Subject: The secret to creamy baked potatoes
Newsgroups: rec.food.cooking

---

From: Jen Cox (jencox at iquest.net)
Date: Fri, 27 Mar 1998 09:09:24 -0500
--------
I need to know how to make the perfect, creamy baked potato. I always wrap mine in aluminum foil and bake 45-60 minutes at around 350 degrees F. This doesn't seem to be the trick.

Last night we had dinner at Outback Steakhouse. Their potatoes were so nice. I asked how they were prepared. They're "aged" for a couple of weeks before use. Then they paint them with butter and roll them in Kosher salt before baking.

So should I bake them wrapped or naked? What temp. & for how long?

---

From: thead at azstarnet.com (Richard Thead)
Date: 27 Mar 1998 15:05:42 GMT
--------
Wrapping the potato doesn't allow the moisture to evaporate during baking. A tip I read ages ago which I use is to take a fork and pierce the skin abour 1/4" deep over the entire surface of the potato. This allows the moisture to evaporate evenly. I bake mine at 400F to 425F until a carving fork or skewer slides through smoothly.

I've read that for baking and frying, you shouldn't use overly fresh potatoes. How you are supposed to hit that point without them starting to get soft, I have no idea.