Subject: Crisp skinned baked potato.
Newsgroups: rec.food.cooking

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From: Alburgia (alb57 at creat.com)
Date: Sun, 07 Nov 2004 14:51:14 -0800
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How do you get a really crisp skin on a baked potato. I have tried rubbing with salt and olive oil, just oil, no oil just dry and doing them around 400degrees. Still they just don't crackle as they used to. What am I doing wrong. I also cook them at least one hour.

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From: Gabby (Lavolanges at msn.com)
Date: Sun, 7 Nov 2004 20:25:31 -0400
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I do mine at 450 degrees. Nothing on them at all. They crisp up nicely.

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From: ad.rast.7 at nwnotlink.NOSPAM.com (Alex Rast)
Date: Tue, 09 Nov 2004 00:33:34 -0000
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Alburgia wrote :
>How do you get a really crisp skin on a baked potato.

Use large potatoes, preferably russets, and bake at 425F. 1 hour is an absolute minimum. I prefer potatoes at least 1 1/2 lbs, preferably 2 lbs, because then you can bake for 1 1/2-2 hours, which makes for a very crisp skin. If you're wrapping them with foil, btw, this is the culprit. Bake potatoes dry and naked.

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From: Hahabogus (invalid at invalid.null)
Date: Tue, 09 Nov 2004 01:42:06 GMT
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Alex Rast wrote:
> If you're wrapping them with foil, btw, this is the culprit. Bake
> potatoes dry and naked.

I'd worry about burning something.

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From: Gabby (Lavolanges at msn.com)
Date: Mon, 8 Nov 2004 21:59:41 -0400
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Hahabogus wrote:
> I'd worry about burning something.

LOL!

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From: Amarantha (kyliejohnson at NOSPAMhotmail.com)
Date: 9 Nov 2004 02:51:40 GMT
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Gabby wrote:
> LOL!

Jamie Oliver burns penis while cooking roast
http://www.ananova.com/news/story/sm_913805.html [archive.org]