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Old 10-06-2009, 04:13 PM   #11
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depends of if you like a soft or crunchy skin. I like it crunchy, so oil the potato, and sprinkle with a coarse sea salt, no foil. Usiing foil makes the skin tender.


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Old 10-06-2009, 05:04 PM   #12
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Originally Posted by Christie21 View Post
What is better foil or no foil baked potatoe
not an easy question to answer.

a foil wrapped potato tends to "steam" itself more. which is just peachy keen on 'older' stocks or 'drier' potatoes.

no foil does make for a drier / crunchier skin - can get to the 'tough' stage - but there be folks (me amongst them) that like a chewy potato skin - drowned in sour cream, I guess I should add....

'fresh potatoes' - i.e. recently dug / new crop - I find do better unwrapped - helps them dry out a bit to get to the tender flaky texture. I grow potatoes in my garden and I rather frequently go 'dig for dinner' - in that stage of fresh (where just 'washing' the potato removes most of the skin....) imho they do better unwrapped.

store bought potatoes vary greatly over time - but post Thanksgiving when most of the crop has been in storage for a while I prefer to wrap them. by Feb-Jun, the stored potato stocks are certain candidates for a washing/wetting/foil wrap.

of course, there is no accounting for taste and preferences - including mine!

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Old 10-07-2009, 06:45 AM   #13
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When I am in a hurry or forget to start the baked potatoes I microwave them and then put them in the oven for about 15 minutes to crisp up the skin.
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Old 10-07-2009, 10:35 AM   #14
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Dixie, that is what I do--while I am preheating the oven, I microwave the potatoes. Saves energy, and the potatoes turn out the way I like them.
I just haven't been the same
since that house fell on my sister.
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Old 10-07-2009, 11:06 AM   #15
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There's no need to put your 2 baking potatoes in any sort of dish. Just squeeze them in directly on your oven rack next to your wing pan. They should do just fine.

As far as doing baked potatoes in the microwave, I do it all the time. In fact, far more frequently than I do them in the oven. For 2 nice-size Idahos, I just pierce them with a fork lengthwise (which makes an automatic "splitting" line for when they're done), put them on a plate, & microwave on high for 7 minutes. I then flip them over & microwave for another 7 minutes. I then wrap both potatoes together in a clean kitchen towel & allow them to sit for 5 minutes. Perfect baked potatoes every time. I don't remember when or where I read of this method, but it was more than a dozen years ago & always works for me.
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Old 10-07-2009, 11:16 AM   #16
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I like "no foil" baked tater, just a matter of preferance..
As far as cooking two things at once in the oven?..to
me?..as long as your not blocking any radiant heat
source significantly from one dish to another I see no
problem, but you can't bake like two bulky items like
turkeys or large casseroles without some time adjust-
ments and usually time adjustments are not favorable.
smaller items, no problem...I do it all the time.....BH51.
"Hey, ya gotta eat!"
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Old 10-07-2009, 01:32 PM   #17
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Now I want baked potatoes.

No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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