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Old 02-02-2006, 09:33 PM   #11
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Learn something new every day!

So, just wash 'em and bake sans foil. Good tip. Doing this for Super Bowl Sunday. Well, the bacon & Cheedar skins. Never thought of the twice baked.
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Old 02-02-2006, 09:40 PM   #12
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Do you microwave the potatoes first?
My mother insists that it will make the skins more crunchy.

And... how about rubbing them with melted butter and some salt??
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Old 02-03-2006, 09:03 AM   #13
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We like them extra crunchy. First pierce and cook in microwave - 8 minutes each side for 4 large potatoes. Then, coat with cooking spray and place in oven at 350-375 for about 45 minutes to an hour or until the skin is crispy enough to withstand a hearty scooping. (Be sure to line the bottom of the oven with foil or the oil coating is a baked-on mess.) Slice in half and let cool enough so you don't burn your hands while scooping. Then scoop and fill with whatever. Back in the oven until filling is done (for mine, another 30 minutes) or under broiler for top crunchies. These even freeze pretty good, but I wouldn't serve those to guests.
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Old 02-03-2006, 11:21 AM   #14
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Quote:
Originally Posted by BigDog
Learn something new every day!

So, just wash 'em and bake sans foil. Good tip.
Don't forget to poke them with a fork to let some of the steam escape or you will have a really lovely mess in your oven to clean up. Just thought I would let you know my kids are thrilled that this thread inspired dinner tonight. They LOVE potato skins.
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Old 02-03-2006, 11:24 AM   #15
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Baked Potatoes

May I suggest that even when baking in the oven, pierce them a couple of times on each side, either with the small point of a paring knife or a fork tine.
Then they'll not explode in the oven.
I've done them both ways...completely stuffed again with the soft potato that's been mixed with chives or green onions, cheddar cheese, or goat cheese or parmesan...the sky's the limit! LOL
Or, leave some potato in the skin, then brush with some garlic butter and again, whatever you feel like putting in them. They're deelish all ways.
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Old 02-03-2006, 04:38 PM   #16
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Found if you want some crispy skins, brush with some butter before the first baking.

Then do it again before you bake a second time.

Seems to kinda thicken the stuff that sticks to the skin and makes them tastier.
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Old 02-03-2006, 05:12 PM   #17
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Baked Potato Skins

Yes, Auntdot, I forgot about that.
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Old 02-04-2006, 01:14 AM   #18
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If you do choose to bake the potatoes whole, the skins will be limp for sure - but all is not lost! You can still make them crisp by quickly deep-frying them for a few seconds in hot oil! They are great with dips.
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Old 02-04-2006, 09:19 AM   #19
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If you really want a nice flavor on baked taters, instead of using butter to brush the skins, use some bacon grease, then sprinkle with pepper. Bake as you normally do.
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