Subject: Baked (jacket potatoes)
Newsgroups: rec.food.cooking

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From: Bill (billbass at 18rugby.fsnet.co.uk)
Date: Wed, 7 Nov 2001 19:44:25 -0000
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I've been asked to help a small group of disabled people at a local 'day centre' to set up a community kitchen. The unit will be provided with a jacket potatoe oven. I need to guide the members in using this oven and particularly to give them some ideas for JP preparation and fillings. Not too exotic or expensive but be very grateful for any recipes that you can suggest.

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From: hahabogus (not at applicable.com)
Date: Thu, 08 Nov 2001 11:05:55 GMT
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so after washing and oiling the potato bake it for an hr or so till skin is crisp. Remove from oven and cut the spud in half. Scoop out the potato taking care not to damage the crisp skin. In a bowl mash the potatoes with whatever...say some grated nice melting cheese and some chopped mushrooms and a little chopped bell pepper (red or greenor yellow) as well as the usual dash of cream/milk and pat of butter and lots of fresh ground black pepper. Now put it all back in the potato shell. Sprinkle with more grated cheese, return to oven and heat till cheese melts. Many things can be added to the mashed potato to make it your favorite baked spud. Baked spuds imo make the best potato salad and also hash browns.

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From: judgmoore at cs.com (Judith Moore)
Date: 08 Nov 2001 12:40:30 GMT
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Cook, halve, and top with:

butter, salt, pepper
grated cheese
(heated) canned chili
any veg in a cream/cheese sauce. Some canned condensed soups may be suitable for this
tuna or chicken in a cream/cheese sauce. See above for 'canned'

A local industrial cafeteria provided a 'baked potato bar' for a while -- you get y'r potato and add your choice from containers of broccoli flowerettes, cheese sauce, bacon bits (real or imagined), chopped green onion, chili sauce, sour cream, etc.