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Old 04-10-2004, 03:40 PM   #11
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I got some really nice California organic russets on sale a while back. They had a bit of a sweet taste, with a lot more body than your average baked potato. They didn't take very well to the microwave, though.
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Old 04-10-2004, 05:02 PM   #12
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I like mine baked in the regular oven with no oil or foil. I actually kind of like them if they are slightly (just slightly) overbaked, as I love a tough skin on my potatoes.

:) Barbara
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Old 10-04-2004, 10:55 AM   #13
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Quote:
Originally Posted by Deadly Sushi
So you 2 folks prefer the microwave to oven method. Doesnt the potatos come out a bit sticky/gluey??
I was having the gluey problem [is that at word???],did a search and found a "dissertation" on the proper method - wash, oil optional, salt, bake bare no foil - the trick [according to this writer] was that when you open the potato - you 'karate chop' it down the middle - something about letting all the steam escape at once...perfect dry baked potato...am going to try the method again tonight - with a selection of cheese, bacon, scallions, sour cream butter and chili....it makes a great meal and there's nothing better to me than a perfect baked potato - skin and all!
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Old 10-04-2004, 11:53 PM   #14
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[quote="BubbaGourmet"]DS;
Now....just calm down! We'll get you through this! Put the potato down and back away from the counter!

First, wash the potato well. Generously poke holes in it with a fork. Now, put it in a bowl and pour on a little olive oil. Make sure the potato is lightly coated all over. Now...a little salt (kosher on mine please). Place it right onto the rack of a pre-heated 375 degree oven. Let it cook for about 1 hour, checking by inserting a toothpick into the center. if it inserts easily...it's done!

Now, pass the butter, bacon, cheddar cheese and sour cream.

pretty much everything bubba said only i coat mine with butter, top it with minced garlic and wrap in foil
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