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Subject: Speaking of baked potatoes
Newsgroups: rec.food.cooking

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Thu, 22 Feb 2007 18:58:05 -0600
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That's dinner in about an hour.  Got a nice sized baking potato.  Scrubbed
it, poked it with a fork and rubbed it all over with butter and sprinkled it
well with salt.  I like a nice crispy skin on my bakers.  425F for an hour
in the oven.  I have some Asiago cheese just ready to be grated into the
buttered (this time inside!) piping hot potato.  It will then be sprinkled
liberally with crumbled cooked bacon and thoroughly enjoyed.

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From: Andy <q>
Date: Thu, 22 Feb 2007 19:18:27 -0600
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Jill said...
>   I like a nice crispy skin on my bakers. 
> 425F for an hour in the oven. 

Whoa! 425 F for an hour??

I bake russets at 375 F. for 45 minutes. You could probably get crusty/crispy 
skins at that temp without cooking out the insides.

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Thu, 22 Feb 2007 19:28:26 -0600
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Andy wrote:
> Whoa! 425 F for an hour??
>
> I bake russets at 375 F. for 45 minutes. You could probably get
> crusty/crispy skins at that temp without cooking out the insides.

I have an "apartment oven".  The temps are a bit off and there's nothing to
be done about it; they aren't about to replace it.  Besides, this is a very
large potato, I'll probably only eat half of it, if that much.  I'll have
the other half for breakfast in the morning when we meet for our chat ;)
Speaking of chat, where are you, sweetums?

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From: Leonard Blaisdell <leo[at]greatbasin.com>
Date: Thu, 22 Feb 2007 19:20:31 -0800
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Andy wrote:
> Whoa! 425 F for an hour??
> 
> I bake russets at 375 F. for 45 minutes. You could probably get crusty/crispy 
> skins at that temp without cooking out the insides.

In my experience, baked russets are quite forgiving once they're done on 
the inside. I don't worry about them once I chuck them in the oven.
On the other hand, I constantly fret over simmering red or YG potatoes 
when I'm about to make potato salad. Go figure.


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