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Baking potatoes

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isw

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Baking potatoes

In article >,
(Dick Adams) wrote:

> My oven preheats to 425F (~220C) while the potatoes are washed
> and pierced. When the potatoes go into then oven, the oven gets
> set at timed baked for 65 minutes.
>
> I return after 55 minutes to take out plates, a small bowl,
> collect condiments and margerine, and chop some green onions.
>
> Wehn the bell rings, the oven is shut off and the potatoes are
> placed on plates. Each potato is sliced opened and its contents
> are scraped into the bowl where they are mixed with garlic powder,
> ground black pepper, bacon crubs, etc. As the contents are put
> back ito the potato, margerine is added.
>
> When all is done, the potatoes are microwaved on high for 45
> seconds.
>
> It just ain't as good as it could be. What am I missing?
> What an I not doing?

I wouldn't bake them by time; I'd stick a fork in 'em and see if they
twitch.

Seriously, a moderate difference in moisture content could make a pretty
large difference in time to "perfectly" done -- which, IMO, has been
reached when the potato "fluffs" when you cut it open and squeeze it.

Isaac

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