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Old 02-09-2013, 01:05 PM   #51
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I know, you have to leave them alone...it's the hardest part of making crispy potatoes...
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Old 02-09-2013, 01:57 PM   #52
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In addition to what Princess said, my Mama said you can't do perfect fried potatoes like she did, without a cast iron skillet, and bacon fat. My Mama didn't live long enough to know what a microwave was so she did them raw. I use PF's method.
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Old 02-09-2013, 02:28 PM   #53
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Bacon fat is going to be a part of tonights dinner.

I'll do my best to leave them alone.

Can't I peek alittle?
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Old 02-09-2013, 05:11 PM   #54
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Quote:
Originally Posted by Zagut View Post
Bacon fat is going to be a part of tonights dinner.

I'll do my best to leave them alone.

Can't I peek alittle?
After ten minutes, you may peek...
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Old 02-09-2013, 06:01 PM   #55
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Quote:
Originally Posted by PrincessFiona60 View Post

After ten minutes, you may peek...
It's so hard to resist the peek!
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Old 02-09-2013, 06:04 PM   #56
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It's so hard to resist the peek!
I want a glass bottomed frying pan, just for potatoes...
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Old 02-09-2013, 06:07 PM   #57
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I want a glass bottomed frying pan, just for potatoes...
Yes. Then I need to add to that a clear crockpot and a full glass oven door. I'm a peek freak.
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Old 02-09-2013, 11:56 PM   #58
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I prefer Russet potatoes and I bake the in the oven until they are soft, and then remove them and allow them to cool to room temperature.

[Insert wrap in plastic and put in fridge for N days, as I did yesterday, still haven't used my once baked potato.]

Then I cut them in half and scoop as much of the insides out as possible, leaving only the shell. I mix the insides with cream, sour cream, butter, cheese, and any number of other ingredients. Bacon, beef, pork, chicken etc. are options. I whip the stuffing into some sort of uniformity and return the stuffing to the shells, and then often top them with more cheese and often paprika sprinkling.

In fact I think I'm nearing that tomorrow since I have the potato plus some left over pork and left over turkey...
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Old 02-10-2013, 12:06 AM   #59
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The first time I was served a foil wrapped baked potato in a restaurant, I was so disappointed. Steamed potato. Rub them with oil, baked until soft with a crispy skin. The only way I want my baked potato. I will put my own tpping on it. Butter and salt.
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Old 02-10-2013, 01:11 AM   #60
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Quote:
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I'm a peek freak.
hahaha Me too!
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