"sf" <.> wrote in message ...
> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
> wrote:
>
>>sf <.> wrote:
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>>
>>> I tried it tonight. Gah! How do I make the salt stick?
>>
>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>garlic *mashed* potatoes...
>>
>>As for salt, rub the potatoes with butter or some say olive oil. I
>>suspect
>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>Network idea. I rub the scrubbed baking potatoes with butter because
>>that's
>>what Mom always did, dating way back before Food TV was a gleam in
>>anyone's
>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>They
>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>
>
> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
> potatoes absolutely naked at 400° and I never thought about doing it
> any other way until I read about it here in rfc. I didn't slather
> them with butter tonight. I used EVOO (thank you Rachael Ray for the
> acronym) - which I get by the jug at CostCo.... but never wrapped in
> foil - EVER.


IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.

TFM®