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Old 07-03-2005, 06:45 PM   #1
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Want to spice up plain baked potatoes

I am fixing baked potatoes for a get-together tomorrow and wanted to do something a little different with them. I read somewhere about seasoning the outside with salt and oil...does anyone have a spin on plain baked potatoes?

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Old 07-03-2005, 06:56 PM   #2
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i wash my potatoes then i smother the skins with butter and minced garlic. then i wrap them in foil.
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Old 07-03-2005, 07:03 PM   #3
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I usually stick the potato with a fork and then on top off the skin I put some olive oil, salt, and pepper on it. You can spice it up a bit with a grilling blend or some garlic and onion salt, maybe some cayenne. Make sure the outside is coated really well with spices, but not too salty. Then I wrap it in foil and put it in the oven to bake. when it comes out I unwrap it and cut an x into the potato, squeeze and add choices of dressings. My personal favorates are butter, cheese, sour cream, and green onions.
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Old 07-04-2005, 02:34 AM   #4
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What kind of texture are you wanting on the skin? If you oil them and bake them directly on the oven rack (not on a sheet pan!) then you'll get a crisper skin ... wrap them in foil and you'll get a softer skin - with or without oil. Seasoning the skin will, well, season the skin.

I'm sure someone has written a cookbook on the many ways to serve a baked potato. Basically - use what you want! Be it as humble as butter, salt and pepper ... to a little more exotic with a dollop of sour cream and a garnish of chives .... go wild and add crumbled fried bacon - to really decadent concotions like butter, chili, sour cream, diced onions and grated cheddar cheese.

A baked potato is a blank canvas just waiting for you to paint your own inspiration on it.
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Old 07-04-2005, 02:45 AM   #5
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Quote:
Originally Posted by Michael in FtW
A baked potato is a blank canvas just waiting for you to paint your own inspiration on it.
That needs to be your sig below all your posts, Michael. Very well put.


It isn't baked, but the potato I've been cooking a lot lately is those tiny little red creamy potatoes. I wash and skewer them (big with big, little with little to assure the timing is the same on each skewer) and give them a good painting of grapeseed oil. Then I BBQ them on the gas grill over med-low heat. The skins get almost charred and then when they're done, I wrap the skewers in aluminum foil till I'm ready to serve the meal. As I take them off the skewers and put them into a bowl, they get a light sprinkling of salt.
That's it! This frees up the oven and also keeps the house cool.
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Old 07-04-2005, 03:03 AM   #6
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lhanson, i like to add bunches of things to my baked potatoes.
i wasn't sure if you wanted to know what to do with them before baking or after, but htese are my favorite after recipes.
sour cream, shredded cheddar cheese, scallions, a sprinkling of kosher salt and black pepper.
sour cream, cheese sauce, salsa and chopped green chiles.
blue cheese mixed w/ cream cheese. black pepper and chives on top. i like to slice the potato not quite through and smush the cheeses into it.

jkath, i love those little red potatoes. that's usually what i end up buying.
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Old 07-04-2005, 04:09 AM   #7
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What to do - Part Deux

And then again .... take the potatoes out of the oven, cut them in half, scoop out the insides - be careful to leave about a 1/4-inch inside the skin "shell" ... mash and mix the removed potato with what you want, such as bacon bits, sour cream, chives or sauted onion, sauted mushrooms (can't believe I forgot sauted mushrooms before), etc. ... spoon back into the potatoe skins ... top with finely grated cheddar, ramano, parmesan cheese -or- buttered cracker or bread crumbs ... run back into the oven (about 350-F) until the cheddar melts, or the parmesan, romano or crumbs brown. Now you have "twice baked" potatoes!

And - for something different - a baked sweet potato. No, not the Thanksgiving or Christmas stuff with syrup and marshmellows on top - just take a sweet 'tater and bake it like an Idao baker ... split it open and fill with butter, salt and black pepper! You "could" add a dollop of sour cream - but I think just basic "lots-o-butter"/s&p is the best. Okay - maybe a sprinkle of chopped pecans ....

See how this goes? Give it a little thought ... see what you can come up with!

I'm still trying to figure out how to get avacado and bean sprouts into a baked 'tater for jkath!
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Old 07-04-2005, 11:15 AM   #8
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Quote:
Originally Posted by Michael in FtW



I'm still trying to figure out how to get avacado and bean sprouts into a baked 'tater for jkath!
oooooooooh! No bean sprouts here - I know, I know, it's a California thing, but I'm a rebel....

As for the avos, Michael - mash up a good buttery Haas and mix it in with your potato flesh - yum! Also good is grilling the potato halves, and also grilling peeled avocado halves and red onion quarters. (Both are lightly oiled) When they're done, cut into large chunks, put into a large bowl, add salt if you wish and voila! A fabulous avo-tater salad!
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Old 07-04-2005, 12:09 PM   #9
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Michael, I learned to eat sweet potatoes that way when I lived in Texas, and that's my favorite way...just lots'o butter!

I love to eat the skin with my baked potato, and wondered why my skins don't turn out crispy like the ones in good restaurants.
"Duhhhh"...I was wrapping them in foil!

Live and learn...
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Old 07-04-2005, 04:53 PM   #10
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Quote:
Originally Posted by jkath
oooooooooh! No bean sprouts here - I know, I know, it's a California thing, but I'm a rebel....
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.
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