============================ Newsgroups: rec.food.cooking Subject: Baked Potatoes! From: Colin Date: Mon, 10 Mar 1997 18:06:27 +0000 -------- I live in the UK and whenever I go to an outlet like spud-u-like where they sell baked potatoes with various fillings they taste much nicer than home made. The peel seems to have a certain smell and taste that makes you hungry. Is this achieved with special ovens? Certain types of potato? I'd love to be able to make them the same way at home. We use an ordinary gas oven. Thanks for any information you might be able to give me. Please reply by e-mail if possible. Cheers, Colin. ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes! From: thumper@spuddy.mew.co.uk (Ian Elsworth) Date: Tue, 18 Mar 1997 15:00:40 GMT -------- Colin wrote: >I live in the UK and whenever I go to an outlet like spud-u-like where >they sell baked potatoes with various fillings they taste much nicer >than home made. The peel seems to have a certain smell and taste that >makes you hungry. Is this achieved with special ovens? Certain types >of potato? I'd love to be able to make them the same way at home. We >use an ordinary gas oven. In the old days baked potatoes were cooked on an open fire. They were put amongst the hot ashes at the bottom. The heat from the ashes cooked the potato including the peel and had a very distinct flavour. Maybe Spud-u-Like have found a way to replicate this process. ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes! From: aasimon Date: Tue, 25 Mar 1997 09:50:43 -0600 -------- It's been my experience that if you do potatoes in the microwave, you don't get a lot of flavor in the peel. OTOH: If you use a convection oven, you get quite a bit. I bake mine dry. I understand some people like to lightly oil the skins before baking. This might change the flavor also. Art ============================ Newsgroups: rec.food.cooking Subject: Re: How to bake a potato? From: Richard Yates Date: Tue, 20 May 1997 13:22:31 -0700 -------- I tend to simply wash them and put them in the oven on gas mark 5 'till they're done. Another approach which works well and is faster is to parboil them (stop before the skins break, C.25 mins) then finish them off in the oven. This method has an advantage in that any soil on the spuds tends to fall to the bottom of the pan, rather than being crunched between the teeth when the finished article is consumed. ============================ Newsgroups: rec.food.cooking Subject: how to cook baked potato with hard crust (roslin)? From: Sue Chrisman Date: 25 Jun 1997 13:19:51 GMT -------- Does anyone know how to cook a baked potato similar to those found in southern restaurants. They have a hard crust and look as if they are cooked in charcoal. Someone sais they are wrapped in roslin? Thanks ============================ Newsgroups: rec.food.cooking Subject: Re: how to cook baked potato with hard crust (roslin)? From: cogman@cyberenet.net (Friend) Date: 25 Jun 1997 23:09:23 GMT -------- Sue Chrisman wrote: : Does anyone know how to cook a baked potato similar to those found in : southern restaurants. They have a hard crust and look as if they are : cooked in charcoal. Someone sais they are wrapped in roslin? Thanks Making a baked potato with a crisp skin is easy. You need to use a Russet or Idaho baking potato. Wash the potato off thorough under running water. Turn on your oven up to 475 degeees (very hot), pierce the potato a few times with the end of a knife or a fork. Put the potato in the oven as close to the center of it as you can get and just let it cook for an hour or so until the potato is done. The amount of time to cook the potato depends on how much the potato weighs, but a medium size potato takes an hour. You know the potato is done when the skin's nice and dry and a knife goes through the potato with little effort. Do not, under any circumstances wrap the potato in aluminum foil because that will keep the seam from escaping which will yield a steamed potato with a wet skin, not a dry one. ============================ Newsgroups: rec.food.cooking Subject: Re: how to cook baked potato with hard crust (roslin)? From: Dorothy Loudermilk Date: Thu, 26 Jun 1997 08:05:51 -0500 -------- I believe one way to get a baked potato with a hard crusty surface is before baking, scrub potato clean, dry off potato, rub bacon grease on outside of potato and roll in salt. Prick potato with a fork and bake without wrapping in foil. Not low-fat but very tasty!! ============================ Newsgroups: rec.food.cooking Subject: Re: how to cook baked potato with hard crust (roslin)? From: Michael J Barnett Date: 26 Jun 1997 17:20:46 GMT -------- A rosin potato is cooked in molten pine tar rosin. Usually over a camp fire, but definently outside. The pot stinks and molten pine tar is very dangerous, but the potatoes or onions are very good. At room temperature the rosin is a solid and therefore very easy to transport. ============================ Newsgroups: rec.food.cooking Subject: REC: Baked Potato Toppers (3) From: Art Simon Date: Sat, 14 Feb 1998 12:24:27 -0600 -------- * Exported from Key Home Gourmet * Garden Fresh Topping Recipe By : from Houston Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Baked Potato Toppings Vegetarian - Milk Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cottage cheese, lowfat 1/3 cip buttermilk 1/2 cup cucumber -- peeled, seeded, dice 1/3 cup green bell pepper -- chopped 1/3 cup radishes -- chopped 1 clove garlic -- minced 1/2 teaspoon salt 1/4 teaspoon black pepper -- ground Combine all ingreedients in a medium bowl, mix well. Cover and chill for an hour to blend flavors. Serve over hotbaked potatoes. - - - - - - - - - - - - - - - - - - * Exported from Key Home Gourmet * Mexicali Topping Recipe By : Houston Chronicle Serving Size : 6 Preparation Time :0:00 Categories : Baked Potato Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 each onion -- chopped 1 clove garlic -- minced 1 pound lean ground beef 1 can whole tomatoes, 28 oz can -- undrained 1/4 cup canned chili peppers -- chopped 2 teaspoons chili powder 1/2 teaspoon oregano -- dried 1/2 teaspoon cumin powder 1/2 teaspoon salt 1 cup Monterey jack cheese 1 1/2 cups lettuce -- shredded Melt butter in a large skillet over medium heat. Saute onion and garlic until soft. Add ground beef and cook until well browned, breaking up the meat with a fork as it cooks. Add the tomatoes, chili peppers, chili powder, oregano, cumin and salt; simmer 10 minutes. Serve with baked potatoes, cheese and lettuce. - - - - - - - - - - - - - - - - - - * Exported from Key Home Gourmet * Salmon Topping Recipe By : Houston Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Baked Potato Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1/4 teaspoon hot pepper sauce 1/2 teaspoon dry mustard 1 can salmon (16 oz) -- drained and flaked 1/4 cup pimiento -- chopped 1/4 cup black olives -- chopped In a medium saucepan, melt the butter. Add the flour and cook three minutes over medium heat, stirring constantly. Remove from heat. Gradually stir in the milk. Return to the heat, bring to a boil, then reduce heat and cook 5 minutes. Add mustard and hot pepper sauce, fold in salmon. Just before serviing, stiir in the pimiento and the black olives. Serve over hot baked potatoes. - - - - - - - - - - - - - - - - - - ============================ Newsgroups: rec.food.cooking Subject: Freeze and preserve baked potatoes From: onamor2@aol.com (Pearl) Date: 4 Sep 1998 13:10:19 GMT -------- I work in a restaurant that used to use commercial frozen baked potatoes to serve to customers..They are no longer being made and we have no source to get them in this manner..I would like to know if anyone knows how to do the frozen baked potatoes...Past efforts were fine except for the fact that the inside of the potatoes got dark...I suspect that there is a particular kind of potato that is used so that the insides dont turn dark. Or could it be that they are overcooked prior to freezing??? Any help well be appreciated..... ============================ Newsgroups: rec.food.cooking Subject: Re: Freeze and preserve baked potatoes From: Edwin Pawlowski Date: Fri, 4 Sep 1998 23:39:56 -0400 -------- >Past efforts were fine except for the fact that the inside of >the potatoes got dark...I suspect that there is a particular kind of potato >that is used so that the insides dont turn dark >Pearl It is probably more the process of freezing them than the type of potato. I've frozen a few types, never had them turn dark, but the texture of a home frozen one is terrible. If they are quick frozen with nitrogen or some such method they may be better. I've never found anything better than a real potatoes, properly baked (not wrapped in foil) hot from the oven. Real oven, not a microwave. ============================ Newsgroups: rec.food.cooking Subject: Re: Freeze and preserve baked potatoes From: Melissa Date: Sun, 06 Sep 1998 02:24:41 GMT -------- Edwin Pawlowski wrote: > I've never found anything better than a real potatoes, properly baked (not > wrapped in foil) hot from the oven. Real oven, not a microwave. Isn't that the truth. I hate going out to a steak house and getting a perfectly cooked prime rib only to have it accompanied by a potato that has been cooked and wrapped in foil. No longer a baked potato, it has now become a steamed potato. ============================ Newsgroups: rec.food.cooking Subject: Don's Nawlins Baked Potato Casserole From: mcwhirte@my-dejanews.com Date: Tue, 22 Dec 1998 13:44:41 GMT -------- Don's 'Nawlins Baked Potato Casserole By: Don McWhirter 6 large potatoes 1/2 cup butter 1 cup parmesan cheese (fresh grated) 1/4 cup bacon bits salt pepper 6 stalks green onion tops 1 cup shrimp (raw, medium-size) 1 cup crawfish cajun seasoning garlic Boil, bake, or nuke the potatoes Cut potatoes in half and arrange in a large casserole dish - leave skins on potatoes - press down with a fork Spread butter over potatoes Spread Bacon bits over butter Add Salt & pepper Devein and peel shrimp and crawfish saute shrimp and crawfish in butter with garlic and cajun seasoning - add to casserole Spread grated cheese over top Sprinkle cajun seasoning on top Bake until hot and cheese is melted Top with chopped green onion tops Yield: 8 servings ============================ Newsgroups: rec.food.cooking Subject: Sticky Gummy Twice BakedPotatoes?? From: Rusty Hoffman Date: Tue, 22 Dec 1998 14:43:58 -0600 -------- When making twice baked potatoes, I am having difficulty maintaining fluffiness in the mashed potato filling; they seem to always get stiff and gummy. Any suggestions? Thanks in advance. ============================ Newsgroups: rec.food.cooking Subject: Re: Sticky Gummy Twice BakedPotatoes?? From: penmart10@aol.com (Sheldon) Date: 22 Dec 1998 21:16:09 GMT -------- "Rusty Hoffman" writes: >When making twice baked potatoes, I am having difficulty maintaining >fluffiness in the mashed potato filling; they seem to always get stiff and >gummy. Don't do like 'JJ' (aka Judy) claimed in another post. Beating mashed potatoes for a couple of minutes will turn them into paste. ============================ Newsgroups: rec.food.cooking Subject: Re: Sticky Gummy Twice BakedPotatoes?? From: Isabelle Hemmings Date: Wed, 23 Dec 1998 10:24:48 +1300 -------- Rusty Hoffman wrote: > When making twice baked potatoes, I am having difficulty maintaining > fluffiness in the mashed potato filling; they seem to always get stiff and > gummy. Perhaps if you add a little more milk it won't get stiff? What are you using in your filling? I made some last night wiht garlic, parmesean cheese, milk and parsley and it turned out wonderfully. I had a fairly mushy mashed potato mixture to begin with but when we at it, it was nice and smooth. Good luck and I Hope it helped. Isabelle i.hemmings@auckland.ac.nz ============================ Newsgroups: rec.food.cooking Subject: Re: Sticky Gummy Twice BakedPotatoes?? From: Michael Edelman Date: Wed, 23 Dec 1998 15:18:25 -0500 -------- Rusty Hoffman wrote: >When making twice baked potatoes, I am having difficulty maintaining >fluffiness in the mashed potato filling; they seem to always get stiff and >gummy. You're probably using a food processor or a sharp-edged beater on some other mixer. What happens is you rupture the cells and dump all this starch into the mix, and you get paste. I use my Kitchen Aid and the whisk-type beater, or just whisk by hand. ============================ Newsgroups: rec.food.cooking Subject: Re: Sticky Gummy Twice BakedPotatoes?? From: spamisbadstuff@nospam.com (Jeanie) Date: Thu, 31 Dec 1998 11:46:44 -0700 -------- > When making twice baked potatoes, I am having difficulty maintaining > fluffiness in the mashed potato filling; they seem to always get stiff and > gummy. I can help with this one. It has happened to me before. First, use only the freshest potatoes. The older they are, the more starch is in them and they will surely get gummy. Second, prepare the filling as soon as you can handle the hot potatoes. Waiting until they are cold increases your chance of gumminess. I cut the potatoes open immediately after they come out of the oven. Then scoop out the hot potato filling, holding the potato skin in a pot holder. Then I mash the filling right away. Since I started doing this, I have never had a gummy mess. Good luck! ============================ Newsgroups: rec.food.cooking Subject: Re: Sticky Gummy Twice BakedPotatoes?? From: borus.1@pop.service.ohio-state.edu (JJ) Date: Fri, 01 Jan 1999 17:03:50 -0500 -------- I made twice baked potatoes for the first time following the instructions I received from this group. The two most important clues seemed to be to warm the milk (1/2 and 1/2 in my recipe) before adding it to the mashed potatoes and to use a whip (whip attachment to my mixer) only briefly, if at all. They were WONDERFUL!! Thanks all. JJ ============================ Newsgroups: rec.food.cooking Subject: Can you twice bake twice baked potatoes? From: borus.1@pop.service.ohio-state.edu (JJ) Date: Mon, 28 Dec 1998 21:42:41 -0500 -------- Can I make them ahead of time and then bake them until hot and browned right before serving? Will they still be wonderful? JJ ============================ Newsgroups: rec.food.cooking Subject: Re: Can you twice bake twice baked potatoes? From: Kent Hagen Date: Mon, 28 Dec 1998 04:02:26 -0800 -------- JJ wrote: > Can I make them ahead of time and then bake them until hot and browned > right before serving? Will they still be wonderful? Yes ============================ Newsgroups: rec.food.cooking Subject: Re: Can you twice bake twice baked potatoes? From: "M. Smith" Date: Mon, 28 Dec 1998 20:37:39 -0600 -------- JJ wrote in message ... >Can I make them ahead of time and then bake them until hot and browned >right before serving? Will they still be wonderful? JJ Yes. Twice baked potatoes refrigerate and freeze well before cooking, and also reheat well after cooking. Very flexible. ============================ Newsgroups: rec.food.cooking Subject: Re: Can you twice bake twice baked potatoes? From: "Stephanie & Eric Johnston" Date: Tue, 29 Dec 1998 11:40:42 -0500 -------- JJ wrote in message ... >Can I make them ahead of time and then bake them until hot and browned >right before serving? Will they still be wonderful? JJ I did it for my Christmas party and they came out fine. Steph ============================ Newsgroups: rec.food.cooking Subject: Baked Potatoes From: Don Keen Date: 1 Jan 1999 14:38:34 GMT -------- This is a perfect dish for entertaining. Bake the potatoes ahead of time; scoop out the pulp and mix it with cheese and egg. Fill potato shells and place under the boiler just before serving. ============================ Newsgroups: rec.food.cooking Subject: Baked Potatoes From: "P.G." Date: Thu, 18 Nov 1999 08:36:14 +0800 -------- Hi! Anybody knows how long it takes to bake potatoes and at what degrees celsius?? Pls advise. Thanks! ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes From: "E. Cummins" Date: Thu, 18 Nov 1999 02:41:12 GMT -------- P.G. wrote: > Anybody knows how long it takes to bake potatoes and at what degrees >celsius?? I typically cook one or two large ones at 400 for an hour. However, to save time and electricity, I often boil them for 15 minutes first then put them in a pre-heated oven for another 15. Cuts time in half. ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes From: Alan Zelt Date: Wed, 17 Nov 1999 19:32:34 -0800 -------- "E. Cummins" wrote: >P.G. wrote: >>Anybody knows how long it takes to bake potatoes and at what degrees >>celsius?? >I typically cook one or two large ones at 400 for an hour. 400 degrees Celsius!!!!!!! Wow. So, in saving time, you have to first boil water(5-10 minutes) and then keep it at a boil for 15 minutes. So, you spend almost 30 minutes saving 15 minutes. I don't understand. Can you please explain this to me. If you want to boil em. Boil em. If you want to get a running start, try nuking em. BTW, the orig poster asked for Celsius. So I would say that your 400F is about 205C. ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes From: Sprucedale Date: Thu, 18 Nov 1999 21:14:50 GMT -------- 1) use Yukon Gold potatoes for the best (IMHO) flavour & texture 2) scrub clean, prick skins all over with a fork, then rub potatoes with olive oil that's been well seasoned with coarse salt & pepper and garlic (the powder will do) 3) 400 deg.F (I find my toaster oven was practically designed for baked potatoes) for 45 minutes to an hour (start squeezing them after 45 minutes to check for doneness); the insides will be light and fluffy, the skin's DELICIOUS - they don't need anything else, but are sin- fully good with with butter, sour cream & chives. Sprucedale ============================ Newsgroups: rec.food.cooking Subject: Re: Baked Potatoes From: Kaari Jae Date: Thu, 18 Nov 1999 00:09:38 -0800 -------- P.G. wrote: > Hi! Anybody knows how long it takes to bake potatoes and at what degrees > celsius?? Try 175C for 45-60 minutes depending on the size. Make sure you prick them with a fork first to let the steam out. ============================ Newsgroups: rec.food.cooking Subject: Baked potato and onion (diabetic) From: Don Keen Date: 26 Feb 1999 19:48:39 GMT -------- BAKED POTATO AND ONION Yield: 4 servings Serving size: 1 potato Exchange list approximation: Starch/Bread 2 Nutrent content per serving Cal 211 Fat 4.2 (gm) Na 61.2 (mg) Fiber 6.3 (gm) Pro 5.3 (gm) Cho 39.9 (gm) K 121.2 (mg) Chol 0 Ingredients 4 baking potastoes, peeled (about 4 1/2 inches long) 4 teaspoons margarine, melted 1 medium onion sliced Salt* and pepper as desired Method 1. Preheat oven to 400 degrees F. 2. Cut each potato in 4 crosswise slices 3. Brush margarine between slices and over top. 4. Reassemble potato, with onion slices between potato slices. Hold together with tooth picks. Sprinkle with salt and pepper. 5. Wrap eavh potato in heavy-duty aluminum foil or double thickness of lightweight foil. 6. Bake on baking sheet 45 minutes or until potatoes are tender. 7. Open foil and return potates to oven to brown tops. * Na content of salt not included in estimate. ============================ Newsgroups: rec.food.cooking Subject: Re: Collection (4) Twice Baked Potatoes From: here@home.com (Tunage) Date: Sat, 18 Sep 1999 15:46:34 GMT -------- Thank you for the recipes! They look delicious!! On 15 Sep 1999 04:56:42 -0600, HELEN PEAGRAM wrote: Twice Baked Ham And Cheese Potatoes Twice-Baked Sweet Potatoes Twice-Baked Potatoes (Microwave) Twice Baked Potatoes MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Twice Baked Ham and Cheese Potatoes Categories: Veggies Yield: 6 Servings MMMMM-------------------LISA HLAVATY ------------------------ 6 med Potatoes 1 cup Grated cheddar cheese 1 1/2 cup Milk 1 cup Chopped ham 1/2 pint Sour cream 1/2 tsp Onion salt 1/4 tsp Pepper 1/4 cup Butter Paprika or parsley flakes For garnish Bake potatoes at 400 for 1 hour until soft. Slice potatoes lengthwise in half. Scoop out insides, leaving a firm shell. Place potato pulp and remaining ingredients in a mixing bowl. Beat at high speed until smooth. Fill potato shells with mixture. Bake at 350 for 20 to 30 minutes. Garnish with paprika or parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Twice-Baked Sweet Potatoes Categories: Veggies Yield: 6 Servings 1 Whole head of garlic Vegetable cooking spray 6 small Unpeeled sweet potatoes 1/3 cup Sour cream 1/4 tsp Salt 1/8 tsp Pepper Remove outer covering from garlic but don't separate the cloves. Wrap garlic in aluminum foil coated with cooking spray; place garlic and sweet potatoes on a baking sheet. Bake at 400 degrees for 1 1/4 hours. Cook 10 minutes. Separate garlic cloves and squeeze to extract 2 tsps pulp. Slice skin away from top of each potato and scoop out the pulp leaving the shells intact. Mash pulp with garlic pulp, sour cream, salt and pepper. Spoon into shells. Bake 400 degrees for 15 minutes or until heated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Twice-Baked Potatoes (Microwave) Categories: Veggies, Microwave Yield: 8 Servings 4 large Baking potatoes 6 slice Bacon 1/4 cup Butter or margarine 2 Green onions, chopped 1/2 cup Milk 1/2 tsp Salt 1/8 tsp Pepper Paprika Pierce well-scrubbed potatoes twice. Place 1 inch apart on paper towel in oven. Microwave at HIGH 10 1/2 to 12 1/2 minutes, or until just softened, rearranging and turning over after half the cooking time. Let stand, covered with a bowl, 5 minutes. Place bacon on paper towel lined plate. Cover with paper towel. Microwave at HIGH 5 to 6 minutes, or until crisp. Drain on paper towel; crumble. Place butter and onion in 2 quart. casserole; cover. Microwave at HIGH 1 1/2 to 2 minutes, or until butter is melted and onion tender. Cut potatoes in half lengthwise. Scoop out center; place in casserole with onion-butter and bacon. Add milk, salt and pepper; mash until fluffy. Spoon into potato shells. Arrange on paper towel-lined microwaveable baking sheet. Sprinkle with paprika. Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn. Garnish with additional chopped green onion, if desired. From: "Beth Ide" , JP wrote: > I love baked potato's that I have gotten from Wendy's and yet for some > reason I can't seem to get it quite like them. > The skins come out so damn tough & hard. > At time impossible to cut, a crunchy texture. > Some may like that I hate it. > Now Wendy's has got it right. > Anyone know what they do??? > Or how I can do the same. I used to work at a Wendy's a few years back (quite a few years back, but anyway...). Unless they've changed their procedure, it's basically: Wrap the potatoes in aluminum foil, shiny side in. Bake at 400F for one hour. ============================