September 04, 2007, 06:42:53 AM

Quote from: RileyMc on September 04, 2007, 06:24:35 AM

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.

BobR · « **Reply #8 on:** September 04, 2007, 08:54:23 PM »

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

K Frame · « **Reply #9 on:** September 05, 2007, 04:22:16 AM »

"Rice? Blech.."

I'll take rice over a potato just about any day of the week.

Perd Hapley · « **Reply #10 on:** September 05, 2007, 12:52:46 PM »

Quote from: stevelyn on September 04, 2007, 06:21:46 PM

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.

Paddy · « **Reply #11 on:** September 05, 2007, 12:59:59 PM »

Quote

Baked potatoes, of course, are not suitable for human consumption.

Why do you hate America?

Perd Hapley · « **Reply #12 on:** September 05, 2007, 01:16:49 PM »

Good question, because I also hate potato salad.

stevelyn · « **Reply #13 on:** September 05, 2007, 02:14:03 PM »

Quote from: fistful on September 05, 2007, 12:16:49 PM

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.

MechAg94 · « **Reply #14 on:** September 05, 2007, 03:31:10 PM »

Leathery potato skin would make it harder to eat the skin. No thanks.

K Frame · « **Reply #15 on:** September 05, 2007, 07:49:19 PM »

Quote from: RileyMc on September 05, 2007, 11:59:59 AM

Quote

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.

Perd Hapley · « **Reply #16 on:** September 05, 2007, 08:01:45 PM »

Quote from: Mike Irwin on September 05, 2007, 06:49:19 PM

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.

S. Williamson · « **Reply #17 on:** September 05, 2007, 11:16:52 PM »

The Ultimate. You know it. You Fear it. laugh

Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.

The Rabbi · « **Reply #18 on:** September 06, 2007, 02:38:24 AM »

Quote from: Dionysusigma on September 05, 2007, 10:16:52 PM

The Ultimate. You know it. You Fear it. laugh

Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.

Treif.

BrokenPaw · « **Reply #19 on:** September 06, 2007, 04:58:16 AM »

Quote from: Mike Irwin on September 05, 2007, 06:49:19 PM

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

The Rabbi · « **Reply #20 on:** September 06, 2007, 05:01:09 AM »

Quote from: BrokenPaw on September 06, 2007, 03:58:16 AM

Quote from: Mike Irwin on September 05, 2007, 06:49:19 PM

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.

Manedwolf · « **Reply #21 on:** September 06, 2007, 05:14:10 AM »

And nobody's mentioned sweet potatoes, yet? grin

Mmm, sweet potato pie...

K Frame · « **Reply #22 on:** September 06, 2007, 05:25:40 AM »

"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.

K Frame · « **Reply #23 on:** September 06, 2007, 05:26:32 AM »

But I bet that he hates squash, and squash is a new world product, as well...

BrokenPaw · « **Reply #24 on:** September 06, 2007, 05:31:16 AM »

Quote from: Mike Irwin on September 06, 2007, 04:26:32 AM

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

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Author Topic: The ultimate baked potato? (Read 8050 times)

Chuck Dye

Chuck Dye

Paddy

Paddy