Excellent baked potatoes

Systemrecovery said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI Fridays

To each his own, and I have no idea which is more popular, but I much
prefer the skin baked without oil, butter or salt. Then I salt and
pepper and butter the potato after it's baked. (And I always eat the
skin.) Your way makes the skin much tougher and chewier. That might
be a good thing if you're making some kind of potato skin snack, but
not for my baked potato, thanks. -aem

"Systemrecovery" <[email hidden]> wrote in message
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Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter,

Do you melt the butter, and brush on to the potatoes, or what? I don't know
if I know of Kosher salt, I'll have to look for it next time I go shopping.
I only ever use table salt.

Jen

Jen said:

Do you melt the butter, and brush on to the potatoes, or what? I don't know
if I know of Kosher salt, I'll have to look for it next time I go shopping.
I only ever use table salt.

The salt has a star of David on the box, it's a blue box, by mortons.
it's a Jewish Kosher thing, I don't know what makes it kosher..

sure...just melt the butter and stir it into the olive oil
I imagine you could get creative and add other seasonsing, but we
wouldn't wanna gaum now would we

"aem" <[email hidden]> wrote in message
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Quoted message said:

Systemrecovery said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI Fridays

To each his own, and I have no idea which is more popular, but I much
prefer the skin baked without oil, butter or salt. Then I salt and
pepper and butter the potato after it's baked. (And I always eat the
skin.) Your way makes the skin much tougher and chewier. That might
be a good thing if you're making some kind of potato skin snack, but
not for my baked potato, thanks. -aem

I just finished a baked potato. Scrubbed the outside, popped in the oven at
350 for about 1 1/2 hours - no tin foil or anything. Butter/sour cream on
top and I love the crispy skin!

Elaine

"Systemrecovery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jen said:

Do you melt the butter, and brush on to the potatoes, or what? I don't

know

Quoted message said:

Quoted message said:

if I know of Kosher salt, I'll have to look for it next time I go

shopping.

Quoted message said:

Quoted message said:

I only ever use table salt.

The salt has a star of David on the box, it's a blue box, by mortons.
it's a Jewish Kosher thing, I don't know what makes it kosher..

It is also the salt used for the rim of Margaritas.

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"aem" <[email hidden]> wrote :

Your way makes the skin much tougher and chewier. That might

Quoted message said:

be a good thing if you're making some kind of potato skin snack, but
not for my baked potato, thanks. -aem

Actually, I always bake mine the way you do--plain, not rubbed with
oil--and I notice that the skins are dry and tough. Do you wrap yours
in foil or not?

Barry, how about you?

I have had the kosher salt on the skin--the better steakhouses
do bakers that way.

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"Systemrecovery" <[email hidden]> wrote in message
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Quoted message said:

Jen said:

Do you melt the butter, and brush on to the potatoes, or what? I don't
know
if I know of Kosher salt, I'll have to look for it next time I go
shopping.
I only ever use table salt.

The salt has a star of David on the box, it's a blue box, by mortons.
it's a Jewish Kosher thing, I don't know what makes it kosher..

I'm in Australia, we probably have different packaging here, if we even have
the same product. Thanks though. I'll look.

Jen

Sandy said:

Barry, how about you?

oh no...i would NEVER wrap mine

Everyone has their own recipe to bake potatoes. I use only Idaho. Then
I soak them in water with salt for about half an hour at room
temerature. Then I scrub them with mean green. Rub olive oil on the
skin. Bake in the oven at 375 F in a pan with Rock salt.
Soaking in salted water gives them a swwet flavor. The oiled skin has a
nice meaty texture. When I came to this country about 43 years ago, I
worked in a restaurant in NYC. Thats how they baked the potatoes. I
liked them then and now. Yes the skin is very eduble

Yogi

Systemrecovery said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

Quoted message said:

a potatoe skin from TGI Fridays

That was sounding pretty good until you mentioned TGI Friday..

I poke 'em about half way through..seams to make crispier one.

BTW..I think the Rabbi causes the kosher thing to happen however most
goyims don't know this stuff.<G>

jay said:

That was sounding pretty good until you mentioned TGI Friday..

their good for a cold brew and a power snack
however! as a rule, I don't do corporate
(unless it's in the freezer section at the grocer)

Quoted message said:

I poke 'em about half way through..seams to make crispier one.

yeah, small detail nice effect

Quoted message said:

BTW..I think the Rabbi causes the kosher thing to happen however most
goyims don't know this stuff.<G>

darn heathens, lol

"Sandy" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

The salt has a star of David on the box, it's a blue box, by mortons.
it's a Jewish Kosher thing, I don't know what makes it kosher..

The salt itself is not especially "kosher" (or rather, it's
no more "kosher" than any other salt); the name comes
from the fact that this pure, coarse-grained salt is used
in the process ("kashering"😉 which makes meat kosher.
(The salt is used to draw away the surface blood, or at
least that is the reason given for its use here.)

Bob M.

"Systemrecovery" <[email hidden]> wrote in message
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Quoted message said:

Sandy said:

Barry, how about you?

oh no...i would NEVER wrap mine

I don't either. It tends to steam the potato, so the inside is sodden.

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"Sandy" <[email hidden]> wrote

Quoted message said:

"Systemrecovery" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Jen said:

Do you melt the butter, and brush on to the potatoes, or what? I don't

know

Quoted message said:

Quoted message said:

if I know of Kosher salt, I'll have to look for it next time I go

shopping.

Quoted message said:

Quoted message said:

I only ever use table salt.

The salt has a star of David on the box, it's a blue box, by mortons.
it's a Jewish Kosher thing, I don't know what makes it kosher..

It is also the salt used for the rim of Margaritas.

Jen, you might know it as coarse salt.

nancy

On 1 Mar 2006 02:12:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 28 Feb 2006 03:53:18p, Thus Spake Zarathustra, or was it
Systemrecovery?

Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI Fridays

I've been baking them this way for years. The whole thing is delish!

Even better, is rubbing them with bacon fat. 😉 Not as healthy, but
they taste wonderful.

Christine

On Tue 28 Feb 2006 03:53:18p, Thus Spake Zarathustra, or was it
Systemrecovery?

Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI Fridays

I've been baking them this way for years. The whole thing is delish!

--
Wayne Boatwright o¿o
____________________

BIOYA

On 1 Mar 2006 02:12:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 28 Feb 2006 03:53:18p, Thus Spake Zarathustra, or was it
Systemrecovery?

Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really well,
you WILL eat the skin...plus i know it's supposed to be good for you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI Fridays

I've been baking them this way for years. The whole thing is delish!

This evening we had a rib roast done in the Ronco Rotisserie. We put
fingerling potatoes underneath so they got basted by the roast.

Heavenly.

Boron

On Tue 28 Feb 2006 06:10:55p, Thus Spake Zarathustra, or was it Christine
Dabney?

Quoted message said:

On 1 Mar 2006 02:12:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 28 Feb 2006 03:53:18p, Thus Spake Zarathustra, or was it
Systemrecovery?

Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really
well, you WILL eat the skin...plus i know it's supposed to be good for
you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI
Fridays

I've been baking them this way for years. The whole thing is delish!

Even better, is rubbing them with bacon fat. 😉 Not as healthy, but
they taste wonderful.

Christine

Agreed, but for that reason I don't do it very often. Although I'm guilty
of adding crumbled freshly cooked bacon as a topping. Which is worse?
Probably the latter. <g>

--
Wayne Boatwright o¿o
____________________

BIOYA

On Tue 28 Feb 2006 06:15:18p, Thus Spake Zarathustra, or was it Boron
Elgar?

Quoted message said:

On 1 Mar 2006 02:12:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 28 Feb 2006 03:53:18p, Thus Spake Zarathustra, or was it
Systemrecovery?

Quoted message said:

The best baked potatoes, are rubbed in olive oil and butter, then
spinkled with kosher course salt. If you clean the peeling really
well, you WILL eat the skin...plus i know it's supposed to be good for
you

once you've had them this way...you'll never cook them plain again

the flavor difference is like night and day, i like the skin better
than the meat
it has a whole new texture, sort of like a potatoe skin from TGI
Fridays

I've been baking them this way for years. The whole thing is delish!

This evening we had a rib roast done in the Ronco Rotisserie. We put
fingerling potatoes underneath so they got basted by the roast.

Heavenly.

Boron

That sounds so good! I love those little potatoes, but they're often hard
to find here. Does your Ronco give your roast a nice crusty exterior?
I've been contemplating...

--
Wayne Boatwright o¿o
____________________

BIOYA