Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>
>>
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>>
>>
>
> Probably any combination of the above, but probably not all of them at
> once.
>

I'm a firm believer in that Red Waxy potatoes make for the best bakers,
hell the best overall potato is the red waxy. In fact I've never met a
white starchy potato I've liked used for anything. Shocking isn't it.

--

The house of the burning beet-Alan