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

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From: Jen Cox <jencox[at]iquest.net>
Date: Fri, 27 Mar 1998 09:09:24 -0500
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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. &amp; for how long?

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From: thead[at]azstarnet.com (Richard Thead)
Date: 27 Mar 1998 15:05:42 GMT
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  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.


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