How do you get a really crisp skin on a baked potato. I have tried
rubbing with salt and olive oil, just oil, no oil just dry and doing
them around 400degrees. Still they just don't crackle as they used to.
What am I doing wrong. I also cook them at least one hour.

"Alburgia" > wrote in message
...
> How do you get a really crisp skin on a baked potato. I have tried
> rubbing with salt and olive oil, just oil, no oil just dry and doing them
> around 400degrees. Still they just don't crackle as they used to.
> What am I doing wrong. I also cook them at least one hour.

I do mine at 450 degrees. Nothing on them at all. They crisp up nicely.

Gabby

"Alburgia" > wrote in message
...
> How do you get a really crisp skin on a baked potato. I have tried
> rubbing with salt and olive oil, just oil, no oil just dry and doing them
> around 400degrees. Still they just don't crackle as they used to.
> What am I doing wrong. I also cook them at least one hour.

I do mine at 450 degrees. Nothing on them at all. They crisp up nicely.

Gabby

"Alburgia" > wrote in message
...
> How do you get a really crisp skin on a baked potato. I have tried
> rubbing with salt and olive oil, just oil, no oil just dry and doing them
> around 400degrees. Still they just don't crackle as they used to.
> What am I doing wrong. I also cook them at least one hour.

I do mine at 450 degrees. Nothing on them at all. They crisp up nicely.

Gabby

at Sun, 07 Nov 2004 22:51:14 GMT in >,
(Alburgia) wrote :

>How do you get a really crisp skin on a baked potato. I have tried
>rubbing with salt and olive oil, just oil, no oil just dry and doing
>them around 400degrees. Still they just don't crackle as they used to.
>What am I doing wrong. I also cook them at least one hour.

Use large potatoes, preferably russets, and bake at 425F. 1 hour is an
absolute minimum. I prefer potatoes at least 1 1/2 lbs, preferably 2 lbs,
because then you can bake for 1 1/2-2 hours, which makes for a very crisp
skin. If you're wrapping them with foil, btw, this is the culprit. Bake
potatoes dry and naked.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

(Alex Rast) wrote in
:

> If you're wrapping them with foil, btw, this is the culprit. Bake
> potatoes dry and naked.
>

I'd worry about burning something.

--
Starchless in Manitoba.

"Hahabogus" > wrote in message
...
> (Alex Rast) wrote in
> :
>
>> If you're wrapping them with foil, btw, this is the culprit. Bake
>> potatoes dry and naked.
>>
>
> I'd worry about burning something.

LOL!

Gabby

"Gabby" > wrote in news:10p094n3bl1id28
@corp.supernews.com:

>
> "Hahabogus" > wrote in message
> ...
>> (Alex Rast) wrote in
>> :
>>
>>> Bake potatoes dry and naked.
>>>
>>
>> I'd worry about burning something.
>
> LOL!
>

http://www.ananova.com/news/story/sm...=news.quirkies

--
nil illegitimi carborundum

"Gabby" > wrote in news:10p094n3bl1id28
@corp.supernews.com:

>
> "Hahabogus" > wrote in message
> ...
>> (Alex Rast) wrote in
>> :
>>
>>> Bake potatoes dry and naked.
>>>
>>
>> I'd worry about burning something.
>
> LOL!
>

http://www.ananova.com/news/story/sm...=news.quirkies

--
nil illegitimi carborundum