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Old 06-11-2011, 06:58 PM   #11
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Thank you for the replies so far.

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Old 06-11-2011, 08:43 PM   #12
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I like them with a little blue cheese, cheddar, butter, cream cheese or sour cream mashed into the flesh. Any one of them is enough. A little black pepper or crumbled bacon is good too. The skins are great with a little butter, shredded cheddar or sour cream. Before my husband found out he was diabetic we used to bake a couple extras whenever we made them so we could dice them up and fry them the next morning. Great along side sausage and eggs.

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Old 06-11-2011, 08:53 PM   #13
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Until we planted potatoes, potatoes were so-so in my life. The best potato, IMO, is one you've just harvested and baked, served up with sour cream, chives, a pat of butter, salt and pepper. Can hardly wait for the potatoes to be ready!
I've got OCD--Obsessive Chicken Disorder!
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Old 06-11-2011, 09:27 PM   #14
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Now I want a baked potato...
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Old 06-11-2011, 10:32 PM   #15
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Welcome to DC.

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Old 06-12-2011, 06:21 AM   #16
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A baked Sweet Potato... A little butter and sometimes drizzled with Steen's Cane Syrup.....
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Old 06-21-2011, 02:10 PM   #17
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A properly baked potato with some cheese and homemade ranch - boom. I love it.
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Old 06-21-2011, 02:26 PM   #18
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I love making them into a meal. One of my favorites is fajita potatoes, grilled chicken, salsa, and sour cream. There was a restauarant in college that specialized in these. They had all sorts of potatoes, pot roast, fajita, etc.
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Old 06-21-2011, 02:39 PM   #19
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I like to brush on Olive oil, sprinkle them with Kosher salt.
Either wrapped in foil or baked in an open pan.

Prefer some whipped butter with finely chopped chives, black pepper mixed together for my topping.
If your with me that's great. If not. Get out of my way.
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Old 06-22-2011, 01:23 AM   #20
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bein of oyrish descent, i feel a natural inkling to this thread.

now, first of all, spuds have a 4 syllable name. po-ta-ya-toes. get it right.

lol, just kidding

for jacket spuds, i like simply split and served with a good helping of seasoned salt, lawrys brand being my first choice.

but for fancy spuds, do a double bake where you remove the guts, mash with butter and fresh scallions to make champ, then restuff the skins, brush with salted butter and rebake. that's a close second.

my best effort is after a lobster boil, however. you take the leftover meat from the lobster's leglets that everyone's neglected, and make a mash with the lobster meat with loads of butter to stuff within the skins, the bake 'till crisped.

an beal bocht would not turn it down.

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very, very frightening me!" Galileo
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