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Old 12-16-2011, 03:45 AM   #31
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Bake a large spud, split in half, scoop out and quickly fork mash with dill, pickled herring chunks, put back in the skin and blob with sour cream and chives
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Old 12-20-2011, 11:45 PM   #32
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Rather than posting my own recipes I'd rather refer everybody to the website that I got my original inspiration from:

Twice Cooked Potatoes on Simply Recipes

Also see Emeril Lagasse's recipe as presented on ABC's Good Morning America, recipe for:

Twice Baked Potato Casserole

And finally, get Joy of Cooking (cookbook) by Rombauer and Becker, and look up their Cheddar Stuffed Potatoes. (no link, it's a cookbook)

Anybody who doesn't own Joy of Cooking should buy themselves a copy for Christmas. It's a classic, a reference people like us used before there was any Internet.
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Old 12-20-2011, 11:53 PM   #33
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I don't care for twice baked potatoes. I prefer my potato freshly wrapped in foil and baked in the oven until fork tender. A couple dabs of butter with sea salt and pepper. Yum!!!
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Old 12-21-2011, 02:54 AM   #34
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I know a nail in a potato makes it cook faster. I shove in one or two long meat skewers and then set it on a square brownie pan . I put a bit of foil down on it for any moisture drippings , easy cleanup. The meat skewers aren't thick enough tho.

I like how the skewers have a round end handle to yank them outta the potato afterwards.

I'd like to insert something thicker, something like knitting needle or big nail sized (with a yank out handle) to conduct the heat to the potato. Knitting needles are coated in plastic I believe. Something that size and length I would gladly order on the net, if I could find it.

I might have to shop stainless steel construction items.
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Old 12-21-2011, 08:30 AM   #35
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Quote:
Originally Posted by Caslon View Post
I know a nail in a potato makes it cook faster. I shove in one or two long meat skewers and then set it on a square brownie pan . I put a bit of foil down on it for any moisture drippings , easy cleanup. The meat skewers aren't thick enough tho.

I like how the skewers have a round end handle to yank them outta the potato afterwards.

I'd like to insert something thicker, something like knitting needle or big nail sized (with a yank out handle) to conduct the heat to the potato. Knitting needles are coated in plastic I believe. Something that size and length I would gladly order on the net, if I could find it.

I might have to shop stainless steel construction items.
Try starting your potatoes in the micro and finish it in the oven to crisp up the skin. Works for me.
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Old 12-21-2011, 08:58 AM   #36
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Quote:
Originally Posted by Caslon View Post
I know a nail in a potato makes it cook faster. I shove in one or two long meat skewers and then set it on a square brownie pan . I put a bit of foil down on it for any moisture drippings , easy cleanup. The meat skewers aren't thick enough tho.

I like how the skewers have a round end handle to yank them outta the potato afterwards.

I'd like to insert something thicker, something like knitting needle or big nail sized (with a yank out handle) to conduct the heat to the potato. Knitting needles are coated in plastic I believe. Something that size and length I would gladly order on the net, if I could find it.

I might have to shop stainless steel construction items.
KitchenCraft Baking Rack Oven potato baking spike bake spuds evenly and efficiently 4 folds flat storage Kitchen



I found it by googling "potato baking rack".
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Old 12-21-2011, 12:10 PM   #37
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Try starting your potatoes in the micro and finish it in the oven to crisp up the skin. Works for me.
I do the same thing. I poke the potato with a fork several times so that the steam generated by the microwave heating has a way to escape.

Microwave pre-heating avoids the initial stage where the oven is warm but the potato is cold, by bringing the potato up to nearer the oven temperature. I try to do most of the cooking after it's in the oven.
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Old 12-21-2011, 12:23 PM   #38
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We had a potato bar lunch at work. The colleague in charge of baking the spuds smeared the skins with butter before baking, and the jackets came out nice and crispy.
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Old 12-21-2011, 01:30 PM   #39
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We had a potato bar lunch at work. The colleague in charge of baking the spuds smeared the skins with butter before baking, and the jackets came out nice and crispy.

I do that sometines and then sprinkle the skins heavily with salt before I put them in the oven. The salt sticks to the skin and it becomes the best part of the potato.
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Old 12-21-2011, 01:56 PM   #40
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I love cooked potato skins. Having a bit of skin with each bite is a must for me.
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