Kate Connally > wrote in
:

> jmcquown wrote:
> >
> > Ninip wrote:
> > > Happy Easter All!
> > >
> > > I have a dilemma, please advice needed. I am going to cook a
> > > large ham for dinner and have decided this year to have baked
> > > potatoes and not mashed. How can I pull this off? Ham in oven
> > > for 3 hours at 350, but the potatoes need 1 hour at 450.
> >
> > The potatoes will do fine at 350F for 1-1/4 to 1-1/2 hours. Prick
> > them with a fork, rub them with a little butter or oil and
> > sprinkle them with salt and they will come out nicely crispy
> > outside, tender inside.
>
> I have never baked a potato longer than 1 hour at 350. I'm
> talking very large russets. I can't imagine cooking them
> 1 1/4 to 1 1/2 hours. I would think they would be burnt
> by then or at least dried out.
>
> Kate
>

The ideal baked potato, to my way of thinking, is scrubbed clean, rubbed
in oil then salted and cooked at around 400F for about a hour (don't
forget to pierce the spud to prevent *bursting spuds*). Similar results
can be achieved by microwaving the spuds for 5-7 minutes then baking at
350F till the skins make a russeling noise when quickly squeezed. No foil
wrapping of the spud...Please!

Possibly 1 hour and 15-20 minutes or longer depending on size and
quantity.

The Oil crisps up the skin and allows the salt to stick.

*More on bursting spuds. It doesn't happen often but who wants to have a
burnt potato smell lingering, a oven to clean and fresh potatoes to cook
shortly before the rest of the meal is ready? It is easier to just stab
the potato with a fork a few times than to have a potato explode in the
oven.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban