On Sat, 09 Jun 2007 09:57:13 -0500, Omelet >
wrote:

>
>Ever make twice baked potatoes?
>That's a recipe I've not tried yet, but they do look good!
>I've considered trying them for a dinner party as they can make a pretty
>presentation if done right.

I do it quite a bit. It's actually a "plan ahead" meal. "Plan" on
twice baked because you put twice as many baked potatoes in the oven
as you'll need for today's meal. Actually, I put more than twice the
amount I need because I like mine mounded up. As a result, you'll
also have a future appetizer.... baked potato skins. Remember those?
Just grate some cheddar cheese on them and broil.

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sf wrote:
> On Sat, 09 Jun 2007 09:57:13 -0500, Omelet >
> wrote:
>
>>
>> Ever make twice baked potatoes?
>> That's a recipe I've not tried yet, but they do look good!
>> I've considered trying them for a dinner party as they can make a
>> pretty presentation if done right.
>
> I do it quite a bit. It's actually a "plan ahead" meal. "Plan" on
> twice baked because you put twice as many baked potatoes in the oven
> as you'll need for today's meal. Actually, I put more than twice the
> amount I need because I like mine mounded up. As a result, you'll
> also have a future appetizer.... baked potato skins. Remember those?
> Just grate some cheddar cheese on them and broil.

Potato skins with crumbled bacon topped with cheese are great! Haven't done
those in a while.

Jill

On Sat, 09 Jun 2007 15:30:50 GMT, hahabogus > wrote:

>
>Home made twiced baked potatoes is a good reason to get outa bed...But
>only if you rough smash the potatoes innards...Don't make them whipped!
>
>Mix in cheese, diced cooked mushroom, diced cooked red bell peppera and
>some caramelized onin...top with more shredded cheese and return to the
>oven till the cheese melts. Um Um good!


That's too much crud for me. I prefer them as a side dish, not a the
meal itself - so I the innards are "mashed" (they puff up very nicely
that way too) with a sprinkling of grated cheese on top. The cheese
can be anything from romano to cheddar.

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Sheldon wrote:
> ravenlynne wrote:
>> Steve Y wrote:
>>> This was prompted by a neighbour who threatened to invite me to a
>>> meal involving "mousseline", a French chemical product that is
>>> supposed to resemble mashed potatoes and doesn't . This lead me to
>>> considering what is the worst thing that you can do to a real
>>> potato.
>>
>>> My top 2 would be
>>
>>> 1) Microwaved spuds that are called "baked"
>>
>> for a baked potato. The outside should be rubbed with oil and
>> kosher salt and wrapped in foil.
>
> Baked while wrapped in foil spuds may as well be nuked, in fact nuked
> is better, a lot better.
>
> Sheldon

I have to agree. Wrapping potatoes in foil tends to make them more like
steamed rather than give them that nice crispy skin. I rub butter or oil on
the potato, sprinkle generously with salt and bake them in a good hot oven
for an hour. Of course, I also like to eat the crispy potato skins

Jill

jmcquown wrote:

>
> I have to agree. Wrapping potatoes in foil tends to make them more like
> steamed rather than give them that nice crispy skin. I rub butter or oil on
> the potato, sprinkle generously with salt and bake them in a good hot oven
> for an hour. Of course, I also like to eat the crispy potato skins
>
> Jill
>
>
For sure, crispy browned skins are the best part of a properly baked potato.

Wrapping them in foil is like boiling french fries in water to cook
them. It will work but it isn't much of a result.

Edwin Pawlowski wrote:
> "BOBOBOnoBO® fka Food Snob" > wrote in message
>> Yes, when Steak'n Shake French fries sit for 10 minutes, then the
>> employee puts them back in the fryer to get them hot again. I've seen
>> this with my own eyes.
>
> How do they taste? One of the methods of making a good fried potato is to
> do it in two steps. Fry, cool, fry again to crisp. The second frying may
> actually improve them
>
>
Yup. that's how they're done when done from scratch, per Julia Child.

On Sat, 09 Jun 2007 08:07:40 -0700, Sheldon > wrote:

>If you knew how to properly prepare them you wouldn't think that.
>
>Nothing the matter with instant, the major name brands are made from
>better and fresher spuds than you can buy at the market.

Glad you said that. I've never had a problem with instand mashed. I
haven't made them in ages just for eating, but when I did they tasted
fine to me. I still keep a box on hand for thickening purposes. It's
what I use to thicken white clam chowder.

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On Sat, 9 Jun 2007 09:16:50 -0400, "Nancy Young" >
wrote:

>I know not everyone feels this way, but what comes to mind
>is Tater Tots.

Put me in the "I love Tater Tots" camp.

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jmcquown wrote:
We
> (as servers) would stand at the end of the counter and yell something like
> this: "One steak with cheese, mayo, pickles, tomato" or "Two double steaks
> no cheese, mayo, no pickles, lettuce, tomato". They weren't given "tickets"
> to cook from and they didn't cook anything ahead of time. Of course, that
> was almost 30 years ago. No telling what they do now.

That's how they do it at Waffle House. It is kind of cool to sit at the
counter and watch how they cook pulls a plate out and places odd things
on it as a memory cue to the order. For example one cube of ham, egg,
a slice of cheese, etc will remind him as he gets to that order to make
it a ham omelet. I think where he places the egg on the plate might also
cue him to how it is fixed....it is just fascinating to me to watch.
When I get off some mornings after a long 13 hour shift I don't want
*breakfast* food...I sometimes am craving a hamburger and hashbrowns.
Waffle House can get me that at 8 in the AM. And you can't beat their
sweetea! When I'm in the mood for fries, I go to Huddle House instead.

On Sat, 9 Jun 2007 09:20:53 -0500, "jmcquown" >
wrote:

>Hey! I love them! It's a childhood thing, like some people with grilled
>cheese sandwiches and Campbell's tomato soup. But I don't have any in my
>freezer at the moment, nor fish sticks, either :P

For me, it's tater tots and chicken nuggets.

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In article om>,
BOBOBOnoBO(R) fka Food Snob > wrote:


> Yes, when Steak'n Shake French fries sit for 10 minutes, then the
> employee puts them back in the fryer to get them hot again. I've seen
> this with my own eyes.


The best fries are always fried twice.

ravenlynne wrote:

> This is a useful technique, IMO, to make hash browns but never for a
> baked potato. The outside should be rubbed with oil and kosher salt and
> wrapped in foil.

Nothing ruins a baked potato to me faster than wrapping in foil. I don't
want a steamed potato, I want a crispy dry potato with a fluffy inside.
Oil never seemed necessary either.

sidenote: My mother taught us to never use a knife to cut our baked
potatoes open as the knife compressed the potato inside. She taught us
to make repeated pokes with the tines of our fork, pricking it to make a
cross cut "line" then squeezing it open.

Dan Abel wrote:

> 2. Flavored potato chips. Generally have way too much salt and the
> flavors taste fake (probably because they are).

Oh but the salt and vinegar chips can be soooooo addictive!

Dan Abel said...

> In article <1181390840.078288.3150
@p47g2000hsd.googlegroups.com>,
> BOBOBOnoBO(R) fka Food Snob > wrote:
>
>
>> Yes, when Steak'n Shake French fries sit for 10 minutes, then
the
>> employee puts them back in the fryer to get them hot again.
I've seen
>> this with my own eyes.
>
>
> The best fries are always fried twice.


I don't remember where I heard this but Burger King's fries are
sprayed with a light coating of glycerin at the processing plant.
Something about them having a crisper outside "crunch" after deep
frying. I think it also had some cosmetic value. Better browning?

Andy

hahabogus wrote:

> Home made twiced baked potatoes is a good reason to get outa bed...But
> only if you rough smash the potatoes innards...Don't make them whipped!
>
> Mix in cheese, diced cooked mushroom, diced cooked red bell peppera and
> some caramelized onin...top with more shredded cheese and return to the
> oven till the cheese melts. Um Um good!
>

Uh-huh... mustard, cottage cheese, bacon, finely minced onion, salt and
pepper.

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Andy wrote:

> I don't remember where I heard this but Burger King's fries are
> sprayed with a light coating of glycerin at the processing plant.
> Something about them having a crisper outside "crunch" after deep
> frying. I think it also had some cosmetic value. Better browning?


Burger King ruined their fries when they "reformulated" them to make
them remain "crispy" (albeit tasteless) longer. They no longer even
taste like potatoes to me. They're made of composite potatoes and other
ingredients now, instead of just potatoes.

Goomba38 wrote:
> ravenlynne wrote:
> > This is a useful technique, IMO, to make hash browns but never for a
> > baked potato. The outside should be rubbed with oil and kosher salt and
> > wrapped in foil.
>
> Nothing ruins a baked potato to me faster than wrapping in foil. I don't
> want a steamed potato, I want a crispy dry potato with a fluffy inside.
> Oil never seemed necessary either.

Oiling prevents the skin from ever becoming crisp until the potato
burns.

> sidenote: My mother taught us to never use a knife to cut our baked
> potatoes open as the knife compressed the potato inside. She taught us
> to make repeated pokes with the tines of our fork, pricking it to make a
> cross cut "line" then squeezing it open.

Yup, like opening an English muffin... potatoes need nooks and
crannies too... where will the butter go, I don't want the butter
dripping straight down into my plate.

Sheldon

In article >,
George > wrote:

> > Roasting them on the wood grill, foil is pretty much necessary to keep
> > them from drying out. Same as in the oven.
>
>
> I think the whole point of any potato roasting/grilling is to get that
> nice, slightly crispy, nutty tasting skin. Browning brings a lot of
> taste to food.
>
> I just did grilled chicken yesterday and grilled some yukon golds. I did
> nothing but wash them and give them a couple pokes with the tip of the
> knife. They were so good that nothing was necessary except to cut up and
> eat.
>
> As an aside it always reminds me of a kid raking leaves. A treat was to
> put potatoes into the base of the pile and let them roast in the hot ash
> when we burned the leaves.

Sounds good. :-)

I suspect tho' that it might depend on the size of the spuds. Too large
and the outside can be burned while the center can be raw. Foil helps
with that.
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In article >,
"kilikini" > wrote:

> > Ever make twice baked potatoes?
> > That's a recipe I've not tried yet, but they do look good!
> > I've considered trying them for a dinner party as they can make a
> > pretty presentation if done right.
>
> I'm the queen of twice baked; it's the only way, AFAIC. To my potato
> insides I usually add butter, sour cream, chopped broccoli, bacon and
> cheese. (Or what ever else is appropriate that needs to go.) Stuff back in
> and broil. They come out cheesy, gooey and yummy. Oh, but wait a bit
> before serving; they're really hot!
>
> kili

Hm, I have some brocolli that needs using up... ;-)

I'd have to go shopping tho'. The only potatoes in the house are a small
bag of baby reds for steaming!
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In article >, sf wrote:

> On Sat, 09 Jun 2007 09:57:13 -0500, Omelet >
> wrote:
>
> >
> >Ever make twice baked potatoes?
> >That's a recipe I've not tried yet, but they do look good!
> >I've considered trying them for a dinner party as they can make a pretty
> >presentation if done right.
>
> I do it quite a bit. It's actually a "plan ahead" meal. "Plan" on
> twice baked because you put twice as many baked potatoes in the oven
> as you'll need for today's meal. Actually, I put more than twice the
> amount I need because I like mine mounded up. As a result, you'll
> also have a future appetizer.... baked potato skins. Remember those?
> Just grate some cheddar cheese on them and broil.

Well, I hesitate to mention this, but for the lazy, you can get them
pre-prepared and frozen...

Would I do it?

HELL no. I'm too sensitive to oversalting. :-)

I've not dragged out the table top oven in awhile. Wonder how they would
do in there?
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In article >,
"jmcquown" > wrote:

> sf wrote:
> > On Sat, 09 Jun 2007 09:57:13 -0500, Omelet >
> > wrote:
> >
> >>
> >> Ever make twice baked potatoes?
> >> That's a recipe I've not tried yet, but they do look good!
> >> I've considered trying them for a dinner party as they can make a
> >> pretty presentation if done right.
> >
> > I do it quite a bit. It's actually a "plan ahead" meal. "Plan" on
> > twice baked because you put twice as many baked potatoes in the oven
> > as you'll need for today's meal. Actually, I put more than twice the
> > amount I need because I like mine mounded up. As a result, you'll
> > also have a future appetizer.... baked potato skins. Remember those?
> > Just grate some cheddar cheese on them and broil.
>
> Potato skins with crumbled bacon topped with cheese are great! Haven't done
> those in a while.
>
> Jill

I think that one of my most sinfully favorite treats in the whole world
(even over and above sweets) is to bake a spud, drown it in butter,
shredded cheese and bacon bits and scoop it all out to eat.

Then for dessert, take the skin, tear it into bite sized strips and roll
each strip up with a bit of COLD butter.

Eat.

Orgasmically delicious!

Amazing how we can take a healthy food and turn it into heart attack on
a plate. ;-d

I've honestly not eaten them that way tho' for a good 6 years.

But I'm sooooo sorely tempted.

Might give me incentive to stay on my diet. A treat for a set number of
lbs. lost maybe. <g>
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In article >,
"jmcquown" > wrote:

> Sheldon wrote:
> > ravenlynne wrote:
> >> Steve Y wrote:
> >>> This was prompted by a neighbour who threatened to invite me to a
> >>> meal involving "mousseline", a French chemical product that is
> >>> supposed to resemble mashed potatoes and doesn't . This lead me to
> >>> considering what is the worst thing that you can do to a real
> >>> potato.
> >>
> >>> My top 2 would be
> >>
> >>> 1) Microwaved spuds that are called "baked"
> >>
> >> for a baked potato. The outside should be rubbed with oil and
> >> kosher salt and wrapped in foil.
> >
> > Baked while wrapped in foil spuds may as well be nuked, in fact nuked
> > is better, a lot better.
> >
> > Sheldon
>
> I have to agree. Wrapping potatoes in foil tends to make them more like
> steamed rather than give them that nice crispy skin. I rub butter or oil on
> the potato, sprinkle generously with salt and bake them in a good hot oven
> for an hour. Of course, I also like to eat the crispy potato skins
>
> Jill

Anyone that passes up eating potato skins is nuts imho. :-)
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In article >,
"jmcquown" > wrote:

> Sheldon wrote:
> > ravenlynne wrote:
> >> Steve Y wrote:
> >>> This was prompted by a neighbour who threatened to invite me to a
> >>> meal involving "mousseline", a French chemical product that is
> >>> supposed to resemble mashed potatoes and doesn't . This lead me to
> >>> considering what is the worst thing that you can do to a real
> >>> potato.
> >>
> >>> My top 2 would be
> >>
> >>> 1) Microwaved spuds that are called "baked"
> >>
> >> for a baked potato. The outside should be rubbed with oil and
> >> kosher salt and wrapped in foil.
> >
> > Baked while wrapped in foil spuds may as well be nuked, in fact nuked
> > is better, a lot better.
> >
> > Sheldon
>
> I have to agree. Wrapping potatoes in foil tends to make them more like
> steamed rather than give them that nice crispy skin. I rub butter or oil on
> the potato, sprinkle generously with salt and bake them in a good hot oven
> for an hour. Of course, I also like to eat the crispy potato skins
>
> Jill

Okay, how 'bout camp spuds?
Burying the potatoes directly in hot coals.

If you don't wrap them in foil, you cannot eat the skins as they are
coated with ash.

They come out plenty crispy. Trust me. ;-)

The foil wrapping acts like a mini-oven.
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In article >, sf wrote:

> On Sat, 9 Jun 2007 09:20:53 -0500, "jmcquown" >
> wrote:
>
> >Hey! I love them! It's a childhood thing, like some people with grilled
> >cheese sandwiches and Campbell's tomato soup. But I don't have any in my
> >freezer at the moment, nor fish sticks, either :P
>
> For me, it's tater tots and chicken nuggets.

I'll go with grilled cheese sammich and hot chicken noodle soup.
Memories from Joyce, our baby sitter. :-)
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Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>>
>> I have to agree. Wrapping potatoes in foil tends to make them more
>> like steamed rather than give them that nice crispy skin. I rub
>> butter or oil on the potato, sprinkle generously with salt and bake
>> them in a good hot oven for an hour. Of course, I also like to eat
>> the crispy potato skins
>>
>> Jill
>
> Anyone that passes up eating potato skins is nuts imho. :-)

Hey, scoop out an extra potato and make that part for your dad and fry the
skins for yourself! How many carbs does a potato skin have? Can't be all
that much. Smother with cheese, broil, add bacon, sour cream and chives.
Yum. Dang, I'm going to have to do that soon, now, too. The things you
people make the rest of us do! :-P

kili

kilikini wrote:

> Hey, scoop out an extra potato and make that part for your dad and fry the
> skins for yourself! How many carbs does a potato skin have? Can't be all
> that much.

More vitamins in the skin anyway.
I love crispy dry potato skins, slathered in butter, salt and pepper. I
could eat them and skip the potato just as easily as not.

Omelet wrote:
> George wrote:
> >
> > As an aside it always reminds me of a kid raking leaves. A treat was to
> > put potatoes into the base of the pile and let them roast in the hot ash
> > when we burned the leaves.

Hey, suburbanite mickies!

> I suspect tho' that it might depend on the size of the spuds. Too large
> and the outside can be burned while the center can be raw. Foil helps
> with that.

Nah, that's why cavemen invented clocks... when stick cast shadow to
next rock another hour... so cavewomen could cook smaller mammoths
for less time. Of course cavewomen always have two minute timer,
that's when caveman finish fun and ready to eat mammoth.. and
cavewoman always knew when mammoth good and fun good, caveman grunt
loud, bring beeeerrr.. then sleep twelve shadow stick hours before
next hunt.

I read recently where they unearthed a huge Neanderthal brewery in
Texas... and one of the volunteers on the dig discovered a large stone
billboard they think translates to "Mammoth Mammary Bar. hehe

Sheldon

Omelet wrote:
>
> Anyone that passes up eating potato skins is nuts imho. :-)

Unfortunately not everyone enjoys oral sex.

Sheldon

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >>
> >> I have to agree. Wrapping potatoes in foil tends to make them more
> >> like steamed rather than give them that nice crispy skin. I rub
> >> butter or oil on the potato, sprinkle generously with salt and bake
> >> them in a good hot oven for an hour. Of course, I also like to eat
> >> the crispy potato skins
> >>
> >> Jill
> >
> > Anyone that passes up eating potato skins is nuts imho. :-)
>
> Hey, scoop out an extra potato and make that part for your dad and fry the
> skins for yourself! How many carbs does a potato skin have? Can't be all
> that much. Smother with cheese, broil, add bacon, sour cream and chives.
> Yum. Dang, I'm going to have to do that soon, now, too. The things you
> people make the rest of us do! :-P
>
> kili

<lol> I do SO know that feeling!

If I'm not sure what to make for dinner sometimes, I just come here. ;-)
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In article .com>,
Sheldon > wrote:

> Omelet wrote:
> > George wrote:
> > >
> > > As an aside it always reminds me of a kid raking leaves. A treat was to
> > > put potatoes into the base of the pile and let them roast in the hot ash
> > > when we burned the leaves.
>
> Hey, suburbanite mickies!
>
> > I suspect tho' that it might depend on the size of the spuds. Too large
> > and the outside can be burned while the center can be raw. Foil helps
> > with that.
>
> Nah, that's why cavemen invented clocks... when stick cast shadow to
> next rock another hour... so cavewomen could cook smaller mammoths
> for less time. Of course cavewomen always have two minute timer,
> that's when caveman finish fun and ready to eat mammoth.. and
> cavewoman always knew when mammoth good and fun good, caveman grunt
> loud, bring beeeerrr.. then sleep twelve shadow stick hours before
> next hunt.
>
> I read recently where they unearthed a huge Neanderthal brewery in
> Texas... and one of the volunteers on the dig discovered a large stone
> billboard they think translates to "Mammoth Mammary Bar. hehe
>
> Sheldon

Leave it to you... ;-)

Label the dig "adult humor station".

<G>
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In article .com>,
Sheldon > wrote:

> Omelet wrote:
> >
> > Anyone that passes up eating potato skins is nuts imho. :-)
>
> Unfortunately not everyone enjoys oral sex.
>
> Sheldon

Potato skins are superior to oral sex. ;-)

Sorry!
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<sf> wrote in message news
> On Sat, 09 Jun 2007 08:07:40 -0700, Sheldon > wrote:
> Glad you said that. I've never had a problem with instand mashed. I
> haven't made them in ages just for eating, but when I did they tasted
> fine to me. I still keep a box on hand for thickening purposes. It's
> what I use to thicken white clam chowder.
>
> --


Didn't someone make a frozen mashed potato? I remember buying them and liked
them but no one else in the family did.
> See return address to reply by email

Omelet wrote:
> In article >,
> George > wrote:
>
>>> Roasting them on the wood grill, foil is pretty much necessary to keep
>>> them from drying out. Same as in the oven.
>>
>> I think the whole point of any potato roasting/grilling is to get that
>> nice, slightly crispy, nutty tasting skin. Browning brings a lot of
>> taste to food.
>>
>> I just did grilled chicken yesterday and grilled some yukon golds. I did
>> nothing but wash them and give them a couple pokes with the tip of the
>> knife. They were so good that nothing was necessary except to cut up and
>> eat.
>>
>> As an aside it always reminds me of a kid raking leaves. A treat was to
>> put potatoes into the base of the pile and let them roast in the hot ash
>> when we burned the leaves.
>
> Sounds good. :-)
>
> I suspect tho' that it might depend on the size of the spuds. Too large
> and the outside can be burned while the center can be raw. Foil helps
> with that.

Nah, foil is never required for roasting or grilling potatoes.

In article >,
George > wrote:

> Omelet wrote:
> > In article >,
> > George > wrote:
> >
> >>> Roasting them on the wood grill, foil is pretty much necessary to keep
> >>> them from drying out. Same as in the oven.
> >>
> >> I think the whole point of any potato roasting/grilling is to get that
> >> nice, slightly crispy, nutty tasting skin. Browning brings a lot of
> >> taste to food.
> >>
> >> I just did grilled chicken yesterday and grilled some yukon golds. I did
> >> nothing but wash them and give them a couple pokes with the tip of the
> >> knife. They were so good that nothing was necessary except to cut up and
> >> eat.
> >>
> >> As an aside it always reminds me of a kid raking leaves. A treat was to
> >> put potatoes into the base of the pile and let them roast in the hot ash
> >> when we burned the leaves.
> >
> > Sounds good. :-)
> >
> > I suspect tho' that it might depend on the size of the spuds. Too large
> > and the outside can be burned while the center can be raw. Foil helps
> > with that.
>
> Nah, foil is never required for roasting or grilling potatoes.

Even camp spuds stuck directly into the hot coals???
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On Jun 9, 11:14 am, "Nancy Young" > wrote:
> "kuvasz guy" > wrote
>
> > On Jun 9, 9:16 am, "Nancy Young" > wrote:
> >> I know not everyone feels this way, but what comes to mind
> >> is Tater Tots.
> > You got that one right! Needless to say, the serving of garlic
> > whipped mashed potatoes should be a misdemeanor...
>
> That's right! Never whip potatoes, it's just wrong!
>
> By the way, I didn't say it, but I am jealous of your plan to go to
> the garlic festival. Being there are eight home games (football)
> this year, I wonder if I'll get to go anywhere at all this fall.
>
> nancy

lol... ya got me... I think I recall a distant memory that you
follow the jersey jets; given my history as a long suffering vikings
fan and the fact I've never seen a pro game in person, I think you're
coming out ahead...

...fred

Giusi wrote:

> Nancy Young wrote:

>> I know not everyone feels this way, but what comes to mind
>> is Tater Tots.
>>
>> nancy
>
> I do like those. Haven't seen one in years.

They sell Tater Tots at some of the hamburger places here in the south.

Becca

On Sat, 09 Jun 2007 09:55:49 -0500, Omelet >
wrote:

>Jill, have you found a good fish stick? I haven't! Do you bake or deep
>fry them?

Have you ever tried Gorton's? That's the only brand I like. I baked
them.

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Omelet wrote:

> Amazing how we can take a healthy food and turn it into heart attack on
> a plate. ;-d

Yeah, I do the same thing with salads. There is nothing healthy about it
by the time I am finished with it. It is delish, though. lol

Becca

In article >,
Goomba38 > wrote:

> Dan Abel wrote:
>
> > 2. Flavored potato chips. Generally have way too much salt and the
> > flavors taste fake (probably because they are).
>
> Oh but the salt and vinegar chips can be soooooo addictive!

Perhaps you have an addictive personality. I hate them.

Just kidding about the personality, but I really do hate them. I can't
express the disappointment I feel when I think I have a potato chip and
get one of those.

In article >,
Omelet > wrote:


> I think that will only work with russets tho' as they have a thicker
> skin. I don't buy russets.

> It IS the way they do it at Restaurants! I've never been served a baked
> spud without foil on the outside, and an oil/salt treatment on the skin.

That's because you've never had a real baked potato at a restaurant.
Cooking them in foil works better for the restaurant. They keep well
without drying out. Of course, then, they use russets, which you don't
like. I eat the ones in foil, they are good. The ones cooked without
foil are better, at least to my taste.