Subject: Wine Baked Potato
Newsgroups: rec.food.cooking

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From: Mr Libido Incognito <Not[at]vaild.null>
Date: Tue, 11 Jul 2006 14:52:16 GMT
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Wine Baked Potato  	

INGREDIENTS:
1 medium baking potato
1/2 medium onion, sliced	
1/4 teaspoon butter
1/4 cup cooking sherry

DIRECTIONS:
1. 	Preheat the oven to 450 degrees F (230 degrees C).

2. 	Make several cuts crosswise across the potato, 
     about 1/2 inch apart and not quite all the way through. 
     Place half of an onion slice, and a piece of butter into each cut.  
     Place the potato onto a sheet of aluminum foil, and form a bowl. 
     Pour the cooking wine over the potato, and fold the foil around
     to seal, turning the ends up like a boat to keep the wine from 
     spilling out.

3. 	Place the potato onto a baking sheet, and bake for 50
      to 60 minutes, depending on the size of the potato. 
      When done, cut through foil, and top with your favorite potato
      toppings or just salt and pepper.

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From: kilikini <kilikiniSPAM[at]tampabay.rr.com>
Date: Tue, 11 Jul 2006 15:32:02 GMT
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Interesting, Alan.  Have you tried it yet?  I've got all the ingredients on
hand.

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From: Mr Libido Incognito <Not[at]vaild.null>
Date: Tue, 11 Jul 2006 16:17:17 GMT
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kilikini wrote:
> Interesting, Alan.  Have you tried it yet?  I've got all the
> ingredients on hand.

No I haven't tried it yet. I've done the alternating onion and garlic type 
of wrapped baked spud...but this looks like the next step...after I lose 10 
lbs, and can afford the carbs. 

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From: "Michael \"Dog3\" Lonergan" <shopalot[at]foodsource.eat>
Date: Tue, 11 Jul 2006 17:05:24 GMT
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Mr Libido Incognito wrote:
> Wine Baked Potato       

Interesting recipe.  Have you given this a try yet? I can't have the 
sherry.  It interferes with my prescription meds.  Well, I have not tried 
cooking sherry.  It might be okay. If I try this and sound all f*cked up 
afterwards you will know cooking sherry does interfere. Actually I'm 
thinking some good balsamic might substitute.