On Tue, 17 Mar 2015 17:05:18 -0400, Brooklyn1
> wrote:

>On 17 Mar 2015 16:22:19 GMT, KenK > wrote:
>
>>A totally uninteresting esperiment in my oven, probably tomorrow. The
>>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>>tried baking a red potato. I suspect it will taste, to my uneducated
>>palate, just like an Idaho.
>
>I bake Red Bliss spuds often, they are very good, the texture is a bit
>different from Russets but not in a bad way. The only way to know if
>you'd like then is to try some. The only potato I don't like are
>Yukon Golds, I think their texture is gross

Really? I love Yukon Golds! A ilittle laerge forone servind, I cut
themb in 1/2 and nuke them then let them sit and finish cooking, then
slice the 1/2 a Yukon Gold and shred cheddar over it. YUM!

John Kuthe...

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