Subject: Wine Baked Potato
Newsgroups: rec.food.cooking

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From: Mr Libido Incognito (Not at vaild.null)
Date: Tue, 11 Jul 2006 14:52:16 GMT
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Wine Baked Potato

1 medium baking potato
1/2 medium onion, sliced
1/4 teaspoon butter
1/4 cup cooking sherry

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.

3. Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.

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From: kilikini (kilikiniSPAM at tampabay.rr.com)
Date: Tue, 11 Jul 2006 15:32:02 GMT
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Interesting, Alan. Have you tried it yet? I've got all the ingredients on hand.

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From: Mr Libido Incognito (Not at vaild.null)
Date: Tue, 11 Jul 2006 16:17:17 GMT
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kilikini wrote:
> Interesting, Alan. Have you tried it yet? I've got all the
> ingredients on hand.

No I haven't tried it yet. I've done the alternating onion and garlic type of wrapped baked spud...but this looks like the next step...after I lose 10 lbs, and can afford the carbs.

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From: "Michael \"Dog3\" Lonergan" (shopalot at foodsource.eat)
Date: Tue, 11 Jul 2006 17:05:24 GMT
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Mr Libido Incognito wrote:
> Wine Baked Potato

Interesting recipe. Have you given this a try yet? I can't have the sherry. It interferes with my prescription meds. Well, I have not tried cooking sherry. It might be okay. If I try this and sound all f*cked up afterwards you will know cooking sherry does interfere. Actually I'm thinking some good balsamic might substitute.