https://www.thekitchn.com/jacket-pot...=pocket-newtab

The main part:


"...3 Keys to Achieving British-Style Baked Potatoes"

"Making baked potatoes isnt difficult, but here are the tips that made the most difference."


1. "Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they dont explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when theyre piping hot."


2. "Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes wont burn at this temperature and the long bake means the skin will be so crisp that its practically cracker-like."


3. "Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy..."




Only thing that bugs me is the idea of leaving the oven on for TWO hours - just for baked potatoes! Unless, maybe, you're cooking for a pretty large gathering.


Lenona.

On Monday, September 30, 2019 at 11:10:58 AM UTC-5, wrote:
>
> https://www.thekitchn.com/jacket-pot...=pocket-newtab
>
> The main part:
>
> "...3 Keys to Achieving British-Style Baked Potatoes"
>
> "Making baked potatoes isnt difficult, but here are the tips that made the most difference."
>
>
> 1. "Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they dont explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when theyre piping hot."
>
I don't poke holes all over my baked potatoes before cooking. I've never seen
anyone do that. I will take a fork and poke holes in a straight line across
the top where I'm going to cut it once it is baked. But certainly don't treat
the potato like it's a pin cushion.
>
> 2. "Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes wont burn at this temperature and the long bake means the skin will be so crisp that its practically cracker-like."
>
I bake my potatoes until they are done and it's usually about an hour and
yes, the skin is crispy. If you want crispy skin don't slather your spud
with any type of oil or wrap it in aluminum foil.
>
> 3. "Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy..."
>
No thanks, I don't want a 'dry' potato but somehow making it 'fluffy' if it
goes back into the oven to dry out for further baking.
>
> Only thing that bugs me is the idea of leaving the oven on for TWO hours - just for baked potatoes! Unless, maybe, you're cooking for a pretty large gathering.
>
That's the general consensus around here. Bake potatoes when the oven is going
to be fired up for a long time cooking something else.

On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:

> That's the general consensus around here. Bake potatoes when the oven is going
> to be fired up for a long time cooking something else.

General consensus, perhaps. I fire up the oven whenever I want a baked
potato, regardless of what else is happening in the kitchen.

Happily, I usually want them only in the winter, when the "waste" heat
from the oven offsets the furnace.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
>
> > That's the general consensus around here. Bake potatoes when the oven is going
> > to be fired up for a long time cooking something else.
>
> General consensus, perhaps. I fire up the oven whenever I want a baked
> potato, regardless of what else is happening in the kitchen.
>
> Happily, I usually want them only in the winter, when the "waste" heat
> from the oven offsets the furnace.

Waste heat in oven is a good thing on cold winter days. Luckily
for me, I prefer potatoes microwaved, then chopped. No residual
heat here.

On 9/30/2019 12:48 PM, Cindy Hamilton wrote:
> On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
>
>> That's the general consensus around here. Bake potatoes when the oven is going
>> to be fired up for a long time cooking something else.
>
> General consensus, perhaps. I fire up the oven whenever I want a baked
> potato, regardless of what else is happening in the kitchen.
>
> Happily, I usually want them only in the winter, when the "waste" heat
> from the oven offsets the furnace.
>
> Cindy Hamilton
>

That's another reason I like a natural gas grill. Same gas used, but
the heat is outside in summer. I often make extras but they are never
as good as that right from the oven crispy skin potato.

Of course you can do it on other grills, but this way, no tanks to
change, no charcoal to light.

Come January I'll use the oven more as we do need some heat then.

On Monday, September 30, 2019 at 1:17:57 PM UTC-4, Ed Pawlowski wrote:
> On 9/30/2019 12:48 PM, Cindy Hamilton wrote:
> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
> >
> >> That's the general consensus around here. Bake potatoes when the oven is going
> >> to be fired up for a long time cooking something else.
> >
> > General consensus, perhaps. I fire up the oven whenever I want a baked
> > potato, regardless of what else is happening in the kitchen.
> >
> > Happily, I usually want them only in the winter, when the "waste" heat
> > from the oven offsets the furnace.
> >
> > Cindy Hamilton
> >
>
> That's another reason I like a natural gas grill. Same gas used, but
> the heat is outside in summer. I often make extras but they are never
> as good as that right from the oven crispy skin potato.
>
> Of course you can do it on other grills, but this way, no tanks to
> change, no charcoal to light.
>
> Come January I'll use the oven more as we do need some heat then.

I've found a downside to the natural gas grill. We disconnected and
moved ours so we could clean and seal the concrete patio. Rain delays
have resulted in a solid week without the use of the grill. All is lost!
All is lost!

Cindy Hamilton

On 9/30/2019 12:59 PM, Gary wrote:

>
> Waste heat in oven is a good thing on cold winter days. Luckily
> for me, I prefer potatoes microwaved, then chopped. No residual
> heat here.
>

I'll do that on occasion and toss them in the pan I made bacon in the
morning.

On Monday, September 30, 2019 at 12:59:03 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
> >
> > > That's the general consensus around here. Bake potatoes when the oven is going
> > > to be fired up for a long time cooking something else.
> >
> > General consensus, perhaps. I fire up the oven whenever I want a baked
> > potato, regardless of what else is happening in the kitchen.
> >
> > Happily, I usually want them only in the winter, when the "waste" heat
> > from the oven offsets the furnace.
>
> Waste heat in oven is a good thing on cold winter days. Luckily
> for me, I prefer potatoes microwaved, then chopped. No residual
> heat here.

I like the crispy skin. I sometimes discard most of the insides of
the potato.

Cindy Hamilton

On 2019-09-30 1:22 p.m., Cindy Hamilton wrote:
> On Monday, September 30, 2019 at 12:59:03 PM UTC-4, Gary wrote:

>> Waste heat in oven is a good thing on cold winter days. Luckily
>> for me, I prefer potatoes microwaved, then chopped. No residual
>> heat here.
>
> I like the crispy skin. I sometimes discard most of the insides of
> the potato.


You are like my wife. She likes the skin. It works out well for us
because I like the inside. I will eat the potato and she gets the skin.

On Monday, September 30, 2019 at 12:22:16 PM UTC-5, Cindy Hamilton wrote:
>
> I like the crispy skin. I sometimes discard most of the insides of
> the potato.
>
> Cindy Hamilton
>
Throw those potato innards in some scrambled eggs, or just in a skillet to
brown them or make a small serving of lumpy mashed taters.

In article >,
says...
>
> On 2019-09-30 1:22 p.m., Cindy Hamilton wrote:
> > On Monday, September 30, 2019 at 12:59:03 PM UTC-4, Gary wrote:
>
> >> Waste heat in oven is a good thing on cold winter days. Luckily
> >> for me, I prefer potatoes microwaved, then chopped. No residual
> >> heat here.
> >
> > I like the crispy skin. I sometimes discard most of the insides of
> > the potato.
>
>
> You are like my wife. She likes the skin. It works out well for us
> because I like the inside. I will eat the potato and she gets the skin.
>
Fascinating stuff Dave, no really.

Nuked the blackened with my chef torch.

On 2019-09-30 11:39 a.m., Dave Smith wrote:
> On 2019-09-30 1:22 p.m., Cindy Hamilton wrote:
>> On Monday, September 30, 2019 at 12:59:03 PM UTC-4, Gary wrote:
>
>>> Waste heat in oven is a good thing on cold winter days. Luckily
>>> for me, I prefer potatoes microwaved, then chopped. No residual
>>> heat here.
>>
>> I like the crispy skin.Â* I sometimes discard most of the insides of
>> the potato.
>
>
> You are like my wife. She likes the skin. It works out well for us
> because I like the inside. I will eat the potato and she gets the skin.
>
>
Jack Sprat could eat no fat..........:-)

"Gary" wrote in message ...

Cindy Hamilton wrote:
>
> On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
> wrote:
>
> > That's the general consensus around here. Bake potatoes when the oven
> > is going
> > to be fired up for a long time cooking something else.
>
> General consensus, perhaps. I fire up the oven whenever I want a baked
> potato, regardless of what else is happening in the kitchen.
>
> Happily, I usually want them only in the winter, when the "waste" heat
> from the oven offsets the furnace.

Waste heat in oven is a good thing on cold winter days. Luckily
for me, I prefer potatoes microwaved, then chopped. No residual
heat here.

====

I microwave my baked potatoes and then brown them in the oven.

On Mon, 30 Sep 2019 09:48:52 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
>
>> That's the general consensus around here. Bake potatoes when the oven is going
>> to be fired up for a long time cooking something else.
>
>General consensus, perhaps. I fire up the oven whenever I want a baked
>potato, regardless of what else is happening in the kitchen.
>
>Happily, I usually want them only in the winter, when the "waste" heat
>from the oven offsets the furnace.
>
>Cindy Hamilton

During the winter heating season is pretty much the only time I light
the oven, and even during winter I don't bake potatoes alone, always
with smething else like roast beef, a chicken, or a cake.

The best baked potatoes I remember were Mickies.
http://www.edteck.com/rothberg/taste-of-past.htm
A true story, repeated in NYC at least a million times:
https://www.nytimes.com/2015/07/01/d...lyn-style.html
I still often think about The Mick and miss him.

On Mon, 30 Sep 2019 09:10:53 -0700 (PDT), wrote:

'Smashed potatoes' is another alternative method to make nice baked
potatoes if you like 'fluffy'. They can be both fluffy and crispy with
this method. Can be done with whole spuds if you don't want smaller
pieces.

https://www.taste.com.au/recipes/gar...ecipe/wtcnw9rq


https://www.womensweeklyfood.com.au/...potatoes-22667

On 9/30/2019 2:45 PM, Thomas wrote:
> Nuked the blackened with my chef torch.
>


One thing not mentioned yet. Soak them in heavily salted water for an
hour before cooking. Even better skin and they absorb some of the salt.

My detail left out. I wash them on place on saran wrap and heavely sea salt. Then nuked and fired. Like a campfire.

On Mon, 30 Sep 2019 12:59:14 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
>>
>> > That's the general consensus around here. Bake potatoes when the oven is going
>> > to be fired up for a long time cooking something else.
>>
>> General consensus, perhaps. I fire up the oven whenever I want a baked
>> potato, regardless of what else is happening in the kitchen.
>>
>> Happily, I usually want them only in the winter, when the "waste" heat
>> from the oven offsets the furnace.
>
>Waste heat in oven is a good thing on cold winter days. Luckily
>for me, I prefer potatoes microwaved, then chopped. No residual
>heat here.

Next you do a roast beef or a chicken nothing prevents from baking a
half dozen spuds, wrap the overage in plastic and keep in the fridge
for up to ten days, then nuke as needed,

On 9/30/2019 1:22 PM, Cindy Hamilton wrote:
> On Monday, September 30, 2019 at 12:59:03 PM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> On Monday, September 30, 2019 at 12:40:24 PM UTC-4, wrote:
>>>
>>>> That's the general consensus around here. Bake potatoes when the oven is going
>>>> to be fired up for a long time cooking something else.
>>>
>>> General consensus, perhaps. I fire up the oven whenever I want a baked
>>> potato, regardless of what else is happening in the kitchen.
>>>
>>> Happily, I usually want them only in the winter, when the "waste" heat
>>> from the oven offsets the furnace.
>>
>> Waste heat in oven is a good thing on cold winter days. Luckily
>> for me, I prefer potatoes microwaved, then chopped. No residual
>> heat here.
>
> I like the crispy skin. I sometimes discard most of the insides of
> the potato.
>
> Cindy Hamilton
>
Crispy potato skins are great! I do eat the insides of the potato, though.

Jill

On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
> "Gary" wrote in message ...
>
> Cindy Hamilton wrote:
> >
> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
> > wrote:
> >
> > > That's the general consensus around here. Bake potatoes when the oven
> > > is going
> > > to be fired up for a long time cooking something else.
> >
> > General consensus, perhaps. I fire up the oven whenever I want a baked
> > potato, regardless of what else is happening in the kitchen.
> >
> > Happily, I usually want them only in the winter, when the "waste" heat
> > from the oven offsets the furnace.
>
> Waste heat in oven is a good thing on cold winter days. Luckily
> for me, I prefer potatoes microwaved, then chopped. No residual
> heat here.
>
> ====
>
> I microwave my baked potatoes and then brown them in the oven.

I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.
Baking for two hours is wasteful when 6 to 8 minutes for a couple of potatoes
will suffice. Gawd...it ain't rocket-science.
====

On Monday, September 30, 2019 at 4:39:52 PM UTC-10, Roy wrote:
> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > Cindy Hamilton wrote:
> > >
> > > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
> > > wrote:
> > >
> > > > That's the general consensus around here. Bake potatoes when the oven
> > > > is going
> > > > to be fired up for a long time cooking something else.
> > >
> > > General consensus, perhaps. I fire up the oven whenever I want a baked
> > > potato, regardless of what else is happening in the kitchen.
> > >
> > > Happily, I usually want them only in the winter, when the "waste" heat
> > > from the oven offsets the furnace.
> >
> > Waste heat in oven is a good thing on cold winter days. Luckily
> > for me, I prefer potatoes microwaved, then chopped. No residual
> > heat here.
> >
> > ====
> >
> > I microwave my baked potatoes and then brown them in the oven.
>
> I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====

The old way of doing things take a long time to die. My guess is that the best way of cooking a whole potato is to microwave it and then dump it in a hot deep fryer.

On 9/30/2019 10:39 PM, Roy wrote:
> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Cindy Hamilton wrote:
>>>
>>> On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
>>> wrote:
>>>
>>>> That's the general consensus around here. Bake potatoes when the oven
>>>> is going
>>>> to be fired up for a long time cooking something else.
>>>
>>> General consensus, perhaps. I fire up the oven whenever I want a baked
>>> potato, regardless of what else is happening in the kitchen.
>>>
>>> Happily, I usually want them only in the winter, when the "waste" heat
>>> from the oven offsets the furnace.
>>
>> Waste heat in oven is a good thing on cold winter days. Luckily
>> for me, I prefer potatoes microwaved, then chopped. No residual
>> heat here.
>>
>> ====
>>
>> I microwave my baked potatoes and then brown them in the oven.
>
> I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====
>
>
>
No, not the same. I make a potato in the MW occasionally but nowhere
near as good as a properly baked one. It isn't rocket science, the MW
is just not the same. Cooks, does not baek.

"Roy" wrote in message
...

On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
> "Gary" wrote in message ...
>
> Cindy Hamilton wrote:
> >
> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
> > wrote:
> >
> > > That's the general consensus around here. Bake potatoes when the oven
> > > is going
> > > to be fired up for a long time cooking something else.
> >
> > General consensus, perhaps. I fire up the oven whenever I want a baked
> > potato, regardless of what else is happening in the kitchen.
> >
> > Happily, I usually want them only in the winter, when the "waste" heat
> > from the oven offsets the furnace.
>
> Waste heat in oven is a good thing on cold winter days. Luckily
> for me, I prefer potatoes microwaved, then chopped. No residual
> heat here.
>
> ====
>
> I microwave my baked potatoes and then brown them in the oven.

I find that micro-waved potatoes are great and when buttered are
heavenly...moist and flavorful.
Baking for two hours is wasteful when 6 to 8 minutes for a couple of
potatoes
will suffice. Gawd...it ain't rocket-science.
====

All about preference I suppose.

"dsi1" wrote in message
...

On Monday, September 30, 2019 at 4:39:52 PM UTC-10, Roy wrote:
> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > Cindy Hamilton wrote:
> > >
> > > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
> > >
> > > wrote:
> > >
> > > > That's the general consensus around here. Bake potatoes when the
> > > > oven
> > > > is going
> > > > to be fired up for a long time cooking something else.
> > >
> > > General consensus, perhaps. I fire up the oven whenever I want a
> > > baked
> > > potato, regardless of what else is happening in the kitchen.
> > >
> > > Happily, I usually want them only in the winter, when the "waste" heat
> > > from the oven offsets the furnace.
> >
> > Waste heat in oven is a good thing on cold winter days. Luckily
> > for me, I prefer potatoes microwaved, then chopped. No residual
> > heat here.
> >
> > ====
> >
> > I microwave my baked potatoes and then brown them in the oven.
>
> I find that micro-waved potatoes are great and when buttered are
> heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of
> potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====

The old way of doing things take a long time to die. My guess is that the
best way of cooking a whole potato is to microwave it and then dump it in a
hot deep fryer.

=====

I have never tried that Hmm I just might give it a go

On Tue, 1 Oct 2019 00:03:33 -0400, Ed Pawlowski > wrote:

>On 9/30/2019 10:39 PM, Roy wrote:
>> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
>>> "Gary" wrote in message ...
>>>
>>> Cindy Hamilton wrote:
>>>>
>>>> On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
>>>> wrote:
>>>>
>>>>> That's the general consensus around here. Bake potatoes when the oven
>>>>> is going
>>>>> to be fired up for a long time cooking something else.
>>>>
>>>> General consensus, perhaps. I fire up the oven whenever I want a baked
>>>> potato, regardless of what else is happening in the kitchen.
>>>>
>>>> Happily, I usually want them only in the winter, when the "waste" heat
>>>> from the oven offsets the furnace.
>>>
>>> Waste heat in oven is a good thing on cold winter days. Luckily
>>> for me, I prefer potatoes microwaved, then chopped. No residual
>>> heat here.
>>>
>>> ====
>>>
>>> I microwave my baked potatoes and then brown them in the oven.
>>
>> I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.
>> Baking for two hours is wasteful when 6 to 8 minutes for a couple of potatoes
>> will suffice. Gawd...it ain't rocket-science.
>> ====
>>
>>
>>
>No, not the same. I make a potato in the MW occasionally but nowhere
>near as good as a properly baked one. It isn't rocket science, the MW
>is just not the same. Cooks, does not baek.

I nuke them but agree they are nicer when baked properly in the oven.
All same as casseroles, not the same cooked in a few minutes in a
pressure cooker, used to love the handiness of it when my kids were
little, but flavour-wise it never measured up.

Cindy Hamilton wrote:
>
> I like the crispy skin. I sometimes discard most of the insides of
> the potato.

Ever made potato pancakes fried in bacon grease?

Roy wrote:
>
> I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.

Same here. Microwaved to done, chopped up a bit with knife and
fork, add butter, S&P and a good side on any plate.

Sqwertz wrote:
>
> On Mon, 30 Sep 2019 09:40:20 -0700 (PDT),
> wrote:
>
> > I don't poke holes all over my baked potatoes before cooking. I've never seen
> > anyone do that. I will take a fork and poke holes in a straight line across
> > the top where I'm going to cut it once it is baked. But certainly don't treat
> > the potato like it's a pin cushion.
>
> I do. Because I egt them hot first in the microwave and finish in
> the oven. Cuts time and energy consumption by about 50%/ea.

I cook all potatoes in MW first. At least part way. For fries or
hash browns, MW to almost done then cut and finish in oil.
Learned that from you (Steve) a few years ago. Method works well.

On Tuesday, October 1, 2019 at 11:05:41 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I like the crispy skin. I sometimes discard most of the insides of
> > the potato.
>
> Ever made potato pancakes fried in bacon grease?

I've eaten them, not made them. They are also good fried in duck or goose fat.

On 2019-09-30 8:39 p.m., Roy wrote:

> I find that micro-waved potatoes are great and when buttered are heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====
>
I buy those baby potatoes marketed by an Edmonton company and microwave
them. 5-6 minutes and they are ready.
Graham

On Tuesday, October 1, 2019 at 11:05:41 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I like the crispy skin. I sometimes discard most of the insides of
> > the potato.
>
> Ever made potato pancakes fried in bacon grease?

I generally use butter. Not potato pancakes with cooked potato;
only with shredded raw spuds (and a little onion).

Cindy Hamilton

On Tue, 1 Oct 2019 09:32:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 1, 2019 at 11:05:41 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > I like the crispy skin. I sometimes discard most of the insides of
>> > the potato.
>>
>> Ever made potato pancakes fried in bacon grease?
>
>I generally use butter. Not potato pancakes with cooked potato;
>only with shredded raw spuds (and a little onion).
>
>Cindy Hamilton

I prefer potato kugel, potato pancakes suck up too much fat, Actually
my favorite is potatonik:
https://www.food.com/recipe/potatoni...o-kugel-435857

In article >, penmart01
@aol.com Sheldon says...

> I prefer potato kugel, potato pancakes suck up too much fat, Actually
> my favorite is potatonik:
> https://www.food.com/recipe/potatoni...o-kugel-435857
>

Kike food.

> wrote in message
...


https://www.thekitchn.com/jacket-pot...=pocket-newtab

The main part:


"...3 Keys to Achieving British-Style Baked Potatoes"

"Making baked potatoes isnt difficult, but here are the tips that made the
most difference."


1. "Slice them first. Like most Americans, I typically poke holes all
over the potatoes before baking them to ensure they dont explode in the
oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each
potato. This helps them release some steam, makes the interior more fluffy,
and also makes them easier to slice into when theyre piping hot."


2. "Bake them for longer than you think. Many recipes (ours included)
recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking
potatoes at 400°F for closer to two hours. The potatoes wont burn at this
temperature and the long bake means the skin will be so crisp that its
practically cracker-like."


3. "Return them to the oven. After the two hours are up, remove the
potatoes and carefully cut deeper into the slices you made initially. Then
put the potatoes back in the oven for 10 more minutes. This helps to dry out
the flesh further and makes it extra fluffy..."




Only thing that bugs me is the idea of leaving the oven on for TWO hours -
just for baked potatoes! Unless, maybe, you're cooking for a pretty large
gathering.


Lenona.

---

Hmmm... I don't think I've ever had an issue with baked potatoes, but
they're not a favorite food so I rarely make them. Not sure I would care if
it was a sub-par baked one or an excellent one as they just don't appeal to
me that much. I've even made them in the Crock-Pot. They seemed fine.

> wrote in message
...
On Monday, September 30, 2019 at 11:10:58 AM UTC-5, wrote:
>
> https://www.thekitchn.com/jacket-pot...=pocket-newtab
>
> The main part:
>
> "...3 Keys to Achieving British-Style Baked Potatoes"
>
> "Making baked potatoes isnt difficult, but here are the tips that made
> the most difference."
>
>
> 1. "Slice them first. Like most Americans, I typically poke holes all
> over the potatoes before baking them to ensure they dont explode in the
> oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each
> potato. This helps them release some steam, makes the interior more
> fluffy, and also makes them easier to slice into when theyre piping hot."
>
I don't poke holes all over my baked potatoes before cooking. I've never
seen
anyone do that. I will take a fork and poke holes in a straight line across
the top where I'm going to cut it once it is baked. But certainly don't
treat
the potato like it's a pin cushion.
>
> 2. "Bake them for longer than you think. Many recipes (ours included)
> recommend baking potatoes for an hour at 425°F. Instead, Jo suggests
> baking potatoes at 400°F for closer to two hours. The potatoes wont burn
> at this temperature and the long bake means the skin will be so crisp that
> its practically cracker-like."
>
I bake my potatoes until they are done and it's usually about an hour and
yes, the skin is crispy. If you want crispy skin don't slather your spud
with any type of oil or wrap it in aluminum foil.
>
> 3. "Return them to the oven. After the two hours are up, remove the
> potatoes and carefully cut deeper into the slices you made initially. Then
> put the potatoes back in the oven for 10 more minutes. This helps to dry
> out the flesh further and makes it extra fluffy..."
>
No thanks, I don't want a 'dry' potato but somehow making it 'fluffy' if it
goes back into the oven to dry out for further baking.
>
> Only thing that bugs me is the idea of leaving the oven on for TWO hours -
> just for baked potatoes! Unless, maybe, you're cooking for a pretty large
> gathering.
>
That's the general consensus around here. Bake potatoes when the oven is
going
to be fired up for a long time cooking something else.

---

Yeah. Would be rare for me just to bake potatoes.

"Ed Pawlowski" > wrote in message
...
> On 9/30/2019 2:45 PM, Thomas wrote:
>> Nuked the blackened with my chef torch.
>>
>
>
> One thing not mentioned yet. Soak them in heavily salted water for an
> hour before cooking. Even better skin and they absorb some of the salt.

Used to be a restaurant that encrusted them in salt to bake them. Made no
difference in the taste to me though.

"Ophelia" > wrote in message
...
> "Roy" wrote in message
> ...
>
> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Cindy Hamilton wrote:
>> >
>> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
>> >
>> > wrote:
>> >
>> > > That's the general consensus around here. Bake potatoes when the
>> > > oven
>> > > is going
>> > > to be fired up for a long time cooking something else.
>> >
>> > General consensus, perhaps. I fire up the oven whenever I want a baked
>> > potato, regardless of what else is happening in the kitchen.
>> >
>> > Happily, I usually want them only in the winter, when the "waste" heat
>> > from the oven offsets the furnace.
>>
>> Waste heat in oven is a good thing on cold winter days. Luckily
>> for me, I prefer potatoes microwaved, then chopped. No residual
>> heat here.
>>
>> ====
>>
>> I microwave my baked potatoes and then brown them in the oven.
>
> I find that micro-waved potatoes are great and when buttered are
> heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of
> potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====
>
> All about preference I suppose.

I've had them all different ways. Seems my preferred potatoes are mashed or
once in a while, certain French fries. Any other way, doesn't seem to matter
to me. They're food and I eat them. They just don't thrill me.

On Tuesday, October 1, 2019 at 9:41:31 PM UTC-6, Julie Bove wrote:
> > wrote in message
> ...
>
>
> https://www.thekitchn.com/jacket-pot...=pocket-newtab
>
> The main part:
>
>
> "...3 Keys to Achieving British-Style Baked Potatoes"
>
> "Making baked potatoes isnt difficult, but here are the tips that made the
> most difference."
>
>
> 1. "Slice them first. Like most Americans, I typically poke holes all
> over the potatoes before baking them to ensure they dont explode in the
> oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each
> potato. This helps them release some steam, makes the interior more fluffy,
> and also makes them easier to slice into when theyre piping hot."
>
>
> 2. "Bake them for longer than you think. Many recipes (ours included)
> recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking
> potatoes at 400°F for closer to two hours. The potatoes wont burn at this
> temperature and the long bake means the skin will be so crisp that its
> practically cracker-like."
>
>
> 3. "Return them to the oven. After the two hours are up, remove the
> potatoes and carefully cut deeper into the slices you made initially. Then
> put the potatoes back in the oven for 10 more minutes. This helps to dry out
> the flesh further and makes it extra fluffy..."
>
>
>
>
> Only thing that bugs me is the idea of leaving the oven on for TWO hours -
> just for baked potatoes! Unless, maybe, you're cooking for a pretty large
> gathering.
>
>
> Lenona.
>
> ---
>
> Hmmm... I don't think I've ever had an issue with baked potatoes, but
> they're not a favorite food so I rarely make them. Not sure I would care if
> it was a sub-par baked one or an excellent one as they just don't appeal to
> me that much. I've even made them in the Crock-Pot. They seemed fine.

But, but, but, you don't have a sense of taste. It is essential to really enjoy food.

=====

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "Roy" wrote in message
> ...
>
> On Monday, September 30, 2019 at 1:31:19 PM UTC-6, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Cindy Hamilton wrote:
>> >
>> > On Monday, September 30, 2019 at 12:40:24 PM UTC-4,
>> >
>> > wrote:
>> >
>> > > That's the general consensus around here. Bake potatoes when the
>> > > oven
>> > > is going
>> > > to be fired up for a long time cooking something else.
>> >
>> > General consensus, perhaps. I fire up the oven whenever I want a baked
>> > potato, regardless of what else is happening in the kitchen.
>> >
>> > Happily, I usually want them only in the winter, when the "waste" heat
>> > from the oven offsets the furnace.
>>
>> Waste heat in oven is a good thing on cold winter days. Luckily
>> for me, I prefer potatoes microwaved, then chopped. No residual
>> heat here.
>>
>> ====
>>
>> I microwave my baked potatoes and then brown them in the oven.
>
> I find that micro-waved potatoes are great and when buttered are
> heavenly...moist and flavorful.
> Baking for two hours is wasteful when 6 to 8 minutes for a couple of
> potatoes
> will suffice. Gawd...it ain't rocket-science.
> ====
>
> All about preference I suppose.

I've had them all different ways. Seems my preferred potatoes are mashed or
once in a while, certain French fries. Any other way, doesn't seem to matter
to me. They're food and I eat them. They just don't thrill me.

==

Whereas I love them fried)