I cut the potato in half and cut deep, narrow slits both directions across each half. I fill them with sour cream, butter, and A1, and then I stick it back in the foil for ten minutes. This lets the stuff melt and softens the potatoe. Then I crack it open and sprinkle it with chives, bacon, and cheese.
Stick a knife through the potato, making an inch-long cut on either side
Stick in microwave for five to eight minutes, checking periodically for puffiness of potato
When suitably puffy and the potato is soft and yielding to the touch, remove from microwave.
Create an incision along the dorsal angle of the potato, running the full length of the subject and pinch the ends, forcing them to the middle and baring the innards of said potato
Apply butter and mash innards until butter is melted and the potato contents take on a golden hue.
Consume with great enjoyment
Apply more butter to the remnants; collapse skin upon itself to smear butter throught skin.
posted
I can't <sniff> have baked potatoes anymore <sniff> stupid diet <sniffsniff>
For me, the best part of a baked potato was always the toppings. Buttered and salted then lots of shredded cheddar and crumbled bacon was my absolute favorite, but recently I'd started doing a Denver potato - ham, onion, green pepper and cheddar.
Now I'm restricted from starchy vegetables at all so I guess I'll just live vicariously through everyone else's potato posts...
posted
Baked potatoes are to be eaten with about six of those little packets of sour cream, or at a ratio of 2 parts potato to 1 part sour cream.
Posts: 1512 | Registered: A Long Time Ago!
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posted
I like to put mine on a cutting board before they are baked, then make cuts the length of the spud, and horizontally. Spray pam on a cookie sheet, and move the potato pieces to the cookie sheet. Turn the oven to broil, and place the cookie sheet on the next-to-top shelf. Flip the potato pieces every 30 seconds until golden brown on each side. Then dip in ketsup. That's how I like to eat baked potatoes
BTW, I've seen Yozhik eat baked potatoes, and she has obviously gotten her ratio backward--it's more like 1 part potato to 2 parts sour cream.
posted
Cut the potato in half lengthwise. With a fork, disconneect the interior from the skin. Butter this generously, and mash with the fork. Salt and pepper generously. Eat the inside, then generously butter and salt the skin, but leave out the pepper.
The potato must always be eaten first in any meal, no matter what form it takes, as a fry, mashed, scalloped, whatever.
This is the first law of the universe.
Posts: 10890 | Registered: May 2003
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There is are great instructions in Here at America's Test Kitchen for twice baked potatoes. My daughter loves this recipe.
Something I learned from this recipe is to rub the potatoes down with olive oil. It makes the skins crispy and tastes great.
Posts: 392 | Registered: Aug 2004
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HRE -- that sounds like it would just take forever. If I already have butter and stuff on it, there ain't no way you're going to get me to re-wrap it and let it set for ten minutes. It's going into my mouth.....
Actually, my favorite back when I was a freakishly-high-metabolism-kinda-kid, was baked potato soup. I think this is more common in the south than in New England where I am now.
The ingredients are whole milk, cheddar, sour cream, a dash of flour, potatoes, scallions, bacon, salt, and pepper. The potatoes are in cubes and floating in a thick, creamy soup. Mmmm.
Posts: 1261 | Registered: Apr 2004
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3> Make sure tater is still wet and sprinkle liberally with salt. (This is to make the skin all tasty)
4> Nuke for 10 minutes (I like them somewhat over done)
5> Cut open long ways with a knife and stuff full of grated Mozerella cheese (gotta do something while it's nuking for 10 min. Grate your cheese and chop your green onion)
6> After the cheese has melted a little, put in sour cream and sprinkle with chopped green onions.
7> With a fork and steak knife, eat from one end to the other.
Posts: 7085 | Registered: Apr 2001
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posted
I scrub 'em, rub 'em with butter, and then bake them at 450° for 40 to 60 minutes, depending on the size of the potato. Aluminum foil is neither necessary nor desirable. Halfway through the cooking time, I puncture 'em with a fork. I've never cared for potatoes out of the microwave, but then again, I never use my microwave for anything except boiling water and reheating leftovers.
OH, and I top it with EVERYTHING except sour cream.
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I bake mine in the oven, unless I can convince hubby to wrap them in foil and put them in the grill for me. I'm with Icky on microwaves...they're for reheating leftovers. I put on butter, salt, pepper and grated sharp Tillamook cheddar.
Posts: 2711 | Registered: Mar 2004
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posted
steamed in foil, opened up and smashed with sour cream, chives, and margerine. Eat untill the skins are bare, but throw away skin.
Posts: 5362 | Registered: Apr 2004
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My favorite way to eat a baked potato is to hold it in my hand and bite into it like I would an apple. No toppings.
I learned to eat potatoes plain in Japan, where you can purchase baked potatoes from the yaki-imo cart as it passes through your neighborhood in the evening.
Posts: 2655 | Registered: Feb 2004
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