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Old 04-11-2008, 12:36 PM   #21
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Quote:
Originally Posted by sparrowgrass View Post
Andy, I am with you--I like fluffy baked potatoes with crisp skin, so no foil, no oil. Just wash some big Russets, poke a couple holes in them, into the oven.

Sometimes, if I am in a hurry, I will put them in the microwave while I preheat the oven.
Try adding a little oil next time sparrowgrass. It helps get you that crisp skin.
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Old 04-11-2008, 12:37 PM   #22
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I agree that wrapping a potato in foil causes it to steam rather than bake. I don't rub them with anything, just scrub, and put into my toaster oven at 400 degrees for 1 hour, depending of course on the size of the potato. I like my skins to be very crunchy and the inside to be very soft. Had one last night and it was fabulous. Some butter, some sour cream,kosher salt and chopped chives, real chives not scallion tops and it was sheer heaven.

I could scream when I see my friends and family scoop out the inside and leave that terrific skin behind.
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Old 04-11-2008, 12:37 PM   #23
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I use butter and salt on the out side then bake at 350 for 1 or so..
Like KE I like my baked potatoes overly done so... some times I turn up the heat.
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Old 04-11-2008, 03:07 PM   #24
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Wink

i cook them in my microwave , can't remember last time i used oven for them.it's a potato not rocket science.

babe
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Old 04-11-2008, 03:29 PM   #25
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Love the idea of the nail GB. Somewhere we have an aluminum gizmo on which one can impale up to 4 taters on spikes and guess that works on the same principle as the nail.

Don't remember what it cost but it had to be more than a 10d nail. And I have no idea where it is, but we have plenty of nails.

Find many people undercook the taters for our taste, so we let them go longer. But no foil (unless there is an open fire). Just a few pricks with a fork.

Sounds great right now but we are going for pizza.
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Old 04-11-2008, 04:31 PM   #26
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I remember years ago buying aluminium nails (in the kitchen department) to push into potatoes for quicker baking.
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Old 04-11-2008, 06:10 PM   #27
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Years ago my parents had one of those gizmos auntdot. I remember the skewers were flat, about 1/2" wide on theirs. I didn't realize at the time it was to cook the insides more quickly.
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Old 04-11-2008, 07:38 PM   #28
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Yep pecanis, wish I could find it but have so much junk about here.

But the nail sounds good to me.

Actually a fourteen penny nail seems about right for the size of taters I bake.

But this could become a question of dispute.

GB has opened the door and needs to tell us about the nail.

Sorry GB, just having fu on a Friday night. Thank you for the idea.
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Old 04-11-2008, 07:41 PM   #29
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Old 04-11-2008, 07:48 PM   #30
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I love a potato no matter how it's fixed, but when it comes to baked, the ones with the crispy skins and very soft insides are my favorite.
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