On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
wrote:

>sf <.> wrote:
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>>
>> I tried it tonight. Gah! How do I make the salt stick?
>
>No clue about garlic slivers in baked potatoes. I've heard of roasted
>garlic *mashed* potatoes...
>
>As for salt, rub the potatoes with butter or some say olive oil. I suspect
>this is a more "modern" thing now that EVOO (heh) has become the big Food
>Network idea. I rub the scrubbed baking potatoes with butter because that's
>what Mom always did, dating way back before Food TV was a gleam in anyone's
>eye. Then poke a few holes in it with a fork and sprinkle with salt. They
>did them that way at Red Lobster circa 1978. No foil on those potatoes
>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>

Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
potatoes absolutely naked at 400° and I never thought about doing it
any other way until I read about it here in rfc. I didn't slather
them with butter tonight. I used EVOO (thank you Rachael Ray for the
acronym) - which I get by the jug at CostCo.... but never wrapped in
foil - EVER.

When you coat them with butter... do you put them directly on the oven
rack with no drip pan or any kind?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" <.> wrote in message ...
> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
> wrote:
>
>>sf <.> wrote:
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>>
>>> I tried it tonight. Gah! How do I make the salt stick?
>>
>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>garlic *mashed* potatoes...
>>
>>As for salt, rub the potatoes with butter or some say olive oil. I
>>suspect
>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>Network idea. I rub the scrubbed baking potatoes with butter because
>>that's
>>what Mom always did, dating way back before Food TV was a gleam in
>>anyone's
>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>They
>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>
>
> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
> potatoes absolutely naked at 400° and I never thought about doing it
> any other way until I read about it here in rfc. I didn't slather
> them with butter tonight. I used EVOO (thank you Rachael Ray for the
> acronym) - which I get by the jug at CostCo.... but never wrapped in
> foil - EVER.


IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.

TFM®

On Thu, 3 Jul 2008 06:27:40 -0400, TFM® >
wrote:

>
>
>"sf" <.> wrote in message ...
>> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
>> wrote:
>>
>>>sf <.> wrote:
>>>> OK, I've read about rolling in salt and someone mentioned recently
>>>> about inserting slivers of garlic. All sounds delicious!
>>>>
>>>> I tried it tonight. Gah! How do I make the salt stick?
>>>
>>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>>garlic *mashed* potatoes...
>>>
>>>As for salt, rub the potatoes with butter or some say olive oil. I
>>>suspect
>>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>>Network idea. I rub the scrubbed baking potatoes with butter because
>>>that's
>>>what Mom always did, dating way back before Food TV was a gleam in
>>>anyone's
>>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>>They
>>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>>
>>
>> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
>> potatoes absolutely naked at 400° and I never thought about doing it
>> any other way until I read about it here in rfc. I didn't slather
>> them with butter tonight. I used EVOO (thank you Rachael Ray for the
>> acronym) - which I get by the jug at CostCo.... but never wrapped in
>> foil - EVER.
>
>
>IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.
>
>TFM®

OK, I learned it somewhere.... didn't remember Hound until you
mentioned him. Well, he lives on in RR.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote:
> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
> wrote:
>
> > sf <.> wrote:
> > > OK, I've read about rolling in salt and someone mentioned recently
> > > about inserting slivers of garlic. All sounds delicious!
> > >
> > > I tried it tonight. Gah! How do I make the salt stick?
> >
> > No clue about garlic slivers in baked potatoes. I've heard of
> > roasted garlic *mashed* potatoes...
> >
> > As for salt, rub the potatoes with butter or some say olive oil. I
> > suspect this is a more "modern" thing now that EVOO (heh) has
> > become the big Food Network idea. I rub the scrubbed baking
> > potatoes with butter because that's what Mom always did, dating way
> > back before Food TV was a gleam in anyone's eye. Then poke a few
> > holes in it with a fork and sprinkle with salt. They did them that
> > way at Red Lobster circa 1978. No foil on those potatoes [back
> > then]. Makes for a nice crispy potato skin which you can eat.
> > Yum!
> >
>
> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
> potatoes absolutely naked at 400° and I never thought about doing it
> any other way until I read about it here in rfc. I didn't slather
> them with butter tonight. I used EVOO (thank you Rachael Ray for the
> acronym) - which I get by the jug at CostCo.... but never wrapped in
> foil - EVER.
>
> When you coat them with butter... do you put them directly on the oven
> rack with no drip pan or any kind?

No rack. Put 'em on a baking sheet. They don't drip

Jill

"jmcquown" > wrote in
:

> sf <.> wrote:
>> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
>> wrote:
>>
>> > sf <.> wrote:
>> > > OK, I've read about rolling in salt and someone mentioned recently
>> > > about inserting slivers of garlic. All sounds delicious!
>> > >
>> > > I tried it tonight. Gah! How do I make the salt stick?
>> >
>> > No clue about garlic slivers in baked potatoes. I've heard of
>> > roasted garlic *mashed* potatoes...
>> >
>> > As for salt, rub the potatoes with butter or some say olive oil. I
>> > suspect this is a more "modern" thing now that EVOO (heh) has
>> > become the big Food Network idea. I rub the scrubbed baking
>> > potatoes with butter because that's what Mom always did, dating way
>> > back before Food TV was a gleam in anyone's eye. Then poke a few
>> > holes in it with a fork and sprinkle with salt. They did them that
>> > way at Red Lobster circa 1978. No foil on those potatoes [back
>> > then]. Makes for a nice crispy potato skin which you can eat.
>> > Yum!
>> >
>>
>> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
>> potatoes absolutely naked at 400° and I never thought about doing it
>> any other way until I read about it here in rfc. I didn't slather
>> them with butter tonight. I used EVOO (thank you Rachael Ray for the
>> acronym) - which I get by the jug at CostCo.... but never wrapped in
>> foil - EVER.
>>
>> When you coat them with butter... do you put them directly on the oven
>> rack with no drip pan or any kind?
>
> No rack. Put 'em on a baking sheet. They don't drip
>
> Jill
>
>

Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
enough oil to drip is used.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 14:20:41 GMT, hahabogus > wrote:

>Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
>enough oil to drip is used.

Ah, thanks... I would have slathered it on, not knowing any better.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"jmcquown" > wrote in message
. ..
> sf <.> wrote:
> > OK, I've read about rolling in salt and someone mentioned recently
> > about inserting slivers of garlic. All sounds delicious!
> >
> > I tried it tonight. Gah! How do I make the salt stick?
>
> No clue about garlic slivers in baked potatoes. I've heard of roasted
> garlic *mashed* potatoes...
>
> As for salt, rub the potatoes with butter or some say olive oil. I
suspect
> this is a more "modern" thing now that EVOO (heh) has become the big Food
> Network idea. I rub the scrubbed baking potatoes with butter because
that's
> what Mom always did, dating way back before Food TV was a gleam in
anyone's
> eye. Then poke a few holes in it with a fork and sprinkle with salt.
They
> did them that way at Red Lobster circa 1978. No foil on those potatoes
> [back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>
> Jill

You "bake" a cake -- you "roast" a potato.

Weren't you people ever kids? Didn't you ever build a campfire and simply
toss in a few big baking potatoes, cover them with coals and let them roast?
No evoo, foil, fois gras, truffle oil -- just a stick of butter and a salt
shaker at hand. How do you think the game of "hot potato" was invented --
it's how you could tell when they were cool enough to peel and eat.

The skins char crisp, leaving just enough on the potato after you peel the
steaming top half to give it that campfire flavor. Then you rub on the
butter, holding the stick with the paper, salt and eat the potato out of
hand. Try it --it will be more unforgetable than many fancy institutional
dinners you are used to.

pflu

"Phluge" > wrote in news:Wf5bk.15017$YQ5.11793
@fe103.usenetserver.com:

> You "bake" a cake -- you "roast" a potato.
>

Roasted potatoes is a totally different anamule...involving peeling the
potatoes and quartering them. You can cook roasted potatoes in with a
roast or in a pan drizzled with oil and herbs (with a heavy hand). Where as
baked are done stand a lone and unpeeled, lightly rubbed with some oil or
shortening and possibly sprinkled with salt.

--

The house of the burning beet-Alan

"sf" <.> ha scritto nel messaggio
...
>
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!
>
> I tried it tonight. Gah! How do I make the salt stick? Water didn't
> make sense because the salt would "melt". Then I tried inserting
> garlic slivers.... which was like trying to insert garlic into rock.
> How do you make those holes? Use a meat cleaver? I ended up coating
> the potato in evoo and sprinkling it with kosher salt, garlic granules
> and coarse pepper (why not... I'd grind pepper on the skin anyway).
> My final problem was what to do with it when it's in the oven... do I
> just put it on the oven rack the way I usually do - or put something
> under it because the skin will dry and things tend to fall off? I put
> something under it. It's baking now. More news later (no news means
> bad news).

I've never done either and don't plan to, but I do a traditional pugliese
antipasto that is similar and which I find miraculously good.

I keep the salt from one cooking to the next, so it isn't wasteful.
Buy as many tiny new baking potatoes (this can be done with other tiny
potatoes, but they will be marginally less good) as you need. Wash them
very well, and dry them. Rub some olive oil on them with your hands. N a
deep baking dish, lay a layer of very coarse salt, (almost rock salt but I
can't think of what the US equiv would be) then a layer of potatoes, then
salt, then, etc. until you end up with salt. I happen to use a soufflé dish
which seems ideal for its depth.

Pop that into a very hot oven, 225°C or 450°F and cook for about an hour.
Brush the salt off and serve. I can handle these right off by wearing
surgical gloves, but have sort of iron hands by now. Some might want to
wear a nice new pair of gardening gloves.

When serving a more elaborate dinner, I serve fresh, soft goats cheese with
these. Otherwise they are eaten plain.

In article >,
"Giusi" > wrote:

> I've never done either and don't plan to, but I do a traditional pugliese
> antipasto that is similar and which I find miraculously good.
>
> I keep the salt from one cooking to the next, so it isn't wasteful.
> Buy as many tiny new baking potatoes (this can be done with other tiny
> potatoes, but they will be marginally less good) as you need. Wash them
> very well, and dry them. Rub some olive oil on them with your hands. N a
> deep baking dish, lay a layer of very coarse salt, (almost rock salt but I
> can't think of what the US equiv would be) then a layer of potatoes, then
> salt, then, etc. until you end up with salt. I happen to use a soufflé dish
> which seems ideal for its depth.
>
> Pop that into a very hot oven, 225°C or 450°F and cook for about an hour.
> Brush the salt off and serve. I can handle these right off by wearing
> surgical gloves, but have sort of iron hands by now. Some might want to
> wear a nice new pair of gardening gloves.
>
> When serving a more elaborate dinner, I serve fresh, soft goats cheese with
> these. Otherwise they are eaten plain.

Oh, man, Giusi -- that sounds SO good! I'll give it a go the next time
I have new potatoes!

Miche

--
Electricians do it in three phases

"sf" <.> wrote in message ...
>
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!
>
> I tried it tonight. Gah! How do I make the salt stick? Water didn't
> make sense because the salt would "melt". Then I tried inserting
> garlic slivers.... which was like trying to insert garlic into rock.
> How do you make those holes? Use a meat cleaver? I ended up coating
> the potato in evoo and sprinkling it with kosher salt, garlic granules
> and coarse pepper (why not... I'd grind pepper on the skin anyway).
> My final problem was what to do with it when it's in the oven... do I
> just put it on the oven rack the way I usually do - or put something
> under it because the skin will dry and things tend to fall off? I put
> something under it. It's baking now. More news later (no news means
> bad news).
>
> In the mean time, I'd like to hear some clarifications from those who
> have salted potato skins before baking or inserted slivers of garlic
> into raw potato.


Oil.

Use 5w/30 in the winter, 15w/40 in the summer.

Or do like most folks and use olive oil.


TFM®

On Thu, 3 Jul 2008 06:14:44 -0400, TFM® >
wrote:

>Oil.
>
>Use 5w/30 in the winter, 15w/40 in the summer.
>
>Or do like most folks and use olive oil.
>
>
>TFM®


LOL!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" <.> wrote in message ...
>
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!

<snip_

> TIA
>
>


Ok I think we've discussed about every way of "roasting" or baking the
potato.

Now the next questions is: What to put on the inside once that fluffy rascal
has been opened?

Butter
Sour Cream
Bacon
Chives
Cheddar cheese
Some of the above
All of the above

OR


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR
>
>

While still hot cut potatoes in half and scrape out the meat of the
potato...trying to leave the skin intact. I use a spoon.

Roughly mash the pototo guts with a little cream and butter add diced
mushrooms, shredded sharp cheddar, and crumbled cooked bacon as well as
salt and pepper to taste. Some diced red pepper pepper couldn't hurt as
well.

Put the mixture back in the skins and sprinke with a litte more shredded
cheese. Back into the oven with them till the cheese is nicely
melted...serve with chives and sour cream.

--

The house of the burning beet-Alan

On Thu 03 Jul 2008 11:45:00a, Dimitri told us...

>
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR
>
>

Probably any combination of the above, but probably not all of them at
once.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
In youth we learn; in age we understand.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>
>>
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>>
>>
>
> Probably any combination of the above, but probably not all of them at
> once.
>

I'm a firm believer in that Red Waxy potatoes make for the best bakers,
hell the best overall potato is the red waxy. In fact I've never met a
white starchy potato I've liked used for anything. Shocking isn't it.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 19:06:02 GMT, hahabogus > wrote:

>I'm a firm believer in that Red Waxy potatoes make for the best bakers,
>hell the best overall potato is the red waxy. In fact I've never met a
>white starchy potato I've liked used for anything. Shocking isn't it.

Yes it is. You're now officially weird.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
hahabogus > wrote:


> > On Thu 03 Jul 2008 11:45:00a, Dimitri told us...

> >> Now the next questions is: What to put on the inside once that fluffy
> >> rascal has been opened?

> I'm a firm believer in that Red Waxy potatoes make for the best bakers,
> hell the best overall potato is the red waxy. In fact I've never met a
> white starchy potato I've liked used for anything. Shocking isn't it.

I don't like fluffy potatoes. I like them to have some texture. I
don't like it when somebody squooshes them after cutting a slit in the
top.

And I like blue cheese salad dressing on them.

--
Dan Abel
Petaluma, California USA

hahabogus wrote:

> Wayne Boatwright > wrote in
> 6.120:
>
>
>>On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>>
>>
>>>"sf" <.> wrote in message
...
>>>
>>>>OK, I've read about rolling in salt and someone mentioned recently
>>>>about inserting slivers of garlic. All sounds delicious!
>>>
>>><snip_
>>>
>>>
>>>>TIA
>>>>
>>>>
>>>
>>>
>>>Ok I think we've discussed about every way of "roasting" or baking the
>>>potato.
>>>
>>>Now the next questions is: What to put on the inside once that fluffy
>>>rascal has been opened?
>>>
>>>Butter
>>>Sour Cream
>>>Bacon
>>>Chives
>>>Cheddar cheese
>>>Some of the above
>>>All of the above
>>>
>>> OR
>>>
>>>
>>
>>Probably any combination of the above, but probably not all of them at
>>once.
>>
>
>
> I'm a firm believer in that Red Waxy potatoes make for the best bakers,
> hell the best overall potato is the red waxy. In fact I've never met a
> white starchy potato I've liked used for anything. Shocking isn't it.

Yes, it is shocking (gasp!) as the russet is the best potato
for baking and for mashing and for most other things
as well (classic potato salad, fer instance). I rarely
use any other potatoes but I occasionally use red potatoes
for certain specific dishes and Yukon golds are nice for
some things.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally > wrote in news:g4tkal$1db$3
@usenet01.srv.cis.pitt.edu:

> Yes, it is shocking (gasp!) as the russet is the best potato
> for baking and for mashing and for most other things

In your oppinion not in mine...And to me... mine is what counts.

--

The house of the burning beet-Alan

Dimitri wrote:
>
> "sf" <.> wrote in message ...
> >
> > OK, I've read about rolling in salt and someone mentioned recently
> > about inserting slivers of garlic. All sounds delicious!
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.

Oh? Deep frying under pressure was discussed? :-)

Dimitri wrote:
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR

Nobody has mentioned broccoli! I love chopped broccoli mixed in with most
of the above.

kili

"kilikini" > wrote in message
. com...
> Dimitri wrote:
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>
> Nobody has mentioned broccoli! I love chopped broccoli mixed in with most
> of the above.
>
> kili


Nope your the first.

How about Chili & Cheese & Onion and a GREAT BIG Baked Potato for dinner?


--
Old Scoundrel

(AKA Dimitri)

On Thu, 3 Jul 2008 11:45:00 -0700, "Dimitri" >
wrote:

>Now the next questions is: What to put on the inside once that fluffy rascal
>has been opened?

Butter, salt, and pepper are necessities. Tabasco is good, too, but I
always seem to forget it.

I prefer butter, salt, and pepper to all the loaded versions of baked
potatoes when the baked potato is a side dish.

That said, I do enjoy a baked potato topped with leftover chili,
barbecue, taco meat, sloppy joe filling, roast beef and gravy, etc.
as an easy meal.

Tara

Dimitri > wrote:
> "sf" <.> wrote in message
> ...
> >
> > OK, I've read about rolling in salt and someone mentioned recently
> > about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
> > TIA
> >
> >
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR

Butter, salt & pepper as a rule
Very rarely sour cream
Sometimes crumbled bacon & pepper jack
Broccoli, sure but only if it's cooked first, then smothered with cheddar

Jill

Dimitri wrote:

>
> "sf" <.> wrote in message
> ...
>
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR

Well, I put lots of butter, then I salt and pepper it.
then I dump a ton of sour cream on top of all that and
sprinkle with dried dill weed. Bacon and cheddar would
be good also instead of the dill weed, everything else
the same.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> Dimitri wrote:
>
>>
>> "sf" <.> wrote in message
>> ...
>>
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>
> Well, I put lots of butter, then I salt and pepper it.
> then I dump a ton of sour cream on top of all that and
> sprinkle with dried dill weed. Bacon and cheddar would
> be good also instead of the dill weed, everything else
> the same.
>
> Kate

We did much the same on Saturday night. We added the cheese though and a
sprinkle of homemade lemon pepper. Quite good.

Cindi


>
>
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>

Kate Connally wrote:
> Dimitri wrote:
>
>>
>> "sf" <.> wrote in message
>> ...
>>
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>>
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>
>
> Well, I put lots of butter, then I salt and pepper it.
> then I dump a ton of sour cream on top of all that and
> sprinkle with dried dill weed. Bacon and cheddar would
> be good also instead of the dill weed, everything else
> the same.
>
> Kate
>
>
There are quite a few French recipes for stuffing baked potatoes, here's
one of my favorites

Filets de sole Olga
---------------------

Bake as many good sized well washed potatoes as there are fillet of
sole. As soon as cooked, cut off the tops or sides and empty them so as
to form cases, leaving 1/4 inch thickness of potato.

Fold the fillets and shallow poach with a little fish stock. Cover the
bottom of the potato cases with a tablespoon of cooked shelled prawns
mixed with a little sauce vin blanc; drain the cooked fillets and place
one in each potato then cover with sufficient sauce mornay to completely
fill the cases. Sprinkle with grated Parmesan cheese and gratinate
quickly in a very hot oven.
---
JL

"Michael "Dog3"" > ha scritto nel messaggio
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?

Shrimp salad

Michael "Dog3" wrote:

> "Dimitri" >
> : in rec.food.cooking
>
>
>>Ok I think we've discussed about every way of "roasting" or baking the
>>potato.
>>
>>Now the next questions is: What to put on the inside once that fluffy
>>rascal has been opened?
>>
>>Butter
>>Sour Cream
>>Bacon
>>Chives
>>Cheddar cheese
>>Some of the above
>>All of the above
>>
>> OR
>
>
> The standard around here is butter, sour cream and chives. However, we
> have used some or all of the ingredients on them at one time. I have
> been known to put cheddar cheese and chili on them too, with some diced
> green bell pepper and diced onion.
>
> Michael

Yum, that sounds lovely.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"sf" <.> wrote in message ...
>
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!
>
> I tried it tonight. Gah! How do I make the salt stick? Water didn't
> make sense because the salt would "melt". Then I tried inserting
> garlic slivers.... which was like trying to insert garlic into rock.
> How do you make those holes? Use a meat cleaver? I ended up coating
> the potato in evoo and sprinkling it with kosher salt, garlic granules
> and coarse pepper (why not... I'd grind pepper on the skin anyway).
> My final problem was what to do with it when it's in the oven... do I
> just put it on the oven rack the way I usually do - or put something
> under it because the skin will dry and things tend to fall off? I put
> something under it. It's baking now. More news later (no news means
> bad news).
>
> In the mean time, I'd like to hear some clarifications from those who
> have salted potato skins before baking or inserted slivers of garlic
> into raw potato.
>
> TIA
>
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Use a wine cork screw type opener to drill the hole.
Coat the Potato in oil then roll in salt.

sf wrote:

<<those who have salted potato skins>>

I found the olive oil is easier to apply than butter, and holds the
salt pretty well, as long as the salt is finely ground. I use sea
salt. I'll then poke deep slits in the potato with a knife and bake
at 425 until it reaches an internal temperature of 212 degrees.