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Subject: Baked Potatoes
Newsgroups: rec.food.cooking

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From: barka00[at]start.com.au
Date: Wed, 06 Sep 2000 22:55:28 GMT
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How do you get baked potatoes crispy?

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From: mcqme00[at]my-deja.com
Date: Wed, 06 Sep 2000 23:15:50 GMT
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I would suggest spraying the top of the potatoes with Pure and simple
prior to placing them in the oven.  for the last 10 minutes of cooking
turn up the heat.

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From: Gabby 
Date: Wed, 6 Sep 2000 20:36:05 -0300
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No foil, no oil.  Just wash, prick with a fork and bake at 450 F  until
done.   Turn over once or twice .  Skin gets crispy.

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From: Kevin Murphy 
Date: Wed, 06 Sep 2000 16:50:57 -0700
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> How do you get baked potatoes crispy?

If you're referring to crispy _skin_, a couple of tips:

1) Never wrap bakers in foil - the skins will be soggy and the centers
underdone.

2) Rub a small amount of oil into the skin before baking.

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From: Stan Horwitz 
Date: 7 Sep 2000 18:46:19 GMT
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> If you're referring to crispy _skin_, a couple of tips:

> 1) Never wrap bakers in foil - the skins will be soggy and the centers
> underdone.

> 2) Rub a small amount of oil into the skin before baking.

I have gotten good results just by using your first tip. I have
never used oil to cook a baked potato.

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From: Gabby 
Date: Thu, 7 Sep 2000 17:01:14 -0300
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Stan Horwitz Wrote:
> I have gotten good results just by using your first tip. I have
> never used oil to cook a baked potato.

I have -- once.  Didn't produce the results I expected so went back to no
foil - no oil.

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From: Kevin Murphy 
Date: Thu, 07 Sep 2000 15:37:44 -0700
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I find that oil helps with waxy, smooth-skinned potatoes such as reds or
long whites.  With russets, I agree with you - just pop 'em in the oven
dry.

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From: "hahabogus \(Alan\)" 
Date: Fri, 8 Sep 2000 01:35:52 -0500
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> I find that oil helps with waxy, smooth-skinned potatoes such as reds or
> long whites.  With russets, I agree with you - just pop 'em in the oven
> dry.

If you oil the skin of a red potato it seems to toughen the skin more than
help crisp up the skin. IMO red potatoes taste better without oiling them.

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From: cpovey[at]mindspring.com (Colin Povey)
Date: Thu, 07 Sep 2000 05:02:55 GMT
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>How do you get baked potatoes crispy?

Assuming you bake them in the microwave, put them in a hot (450 degree
or so) oven for about 10 minutes after cooking in the microwave.

And never put foil around them.

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From: Marc  H. de Lemos 
Date: Thu, 7 Sep 2000 14:41:26 -0400
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>How do you get baked potatoes crispy?

Rub them all over with bacon fat before baking.  You *do* keep a container
of rendered bacon fat in the fridge, don't you ? :)

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From: Stan Horwitz 
Date: 7 Sep 2000 18:45:13 GMT
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> How do you get baked potatoes crispy?

Bake them in a 450 degree oven for 1.5 hours. This is what
works well for me for a medium to large potato. Be sure to
use Russet potatoes, which I think are sometimes referred 
to as Idaho potatoes. 


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