MountainMath
Washing Up
- Joined
- May 12, 2011
- Messages
- 47
Fat free sour cream
I sometimes enjoy more toppings on my baked potato (like the Loaded Baked Potato at O'Charley's), but my favorite baked potato is a Russet--scrubbed, pierced, and baked (not wrapped in foil) until the skin is slightly tough and the inside is buttery smooth, and topped with a generous amount of sour cream, chives (or the green part of a green onion), a dash of salt, and some freshly ground black pepper.
Me too! I have joked on here that unlike the Daisy Sour Cream commercial, where they say, "Do a dollop of Daisy," I do a wallop!I love the taste of baked potato, butter and sour cream so much that I'm almost up to equal parts of sour cream to potato.
Potato, butter, sour cream and pepper make a fantastic flavor combination. I can make a meal of that alone. I also love to mix in some hot sausage crumbles. Maybe even add some broccoli and cheddar to it and make a meal of it all.Me too! I have joked on here that unlike the Daisy Sour Cream commercial, where they say, "Do a dollop of Daisy," I do a wallop!
I know a nail in a potato makes it cook faster. I shove in one or two long meat skewers and then set it on a square brownie pan . I put a bit of foil down on it for any moisture drippings , easy cleanup. The meat skewers aren't thick enough tho.
I like how the skewers have a round end handle to yank them outta the potato afterwards.
I'd like to insert something thicker, something like knitting needle or big nail sized (with a yank out handle) to conduct the heat to the potato. Knitting needles are coated in plastic I believe. Something that size and length I would gladly order on the net, if I could find it.
I might have to shop stainless steel construction items.
I know a nail in a potato makes it cook faster. I shove in one or two long meat skewers and then set it on a square brownie pan . I put a bit of foil down on it for any moisture drippings , easy cleanup. The meat skewers aren't thick enough tho.
I like how the skewers have a round end handle to yank them outta the potato afterwards.
I'd like to insert something thicker, something like knitting needle or big nail sized (with a yank out handle) to conduct the heat to the potato. Knitting needles are coated in plastic I believe. Something that size and length I would gladly order on the net, if I could find it.
I might have to shop stainless steel construction items.
Try starting your potatoes in the micro and finish it in the oven to crisp up the skin. Works for me.
We had a potato bar lunch at work. The colleague in charge of baking the spuds smeared the skins with butter before baking, and the jackets came out nice and crispy.