Baked: Various Baked Potato Recipes 1997-1999
Subject: Various Baked Potato Recipes 1997-1999
Newsgroups: rec.food.cooking
Subject: Baked Potatoes!
From: Colin (mancity at geocities.com)
Date: Mon, 10 Mar 1997 18:06:27 +0000
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I live in the UK and whenever I go to an outlet like spud-u-like where they sell baked potatoes with various fillings they taste much nicer than home made. The peel seems to have a certain smell and taste that makes you hungry. Is this achieved with special ovens? Certain types of potato? I'd love to be able to make them the same way at home. We use an ordinary gas oven.
Thanks for any information you might be able to give me. Please reply by e-mail if possible.
Cheers,
Colin.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes!
From: thumper at spuddy.mew.co.uk (Ian Elsworth)
Date: Tue, 18 Mar 1997 15:00:40 GMT
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Colin wrote:
>I live in the UK and whenever I go to an outlet like spud-u-like where
>they sell baked potatoes with various fillings they taste much nicer
>than home made. The peel seems to have a certain smell and taste that
>makes you hungry. Is this achieved with special ovens? Certain types
>of potato? I'd love to be able to make them the same way at home. We
>use an ordinary gas oven.
In the old days baked potatoes were cooked on an open fire. They were put amongst the hot ashes at the bottom. The heat from the ashes cooked the potato including the peel and had a very distinct flavour. Maybe Spud-u-Like have found a way to replicate this process.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes!
From: aasimon (aasimon at phoenix.net)
Date: Tue, 25 Mar 1997 09:50:43 -0600
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It's been my experience that if you do potatoes in the microwave, you don't get a lot of flavor in the peel. OTOH: If you use a convection oven, you get quite a bit. I bake mine dry. I understand some people like to lightly oil the skins before baking. This might change the flavor also.
Art
Newsgroups: rec.food.cooking
Subject: Re: How to bake a potato?
From: Richard Yates (r.j.yates at open.ac.uk)
Date: Tue, 20 May 1997 13:22:31 -0700
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I tend to simply wash them and put them in the oven on gas mark 5 'till they're done. Another approach which works well and is faster is to parboil them (stop before the skins break, C.25 mins) then finish them off in the oven. This method has an advantage in that any soil on the spuds tends to fall to the bottom of the pan, rather than being crunched between the teeth when the finished article is consumed.
Newsgroups: rec.food.cooking
Subject: how to cook baked potato with hard crust (roslin)?
From: Sue Chrisman (chrisman at wico.net)
Date: 25 Jun 1997 13:19:51 GMT
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Does anyone know how to cook a baked potato similar to those found in southern restaurants. They have a hard crust and look as if they are cooked in charcoal. Someone sais they are wrapped in roslin? Thanks
Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: cogman at cyberenet.net (Friend)
Date: 25 Jun 1997 23:09:23 GMT
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Sue Chrisman wrote:
: Does anyone know how to cook a baked potato similar to those found in
: southern restaurants. They have a hard crust and look as if they are
: cooked in charcoal. Someone sais they are wrapped in roslin? Thanks
Making a baked potato with a crisp skin is easy. You need to use a Russet or Idaho baking potato. Wash the potato off thorough under running water. Turn on your oven up to 475 degeees (very hot), pierce the potato a few times with the end of a knife or a fork. Put the potato in the oven as close to the center of it as you can get and just let it cook for an hour or so until the potato is done. The amount of time to cook the potato depends on how much the potato weighs, but a medium size potato takes an hour. You know the potato is done when the skin's nice and dry and a knife goes through the potato with little effort. Do not, under any circumstances wrap the potato in aluminum foil because that will keep the seam from escaping which will yield a steamed potato with a wet skin, not a dry one.
Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: Dorothy Loudermilk (loudermi at uiuc.edu)
Date: Thu, 26 Jun 1997 08:05:51 -0500
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I believe one way to get a baked potato with a hard crusty surface is before baking, scrub potato clean, dry off potato, rub bacon grease on outside of potato and roll in salt. Prick potato with a fork and bake without wrapping in foil. Not low-fat but very tasty!!
Newsgroups: rec.food.cooking
Subject: Re: how to cook baked potato with hard crust (roslin)?
From: Michael J Barnett (michael-san at worldnet.att.net)
Date: 26 Jun 1997 17:20:46 GMT
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A rosin potato is cooked in molten pine tar rosin. Usually over a camp fire, but definently outside. The pot stinks and molten pine tar is very dangerous, but the potatoes or onions are very good. At room temperature the rosin is a solid and therefore very easy to transport.
Newsgroups: rec.food.cooking
Subject: REC: Baked Potato Toppers (3)
From: Art Simon (aasimon at pop.flash.net)
Date: Sat, 14 Feb 1998 12:24:27 -0600
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Garden Fresh Topping
Recipe By: from Houston Chronicle
Serving Size: 4
Categories: Baked Potato Toppings Vegetarian - Milk
2 cups cottage cheese, lowfat
1/3 cip buttermilk
1/2 cup cucumber -- peeled, seeded, dice
1/3 cup green bell pepper -- chopped
1/3 cup radishes -- chopped
1 clove garlic -- minced
1/2 teaspoon salt
1/4 teaspoon black pepper -- ground
Combine all ingreedients in a medium bowl, mix well. Cover and chill for
an hour to blend flavors. Serve over hotbaked potatoes.
_______
Mexicali Topping
Recipe By: Houston Chronicle
Serving Size: 6
Categories: Baked Potato Toppings
2 tablespoons butter
1 each onion -- chopped
1 clove garlic -- minced
1 pound lean ground beef
1 can whole tomatoes, 28 oz can -- undrained
1/4 cup canned chili peppers -- chopped
2 teaspoons chili powder
1/2 teaspoon oregano -- dried
1/2 teaspoon cumin powder
1/2 teaspoon salt
1 cup Monterey jack cheese
1 1/2 cups lettuce -- shredded
Melt butter in a large skillet over medium heat. Saute onion and garlic until soft. Add ground beef and cook until well browned, breaking up the meat with a fork as it cooks. Add the tomatoes, chili peppers, chili powder, oregano, cumin and salt; simmer 10 minutes. Serve with baked potatoes, cheese and lettuce.
_______
Salmon Topping
Recipe By: Houston Chronicle
Serving Size: 4
Categories: Baked Potato Toppings
2 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1/4 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
1 can salmon (16 oz) -- drained and flaked
1/4 cup pimiento -- chopped
1/4 cup black olives -- chopped
In a medium saucepan, melt the butter. Add the flour and cook three minutes over medium heat, stirring constantly. Remove from heat.
Gradually stir in the milk. Return to the heat, bring to a boil, then reduce heat and cook 5 minutes. Add mustard and hot pepper sauce, fold in salmon.
Just before serviing, stiir in the pimiento and the black olives.
Serve over hot baked potatoes.
Newsgroups: rec.food.cooking
Subject: Freeze and preserve baked potatoes
From: onamor2 at aol.com (Pearl)
Date: 4 Sep 1998 13:10:19 GMT
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I work in a restaurant that used to use commercial frozen baked potatoes to serve to customers..They are no longer being made and we have no source to get them in this manner..I would like to know if anyone knows how to do the frozen baked potatoes...Past efforts were fine except for the fact that the inside of the potatoes got dark...I suspect that there is a particular kind of potato that is used so that the insides dont turn dark. Or could it be that they are overcooked prior to freezing???
Any help well be appreciated.....
Newsgroups: rec.food.cooking
Subject: Re: Freeze and preserve baked potatoes
From: Edwin Pawlowski (esp at snet.net)
Date: Fri, 4 Sep 1998 23:39:56 -0400
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>Past efforts were fine except for the fact that the inside of
>the potatoes got dark...I suspect that there is a particular kind of potato
>that is used so that the insides dont turn dark
>Pearl
It is probably more the process of freezing them than the type of potato. I've frozen a few types, never had them turn dark, but the texture of a home frozen one is terrible. If they are quick frozen with nitrogen or some such method they may be better.
I've never found anything better than a real potatoes, properly baked (not wrapped in foil) hot from the oven. Real oven, not a microwave.
Newsgroups: rec.food.cooking
Subject: Re: Freeze and preserve baked potatoes
From: Melissa (brandy76 at my-dejanews.com)
Date: Sun, 06 Sep 1998 02:24:41 GMT
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Edwin Pawlowski wrote:
> I've never found anything better than a real potatoes, properly baked (not
> wrapped in foil) hot from the oven. Real oven, not a microwave.
Isn't that the truth. I hate going out to a steak house and getting a perfectly cooked prime rib only to have it accompanied by a potato that has been cooked and wrapped in foil. No longer a baked potato, it has now become a steamed potato.
Newsgroups: rec.food.cooking
Subject: Don's Nawlins Baked Potato Casserole
From: mcwhirte at my-dejanews.com
Date: Tue, 22 Dec 1998 13:44:41 GMT
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Don's 'Nawlins Baked Potato Casserole
By: Don McWhirter
6 large potatoes
1/2 cup butter
1 cup parmesan cheese (fresh grated)
1/4 cup bacon bits
salt
pepper
6 stalks green onion tops
1 cup shrimp (raw, medium-size)
1 cup crawfish
cajun seasoning
garlic
Boil, bake, or nuke the potatoes
Cut potatoes in half and arrange in a large casserole dish - leave skins on potatoes - press down with a fork
Spread butter over potatoes
Spread Bacon bits over butter
Add Salt & pepper
Devein and peel shrimp and crawfish
saute shrimp and crawfish in butter with garlic and cajun seasoning - add to casserole
Spread grated cheese over top
Sprinkle cajun seasoning on top
Bake until hot and cheese is melted
Top with chopped green onion tops
Yield: 8 servings
Newsgroups: rec.food.cooking
Subject: Sticky Gummy Twice BakedPotatoes??
From: Rusty Hoffman (rusty at pointofchoice.com)
Date: Tue, 22 Dec 1998 14:43:58 -0600
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When making twice baked potatoes, I am having difficulty maintaining fluffiness in the mashed potato filling; they seem to always get stiff and gummy.
Any suggestions?
Thanks in advance.
Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: penmart10 at aol.com (Sheldon)
Date: 22 Dec 1998 21:16:09 GMT
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Rusty Hoffman writes:
>When making twice baked potatoes, I am having difficulty maintaining
>fluffiness in the mashed potato filling; they seem to always get stiff and
>gummy.
Don't do like 'JJ' (aka Judy) claimed in another post. Beating mashed potatoes for a couple of minutes will turn them into paste.
Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: Isabelle Hemmings (hemmings at esu1.auckland.ac.nz)
Date: Wed, 23 Dec 1998 10:24:48 +1300
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Rusty Hoffman wrote:
> When making twice baked potatoes, I am having difficulty maintaining
> fluffiness in the mashed potato filling; they seem to always get stiff and
> gummy.
Perhaps if you add a little more milk it won't get stiff? What are you using in your filling? I made some last night wiht garlic, parmesean cheese, milk and parsley and it turned out wonderfully. I had a fairly mushy mashed potato mixture to begin with but when we at it, it was nice and smooth.
Good luck and I Hope it helped.
Isabelle
i.hemmings at auckland.ac.nz
Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: Michael Edelman (mje at mich.com)
Date: Wed, 23 Dec 1998 15:18:25 -0500
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Rusty Hoffman wrote:
>When making twice baked potatoes, I am having difficulty maintaining
>fluffiness in the mashed potato filling; they seem to always get stiff and
>gummy.
You're probably using a food processor or a sharp-edged beater on some other mixer. What happens is you rupture the cells and dump all this starch into the mix, and you get paste.
I use my Kitchen Aid and the whisk-type beater, or just whisk by hand.
Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: spamisbadstuff at nospam.com (Jeanie)
Date: Thu, 31 Dec 1998 11:46:44 -0700
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> When making twice baked potatoes, I am having difficulty maintaining
> fluffiness in the mashed potato filling; they seem to always get stiff and
> gummy.
I can help with this one. It has happened to me before. First, use only the freshest potatoes. The older they are, the more starch is in them and they will surely get gummy. Second, prepare the filling as soon as you can handle the hot potatoes. Waiting until they are cold increases your chance of gumminess. I cut the potatoes open immediately after they come out of the oven. Then scoop out the hot potato filling, holding the potato skin in a pot holder. Then I mash the filling right away. Since I started doing this, I have never had a gummy mess. Good luck!
Newsgroups: rec.food.cooking
Subject: Re: Sticky Gummy Twice BakedPotatoes??
From: borus.1 at pop.service.ohio-state.edu (JJ)
Date: Fri, 01 Jan 1999 17:03:50 -0500
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I made twice baked potatoes for the first time following the instructions I received from this group. The two most important clues seemed to be to warm the milk (1/2 and 1/2 in my recipe) before adding it to the mashed potatoes and to use a whip (whip attachment to my mixer) only briefly, if at all.
They were WONDERFUL!! Thanks all. JJ
Newsgroups: rec.food.cooking
Subject: Can you twice bake twice baked potatoes?
From: borus.1 at pop.service.ohio-state.edu (JJ)
Date: Mon, 28 Dec 1998 21:42:41 -0500
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Can I make them ahead of time and then bake them until hot and browned right before serving? Will they still be wonderful? JJ
Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: Kent Hagen (KEH6444 at pacbell.net)
Date: Mon, 28 Dec 1998 04:02:26 -0800
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JJ wrote:
> Can I make them ahead of time and then bake them until hot and browned
> right before serving? Will they still be wonderful?
Yes
Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: M. Smith (smithm at mvpdotnet)
Date: Mon, 28 Dec 1998 20:37:39 -0600
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JJ wrote:
>Can I make them ahead of time and then bake them until hot and browned
>right before serving? Will they still be wonderful? JJ
Yes. Twice baked potatoes refrigerate and freeze well before cooking, and also reheat well after cooking. Very flexible.
Newsgroups: rec.food.cooking
Subject: Re: Can you twice bake twice baked potatoes?
From: Stephanie Johnston (up.north at coslink.net)
Date: Tue, 29 Dec 1998 11:40:42 -0500
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JJ wrote:
>Can I make them ahead of time and then bake them until hot and browned
>right before serving? Will they still be wonderful? JJ
I did it for my Christmas party and they came out fine.
Steph
Newsgroups: rec.food.cooking
Subject: Baked Potatoes
From: Don Keen (drkeen at family-net.org)
Date: 1 Jan 1999 14:38:34 GMT
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This is a perfect dish for entertaining. Bake the potatoes ahead of time; scoop out the pulp and mix it with cheese and egg. Fill potato shells and place under the boiler just before serving.
Newsgroups: rec.food.cooking
Subject: Baked Potatoes
From: P.G. (pauline14 at yahoo.com)
Date: Thu, 18 Nov 1999 08:36:14 +0800
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Hi! Anybody knows how long it takes to bake potatoes and at what degrees celsius??
Pls advise. Thanks!
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: E. Cummins (cummins at gwis2.circ.gwu.edu)
Date: Thu, 18 Nov 1999 02:41:12 GMT
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P.G. wrote:
>Anybody knows how long it takes to bake potatoes and at what degrees
>celsius??
I typically cook one or two large ones at 400 for an hour.
However, to save time and electricity, I often boil them for 15 minutes first then put them in a pre-heated oven for another 15. Cuts time in half.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Alan Zelt (alzelt at worldnet.att.net)
Date: Wed, 17 Nov 1999 19:32:34 -0800
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E. Cummins wrote:
>I typically cook one or two large ones at 400 for an hour.
400 degrees Celsius!!!!!!! Wow. So, in saving time, you have to first boil water(5-10 minutes) and then keep it at a boil for 15 minutes. So, you spend almost 30 minutes saving 15 minutes. I don't understand. Can you please explain this to me. If you want to boil em. Boil em. If you want to get a running start, try nuking em. BTW, the orig poster asked for Celsius. So I would say that your 400F is about 205C.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Sprucedale (woman at work.com)
Date: Thu, 18 Nov 1999 21:14:50 GMT
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1) use Yukon Gold potatoes for the best (IMHO) flavour and texture
2) scrub clean, prick skins all over with a fork, then rub potatoes with olive oil that's been well seasoned with coarse salt and pepper and garlic (the powder will do)
3) 400 deg.F (I find my toaster oven was practically designed for baked potatoes) for 45 minutes to an hour (start squeezing them after 45 minutes to check for doneness); the insides will be light and fluffy, the skin's DELICIOUS - they don't need anything else, but are sinfully good with with butter, sour cream & chives.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potatoes
From: Kaari Jae (Kaari at hem1.passagen.se)
Date: Thu, 18 Nov 1999 00:09:38 -0800
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P.G. wrote:
> Hi! Anybody knows how long it takes to bake potatoes and at what degrees
> celsius??
Try 175C for 45-60 minutes depending on the size. Make sure you prick them with a fork first to let the steam out.
Newsgroups: rec.food.cooking
Subject: Baked potato and onion (diabetic)
From: Don Keen (drkeen at family-net.org)
Date: 26 Feb 1999 19:48:39 GMT
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BAKED POTATO AND ONION
Yield: 4 servings
Serving size: 1 potato
4 baking potastoes, peeled (about 4 1/2 inches long)
4 teaspoons margarine, melted
1 medium onion sliced
Salt and pepper as desired
1. Preheat oven to 400 degrees F.
2. Cut each potato in 4 crosswise slices
3. Brush margarine between slices and over top.
4. Reassemble potato, with onion slices between potato slices. Hold together with tooth picks. Sprinkle with salt and pepper.
5. Wrap eavh potato in heavy-duty aluminum foil or double thickness of lightweight foil.
6. Bake on baking sheet 45 minutes or until potatoes are tender.
7. Open foil and return potates to oven to brown tops.
Newsgroups: rec.food.cooking
Subject: Re: Collection (4) Twice Baked Potatoes
From: here at home.com (Tunage)
Date: Sat, 18 Sep 1999 15:46:34 GMT
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Thank you for the recipes! They look delicious!!
On 15 Sep 1999 04:56:42 -0600, HELEN PEAGRAM wrote:
Twice Baked Ham And Cheese Potatoes
Twice-Baked Sweet Potatoes
Twice-Baked Potatoes (Microwave)
Twice Baked Potatoes
_______
Title: Twice Baked Ham and Cheese Potatoes
Categories: Veggies
Yield: 6 Servings
6 med Potatoes
1 cup Grated cheddar cheese
1 1/2 cup Milk
1 cup Chopped ham
1/2 pint Sour cream
1/2 tsp Onion salt
1/4 tsp Pepper
1/4 cup Butter
Paprika or parsley flakes
For garnish
Bake potatoes at 400 for 1 hour until soft. Slice potatoes lengthwise in half. Scoop out insides, leaving a firm shell. Place potato pulp and remaining ingredients in a mixing bowl. Beat at high speed until smooth. Fill potato shells with mixture. Bake at 350 for 20 to 30 minutes. Garnish with paprika or parsley.
_______
Title: Twice-Baked Sweet Potatoes
Categories: Veggies
Yield: 6 Servings
1 Whole head of garlic
Vegetable cooking spray
6 small Unpeeled sweet potatoes
1/3 cup Sour cream
1/4 tsp Salt
1/8 tsp Pepper
Remove outer covering from garlic but don't separate the cloves. Wrap garlic in aluminum foil coated with cooking spray; place garlic and sweet potatoes on a baking sheet. Bake at 400 degrees for 1 1/4 hours. Cook 10 minutes. Separate garlic cloves and squeeze to extract 2 tsps pulp. Slice skin away from top of each potato and scoop out the pulp leaving the shells intact. Mash pulp with garlic pulp, sour cream, salt and pepper. Spoon into shells. Bake 400 degrees for 15 minutes or until heated.
_______
Title: Twice-Baked Potatoes (Microwave)
Categories: Veggies, Microwave
Yield: 8 Servings
4 large Baking potatoes
6 slice Bacon
1/4 cup Butter or margarine
2 Green onions, chopped
1/2 cup Milk
1/2 tsp Salt
1/8 tsp Pepper
Paprika
Pierce well-scrubbed potatoes twice. Place 1 inch apart on paper towel in oven. Microwave at HIGH 10 1/2 to 12 1/2 minutes, or until just softened, rearranging and turning over after half the cooking time. Let stand, covered with a bowl, 5 minutes. Place bacon on paper towel lined plate. Cover with paper towel. Microwave at HIGH 5 to 6 minutes, or until crisp. Drain on paper towel; crumble. Place butter and onion in 2 quart. casserole; cover. Microwave at HIGH 1 1/2 to 2 minutes, or until butter is melted and onion tender. Cut potatoes in half lengthwise. Scoop out center; place in casserole with onion-butter and bacon. Add milk, salt and pepper; mash until fluffy. Spoon into potato shells. Arrange on paper towel-lined microwaveable baking sheet. Sprinkle with paprika. Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn. Garnish with additional chopped green onion, if desired.
From: Beth Ide (rev_ide at email.Msn.Com
_______
Title: Twice Baked Potatoes
Categories: Veggies
Yield: 1 Servings
6 med Baking potatoes
1/2 cup Milk
1/4 cup Butter
1 large Egg(slightly beaten)
1/2 cup Parmesan cheese
1/4 cup Chives or green onion tops
1/4 tsp Salt and pepper
pinch ground nutmeg
Paprika
Heat oven to 400F Scrub potatoes, prick several times with a fork Place in oven bake 50-60 minutes until potatoes feel soft when squeezed. Remove and cool 15 minutes Half Potatoes length wise (carefully), Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell. Save the best 8 shells. Freeze the remaining shells for French fries or stuffed potato skins Simmer milk and butter until butter melts. Pour over potato pulp and mash or beat until almost smooth. Add egg, half of cheese and spices. Mash until almost smooth. Fill shells using about 1/3 cup mixture per shell. Sprinkle with cheese and a little paprika. Reduce oven heat to 350F Place shells on cookie sheet and bake for 30 minutes, until puffed and brown. Makes 8 halves.
From: Katherine Walden
Helen Peagram
Newsgroups: rec.food.cooking
Subject: Easy Fast baked potatoes
From: kabdros at webtv.net
Date: Sun, 3 Oct 1999 17:08:45 -0400 (EDT)
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Put potatoes in microvave til fork tender.(varies) (of course they've been poked with fork tines.) Next, put into toasteoven for 10-15 minutes to crisp the skin and bake-off the remaining moisture. Comes out dry and ready for toppings. Whole process: 15-20 minutes. toasteroven temp. 375-400. Also can alternate with "toast" feature on toasteroven to crisp skins. Same texture as wholey oven-baked potato. Enjoy, and save the electricity bill.
Newsgroups: rec.food.cooking
Subject: Re: Baked Potato. (what's the secret) (WENDY'S has the best ones, I want
From: delemos at aol.comZaaphod (Marc deLemos)
Date: 18 Jan 2000 05:43:41 GMT
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JP wrote:
> I love baked potato's that I have gotten from Wendy's and yet for some
> reason I can't seem to get it quite like them.
> The skins come out so damn tough & hard.
> At time impossible to cut, a crunchy texture.
> Some may like that I hate it.
> Now Wendy's has got it right.
> Anyone know what they do???
> Or how I can do the same.
I used to work at a Wendy's a few years back (quite a few years back, but anyway...). Unless they've changed their procedure, it's basically: Wrap the potatoes in aluminum foil, shiny side in. Bake at 400F for one hour.