I was not hungry for much last night but I baked a couple of large Idaho
russets. Rubbed with butter and sprinkled with coarse salt. Roasted at
400F for an hour, until the skins were crisp and the inside fork tender.
Delicious!

I cut one of the baking potatoes in half and placed it in a Corningware
Grab-It Bowl (so sorry they stopped making those wonderful bowls). I
added butter, shredded cheddar cheese and had a nice half a large potato
for dinner. It tasted great, it filled me up.

Ah, but I still have 1-1/2 large russet baked potatoes. I stored them
in the refrigerator wrapped in foil. I'm thinking about baked potato
soup. Because yes, even though it is Summer I do make and eat soup year
round. And I have cheese, milk, even bacon to add to it as the soup
goes on...

Jill

In article >, jmcquown
> wrote:

> I cut one of the baking potatoes in half and placed it in a Corningware
> Grab-It Bowl (so sorry they stopped making those wonderful bowls). I
> added butter, shredded cheddar cheese and had a nice half a large potato
> for dinner. It tasted great, it filled me up.
>
> Ah, but I still have 1-1/2 large russet baked potatoes. I stored them
> in the refrigerator wrapped in foil. I'm thinking about baked potato
> soup. Because yes, even though it is Summer I do make and eat soup year
> round. And I have cheese, milk, even bacon to add to it as the soup
> goes on...

You may have done this and I misunderstood. Take the other half of the
potato you ate, scoop out the insides and do what you originally did
with the inside. I'd add a splash of milk and part of a sliced scallion
wouldn't hurt. Then I'd mash the mixture crudely with a fork and put
the mess back into the potato skin. I'd then broil it until browned on
top.
I'd use the other potato for baked potato soup which I've never had.

leo

On 7/2/2018 9:55 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> I cut one of the baking potatoes in half and placed it in a Corningware
>> Grab-It Bowl (so sorry they stopped making those wonderful bowls). I
>> added butter, shredded cheddar cheese and had a nice half a large potato
>> for dinner. It tasted great, it filled me up.
>>
>> Ah, but I still have 1-1/2 large russet baked potatoes. I stored them
>> in the refrigerator wrapped in foil. I'm thinking about baked potato
>> soup. Because yes, even though it is Summer I do make and eat soup year
>> round. And I have cheese, milk, even bacon to add to it as the soup
>> goes on...
>
> You may have done this and I misunderstood. Take the other half of the
> potato you ate, scoop out the insides and do what you originally did
> with the inside. I'd add a splash of milk and part of a sliced scallion
> wouldn't hurt. Then I'd mash the mixture crudely with a fork and put
> the mess back into the potato skin. I'd then broil it until browned on
> top.

Ah well, I wasn't in the mood for eating when I baked those potatoes so
twice-baked (which are delicious!) wasn't something I did.

> I'd use the other potato for baked potato soup which I've never had.
>
> leo
>
Baked potato soup is very good!

Jill

On Tue, 03 Jul 2018 15:51:15 GMT, Wayne Boatwright wrote:

>
>We shop and oook sporadically

I also rarely oook while I shop.

--
Do not spray into eyes
I have sprayed you into my eyes

On 7/4/2018 5:16 AM, Sqwertz wrote:
> On Mon, 2 Jul 2018 21:17:12 -0400, jmcquown wrote:
>
>> I cut one of the baking potatoes in half and placed it in a Corningware
>> Grab-It Bowl (so sorry they stopped making those wonderful bowls).
>
> The wesbite is unclear in it's wording, but it looks like they're $9
> for 2 of them. And then maybe another 30% off of that if you order
> before midnight (that might be every night).
>
> https://www.corningware.com/french-w...h/1072113.html
>
Those are stoneware. The original Grab-Its were pyroceram. I was able to
buy a number of them on eBay a few years ago, but current prices for the
old pyroceram ones are ridiculously high.

"Lesmond" > wrote in message
...
> On Tue, 03 Jul 2018 15:51:15 GMT, Wayne Boatwright wrote:
>
>>
>>We shop and oook sporadically
>
> I also rarely oook while I shop.

LOL

Cheri

On 7/4/2018 2:42 AM, S Viemeister wrote:
> On 7/4/2018 5:16 AM, Sqwertz wrote:
>> On Mon, 2 Jul 2018 21:17:12 -0400, jmcquown wrote:
>>
>>> I cut one of the baking potatoes in half and placed it in a Corningware
>>> Grab-It Bowl (so sorry they stopped making those wonderful bowls).
>>
>> The wesbite is unclear in it's wording, but it looks like they're $9
>> for 2 of them.* And then maybe another 30% off of that if you order
>> before midnight (that might be every night).
>>
>> https://www.corningware.com/french-w...h/1072113.html
>>
>>
> Those are stoneware. The original Grab-Its were pyroceram. I was able to
> buy a number of them on eBay a few years ago, but current prices for the
> old pyroceram ones are ridiculously high.

Yep! I don't need to buy any more of them. I have six of the old ones,
with both snap-on plastic lids and glass lids.

Jill

On Wed, 4 Jul 2018 07:42:59 +0100, S Viemeister
> wrote:

>On 7/4/2018 5:16 AM, Sqwertz wrote:
>> On Mon, 2 Jul 2018 21:17:12 -0400, jmcquown wrote:
>>
>>> I cut one of the baking potatoes in half and placed it in a Corningware
>>> Grab-It Bowl (so sorry they stopped making those wonderful bowls).
>>
>> The wesbite is unclear in it's wording, but it looks like they're $9
>> for 2 of them. And then maybe another 30% off of that if you order
>> before midnight (that might be every night).
>>
>> https://www.corningware.com/french-w...h/1072113.html
>>
>Those are stoneware. The original Grab-Its were pyroceram. I was able to
>buy a number of them on eBay a few years ago, but current prices for the
>old pyroceram ones are ridiculously high.

I bought these recently (Koochie's suggestion) and find them much
superior to Grab-Its, and the price is right. I have cooked in them
but mostly I use them for storing left overs in the fridge... food can
be eaten cold or nuked... even makes a great cereal/dessert/soup bowl:
https://www.katom.com/075-81565OBL5....EMCONFIRMATION