Got two nice big baking potatoes. When I bake potatoes I always rub them
with butter and sprinkle them with salt first. They are in the oven doing
their thing for an hour at 425F as I speak.

When I take them out, I'm going to 'twice bake' them. I'll scoop out the
insides and use a hand mixer to add a little milk and 2-3 Tbs. cream cheese.
Add to that a sprinkling of Penzey's granulated onion, garlic and a couple
of shakes of dried dill weed. A little pepper. Some steamed spinach
Then I'll spoon it back into the crispy baked potato shells. On top I'll
sprinkle some cooked crumbled bacon and some herbed Feta. Pop them back
into the 425F oven for another 10 minutes until the tops are golden brown.
One for dinner tonight, one for lunch tomorrow. Yum!

Jill

jmcquown wrote:
> Got two nice big baking potatoes. Pop them back
> into the 425F oven for another 10 minutes until the tops are golden brown.
> One for dinner tonight, one for lunch tomorrow. Yum!
>
> Jill



Let me give you my address for work and you can drop them by here. You
don't need to be eating baked potatoes 2 days in a row.

:-)

itsjoannotjoann wrote:
> jmcquown wrote:
>> Got two nice big baking potatoes. Pop them back
>> into the 425F oven for another 10 minutes until the tops are golden
>> brown. One for dinner tonight, one for lunch tomorrow. Yum!
>>
>> Jill
>
>
>
> Let me give you my address for work and you can drop them by here.
> You don't need to be eating baked potatoes 2 days in a row.
>
> :-)

Yeah, that would be a shame, eh? (laughing) Actually, when I go to the
grocery store tomorrow I'll have even more cheese to choose from and might
even stuff an eggplant or several zucchini!

Jill

I love Twice Baked Potatoes. And, they are great, especially if I am
going to have a lot of people over for a barbeque. I can make them all
up the night before, and put them on a cookie sheet. . .bringing them
out of the refrigerator, for the second baking, the day of the event.

My favorite recipe is to bake once, half them, scoop out the potato,
mash it, with a little milk, butter, and sour cream. I also grate two
kinds of cheese (cheddar and monterey jack), and stir in, with sliced
green onions. Add salt and pepper. . .Once in awhile I'll add a little
Caraway and Fennel too. I also like your added bacon idea.

I stuff the potato boat peels, and sprinkle a few sliced olives on the
top. They are then ready for the second baking.

Occassionally, I will boil one Yam, while the potatoes are baking the
first time. I will mix in this Yam after peeling, with the rest of the
Irish potato mixture. It gives it a beautiful color.

This is of course, the "low calorie" version;-)

Myrl Jeffcoat
http://www.myrljeffcoat.com

On 22 Jun 2006 18:04:33 -0700, wrote:

> Occassionally, I will boil one Yam, while the potatoes are baking the
> first time. I will mix in this Yam after peeling, with the rest of the
> Irish potato mixture. It gives it a beautiful color.

Interesting idea, I need to try that sometime.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

jmcquown wrote:
> Got two nice big baking potatoes. When I bake potatoes I always rub them
> with butter and sprinkle them with salt first. They are in the oven doing
> their thing for an hour at 425F as I speak.
>
> When I take them out, I'm going to 'twice bake' them. I'll scoop out the
> insides and use a hand mixer to add a little milk and 2-3 Tbs. cream cheese.
> Add to that a sprinkling of Penzey's granulated onion, garlic and a couple
> of shakes of dried dill weed. A little pepper. Some steamed spinach
> Then I'll spoon it back into the crispy baked potato shells. On top I'll
> sprinkle some cooked crumbled bacon and some herbed Feta. Pop them back
> into the 425F oven for another 10 minutes until the tops are golden brown.
> One for dinner tonight, one for lunch tomorrow. Yum!
>
> Jill

Thanks for mentioning this! I will make some tomorrow - yum!
-L.

"jmcquown" > wrote in message
...
> Got two nice big baking potatoes. When I bake potatoes I always rub them
> with butter and sprinkle them with salt first. They are in the oven doing
> their thing for an hour at 425F as I speak.
>
> When I take them out, I'm going to 'twice bake' them. I'll scoop out the
> insides and use a hand mixer to add a little milk and 2-3 Tbs. cream
> cheese.
> Add to that a sprinkling of Penzey's granulated onion, garlic and a couple
> of shakes of dried dill weed. A little pepper. Some steamed spinach
> Then I'll spoon it back into the crispy baked potato shells. On top I'll
> sprinkle some cooked crumbled bacon and some herbed Feta. Pop them back
> into the 425F oven for another 10 minutes until the tops are golden brown.
> One for dinner tonight, one for lunch tomorrow. Yum!


When I bake potatoes, I always preheat them in the microwave before putting
them in the oven. That's 4 minutes for one potato, plus 30 seconds for each
additional potato you are preparing. This cuts the oven time down to only
twenty minutes, and I can't tell any difference in the finished product.


--Rich

Rich wrote:

> When I bake potatoes, I always preheat them in the microwave before putting
> them in the oven. That's 4 minutes for one potato, plus 30 seconds for each
> additional potato you are preparing. This cuts the oven time down to only
> twenty minutes, and I can't tell any difference in the finished product.

I did that for the first time too recently. I wanted baked potatoes and
had the very large ones, but short on time. I think I did about 4 of
them in the microwave for 20 min then finished them off in a very hot
oven for another 20 or so. The skin was crispy, just the way I like.

When I was a kid and we were all waiting as my folks would be plating up
and laying out the serving dishes of the meal, my mother would let us
scoop our potato skins out and eat the hot, dry skins slathered with
butter, salt and pepper before even making us say grace. It was
decadent! We always enjoyed the skins as a treat, and it helped stave
off our hunger a few minutes longer. We were eating "baked potato skins"
long before they became a trendy appetizer, lol.

Goomba38 wrote:
> Rich wrote:
>
>> When I bake potatoes, I always preheat them in the microwave before
>> putting them in the oven. That's 4 minutes for one potato, plus 30
>> seconds for each additional potato you are preparing. This cuts the
>> oven time down to only twenty minutes, and I can't tell any
>> difference in the finished product.
>
> I did that for the first time too recently. I wanted baked potatoes
> and
> had the very large ones, but short on time. I think I did about 4 of
> them in the microwave for 20 min then finished them off in a very hot
> oven for another 20 or so. The skin was crispy, just the way I like.
>
> When I was a kid and we were all waiting as my folks would be plating
> up and laying out the serving dishes of the meal, my mother would
> let us
> scoop our potato skins out and eat the hot, dry skins slathered with
> butter, salt and pepper before even making us say grace. It was
> decadent! We always enjoyed the skins as a treat, and it helped stave
> off our hunger a few minutes longer. We were eating "baked potato
> skins" long before they became a trendy appetizer, lol.

That reminds me, I had some out to lunch with the bosses back in the 1980's.
Cubed beef in red wine with onions and garlic and I don't know what else
served in a crispy broiled potato shell. I managed to reproduce it. That
was a long time ago

Jill

sf wrote:
> On 22 Jun 2006 18:04:33 -0700, wrote:
>
>> Occassionally, I will boil one Yam, while the potatoes are baking
>> the first time. I will mix in this Yam after peeling, with the
>> rest of the Irish potato mixture. It gives it a beautiful color.
>
> Interesting idea, I need to try that sometime.

While there are no true "yams" in North America, there are sweet potatoes.
My friend Sharon gave me this recipe for Harvest Mashed Potatoes:

4 large red or russet potatoes (2 pounds)
2 medium-size sweet potatoes (1½ pounds)
1/4 cup butter or margarine
1/2 cup milk
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 Tbs. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Bake sweet potatoes until tender (425F, about an hour); peel and mash the
sweet inner part. Cook russet potatoes (cut large ones in half) in a Dutch
oven in boiling salted water to cover until tender; peel and mash or press
through ricer and combine with sweet potatoes. Add 1/2 cup butter and next 8
ingredients; mash with a potato masher or mix with electric hand mixer until
smooth. Place in baking pan and bake until heated through and starting to
brown on top.

Serve topped with additional Parmesan cheese if desired. Yield: 8-10
servings.

Jill

On Fri, 23 Jun 2006 06:45:41 -0500, jmcquown wrote:

> 4 large red or russet potatoes (2 pounds)

There is a big difference between red and russet. Have you tried the
recipe using red?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"jmcquown" > wrote in message
...
> sf wrote:
> > On 22 Jun 2006 18:04:33 -0700, wrote:
> >
> >> Occassionally, I will boil one Yam, while the potatoes are baking
> >> the first time. I will mix in this Yam after peeling, with the
> >> rest of the Irish potato mixture. It gives it a beautiful color.
> >
> > Interesting idea, I need to try that sometime.
>
> While there are no true "yams" in North America, there are sweet potatoes.
> My friend Sharon gave me this recipe for Harvest Mashed Potatoes:
>
> 4 large red or russet potatoes (2 pounds)
> 2 medium-size sweet potatoes (1½ pounds)
> 1/4 cup butter or margarine
> 1/2 cup milk
> 1/4 cup sour cream
> 1/4 cup freshly grated Parmesan cheese
> 1 Tbs. prepared horseradish
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1/4 tsp. ground cinnamon
> 1/4 tsp. ground nutmeg
>
> Bake sweet potatoes until tender (425F, about an hour); peel and mash the
> sweet inner part. Cook russet potatoes (cut large ones in half) in a Dutch
> oven in boiling salted water to cover until tender; peel and mash or press
> through ricer and combine with sweet potatoes. Add 1/2 cup butter and next
8
> ingredients; mash with a potato masher or mix with electric hand mixer
until
> smooth. Place in baking pan and bake until heated through and starting to
> brown on top.
>
> Serve topped with additional Parmesan cheese if desired. Yield: 8-10
> servings.
>
> Jill
>
>

Sounds good if you leave out the horseradish. I'm going to file this.
Thanks, Jill.

kili

sf wrote:
> On Fri, 23 Jun 2006 06:45:41 -0500, jmcquown wrote:
>
>> 4 large red or russet potatoes (2 pounds)
>
> There is a big difference between red and russet. Have you tried the
> recipe using red?

Nope; I never buy red potatoes. Sharon told me she's used both in the
recipe but I have no clue about the difference.

Jill

On Fri, 23 Jun 2006 14:26:08 GMT, kilikini wrote:
>
> Sounds good if you leave out the horseradish. I'm going to file this.
> Thanks, Jill.
>
It's only a tablespoon to 3 1/2 pounds of potatoes, so it's not going
to bother you. OTOH, it's not worth running out to the store just for
that one ingredient. Use a little more pepper instead.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

kilikini wrote:
> "jmcquown" > wrote in message
> ...
>> sf wrote:
>>> On 22 Jun 2006 18:04:33 -0700, wrote:
>>>
>>>> Occassionally, I will boil one Yam, while the potatoes are baking
>>>> the first time. I will mix in this Yam after peeling, with the
>>>> rest of the Irish potato mixture. It gives it a beautiful color.
>>>
>>> Interesting idea, I need to try that sometime.
>>
>> While there are no true "yams" in North America, there are sweet
>> potatoes. My friend Sharon gave me this recipe for Harvest Mashed
>> Potatoes:
>>
>> 4 large red or russet potatoes (2 pounds)
>> 2 medium-size sweet potatoes (1½ pounds)
>> 1/4 cup butter or margarine
>> 1/2 cup milk
>> 1/4 cup sour cream
>> 1/4 cup freshly grated Parmesan cheese
>> 1 Tbs. prepared horseradish
>
> Sounds good if you leave out the horseradish. I'm going to file this.
> Thanks, Jill.
>
> kili

Perhaps some cocktail dipping sauce for boiled shrimp? Got news for ya,
sweetie. When one makes cocktail sauce from scratch you use horseradish.
It adds the "kick" to the sauce.

Jill

You're probably right about the sweet potato/yam labeling in this
country. However, in the stores, you will often see them labeled as
Yams and Sweet Potatoes, when they are sitting side by side on the
shelves.

I guess, the ones called, "Garnets" are the one's I prefer. They are
more bright orange, than those the store labels as Sweet Potatoes.

Over time, I've labeled the "Garnets" as "Yams". . .and the yellow
ones, as "Sweet Potatoes."

jmcquown wrote on 23 Jun 2006 in rec.food.cooking

> sf wrote:
> > On Fri, 23 Jun 2006 06:45:41 -0500, jmcquown wrote:
> >
> >> 4 large red or russet potatoes (2 pounds)
> >
> > There is a big difference between red and russet. Have you tried the
> > recipe using red?
>
> Nope; I never buy red potatoes. Sharon told me she's used both in the
> recipe but I have no clue about the difference.
>
> Jill
>
>
>

I never buy russets I find them to mealy. I prefer waxy potatoes much more.

--
-Alan

wrote:
> You're probably right about the sweet potato/yam labeling in this
> country. However, in the stores, you will often see them labeled as
> Yams and Sweet Potatoes, when they are sitting side by side on the
> shelves.
>
> I guess, the ones called, "Garnets" are the one's I prefer. They are
> more bright orange, than those the store labels as Sweet Potatoes.
>
> Over time, I've labeled the "Garnets" as "Yams". . .and the yellow
> ones, as "Sweet Potatoes."

Garnets here (Portland, Oregon) are called Yams. It may be a store
and/or regional thing. Sweet Potatoes are too starchy for me.

-L.

Oh pshaw, on Fri 23 Jun 2006 06:11:07p, -L. meant to say...

>
> wrote:
>> You're probably right about the sweet potato/yam labeling in this
>> country. However, in the stores, you will often see them labeled as
>> Yams and Sweet Potatoes, when they are sitting side by side on the
>> shelves.
>>
>> I guess, the ones called, "Garnets" are the one's I prefer. They are
>> more bright orange, than those the store labels as Sweet Potatoes.
>>
>> Over time, I've labeled the "Garnets" as "Yams". . .and the yellow
>> ones, as "Sweet Potatoes."
>
> Garnets here (Portland, Oregon) are called Yams. It may be a store
> and/or regional thing. Sweet Potatoes are too starchy for me.

There are so many varities of sweet potatoes. Until more recent years I
really did think that both yams and sweet potatoes were marketed in the US,
but they really are all sweet potatoes. I really don't like the more
yellow fleshed variety. They are usually dry, often stringy, and not as
sweet. And, as you said, seem more starchy. Both the brown-skinned and
red-skinned (and even the purple-skinned) varieties that have intensely
orange flesh are my favorites. All varieties can be improved, however, by
long slow baking, until the juices escaping begin to caramelize.
Unfortunately, a lot of people don't have the patience for that.

--
Wayne Boatwright @¿@¬
_____________________

"jmcquown" > wrote in message
...
> kilikini wrote:
> > "jmcquown" > wrote in message
> > ...
> >> sf wrote:
> >>> On 22 Jun 2006 18:04:33 -0700, wrote:
> >>>
> >>>> Occassionally, I will boil one Yam, while the potatoes are baking
> >>>> the first time. I will mix in this Yam after peeling, with the
> >>>> rest of the Irish potato mixture. It gives it a beautiful color.
> >>>
> >>> Interesting idea, I need to try that sometime.
> >>
> >> While there are no true "yams" in North America, there are sweet
> >> potatoes. My friend Sharon gave me this recipe for Harvest Mashed
> >> Potatoes:
> >>
> >> 4 large red or russet potatoes (2 pounds)
> >> 2 medium-size sweet potatoes (1½ pounds)
> >> 1/4 cup butter or margarine
> >> 1/2 cup milk
> >> 1/4 cup sour cream
> >> 1/4 cup freshly grated Parmesan cheese
> >> 1 Tbs. prepared horseradish
> >
> > Sounds good if you leave out the horseradish. I'm going to file this.
> > Thanks, Jill.
> >
> > kili
>
> Perhaps some cocktail dipping sauce for boiled shrimp? Got news for
ya,
> sweetie. When one makes cocktail sauce from scratch you use horseradish.
> It adds the "kick" to the sauce.
>
> Jill
>
>

Thus I buy Del Monte cocktail sauce; it's the least.......offensive. :~)

kili <-------- who doesn't dip much anyway

wrote:
> You're probably right about the sweet potato/yam labeling in this
> country. However, in the stores, you will often see them labeled as
> Yams and Sweet Potatoes, when they are sitting side by side on the
> shelves.
>
Shelves? You're talking canned Yams vs. canned something else? I buy fresh
sweet potatoes. I have never seen canned sweet potatoes but I have seen
canned Yams. Go figure

Jill

On Fri, 23 Jun 2006 22:37:23 GMT, Mr Libido Incognito wrote:

> jmcquown wrote on 23 Jun 2006 in rec.food.cooking
>
> > sf wrote:
> > > On Fri, 23 Jun 2006 06:45:41 -0500, jmcquown wrote:
> > >
> > >> 4 large red or russet potatoes (2 pounds)
> > >
> > > There is a big difference between red and russet. Have you tried the
> > > recipe using red?
> >
> > Nope; I never buy red potatoes. Sharon told me she's used both in the
> > recipe but I have no clue about the difference.
> >
> > Jill
> >
>
> I never buy russets I find them to mealy. I prefer waxy potatoes much more.

Because of that quality, russetts are the best kind for mashed and
baked potatoes.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 23 Jun 2006 15:35:22 -0700, wrote:

> Over time, I've labeled the "Garnets" as "Yams". . .and the yellow
> ones, as "Sweet Potatoes."

Around here it's the opposite... the bright orange ones are called
sweet potatoes and the drier, stringier, not sweet, yellow ones are
called yams.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 24 Jun 2006 03:47:18 +0200, Wayne Boatwright wrote:

> All varieties can be improved, however, by
> long slow baking, until the juices escaping begin to caramelize.
> Unfortunately, a lot of people don't have the patience for that.

AFAIC, even baking doesn't help the yellow ones. They might be good
as an ingredient in some stew, but I haven't figured what recipe that
would be.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Oh pshaw, on Sat 24 Jun 2006 07:44:49p, sf meant to say...

> On 23 Jun 2006 15:35:22 -0700, wrote:
>
>> Over time, I've labeled the "Garnets" as "Yams". . .and the yellow
>> ones, as "Sweet Potatoes."
>
> Around here it's the opposite... the bright orange ones are called
> sweet potatoes and the drier, stringier, not sweet, yellow ones are
> called yams.

In either case, none of them are yams.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Sat 24 Jun 2006 07:47:08p, sf meant to say...

> On 24 Jun 2006 03:47:18 +0200, Wayne Boatwright wrote:
>
>> All varieties can be improved, however, by
>> long slow baking, until the juices escaping begin to caramelize.
>> Unfortunately, a lot of people don't have the patience for that.
>
> AFAIC, even baking doesn't help the yellow ones. They might be good
> as an ingredient in some stew, but I haven't figured what recipe that
> would be.

I'm in total agreement. I never buy the yellow ones. Mom taught me that
when I was a kid. :-)

--
Wayne Boatwright @¿@¬
_____________________

On Sat, 24 Jun 2006 19:41:35 -0700, sf >
rummaged among random neurons and opined:

>Because of that quality, russetts are the best kind for mashed and
>baked potatoes.

When we lived in Syracuse NY (and I wasn't as "into" cooking as I am
now) they had something called "salt potatoes" on offer. Not quite
sure what brand of beast they were, however. Never much cared for
them.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

sf wrote:
> On 24 Jun 2006 03:47:18 +0200, Wayne Boatwright wrote:
>
> > All varieties can be improved, however, by
> > long slow baking, until the juices escaping begin to caramelize.
> > Unfortunately, a lot of people don't have the patience for that.
>
> AFAIC, even baking doesn't help the yellow ones. They might be good
> as an ingredient in some stew, but I haven't figured what recipe that
> would be.

I ended up with a couple by mistake once -- they were palatable by
making them into seasoned oven-fries. I made a dip of roughly equal
parts BBQ sauce and sour cream to have with them.

I won't repeat the mistake -- but I didn't have to throw them out
either.

Alexis.

In article >,
"jmcquown" > wrote:

> wrote:
> > You're probably right about the sweet potato/yam labeling in this
> > country. However, in the stores, you will often see them labeled as
> > Yams and Sweet Potatoes, when they are sitting side by side on the
> > shelves.
> >
> Shelves? You're talking canned Yams vs. canned something else? I buy fresh
> sweet potatoes. I have never seen canned sweet potatoes but I have seen
> canned Yams. Go figure


They're really sweet potatoes; they're just called yams. Yams are as big
as your arm, white inside, very starchy, and not at all sweet.

Isaac

sf wrote about sweet potatoes:

> AFAIC, even baking doesn't help the yellow ones. They might be good
> as an ingredient in some stew, but I haven't figured what recipe that
> would be.

From Paula Wolfert's _Couscous and Other Good Food from Morocco_:

Beef Tagine with Sweet Potatoes

INGREDIENTS
2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
Salt
1/4 teaspoon freshly ground black pepper
1/4 cup salad oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon

EQUIPMENT
Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil

WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more

Serves: 4 to 6

1. Remove and discard the excess fat from the beef. Place the beef in the
casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
often to lightly brown all sides. Cover the casserole tightly and cook 15
minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
drawn out by the salt over low heat.

2. Stir in the remaining spices, chopped onion, herbs, and very little
water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
very tender (almost falling off the bones). Add water whenever necessary to
keep the meat from scorching.

3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
cut them into chunks. Peel the sweet potatoes and cut them into
1/2-inch-thick slices.

4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving
dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
potatoes are tender. Remove the foil cover, raise the oven temperature to
450°F, and transfer the dish to the upper shelf of the oven. Bake until
there is a brown-spotted crust over the tomatoes. (If there is a great deal
of gravy in the pan, pour it off into a saucepan and reduce over high heat
to 1 cup before returning it to the dish.) Taste for seasoning and serve at
once.


Bob