Baked: those twice-baked potatoes, was Re: Chopped chicken liver - need an opinion
Subject: those twice-baked potatoes, was Re: Chopped chicken liver - need an opinion
Newsgroups: rec.food.cooking
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Sun, 06 Jan 2002 21:36:18 -0600
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Vickie (Ladyvmh2000) wrote:
> Melba's Jammin' writes:
>
> >Right now, I've got 3 huge bakers in the oven; am going to try out the
> >twice-bakeds that my sister Marge was doing. My way. "-)
>
> Barb, Let us know how you do them and how they turn out.
They suck. Dunno if I didn't mash them soon enough or what, but they're gluey. Disgusting. In fact, they'be been sitting on a cookie sheet in the freezer, uncovered, for, what, two days now, maybe three. The one I heated that night was nothing to write home about.Huge bakers, baked; mashed (beater, not food processor) with heated cream, shredded cheddar and bacon bits stirred and beaten in. Ick.
From: hahabogus (not at applicable.com.invalid)
Date: Mon, 07 Jan 2002 03:47:02 GMT
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perhaps you mashed them too much.
I usually mash mine as soon as i'm not burning my fingers too much and i don't mash them a great deal just kinda crush them with a fork, not whipped by any means then add stuff and mix a little to incorporate. I add cheese to the tops just before they go back in the oven to reheat. this added cheese is extra as there is cheese in the filling too. But the topping cheese just falls off if put on too early.
From: ladyvmh2000 at aol.com (Vickie)
Date: 08 Jan 2002 00:29:35 GMT
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hahabogus writes:
>perhaps you mashed them too much.
>I usually mash mine as soon as i'm not burning my fingers too much and i
>don't mash them a great deal just kinda crush them with a fork,
I agree. Don't use the beater. Just use a fork and do them while hot.
From: Damsel in dis Dress
Date: Mon, 07 Jan 2002 05:17:04 GMT
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Melba's Jammin' said:
>Huge bakers, baked; mashed (beater, not food processor) with heated
>cream, shredded cheddar and bacon bits stirred and beaten in. Ick.
It's the whipping with beaters that makes them gluey. Either mash by hand, or run through a ricer, and you'll have much nicer texture.
Good luck!
Carol
From: outrider (james.cook at acsalaska.net)
Date: Mon, 7 Jan 2002 04:59:59 -0900
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I make em at work for my co workers sometimes and have never had a
complaint, try this
scoop em as soon as you can, use butter, minced garlic, shredded mild cheddar, sour cream, lawreys season salt, and just a little milk, use more butter or sour cream if you think its to thick. You want to hand whip your potato with a fork starting as soon as you add the butter. Add each ingredient in what ever order you like but slowly with the liquid or semi liquid ingr. Your going to want the texture just a little less than stiff when its done. Top with a generous coating of paprika and back in the oven around 350 degrees and in 15 minutes or so your done.
From: Sheryl Rosen (nospam at optonline.net)
Date: Mon, 07 Jan 2002 15:27:36 GMT
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Some people just aren't twice baked potato people. Perhaps Barb just doesn't like them.
It's possible.
From: Damsel in dis Dress
Date: Tue, 08 Jan 2002 14:31:20 GMT
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Melba's Jammin' said:
>Huge bakers, baked; mashed (beater, not food processor) with heated
>cream, shredded cheddar and bacon bits stirred and beaten in. Ick
Smash 'em, Barb. Don't beat 'em. They're officially whipped potatoes. That's why you can hang wallpaper with 'em. Might be worth trying again, with a different technique.
From: Sheryl Rosen (nospam at optonline.net)
Date: Tue, 08 Jan 2002 15:19:15 GMT
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Damsel in dis Dress wrote:
> Smash 'em, Barb. Don't beat 'em. They're officially whipped potatoes.
I dunno--sounds like Barb just doesn't like 'em. Why bother with another attempt? There are so many other ways for Barb to enjoy potatoes.
Different strokes for different folks!
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 09 Jan 2002 09:23:25 -0600
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Damsel in dis Dress wrote:
> Smash 'em, Barb. Don't beat 'em. They're officially whipped potatoes.
Thing is, I often use a mixer to whip my mashed potatoes -- with nary a problem of turning out glue. (They're still on the cookie sheet in the freezer, BTW.)
From: zxcvbob (bob at a51web.net)
Date: Sun, 06 Jan 2002 22:13:18 -0600
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Melba's Jammin' wrote:
> They suck.
> Huge bakers, baked; mashed (beater, not food processor) with heated
> cream, shredded cheddar and bacon bits stirred and beaten in. Ick.
They are *supposed* to suck. Mmmm, mediocre cafeteria food that, with a lot of trouble, you can make at home. I've never figured out the appeal. I'd rather have baked or mashed boiled potatoes (just potatoes; don't whip a bunch of milk in 'em, and I don't care if they're lumpy) with butter, cheese, bacon, minced onions, etc. that I can add myself.
Best regards,
Bob