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

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From: Bill 
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 
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.


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