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Subject: Crisp Skins on Baked Potatoes
Newsgroups: rec.food.cooking

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From: jborus[at]magnus.acs.ohio-state.edu (Judith Borus)
Date: Tue, 19 Dec 1995 15:25:08 +1236
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I like the skins on my baked potatoes to be really crisp.  Somehow I can't
seem to accomplish this.  Any suggestions?    Judy

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From: alvin[at]plato.nmia.com (Carol Alvin)
Date: 19 Dec 1995 22:00:00 GMT
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I "paint" canola oil on the potatoes and then pop them in a
hot oven (~425 degrees F).  You could also smear the skins
with vegetable shortening.

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From: Mary f.(Pud in pavlova's kitchen) 
Date: 19 Dec 1995 23:44:37 GMT
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Rub a little crisco on them and bake for 1 hour (or more) in a
500 degree oven directly on the rack.  My aunt's always turn out 
glorious!!

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From: Jennifer Maca 
Date: 20 Dec 1995 02:01:25 GMT
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bake them without the foil wrapping

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From: cathyh[at]ix.netcom.com (Cathy Horning)
Date: 20 Dec 1995 07:34:51 GMT
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My sister taught me this;

Before wrapping them in foil roll them in butter and salt first and
bake as usual.  They come out delicious and not paper dry as without
this addition.

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From: Meg Fortino 
Date: 20 Dec 1995 12:51:40 GMT
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Wash thoroughly; dry well.  
Rub with vegetable oil and kosher salt.  
Bake in preheated 500-degree oven for 30 minutes.  
Remove from oven. 
Poke potatoes 3 or 4 times with fork. 
Return to oven and bake for another 30 minutes at 500.  
*Immediately* stab fork into potatoes in cross-shape or however 
	you want your potatoes open and push in the sides to open 
	the potato.  Throw in your seasonings.  

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From: rcm[at]col.hp.com (Rick)
Date: 21 Dec 1995 18:49:37 GMT
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ONE HOUR at 500 degrees?  Are you making baked potatoes or BURNT potatoes?

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From: Meg Fortino 
Date: 22 Dec 1995 18:01:29 GMT
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No really -- one hour at 500 degrees.  It sounds ridiculous, but 
the skin is crispy, the insides are fluffy.  I've tried using the 
lower heat (for example, into the oven with the meatloaf) and the 
skin doesn't come out as crispy.  My mother had the same reaction 
as you until she tried them.  Yum.  

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From: CATHERIN[at]frost.oit.umass.edu (Catherine E Bean)
Date: 20 Dec 1995 18:56:14 GMT
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My housemate rubs her potatoes with vegetable oil before cooking at 375 and 
the skins come out soft, while when I make baked potatoes, I wash them, stab
with a knife, and while still dripping wet, cook at 375-400 for an hour.  The
skins come out crispy for me.  Meg Fortino says they turn crispy if you rub
with oil and salt, so maybe that makes a difference, too.  Or, cook them the
way you normally do, but in that last 15 minutes of cooking, turn the heat up
really high (450, maybe).

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From: wilson[at]cluster.unca.edu
Date: Thu, 21 Dec 95 08:25:56 +500
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I get pretty good reviews from mine...

Before baking, I smear butter all over the skins and then place on a baking
sheet that has been heavily salted.  I also sprinkle salt on the potatoes.
When potatoes are done, I then prick them with a fork to let all the steam
out and put back in the oven for 10-15 minutes more.  Results in a crispy
skin and fluffy insides.  Do not wrap in foil.

If you're not into salt, you can brush it off before you eat them.

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From: stan[at]thunder.ocis.temple.edu (Stan Horwitz)
Date: 22 Dec 1995 21:19:25 GMT
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Turn up your oven's temperature more. The baked potato I had for dinner a 
few nights ago came out with nice crispy skin. I heated in a 475 oven for 
about 90 minutes (it was a pretty big potato). Oh, and for goodness 
sakes, don't wrap your potatoes in aluminum foil when you bake them. That 
defeats the entire purpose of baking them. Just put them right in the 
middle of your oven and be sure to stab them with a knife in a few places 
to let the steam escape from the potatoes.

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From: jborus[at]magnus.acs.ohio-state.edu (Judith Borus)
Date: Thu, 21 Dec 1995 00:51:22 +1236
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Thanks to everyone who shared with me the secrets of baked potatoes with
crisp skins (bake directly on oven rack at very high heat.)  I had the
best baked potato for dinner tonight that I've had in many years.        


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