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Old 04-15-2008, 11:55 AM   #41
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Quote:
Originally Posted by jennyhill View Post
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.
How can it be a baked potato if you put it in a pressure cooker?
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Old 05-01-2008, 07:56 AM   #42
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Id have to agree with Andy M! I microwave them for afew minutes depending on the size and then put them in the oven!
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Old 05-01-2008, 09:11 AM   #43
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yep, it certainly does help it do it that way
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Old 05-01-2008, 10:27 AM   #44
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yep, it certainly does help it do it that way
I tried something else someone suggested: simply cooking the spuds longer. It worked! The bottom of the potatoes really flatened and got real dark and crispy. So thanks to whoever it was that gave me the tip.
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Old 05-22-2008, 06:13 AM   #45
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I also use this same technique. And when I BBQ, I put salt and pepper and rosemary on them with garlic butter, package in foil, and put on the grill, mmmm...

Quote:
Originally Posted by Andy M. View Post
Another way to speed up baking potatoes is to microwave them for about 3 minutes each then bake them. I use a 400F oven. Be sure to poke some holes in the potatoes with a knife or fork before microwaving.
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Old 05-22-2008, 06:52 AM   #46
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Check this out "The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside."
Source: http : // whatscookingamerica.net/Q-A/PotatoBaking.htm
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Old 05-22-2008, 08:23 AM   #47
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Thumbs up

Ill definitly have to try putting garlic and rosemary on my potatos next time! I had one for dinner last night so ill just have to wait until next time!!!
Thanks for the tip
:)
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Old 05-22-2008, 08:37 AM   #48
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Originally Posted by Rob Babcock View Post
Gently scrub the dirt off, brush with olive oil and sprinkle with kosher salt. Bake. That's about it! It comes out nicer in a convection oven IMO.
Here in Panama we don't have that nice, thick skin Russett potato. Darn. No dark, crispy, crunchy potato skins for us. Your method is right, Rob.
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Old 06-18-2008, 07:49 PM   #49
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I remember on the old Food Network show, Taste with David Rosengarten, he made baked potatoes using white rose waxy potatoes that he pierced with a fork and put in a 550 degree oven for an hour (turning over at the halfway point of cooking). They came out crisp on the outside and light and fluffy on the inside. I've tried cooking them this way and they are great. It also works well with russets.
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Old 06-18-2008, 08:24 PM   #50
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Well, I am willing to try anything to try and get the skin a bit crisper on the potatoes we have here in Panama. Seems a bit high on the temperature, but heck, spuds are still cheap. Thanks for the input.
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