Baked: New baked potato thread
Subject: New baked potato thread
Newsgroups: rec.food.cooking
From: Miss Jean (Missjean at notmyrealaddress.com)
Date: Fri, 16 May 2003 02:30:36 GMT
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Was reading the thread about chicken crunchies on a baked potato, and wondered what everyone here likes on theirs.
I love mine with chili and cheese. :)
I also like a basic baked potato with creamy italian dressing instead of sour cream.
What do you love on yours?
From: newsXreader at myrealXbox.com (j*ni)
Date: Fri, 16 May 2003 02:37:02 GMT
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Hark! I heard Miss Jean say:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Butter and sour cream usually, sometimes ranch dressing instead of the sour cream. Hubby likes to put garlic powder and onion flakes in the sour cream -- it's good, but too rich for me...
From: stan at temple.edu
Date: 16 May 2003 03:07:25 GMT
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Miss Jean wrote:
> I also like a basic baked potato with creamy italian dressing instead of
> sour cream.
No sour cream for me. I prefer my baked potatoes with two or three pats of butter. I dip the spud in Heinz ketchup. If bacon bits are available, I will sometimes put a spoonfull or two on a baked potato, but other than that, I am a minimalist where eating baked potatoes is concerned. I also eat the potato skin. Yum!
From: Kate Connally (connally at pitt.edu)
Date: Fri, 16 May 2003 10:36:20 -0400
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stan at temple wrote:
> No sour cream for me. I prefer my baked potatoes with two or three
> pats of butter. I dip the spud in Heinz ketchup.
Who'd a thunk it? ;-) I only use ketchup on fried potatoes like hash browns, home fries, or french fries. Do you put it on mashed? I used to know someone who put ketchup on their mashed potatoes and then mixed it all up to a hideous pink mess. One of the few things that could *almost* take away my appetite. Blecch! What about boiled or pan roasted potatoes? Inquiring minds want to know.
> If bacon bits are
> available, I will sometimes put a spoonfull or two on a baked potato,
> but other than that, I am a minimalist where eating baked potatoes
> is concerned. I also eat the potato skin. Yum!
Of course, the skin is the best part.
From: stan at temple.edu
Date: 17 May 2003 19:03:19 GMT
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Kate Connally wrote:
> Who'd a thunk it? ;-) I only use ketchup on
> fried potatoes like hash browns, home fries, or
> french fries. Do you put it on mashed?
No, I rarely put ketchup directly on anything. For the most part, I treat ketchup like a dipping sauce. That includes baked potatoes, mashed potatotes, french fries, chicken, steak, etc. Only on sandwiches such as a hamburger and hot dogs, do I pour the ketchup directly on the item.
From: Ginger (buzardb8 at simflex.com)
Date: Sun, 18 May 2003 10:47:23 -0400
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Salsa is wonderful.
Someone mentioned creamed spinach. I will definitely try that!
From: Kate Connally (connally at pitt.edu)
Date: Mon, 19 May 2003 15:29:10 -0400
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stan at temple wrote:
> No, I rarely put ketchup directly on anything. For the most part, I treat
> ketchup like a dipping sauce.
Actually, I do the same thing, but only with fried potatoes. Even just dipping mashed, boiled, or baked potatoes in ketchup would be yucky to me.
> That includes baked potatoes, mashed
> potatotes, french fries, chicken, steak, etc. Only on sandwiches such as a
> hamburger and hot dogs, do I pour the ketchup directly on the item.
Me, too, except not on hamburger, only hotdogs. And don't forget grilled cheese sandwiches - don't put the ketchup on them, dip them in it.
And our family has always put ketchup in our homemade beef vegetable soup. I think that started with my grandfather. Give the broth a nice spicy flavor. I can't eat veg. soup any other way because the broth tastes like water to me. ;-) We also put ketchup on homemade macaroni and cheese. Our homemade version is much dryer than the typical macaroni that most people are familar with. We always use colby or mild cheddar. Ketchup goes great with that.
From: gtwy4cb at aol.com (Gtwy4cb)
Date: 17 May 2003 12:28:58 GMT
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> What do you love on yours?
Just butter--LOTS of butter! Cholesterol be damned.
From: rmi1013934 at aol.com (Rosie Miller)
Date: 18 May 2003 02:50:09 GMT
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Gtwy4cb writes:
>Just butter--LOTS of butter! Cholesterol be damned.
mmm I love butter, the real stuff, salt and fresh ground pepper, sometimes, if I am feeling really decadent. I will add sour cream, bacon and cheese.
From: Gary Schooley (schooley at vcn.com)
Date: Thu, 15 May 2003 22:20:41 -0700
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Other than chicken brown, just butter and garlic salt (peel on). Simple and satisfying.
BTW, does anyone know how to keep the potatoes from sprouting in the bag?
From: candeh at thelast.mile
Date: Fri, 16 May 2003 09:58:42 GMT
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Miss Jean wrote:
>Was reading the thread about chicken crunchies on a baked potato, and
>wondered what everyone here likes on theirs.
Lots of New York Sharp cheddar, and butter, and plenty of Breakstone's full fat sour cream.
And bacon bits, if I have them on hand. Broccoli is good too.
From: Dora (limey at giveitup.com)
Date: Fri, 16 May 2003 14:13:04 -0400
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candeh wrote wrote:
> Lots of New York Sharp cheddar, and butter, and plenty of Breakstone's
> full fat sour cream.
> And bacon bits, if I have them on hand. Broccoli is good too.
At least, sour cream and chives, or broccoli and cheese sauce, or (for a change) Hidden Valley ranch dressing. Or just about anything except beets.
From: mpoconnor7 at aol.comnojunk (Michael O'Connor)
Date: 17 May 2003 19:40:18 GMT
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I like to fix up some Green Giant frozen broccoli with lowfat cheese sauce, and top my baked potato with it. Makes a meal in itself. The Green Giant frozen green bean casserole is pretty low cal also and I like it as a topping also.
From: Thierry Gerbault (thierrygerbaultX at att.net)
Date: Mon, 19 May 2003 04:02:18 GMT
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Thus spake Zarathustra... Oops, no, that was candeh on 16 May 2003:
> Lots of New York Sharp cheddar, and butter, and plenty of Breakstone's
> full fat sour cream.
> And bacon bits, if I have them on hand. Broccoli is good too.
Have you ever eaten a potato?
From: hahabogus (not at applicable.com.invalid)
Date: Mon, 19 May 2003 05:57:47 GMT
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Thierry Gerbault wrote wrote:
> Have you ever eaten a potato?
Yes a cold baked potato right out of the fridge sliced thin with salt, pepper and a little butter...nothing finer for a midnight nosh.
From: Thierry Gerbault (thierrygerbaultX at att.net)
Date: Mon, 19 May 2003 06:21:33 GMT
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Thus spake Zarathustra... Oops, no, that was hahabogus on 18 May 2003:
> Yes a cold baked potato right out of the fridge sliced thin with salt,
> pepper and a little butter...nothing finer for a midnight nosh.
Hmmm... Never tried it quite that way. Sounds good!
From: Alan Moorman at visi.com
Date: Fri, 23 May 2003 21:39:44 -0500
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Thierry Gerbault wrote:
>Hmmm... Never tried it quite that way. Sounds good!
OT..... Boil some red potatoes (medium to small ones) and, when they are cooked, drain them and put them in the fridge over night.
Next day, they are delicious to eat with maybe a little salt. Maybe not even salt!
They are great finger-food snacks!
From: tintalle (tintalle at roadrunner.nf.net)
Date: Fri, 16 May 2003 08:46:47 -0230
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
A little butter, and some "chicken and rib" style bbq sauce. Yummy!
From: janic412 at aol.com (JANIC412)
Date: 16 May 2003 11:43:33 GMT
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Low fat Breakstone sour cream, chopped green onions and a little sharp cheddar cheese, no salt or pepper. Jan
From: Arri London (biotech at ic.ac.uk)
Date: Fri, 16 May 2003 07:34:47 -0600
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Depends. If the potatoes themselves have flavour then just a little butter or sourcream and some fresh herbs.
If they are the usual tasteless things, then practically anything at all: leftover stews, ragouts, thick soups or sauces, curries etc.
From: Kate Connally (connally at pitt.edu)
Date: Fri, 16 May 2003 10:32:08 -0400
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
I like butter, salt, pepper, dill, and either sour cream or yogurt. In lieu of dill, crumbled bacon wouldn't go amiss. Yum!
From: sue at addressin.sig (Curly Sue)
Date: Fri, 16 May 2003 14:51:56 GMT
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Miss Jean wrote:
>Was reading the thread about chicken crunchies on a baked potato, and
>wondered what everyone here likes on theirs.
Butter, salt, and pepper, both on the inside and subsequently on the skin. A bit of sour cream if it's available for the insides.
From: dabel at sonic.net (Dan Abel)
Date: Fri, 16 May 2003 08:43:50 -0700
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Cottage cheese. Preferably with onion mixed in with it.
From: Jeff Bienstadt (jeff at seattlefare.com)
Date: Fri, 16 May 2003 11:14:47 -0700
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Carmelized onion, sometimes with a little crumbled bleu cheese.
From: Rodney Myrvaagnes (rodneym at attglobal.net)
Date: Fri, 16 May 2003 20:30:32 -0400
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I like to bake them with a hot pepper and a couple of cloves of garlic inside. Then just a little butter.
I use an apple corer to get a place to put the garlic and pepper.
From: Jill McQuown
Date: Fri, 16 May 2003 19:01:24 -0500
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
I love just butter, salt & pepper. Sour cream is okay, but not really my favourite thing. I also rub the skins with butter and sprinkle with salt before baking; I eat the skins, too.
Sometimes I want to skip the extra fat but have have lots of flavour. In those instances, I still rub the outside of the potatoes with butter (it's what, 1/4 tsp?) Then I prepare this mixture I found on the Net about 6 years ago. It calls for Neufchetel or non-fat cream cheese. It's really wonderful; you don't miss the butter or sour cream in the baked potato.
8 oz. pkg. non-fat (Neufchatel) cream cheese
3 cloves garlic, minced
1/2 Tbs. finely minced chives or fresh parsley
dash celery salt
dash onion powder
dash paprika
Let the cream cheese stand at room temperature until soft. In a small mixing bowl, blend together with remaining ingredients, using a spoon, until mixed thoroughly. Cover and chill. Mixture keeps in the refrigerator about 2 weeks.
Works great as a spread on corn, steamed green beens, broccoli; even on bagels or toast.
From: Miss Jean (Missjean at notmyrealaddress.com)
Date: Sat, 17 May 2003 01:26:07 GMT
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Jill McQuown wrote:
> Sometimes I want to skip the extra fat but have have lots of flavour. In
> those instances, I still rub the outside of the potatoes with butter (it's
> what, 1/4 tsp?) Then I prepare this mixture I found on the Net about 6
> years ago. It calls for Neufchetel or non-fat cream cheese. It's really
> wonderful; you don't miss the butter or sour cream in the baked potato.
This sounds good. I might have to try it.
From: Chris Neidecker (neidecker at erols.com)
Date: Sat, 17 May 2003 10:34:23 -0400
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Jill McQuown wrote:
> I love just butter, salt & pepper. Sour cream is okay, but not really my
> favourite thing. I also rub the skins with butter and sprinkle with salt
> before baking; I eat the skins, too.
Yum!
> Sometimes I want to skip the extra fat but have have lots of flavour. In
> those instances, I still rub the outside of the potatoes with butter (it's
> what, 1/4 tsp?) Then I prepare this mixture I found on the Net about 6
> years ago. It calls for Neufchetel or non-fat cream cheese. It's really
> wonderful; you don't miss the butter or sour cream in the baked potato.
>
> 8 oz. pkg. non-fat (Neufchatel) cream cheese
Just want to clarify...can't tell whether you mean to say that Neufchatel is non-fat. It's not; it has less fat than cream cheese, but is still composed mostly of fat. It tastes a heckuva lot better than the non-fat stuff, though.
> 3 cloves garlic, minced
> 1/2 Tbs. finely minced chives or fresh parsley
> dash celery salt
> dash onion powder
> dash paprika
Sounds like this stuff would be good on lots of things....thanks for sharing.
From: Jill McQuown
Date: Sun, 18 May 2003 01:06:49 -0500
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Chris Neidecker wrote:
>> 8 oz. pkg. non-fat (Neufchatel) cream cheese
>
> Just want to clarify...can't tell whether you mean to say that
> Neufchatel is non-fat. It's not; it has less fat than cream cheese,
> but is still composed mostly of fat.
Sorry about that. To be perfectly clear, you can use either Neufchatel or the non-fat stuff. I prefer Neufchatel, which is lower in fat than standard cream cheese. It's a really wonderful spread; I recommend it on lots of things! And, you're welcome, Chris :-)
From: kimberly (nexis1 at cox.net)
Date: Fri, 16 May 2003 18:17:13 -0700
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Miss Jean wrote:
> Was reading the thread about chicken crunchies on a baked potato, and
> wondered what everyone here likes on theirs.
Sometimes, just simple sour cream and chives. Other times I like butter, garlic powder, onion powder, paprika, sea salt and lots of pepper. Or butter and assorted herbs, with a hit of paprika. I don't like cheese or bacon on them.
From: (sharkman at comcast.net)
Date: Sat, 17 May 2003 07:49:39 -0400
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I love mine mixed with butter, creamed spinach or kernel corn.
From: Doug Weller (dweller at ramtops.demon.co.uk)
Date: Sat, 17 May 2003 14:06:33 +0100
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Miss Jean wrote:
>What do you love on yours?
Usually butter and Lowry's Lemon Pepper. Oh, and some redcurrant jelly. (grape jelly would be suitable substitute).
Sometimes sour cream.
From: Alan Moorman at visi.com
Date: Sat, 17 May 2003 14:04:36 -0500
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Miss Jean wrote:
>Was reading the thread about chicken crunchies on a baked potato, and
>wondered what everyone here likes on theirs.
Butter. Perhaps sour cream.
Maybe salt. Maybe pepper.