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Subject: Various Baked Potato Recipes 1997-1999

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Newsgroups: rec.food.cooking
Subject: Baked Potatoes!
From: Colin 
Date: Mon, 10 Mar 1997 18:06:27 +0000
--------
I live in the UK and whenever I go to an outlet like spud-u-like where
they sell baked potatoes with various fillings they taste much nicer
than home made.  The peel seems to have a certain smell and taste that
makes you hungry.  Is this achieved with special ovens?  Certain types
of potato?  I'd love to be able to make them the same way at home.  We
use an ordinary gas oven.

Thanks for any information you might be able to give me. Please reply by
e-mail if possible.

Cheers,
Colin.

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Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes!
From: thumper[at]spuddy.mew.co.uk (Ian Elsworth)
Date: Tue, 18 Mar 1997 15:00:40 GMT
--------
Colin wrote:
>I live in the UK and whenever I go to an outlet like spud-u-like where
>they sell baked potatoes with various fillings they taste much nicer
>than home made.  The peel seems to have a certain smell and taste that
>makes you hungry.  Is this achieved with special ovens?  Certain types
>of potato?  I'd love to be able to make them the same way at home.  We
>use an ordinary gas oven.

In the old days baked potatoes were cooked on an open fire. They were put 
amongst the hot ashes at the bottom. The heat from the ashes cooked the
potato including the peel and had a very distinct flavour. Maybe Spud-u-Like
have found a way to replicate this process. 

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Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes!
From: aasimon 
Date: Tue, 25 Mar 1997 09:50:43 -0600
--------
It's been my experience that if you do potatoes in the microwave, you
don't get a lot of flavor in the peel. OTOH: If you use a convection
oven, you get quite a bit. I bake mine dry. I understand some people
like to lightly oil the skins before baking. This might change the
flavor also.

Art

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Newsgroups: rec.food.cooking
Subject: Re: How to bake a potato?
From: Richard Yates 
Date: Tue, 20 May 1997 13:22:31 -0700
--------
I tend to simply wash them and put them in the oven on gas mark 5 'till they're
done. Another approach which works well and is faster is to parboil them (stop
before the skins break, C.25 mins) then finish them off in the oven. This method
has an advantage in that any soil on the spuds tends to fall to the bottom of
the pan, rather than being crunched between the teeth when the finished article
is consumed.

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Newsgroups: rec.food.cooking
Subject: how to cook baked potato with hard crust (roslin)?
From: Sue Chrisman 
Date: 25 Jun 1997 13:19:51 GMT
--------
Does anyone know how to cook a baked potato similar to those found in
southern restaurants.  They have a hard crust and look as if they are
cooked in charcoal.  Someone sais they are wrapped in roslin?  Thanks

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Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: cogman[at]cyberenet.net (Friend)
Date: 25 Jun 1997 23:09:23 GMT
--------
Sue Chrisman wrote:
: Does anyone know how to cook a baked potato similar to those found in
: southern restaurants.  They have a hard crust and look as if they are
: cooked in charcoal.  Someone sais they are wrapped in roslin?  Thanks
 
Making a baked potato with a crisp skin is easy. You need to use a Russet
or Idaho baking potato. Wash the potato off thorough under running water.
Turn on your oven up to 475 degeees (very hot), pierce the potato a few
times with the end of a knife or a fork. Put the potato in the oven as
close to the center of it as you can get and just let it cook for an hour
or so until the potato is done. The amount of time to cook the potato
depends on how much the potato weighs, but a medium size potato takes an
hour. You know the potato is done when the skin's nice and dry and a knife
goes through the potato with little effort. Do not, under any circumstances
wrap the potato in aluminum foil because that will keep the seam from
escaping which will yield a steamed potato with a wet skin, not a dry one.

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Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: Dorothy Loudermilk 
Date: Thu, 26 Jun 1997 08:05:51 -0500
--------
I believe one way to get a baked potato with a hard crusty surface is
before baking, scrub potato clean, dry off potato, rub bacon grease on
outside of potato and roll in salt.  Prick potato with a fork and bake
without wrapping in foil.  Not low-fat but very tasty!!

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Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: Michael J Barnett 
Date: 26 Jun 1997 17:20:46 GMT
--------
A rosin potato is cooked in molten pine tar rosin.  Usually over a camp
fire, but definently outside.  The pot stinks and molten pine tar is very
dangerous, but the potatoes or onions are very good.  At room temperature
the rosin is a solid and therefore very easy to transport.

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Newsgroups: rec.food.cooking
Subject: REC: Baked Potato Toppers (3)
From: Art Simon 
Date: Sat, 14 Feb 1998 12:24:27 -0600
--------
*  Exported from  Key Home Gourmet  *

                           Garden Fresh Topping

Recipe By     : from Houston Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Baked Potato Toppings            Vegetarian - Milk

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cottage cheese, lowfat
     1/3  cip           buttermilk
     1/2  cup           cucumber -- peeled, seeded, dice
     1/3  cup           green bell pepper -- chopped
     1/3  cup           radishes -- chopped
   1      clove         garlic -- minced
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper -- ground

Combine all ingreedients in a medium bowl, mix well. Cover and chill for
an hour to blend flavors. Serve over hotbaked potatoes.

                   - - - - - - - - - - - - - - - - - - 


                  *  Exported from  Key Home Gourmet  *

                             Mexicali Topping

Recipe By     : Houston Chronicle
Serving Size  : 6    Preparation Time :0:00
Categories    : Baked Potato Toppings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1      each          onion -- chopped
   1      clove         garlic -- minced
   1      pound         lean ground beef
   1      can           whole tomatoes, 28 oz can -- undrained
     1/4  cup           canned chili peppers -- chopped
   2      teaspoons     chili powder
     1/2  teaspoon      oregano -- dried
     1/2  teaspoon      cumin powder
     1/2  teaspoon      salt
   1      cup           Monterey jack cheese
   1 1/2  cups          lettuce -- shredded

Melt butter in a large skillet over medium heat. Saute onion and garlic
until soft. Add ground beef and cook until well browned, breaking up the
meat with a fork as it cooks. Add the tomatoes, chili peppers, chili
powder, oregano, cumin and salt; simmer 10 minutes. Serve with baked
potatoes, cheese and lettuce.

                   - - - - - - - - - - - - - - - - - - 

                  *  Exported from  Key Home Gourmet  *

                              Salmon Topping

Recipe By     : Houston Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Baked Potato Toppings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   3      tablespoons   flour
   2 1/2  cups          milk
     1/4  teaspoon      hot pepper sauce
     1/2  teaspoon      dry mustard
   1      can           salmon (16 oz) -- drained and flaked
     1/4  cup           pimiento -- chopped
     1/4  cup           black olives -- chopped

In a medium saucepan, melt the butter. Add the flour and cook three
minutes over medium heat, stirring constantly. Remove from heat.

Gradually stir in the milk. Return to the heat, bring to a boil, then
reduce heat and cook 5 minutes. Add mustard and hot pepper sauce, fold
in salmon.

Just before serviing, stiir in the pimiento and the black olives.

Serve over hot baked potatoes.

                   - - - - - - - - - - - - - - - - - - 

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Newsgroups: rec.food.cooking
Subject: Freeze and preserve baked potatoes
From: onamor2[at]aol.com (Pearl)
Date: 4 Sep 1998 13:10:19 GMT
--------
I work in a restaurant that used to use commercial frozen baked potatoes to
serve to customers..They are no longer being made and we have no source to get
them in this manner..I would like to know if anyone knows how to do the frozen
baked potatoes...Past efforts were fine except for the fact that the inside of
the potatoes got dark...I suspect that there is a particular kind of potato
that is used so that the insides dont turn dark. Or could it be that they are
overcooked prior to freezing???

Any help well be appreciated.....

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Newsgroups: rec.food.cooking
Subject: Re: Freeze and preserve baked potatoes
From: Edwin Pawlowski 
Date: Fri, 4 Sep 1998 23:39:56 -0400
--------
>Past efforts were fine except for the fact that the inside of
>the potatoes got dark...I suspect that there is a particular kind of potato
>that is used so that the insides dont turn dark
>Pearl

It is probably more the process of freezing them than the type of potato.
I've frozen a few types, never had them turn dark, but the texture of a home
frozen one is terrible.  If they are quick frozen with nitrogen or some such
method they may be better.

I've never found anything better than a real potatoes, properly baked (not
wrapped in foil) hot from the oven.  Real oven, not a microwave.

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Newsgroups: rec.food.cooking
Subject: Re: Freeze and preserve baked potatoes
From: Melissa 
Date: Sun, 06 Sep 1998 02:24:41 GMT
--------
Edwin Pawlowski wrote:
> I've never found anything better than a real potatoes, properly baked (not
> wrapped in foil) hot from the oven.  Real oven, not a microwave.

Isn't that the truth.  I hate going out to a steak house and getting a
perfectly cooked prime rib only to have it accompanied by a potato that has
been cooked and wrapped in foil.  No longer a baked potato, it has now become
a steamed potato.

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Newsgroups: rec.food.cooking
Subject: Don's Nawlins Baked Potato Casserole
From: mcwhirte[at]my-dejanews.com
Date: Tue, 22 Dec 1998 13:44:41 GMT
--------
Don's 'Nawlins Baked Potato Casserole
By:  Don McWhirter

 6       	large               	potatoes
 1/2     	cup                 	butter
 1       	cup                 	parmesan cheese (fresh grated)
 1/4     	cup                 	bacon bits
         	                    	salt
         	                    	pepper
 6       	stalks              	green onion tops
 1       	cup                 	shrimp (raw, medium-size)
 1       	cup                 	crawfish
          	                    	cajun seasoning
         	                    	garlic
Boil, bake, or nuke the potatoes
Cut potatoes in half and arrange in a large casserole dish - leave skins 
on potatoes - press down  with a fork
Spread butter over potatoes
Spread Bacon bits over butter
Add Salt & pepper
Devein and peel shrimp and crawfish
saute shrimp and crawfish in butter with garlic and cajun seasoning - add
to casserole
Spread grated cheese over top
Sprinkle cajun seasoning on top
Bake until hot and cheese is melted
Top with chopped green onion tops
Yield:  8 servings

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Newsgroups: rec.food.cooking
Subject: Sticky Gummy Twice BakedPotatoes??
From: Rusty Hoffman 
Date: Tue, 22 Dec 1998 14:43:58 -0600
--------
When making twice baked potatoes, I am having difficulty maintaining
fluffiness in the mashed potato filling; they seem to always get stiff and
gummy.
Any suggestions?

Thanks in advance.

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Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: penmart10[at]aol.com (Sheldon)
Date: 22 Dec 1998 21:16:09 GMT
--------
Rusty Hoffman writes:
>When making twice baked potatoes, I am having difficulty maintaining
>fluffiness in the mashed potato filling; they seem to always get stiff and
>gummy.

Don't do like 'JJ' (aka Judy) claimed in another post.  Beating mashed potatoes
for a couple of minutes will turn them into paste.

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Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: Isabelle Hemmings 
Date: Wed, 23 Dec 1998 10:24:48 +1300
--------
Rusty Hoffman wrote:
> When making twice baked potatoes, I am having difficulty maintaining
> fluffiness in the mashed potato filling; they seem to always get stiff and
> gummy.

Perhaps if you add a little more milk it won't get stiff?  What are you
using in your filling?  I made some last night wiht garlic, parmesean
cheese, milk and parsley and it turned out wonderfully.  I had a fairly
mushy mashed potato mixture to begin with but when we at it, it was nice
and smooth.

Good luck and I Hope it helped.

Isabelle
i.hemmings@auckland.ac.nz

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Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: Michael Edelman 
Date: Wed, 23 Dec 1998 15:18:25 -0500
--------
Rusty Hoffman wrote:
>When making twice baked potatoes, I am having difficulty maintaining
>fluffiness in the mashed potato filling; they seem to always get stiff and
>gummy.

You're probably using a food processor or a sharp-edged beater on some other
mixer. What happens is you rupture the cells and dump all this starch into the
mix, and you get paste.

I use my Kitchen Aid and the whisk-type beater, or just whisk by hand.

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Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: spamisbadstuff[at]nospam.com (Jeanie)
Date: Thu, 31 Dec 1998 11:46:44 -0700
--------
> When making twice baked potatoes, I am having difficulty maintaining
> fluffiness in the mashed potato filling; they seem to always get stiff and
> gummy.

I can help with this one. It has happened to me before. First, use only
the freshest potatoes. The older they are, the more starch is in them and
they will surely get gummy. Second, prepare the filling as soon as you can
handle the hot potatoes. Waiting until they are cold increases your chance
of gumminess. I cut the potatoes open immediately after they come out of
the oven. Then scoop out the hot potato filling, holding the potato skin
in a pot holder. Then I mash the filling right away. Since I started doing
this, I have never had a gummy mess.  Good luck!

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Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: borus.1[at]pop.service.ohio-state.edu (JJ)
Date: Fri, 01 Jan 1999 17:03:50 -0500
--------
I made twice baked potatoes for the first time following the instructions
I received from this group.  The two most important clues seemed to be to
warm the milk (1/2 and 1/2 in my recipe) before adding it to the mashed
potatoes and to use a whip (whip attachment to my mixer) only briefly, if
at all.

They were WONDERFUL!!  Thanks all.  JJ

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Newsgroups: rec.food.cooking
Subject: Can you twice bake twice baked potatoes?
From: borus.1[at]pop.service.ohio-state.edu (JJ)
Date: Mon, 28 Dec 1998 21:42:41 -0500
--------
Can I make them ahead of time and then bake them until hot and browned
right before serving?  Will they still be wonderful?  JJ

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Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: Kent Hagen 
Date: Mon, 28 Dec 1998 04:02:26 -0800
--------
JJ wrote:
> Can I make them ahead of time and then bake them until hot and browned
> right before serving?  Will they still be wonderful?

Yes

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Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: "M. Smith" 
Date: Mon, 28 Dec 1998 20:37:39 -0600
--------
JJ wrote:
>Can I make them ahead of time and then bake them until hot and browned
>right before serving?  Will they still be wonderful?  JJ

Yes. Twice baked potatoes refrigerate and freeze well before cooking, and
also reheat well after cooking. Very flexible.

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Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: Stephanie Johnston 
Date: Tue, 29 Dec 1998 11:40:42 -0500
--------
JJ wrote:
>Can I make them ahead of time and then bake them until hot and browned
>right before serving?  Will they still be wonderful?  JJ

I did it for my Christmas party and they came out fine.

Steph

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Newsgroups: rec.food.cooking
Subject: Baked Potatoes
From: Don Keen 
Date: 1 Jan 1999 14:38:34 GMT
--------
This is a perfect dish for entertaining. Bake the potatoes ahead of time;
scoop out the pulp and mix it with cheese and egg. Fill potato shells and
place under the boiler just before serving.

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Newsgroups: rec.food.cooking
Subject: Baked Potatoes
From: P.G. 
Date: Thu, 18 Nov 1999 08:36:14 +0800
--------
Hi! Anybody knows how long it takes to bake potatoes and at what degrees
celsius??
Pls advise. Thanks!

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Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: E. Cummins 
Date: Thu, 18 Nov 1999 02:41:12 GMT
--------
P.G. wrote:
> Anybody knows how long it takes to bake potatoes and at what degrees
>celsius??

I typically cook one or two large ones at 400 for an hour.

However, to save time and electricity, I often boil them for 15 minutes
first then put them in a pre-heated oven for another 15.  Cuts time in
half.

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Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Alan Zelt 
Date: Wed, 17 Nov 1999 19:32:34 -0800
--------
E. Cummins wrote:
>I typically cook one or two large ones at 400 for an hour.

400 degrees Celsius!!!!!!! Wow. So, in saving time, you have to first
boil water(5-10 minutes) and then keep it at a boil for 15 minutes. So,
you spend almost 30 minutes saving 15 minutes. I don't understand. Can
you please explain this to me. If you want to boil em. Boil em. If you
want to get a running start, try nuking em. BTW, the orig poster asked
for Celsius. So I would say that your 400F is about 205C.

============================

Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Sprucedale 
Date: Thu, 18 Nov 1999 21:14:50 GMT
--------
1)  use Yukon Gold potatoes for the best (IMHO) flavour &
      texture
2)  scrub clean, prick skins all over with a fork, then rub
      potatoes with olive oil that's been well seasoned with
      coarse salt & pepper and garlic (the powder will do)
3)  400 deg.F (I find my toaster oven was practically
      designed for baked potatoes) for 45 minutes to an hour
      (start squeezing them after 45 minutes to check for
      doneness); the insides will be light and fluffy, the skin's
      DELICIOUS - they don't need anything else, but are sin-
      fully good with with butter, sour cream & chives.

============================

Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Kaari Jae 
Date: Thu, 18 Nov 1999 00:09:38 -0800
--------
P.G. wrote:

> Hi! Anybody knows how long it takes to bake potatoes and at what degrees
> celsius??

Try 175C for 45-60 minutes depending on the size. Make sure you prick
them with a fork first to let the steam out.

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Newsgroups: rec.food.cooking
Subject: Baked potato and onion (diabetic)
From: Don Keen 
Date: 26 Feb 1999 19:48:39 GMT
--------
BAKED POTATO AND ONION

Yield: 4 servings
Serving size: 1 potato
Exchange list approximation:
Starch/Bread 2

Nutrent content per serving
Cal  211
Fat    4.2 (gm)
Na    61.2 (mg)
Fiber  6.3 (gm)
Pro    5.3 (gm)
Cho   39.9 (gm)
K    121.2 (mg)
Chol   0

Ingredients
4 baking potastoes, peeled (about 4 1/2 inches long)
4 teaspoons margarine, melted
1 medium onion sliced
  Salt* and pepper as desired

Method

1. Preheat oven to 400 degrees F.

2. Cut each potato in 4 crosswise slices

3. Brush margarine between slices and over top.

4. Reassemble potato, with onion slices between potato slices.
   Hold together with tooth picks.
   Sprinkle with salt and pepper.

5. Wrap eavh potato in heavy-duty aluminum foil or double thickness
   of lightweight foil.

6. Bake on baking sheet 45 minutes or until potatoes are tender.

7. Open foil and return potates to oven to brown tops.

* Na content of salt not included in estimate.

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Newsgroups: rec.food.cooking
Subject: Re: Collection (4) Twice Baked Potatoes
From: here[at]home.com (Tunage)
Date: Sat, 18 Sep 1999 15:46:34 GMT
--------
Thank you for the recipes!   They look delicious!!

On 15 Sep 1999 04:56:42 -0600, HELEN PEAGRAM wrote:

Twice Baked Ham And Cheese Potatoes
Twice-Baked Sweet Potatoes
Twice-Baked Potatoes (Microwave)
Twice Baked Potatoes


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Twice Baked Ham and Cheese Potatoes
 Categories: Veggies
      Yield: 6 Servings

MMMMM-------------------LISA HLAVATY  ------------------------
      6 med Potatoes
      1 cup  Grated cheddar cheese
  1 1/2 cup  Milk
      1 cup  Chopped ham
    1/2 pint Sour cream
    1/2 tsp Onion salt
    1/4 tsp Pepper
    1/4 cup  Butter
           Paprika or parsley flakes
           For garnish

  Bake potatoes at 400 for 1 hour until soft. Slice potatoes lengthwise
  in half. Scoop out insides, leaving a firm shell. Place potato pulp
  and remaining ingredients in a mixing bowl. Beat at high speed until
  smooth. Fill potato shells with mixture. Bake at 350 for 20 to 30
  minutes. Garnish with paprika or parsley.

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Twice-Baked Sweet Potatoes
 Categories: Veggies
      Yield: 6 Servings

      1    Whole head of garlic
           Vegetable cooking spray
      6 small Unpeeled sweet potatoes
    1/3 cup  Sour cream
    1/4 tsp Salt
    1/8 tsp Pepper

  Remove outer covering from garlic but don't separate the cloves.  Wrap
  garlic in aluminum foil coated with cooking spray; place garlic and
  sweet potatoes on a baking sheet.
  Bake at 400 degrees for 1 1/4 hours.  Cook 10 minutes.  Separate
  garlic cloves and squeeze to extract 2 tsps pulp.
  Slice skin away from top of each potato and scoop out the pulp leaving
  the shells intact.  Mash pulp with garlic pulp, sour cream, salt and
  pepper. Spoon into shells.
  Bake 400 degrees for 15 minutes or until heated.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Twice-Baked Potatoes (Microwave)
 Categories: Veggies, Microwave
      Yield: 8 Servings

      4 large Baking potatoes
      6 slice Bacon
    1/4 cup  Butter or margarine
      2    Green onions, chopped
    1/2 cup  Milk
    1/2 tsp Salt
    1/8 tsp Pepper
           Paprika

  Pierce well-scrubbed potatoes twice. Place 1 inch apart on paper
  towel in oven. Microwave at HIGH 10 1/2 to 12 1/2 minutes, or until
  just softened, rearranging and turning over after half the cooking
  time. Let stand, covered with a bowl,
  5 minutes. Place bacon on paper towel lined plate. Cover with
  paper towel. Microwave at HIGH 5 to 6 minutes, or until crisp. Drain
  on paper towel; crumble. Place butter and onion in 2 quart.
  casserole; cover. Microwave at HIGH 1 1/2 to 2 minutes, or until butter
  is melted and onion tender. Cut potatoes in half lengthwise. Scoop
  out center; place in casserole with onion-butter and bacon. Add milk,
  salt and pepper; mash until fluffy. Spoon into potato shells. Arrange
  on paper towel-lined microwaveable baking sheet. Sprinkle with
  paprika. Microwave at HIGH 3 to 7 minutes, or until heated, rotating
  1/2 turn. Garnish with additional chopped green onion, if desired.

  From: "Beth Ide"  I love baked potato's that I have gotten from Wendy's and yet for some
> reason I can't seem to get it quite like them.
> The skins come out so damn tough & hard.
> At time impossible to cut, a crunchy texture.
> Some may like that I hate it.
> Now Wendy's has got it right.
> Anyone know what they do???
> Or how I can do the same.

I used to work at a Wendy's a few years back (quite a few years back, but
anyway...). Unless they've changed their procedure, it's basically: Wrap the
potatoes in aluminum foil, shiny side in.  Bake at 400F for one hour.  


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