sf <.> wrote:
> 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.
>
> When you coat them with butter... do you put them directly on the oven
> rack with no drip pan or any kind?

No rack. Put 'em on a baking sheet. They don't drip

Jill