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Old 07-04-2005, 03:56 PM   #11
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Thanks for all the ideas! Now I have to decide which one to use. I think I'll leave the foil off and rub them in evoo and some garlic parmesan seasoning I have. Maybe one I'll just salt and pepper for the one person who is not a garlic lover. I will post tomorrow with my results. Will try out the other ideas another day...they all sound yummy!

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Old 07-04-2005, 04:05 PM   #12
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One of things you could try is this.

Take one nice sized potato and cut the potato into 4 pieces.

Mix together some Oil, Garlic powder, Lemmon Pepper, and any type of chilie powder you have and pour that onto the potato. Wrap the potato in some foil and cook it until it is done.

You don't want the mixtire too oily.

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Old 07-06-2005, 06:07 PM   #13
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Here I was wondering what on earth to do with my potatoes tonight then I ran across "Twice Baked" Well duh!!! I dont know why I didnt think of that sooner.....thanks once again for complimenting my supper....
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Old 07-06-2005, 06:55 PM   #14
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Originally Posted by SierraCook
jkath, it is alfalfa sprouts that are a CA thing. I love bean sprouts in Asian dishes, but other sprouts I can do with out. Well, ok I admit I have used radish sprouts here and there.

middie, I love your garlic and butter idea for baked potatoes. Has anyone ever cooked baked potatoes on the grill? I try not to use the oven in summer, too hot!! I like to keep my baked potatoes simple. I used to smother them in all kinds of toppings and now I prefer them just with salt, pepper, and butter.
Sierra, I like to throw them on the grill and even into coals, brush them off cut them open and top with just butter salt and pepper and some sliced green onion..YUMMY
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Old 07-06-2005, 09:04 PM   #15
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Well, my potatoes were a hit! Thanks for all your help. The only problem that I noticed was some of the seasonings turned black. I'm sure that wouldn't happen if I'd wrapped them in foil, but I wanted the crunchy skin. Didn't seem to effect the taste, just bugged me! I have some leftover - think I'll slice them up and saute with sliced onions.
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Old 07-06-2005, 09:24 PM   #16
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truly delish is balsamic vinegar salt and pepper on a baked potato. fat free and very healthy, as well as having lots of flavor!
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Old 07-07-2005, 07:48 AM   #17
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Potato as a blank canvas is a great thought.

There are a couple of things I like to do with potatoes. For baked potatoes, as mentioned above, buttered and garliced for baking. Then mix sour cream with garlic or roasted garlic to dress it up. I have also served baked potato with sour cream mixed with a tiny amount of cayenne and smoked paprika and topped with minced chive. Bacon never hurts either. I have also used guacamole on potatoes when the dinner is latin based.

Mashed potatoes can be jazzed up as well by using aromatics such as fresh oregano and garlic powder. My favorite, I believe, would be to take canned Chipotle in Adobo sauce. Chop up 1 or 2 canned chipotle very small or process into a paste and blend with your mashed potatoes and top with butter. You could also add some of the Adobo sauce. Bacon is also a good thing.

I hope this helps,
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Old 07-07-2005, 11:16 AM   #18
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Here's another quickie for your leftover potatoes:
dice them, along with onions and any leftover grilled meat (I like chicken) and saute it with garlic and add eggs and make a scramble out of it all.
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Old 07-07-2005, 11:18 AM   #19
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jkath we've done that. it's really good with salami or pepperoni too
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Old 07-07-2005, 12:59 PM   #20
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I use the grill for my baked potatoes, I roast a head of garlic, cut the potato in three pices, put the garlic between the pieces and wrap back in foil then put it on the grill. It is one of Martha's methods. Taste good.

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