On Tue, 17 Mar 2015 16:28:59 -0500, John Kuthe >
wrote:

>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!

I woulda bet money that Yukon Golds were *** spuds.

>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!