Subject: Crisp skinned baked potato.
Newsgroups: rec.food.cooking

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From: Alburgia <alb57[at]creat.com>
Date: Sun, 07 Nov 2004 14:51:14 -0800
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How do you get a really crisp skin on a baked potato.  I have tried 
rubbing with salt and olive oil, just oil, no oil just dry and doing 
them around 400degrees.  Still they just don't crackle as they used to.
What am I doing wrong.  I also cook them at least one hour.

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From: Gabby <Lavolanges[at]msn.com>
Date: Sun, 7 Nov 2004 20:25:31 -0400
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I do mine at 450 degrees.  Nothing on them at all.  They crisp up nicely.

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From: ad.rast.7[at]nwnotlink.NOSPAM.com (Alex Rast)
Date: Tue, 09 Nov 2004 00:33:34 -0000
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Alburgia wrote :
>How do you get a really crisp skin on a baked potato.

Use large potatoes, preferably russets, and bake at 425F. 1 hour is an 
absolute minimum. I prefer potatoes at least 1 1/2 lbs, preferably 2 lbs, 
because then you can bake for 1 1/2-2 hours, which makes for a very crisp 
skin. If you're wrapping them with foil, btw, this is the culprit. Bake 
potatoes dry and naked.

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From: Hahabogus <invalid[at]invalid.null>
Date: Tue, 09 Nov 2004 01:42:06 GMT
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Alex Rast wrote:
>  If you're wrapping them with foil, btw, this is the culprit. Bake 
> potatoes dry and naked.

I'd worry about burning something.

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From: Gabby <Lavolanges[at]msn.com>
Date: Mon, 8 Nov 2004 21:59:41 -0400
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Hahabogus wrote:
> I'd worry about burning something.

LOL!

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From: Amarantha <kyliejohnson[at]NOSPAMhotmail.com>
Date: 9 Nov 2004 02:51:40 GMT
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Gabby wrote:
> LOL!

http://www.ananova.com/news/story/sm_913805.html?menu=news.quirkies