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View Poll Results: What are your favorite Baked Potato Toppings?
butter/sour cream 35 72.92%
chives/onions 29 60.42%
gravy 9 18.75%
chili 13 27.08%
bacon 24 50.00%
ground beef 5 10.42%
chicken 4 8.33%
cheese 32 66.67%
tomatoes/salsa 7 14.58%
other (as there aren't enough options!) 15 31.25%
Multiple Choice Poll. Voters: 48. You may not vote on this poll

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Old 11-03-2006, 12:32 PM   #31
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jkath, I am LOLing. You marked every last option! You're goofy.
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Old 11-03-2006, 01:13 PM   #32
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Quote:
Originally Posted by jkath
hmmmmm... I can see it....just how many potatoes have you had tonight, sir?
I kid you not, the bar for Bacon doesn`t show at all and 2 others with plenty votes only show a Tiny sliver of a bar.
the vote count shows, but that`s all???

as for quantity of potatoes consumed, that would be difficult to determine, as the mash gets distilled.....
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Old 11-03-2006, 01:20 PM   #33
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I to am a potato popper, and I do the oo and sal thing AND I cook mine on a metal skewer. I am very fussy about baked potato. I went through a phase of liking microwave potato because of the uneven cooking and the weird chewy crispy bit on the bottom. But I don't microwave now and oven ones are without a doubt the best! (unless there is a fire, but we don't have a bonfire often!)
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Old 11-03-2006, 01:30 PM   #34
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grilled onions and roasted garlic
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Old 11-03-2006, 02:16 PM   #35
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Quote:
Originally Posted by Alix
jkath, I am LOLing. You marked every last option! You're goofy.
and your point?

YT - maybe GB might know something about your settings on your "case of the missing bacon bar"....
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Old 11-03-2006, 10:34 PM   #36
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Just plain ol' butter, salt, and pepper is how I usually like a baked potato. The other way I like baked potatoes is twice baked with cheddar cheese on top.
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Old 11-04-2006, 07:12 AM   #37
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Sour cream, chipotle in adobo and melted cheese.

Or, NZ butter with chives.
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Old 11-04-2006, 08:14 AM   #38
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i voted for everything.

i can eat them plain, or with each item listed individually, or in any combination including all of them!

all hail the baked spud!

did you know the potato was considered the driving force behind a large population explosion in europe in the middle of the last millennium.

shamalicious, i'm glad someone mentioned fish.

i love chopped anchovies, or wine and onion marinated pickled herring - with a splash of the brine, or even dried bonito shavings.
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Old 11-04-2006, 10:08 AM   #39
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First, it has to be popped open correctly. I'm nothing if not a baked potato snob when it comes to the opening procedure. A small slit is made into the center of the spud, and then with both thumb and forefinger of each hand at opposite ends, gently squeeze, popping it open. It gives you a nice burst of potato atop the rest of the skin, keeping it warm and moist.
I do almost the same thing, but I make a bit longer slit.

First I scrub them, dry 'em, and rub them lightly with a bit of canola oil (stab em a few times to prevent a mess in the oven too). Then I bake them directly on the oven rack which crisps them all over.

I pop as above which kinda mashes the insides a bit and breaks up the potato. I make a pocket in the mash with a butter knife, and push a knob of softened compound butter in along with a sprinkle of kosher salt, and dash of finely ground white pepper. Then I push it closed, and give it 5min or so before re-popping and having at it!

For the compound butter, I like simple unsalted butter with finely minced flat leaf parsley and maybe a few minced chives.
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Old 11-04-2006, 10:32 AM   #40
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Oh - If I'm having baked taters with roasted or sauteed meats, to me there is no better topping than some of the pan juices and a bit of the rendered fat.
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