primitives discuss baked potatoes

[franksolich]

http://www.democraticunderground.com/115746840

Oh my.

Aerows (27,525 posts)    Thu Oct 23, 2014, 06:11 PM

I think I've *finally* figured out how to make the best baked potato

I love them and I can't remember which DUer turned me on to baking them directly on the oven rack, but that was a fantastic suggestion.
 
I cooked my delicious spuds at 450 F for 65 minutes. Crispy on the outside, luscious on the inside.
 
I can't thank whoever suggested cooking them directly on the oven rack enough.

<<<mouth agape.

<<<always thought this was the only way one baked a potato, on an oven rack.

<<<learns something new every day, from the primitives.

elleng (50,710 posts)    Thu Oct 23, 2014, 06:14 PM

1. Right, much better,

but its been ages since I've taken the time to do it the best way, in the OVEN!

After which follows an endless stream of irrelevant off-topic drivel, and the thread gets on track again.

NYC_SKP (62,331 posts)    Thu Oct 23, 2014, 06:24 PM

4. I hope you made enough for everyone!

Yum!

grasswire (41,739 posts)    Thu Oct 23, 2014, 06:28 PM

5. how else would you cook one?

Poke the tatoes with a fork, and throw them in the oven.

OffWithTheirHeads (9,727 posts)    Thu Oct 23, 2014, 06:34 PM

6. exactly. I never knew there was another way. Still don't.

Aerows (27,525 posts)    Thu Oct 23, 2014, 06:34 PM

7. I used to wrap them in foil

But the skin doesn't get crisp that way.

Directly blasting them with the heat of the oven makes them come out SO much better

I've even cooked them in the microwave, and that is the worst potato known to mankind.
 
Now that I know better, it's delightful!

Snarkoleptic (3,157 posts)    Thu Oct 23, 2014, 06:52 PM

14. I like.to wash and.dry them then pierce with a.fork.

Then coat.with olive.oil, sprinkle all sides with kosher.salt.

Place on cookie sheet and bake for 65 to 70 minutes, turning every 20 minutes.

Aerows (27,525 posts)    Thu Oct 23, 2014, 06:56 PM

17. Yes, it is important to turn them

That makes all of the sides come out crispy and delicious. I could eat just the skin by itself it tastes so good, if the inside wasn't so yummy

Snarkoleptic (3,157 posts)    Thu Oct 23, 2014, 07:37 PM

25. Mmmmm... tater skin!

My bride doesn't like the skin, so I get to double down on it.

I also make potato skins-
Bake and let small taters cool
Halve lengthwise and scoop out all but 1/4" of the inside
Brush with butter inside and out, bake at 450 for 15 minutes to crisp.
Add shredded sharp cheddar, bacon bits, then bake another 10 minutes (or until melted)
Top with buttermilk ranch (the kind with mayo and buttermilk) and scallions.

Not at all healthy, but always a crowd pleaser.

littlewolf (2,416 posts)    Thu Oct 23, 2014, 06:59 PM

19. when I am feeling like a special spud I bake em and then

let em cool and then scoop our the potato mix with butter, SC, chives and some bacon and cheese .. put back into the skins, and at dinner time put back in the oven till they are hot, and serve. yum

Auggie (19,068 posts)    Thu Oct 23, 2014, 07:25 PM

23. I know someone who also rubs the outsides with olive oil ... makes the skins crispier

Aerows (27,525 posts)    Thu Oct 23, 2014, 07:40 PM

26. I've rubbed them with olive oil before

and they came out less than satisfactory, because olive oil cannot withstand high heat - it breaks down. Butter doesn't. That is why I use butter. I love olive oil for many things, but high heat applications aren't any of them.

Kali (39,281 posts)    Fri Oct 24, 2014, 12:38 AM

36. try bacon grease

spinbaby (11,429 posts)    Fri Oct 24, 2014, 11:18 AM

43. Here's how to make them even better

Soak them in salt water for a couple of hours before baking. You won't believe how great the skins are when you do this.

[Dori]

http://www.democraticunderground.com/115746840

Oh my.

<<<mouth agape.

<<<always thought this was the only way one baked a potato, on an oven rack.

<<<learns something new every day, from the primitives.

After which follows an endless stream of irrelevant off-topic drivel, and the thread gets on track again.

If you like the tough skins, that's the best way.  I don't eat the skin.  I like to wrap mine in foil and place on the rack.  That way I can roll and mush the hot potato around, and when I open it up it's all super fluffy inside.  Easier to load up with all the goodies I like on it. 

[DUmpsterDiver]

Stick a 16 Penny nail or two (non cement coated) in them first and you won't have to contribute to global warming for the whole 65 minutes.

[franksolich]

Stick a 16 Penny nail or two (non cement coated) in them first and you won't have to contribute to global warming for the whole 65 minutes.

Well, that's what I thought everybody did.

A nail works, but when I was growing up, my mother of sacred memory had six or eight "nails" specially made and sold for use when baking potatoes.  I think they were lighter weight or something; I dunno.

The arrows primitive apparently has a lot to learn about life.

[Chris_]

Wow.  I didn't think DUmmies could make a boring baked potato even more boring, but they succeeded.

I bake mine in an iron skillet.  Doused with oil and kosher salt and baked in the oven until the skin is hot and crispy.  Can't cook it on the oven rack because the oil will end up on the bottom of the oven and not on my potato.  The bottom of the potato ends up fried, but it tastes good enough for me.

[Chris_]

My mother learned to cook working as an au pair in France.  I don't think they used nails there.

[BannedFromDU]

Wow.  I didn't think DUmmies could make a boring baked potato even more boring, but they succeeded.

I bake mine in an iron skillet.  Doused with oil and kosher salt and baked in the oven until the skin is hot and crispy.  Can't cook it on the oven rack because the oil will end up on the bottom of the oven and not on my potato.  The bottom of the potato ends up fried, but it tastes good enough for me.

     Damn it, man, that is a fine-sounding way to bake a potato.

[Dori]

My mother learned to cook working as an au pair in France.  I don't think they used nails there.

I've never heard of using nails either.  What's the purpose?

[Chris_]

I've never heard of using nails either.  What's the purpose?

Cooks quicker.

[BannedFromDU]

I've never heard of using nails either.  What's the purpose?

     Transfers heat to the inside of the potato and cooks faster. Metal conducts heat more efficiently than potato. And potato conducts rational thought more efficiently than a DUmmy's brain.

[BattleHymn]

     Transfers heat to the inside of the potato and cooks faster. Metal conducts heat more efficiently than potato. And potato conducts rational thought more efficiently than a DUmmy's brain.

 

TheOneFootedNemesis might even be able to make an acceptable foot substitute out of one, Mr. Chaplin style:

[miskie]

Stick a 16 Penny nail or two (non cement coated) in them first and you won't have to contribute to global warming for the whole 65 minutes.

Just make sure the nails are galvanized. As the galvanized coating cooks into your potato, it 'seasons' it, giving it that extra 'zing'. You'll love it, primitives...   

[Karin]

I just can't believe how orgasmic they all sounded on their thread.  Jeez, it's a spud.