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Subject: Bake Potatoes: How to?
Newsgroups: rec.food.cooking

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From: The Bednars <britt[at]salsgiver.com>
Date: Sun, 19 Mar 2000 12:12:06 -0500
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How do a bake potatoes in foil with salt?

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From: MR B. <hahabogus[at]hotmail.com>
Date: Sun, 19 Mar 2000 11:41:55 -0600
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There was a long thread on this earlier in the year. which basically
said. That potatoes are baked in foil by restaurants so they will keep
longer. And potatoes baked after rubbing in oil and sprinkled with salt
taste better.
The usual procedure was poke several holes in the tatter with a fork,
rub with cooking oil , sprinkle with salt and bake in a preheated oven
(375F-425F) for 45 minutes to and hour. The done test was to carefully
squeeze the tater and if the skin was crisp feeling and the inside felt
mushy  the tater was done. If you like a softer skin don't bake so long.
Times and temps are rough due to peoples diferring opinions and recipes.
Oh scrub the tater well before starting.

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From: Alyson Colosia <alysonh[at]netcom.ca>
Date: Sun, 19 Mar 2000 16:53:33 -0500
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poke the potatos with a fork, spray them with vegetable spray, sprinkle
with coarse salt, and wrap individually.  Bake at 375-400 for about 35
minutes.  I usually do them in a toaster oven, as I normally only cook 2
at a time.

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From: mcaai[at]my-deja.com
Date: Sun, 19 Mar 2000 23:43:18 GMT
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Alyson Colosia wrote:
> poke the potatos with a fork, spray them with vegetable spray,

Sounds good. I dont usually use the oil but I think it would be an
improvement. Thank You.

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From: ben declue <ben941[at]ithink.net>
Date: Sun, 19 Mar 2000 20:09:43 -0500
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One thing that cuts down on the baking time; use a metal skewer in each
potato

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From: kclark[at]micron.net
Date: Tue, 28 Mar 2000 21:08:20 MST
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A very simple but excellent method is in the microwave...I know what
your thinking but please give it a shot.  Spray a large plastic bag, I
use the ones the potatoes are in from the grocery store, with olive
oil or vegetable spray, sprinkle the potatoes with salt, place them in
the plastic bag , place the bag of potatoes in the microwave and tuck
the open end of the bag underneath the potatoes and nuke them for 15
to 20 minutes depending on how many spuds you're cookn.
They are excellent and simply this way, the peels are nice and soft
and anyone who knows anything about a potato knows that the nutrients
and vitamins are in the skin.  
  When potatoes are baking in a conventional oven, the skins will
almost always be hardened.  I ought to know, I live and cook in Idaho!

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From: Goomba <goomba[at]mindspring.com>
Date: Mon, 03 Apr 2000 16:36:36 -0400
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kclark wrote:
> They are excellent and simply this way, the peels are nice and soft

Which is exactly what a good baked potato skin should be!! Crispy,
scraped out of the potato and then spread with softened butter, salt and
pepper.. a Joy!
A steamed skin, such as you get in the microwave, or worse yet, in foil
is not anything to write home about.

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From: penmart10[at]aol.com (Sheldon)
Date: 03 Apr 2000 21:36:37 GMT
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>   When potatoes are baking in a conventional oven, the skins will
> almost always be hardened.  I ought to know, I live and cook in Idaho!

You deserve deportation... to Noo Joisey.

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From: Richard Caley <rjc[at]cstr.ed.ac.uk>
Date: 04 Apr 2000 16:27:13 +0100
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kclark writes:

> [Microwaved] They are excellent and simply this way, the peels are
> nice and soft and anyone who knows anything about a potato knows
> that the nutrients and vitamins are in the skin.

Very nice I agree, but what you end up with are steamed potatoes, not
baked potatoes. 

> When potatoes are baking in a conventional oven, the skins will
> almost always be hardened.  

Yum.

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From: Sprucedale <woman[at]work.com>
Date: Tue, 04 Apr 2000 18:55:26 GMT
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Rinse baking potatoes and dry really well; prick all over with a fork;
massage with mixture of garlic powder, sea salt and coarsely grated black
pepper.  Bake at 400 deg. F (since I only make 2 or 3 at a time I use my
toaster oven) for 45 minutes or so.  Serve with butter and/or sour cream -
totally delicious (the skin's as good as the guts).

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From: Peter G. Aitken <peter[at]pgacon.com>
Date: Tue, 4 Apr 2000 15:42:19 -0400
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Try rubbing with a mix of bacon fat and black pepper.

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From: penmart10[at]aol.com (Sheldon)
Date: 04 Apr 2000 21:04:08 GMT
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Peter Aitken writes:
>Try rubbing with a mix of bacon fat and black pepper.

Bacon fat and guts... ewwwwwww, Oscar Meyer hot dogs!

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From: Alan Boles <HaHaBogus[at]hotmail.com>
Date: Tue, 4 Apr 2000 15:25:20 -0500
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Cut baked tater in half. Take the guts out mix/mash with some (either/or
type of thing)  cheese, bell peppers,roasted garlic,bacon crumbs,onion or
whatever you like with a little milk/cream and butter. Put mixture back in
the skins. Top with a slice of sharp cheese And broil a little till cheese
is browned. Very Nice.

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From: SimplyPut <simplyput[at]mindspring.com>
Date: Tue, 4 Apr 2000 15:49:50 -0500
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This is something I love to do with potatoes.  Wash and rinse them, roll
them in salt, then cut them in half lengthwise, but don't cut through all
the way, leave the skin at the bottom in tact.  Place some diced onions,
along with pats of butter into the potato, salt and pepper then wrap it up
in some aluminum foil.  Place the wrapped potatoes on a baking dish, then
cook until tender, usually 350 for about 1.5 hours.

Once they are tender, open the foil just enough to mash the potato a bit,
then top with bacon and cheese, return to the oven for awhile to reheat and
melt the cheese.  Remove them from the oven, place on plates, and top with
sour cream and chives.  Tis my favorite. :)

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From: wstewart[at]hawaii.rr.com (Ward Stewart)
Date: Wed, 05 Apr 2000 08:11:21 GMT
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SimplyPut wrote:
>Once they are tender, open the foil just enough to mash the potato a bit,
>then top with bacon and cheese, return to the oven for awhile to reheat and
>melt the cheese.  Remove them from the oven, place on plates, and top with
>sour cream and chives.  Tis my favorite. :)

SUCH a fuss!

Two suggestions -- first, put them in the oven until they have
softened appropriately -- take 'em out and eat 'em.

Then, if you want exotic but still simple -- split the raw taters
lengthwise -- put in a bay leaf -- tie it up with string and bake it
that way.

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From: SimplyPut <simplyput[at]mindspring.com>
Date: Wed, 5 Apr 2000 12:55:31 -0500
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Ward Stewart wrote:
> SUCH a fuss!

haha... sorry... I just love them that difficult and fussy way. :)

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From: fialca[at]fcmail.com (Jackie)
Date: Wed, 05 Apr 2000 09:21:25 GMT
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kclark@micron wrote:
>  When potatoes are baking in a conventional oven, the skins will
>almost always be hardened.  I ought to know, I live and cook in Idaho!

Cant speak for Idaho - but the locals would know what they are talking
about!   I nuke mine too - sometimes only half to three-quarters done
and finish off in the oven - brushed with olive oil and sprinkled with
dried herbs or salt.   

And yep, all the vitamins are in the skin.  You don't need them soft
either - what about crunchy skins?   Luv 'em.
Jackie

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From: Phil Seybold <symac[at]home.com>
Date: Mon, 20 Mar 2000 01:46:36 GMT
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> How do a bake potatoes in foil with salt?

Oil then salt

Try a taste test the next time you bake potatoes. Try one without the
foil. The potatoes steam in the foil and so aren't as "fluffy". Also,
without the foil the skins are crispier and to my way of thinking taste
a lot better. www.idahopotato.com has lots of interesting potato stuff.

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From: Paul R.O'Neill <operapro[at]mediaone.net>
Date: Mon, 20 Mar 2000 05:52:27 GMT
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A couple of months ago, sombody else directed me to The Big Spud Site
www.BigSpud.com and I found a whole pile of useful recipes and archived
chats about baking potatoes and which varieties and methods to consider.
It was all thoroughly hashed over (pun intended), both pro and con.
I found it very useful indeed!  I actually saved a lot of the tips for
future
reference, as I am planning to move to Ireland this Summer and will
probably need to be a 'spud expert'!


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