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Old 04-11-2008, 10:22 PM   #31
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I wrap mine in tin foil because I'd rather eat a softer skin. I love baked potatoes. And they're about the easiest side dish to make too.
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Old 04-11-2008, 10:35 PM   #32
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Originally Posted by pacanis View Post
I'm a big fan of rubbing it with butter or oil and seasoning the outside with s & p, but done on the grill is my favorite. I like a skin you need to cut with a knife and I like grill marks. Roll it on the counter to help soften the insides before cutting it.
I was taught that you had to piece the potato a few times to release pressure from the inside of the potato.

My main goal when cooking a whole baked potato is to have a nice, thick crust. My results are not consistent, and it is important to me. I love to butter up and skin and load it with pepper for total consumption.

Any secrets anyone want to share that will ensure a nice, thick crust?
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Old 04-11-2008, 10:39 PM   #33
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I think that's been addressed in some of the earlier posts.
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Old 04-11-2008, 10:49 PM   #34
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I remember years ago buying aluminium nails (in the kitchen department) to push into potatoes for quicker baking.
Yep, and they still make and sell them. I was so surprised when I saw them. The very first time I bought "baking potato nails" was in about 1974 or so, which is so very hard to believe I bought those when I was what, 6 months old?
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Old 04-11-2008, 11:26 PM   #35
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I think that's been addressed in some of the earlier posts.
Not really. I am focusing on a thick, crisp skin. I rub with butter, not oil. That gives a nice flavor to the skin - which I eat! Most of the mid part gets mashed with lots of butter and pepper (plus tabasco). I leave a little potato on the skin for eating, again with lots of butter and pepper.

I sometimes actually baste the potatoes at 20 minute increments. This gets a nice skin, but I was hoping someone had "the secret" out there to thick, crisp skins.
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Old 04-11-2008, 11:30 PM   #36
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Everything old, is new again. Get your spud spikes right here

Spud Spikes - Spud Spikes Save Energy and Bake Potatoes in Half the Time - Potato Baking Nails - spudspikes.com

I had one with four spikes. My friend used to roll her tater in tin foil & place it on a burner. Notso great.
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Old 04-12-2008, 07:06 AM   #37
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Originally Posted by mbasiszta View Post
I sometimes actually baste the potatoes at 20 minute increments. This gets a nice skin, but I was hoping someone had "the secret" out there to thick, crisp skins.
I would think basting would keep the skin soft, but at any rate, the kind of potato you buy is important to how it comes out baked. I use russets for everything because they bake well and get a nice skin, as opposed to yukon golds, new or another type of spud.
And the longer you cook it, the thicker the skin.
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Old 04-12-2008, 09:07 AM   #38
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I would think basting would keep the skin soft, but at any rate, the kind of potato you buy is important to how it comes out baked. I use russets for everything because they bake well and get a nice skin, as opposed to yukon golds, new or another type of spud.
And the longer you cook it, the thicker the skin.
You are absolutely right: good-ole Russets are the best spuds going!

My basting technique actually makes the skin dark, crisp and tasty. Maybe my problem is the potato when the skin is not also thick. We are still in Panama for the winter, and the potatoes here are locally grown. No Russets cross the border of Panama.

Thanks for your input.
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Old 04-15-2008, 06:28 AM   #39
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Hi Mittshel
I prefer baking potatoes in the pressure -cooker for about 2-3 minutes.
Or otherwise I cut them into small pieces and cook in a pan adding some oil & water.
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Old 04-15-2008, 10:32 AM   #40
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IMO this gives you steamed, not baked potato. A baked potato should be done in a dry heat environment such as an oven, with no added moisture. Baking, by definition, is a dry heat method of cooking.
Maybe, but the ones out of the electric roaster are fantastic!!

Now I also enjoy rubbing the skin with butter and salting it with course sea salt and bake... wonderful stuff..with a crispy salted skin.
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