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Baked potatoes #7766307 03/08/20 11:16 PM
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Lets enter into a general discussion on the evaluation of baked potatoes. I don't remember having them growing up. We grew red potatoes and had them, pan fried, mashed, or with soups and stews. I discover russet potatoes after i left college. We wrapped them in aluminum foil and put them in the oven for a couple of hours.

Now its russet potatoes in the microwave. I now start most of my potatoes in the microwave. I buy mine in a 5 pound bag because they fit my needs the best. You?


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Re: Baked potatoes [Re: bill oxner] #7766309 03/08/20 11:21 PM
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Same as you.

Re: Baked potatoes [Re: bill oxner] #7766317 03/08/20 11:32 PM
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I now make my mashed potatoes using microwaved russets. I roll them around with the skin on, then peel them, add butter and ranch dressing. I remember that Cast had never head of using ranch dressing on baked potatoes. Try it. You might like it..

Love pan fried potatoes. Plan to start with microwaved russets next time.


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Re: Baked potatoes [Re: bill oxner] #7766318 03/08/20 11:34 PM
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The only thing I cook in the microwave is popcorn.

Re: Baked potatoes [Re: jetdad] #7766320 03/08/20 11:37 PM
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Originally Posted by jetdad
The only thing I cook in the microwave is popcorn.


Try potatoes. You might like the.
chef


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Re: Baked potatoes [Re: bill oxner] #7766327 03/08/20 11:46 PM
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I bake them Red Lobster style. Encrusted in coarse salt.


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Re: Baked potatoes [Re: Cast] #7766333 03/08/20 11:51 PM
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Originally Posted by Cast
I bake them Red Lobster style. Encrusted in coarse salt.


How long? What size?
confused2


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Re: Baked potatoes [Re: bill oxner] #7766346 03/09/20 12:08 AM
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I oil mine and use coarse salt as well. I like a crispy skin. A 1 lb potato at 400 for 1 1/4 hr usually does it.

Re: Baked potatoes [Re: bill oxner] #7766357 03/09/20 12:23 AM
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We microwave the potato, and add the stuffing's. The stuffing can be chili to just about anything, sometimes Ranch, French or another dressing, might be a combination of a picante sauce with a dressing. Or some spaghetti sauce with fried ground meat. There are no rules on microwaved baked potatoes. .


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Re: Baked potatoes [Re: bill oxner] #7766379 03/09/20 12:48 AM
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I don't remember having baked potatoes at home growing up. Microwave is fine with me but my wife prefers to boil them with the skin on as her way for "baked."

Re: Baked potatoes [Re: bill oxner] #7766381 03/09/20 12:53 AM
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One big tater rubbed in olive oil and rolled in kosher salt. Placed on a trivet in a cast iron skillet at 400° until the skin kinda puffs up. An hour or so. Stuffed with butter, sour cream, cheese, green onion, bacon or BBQ. Cut it in half and we both get two meals from our half.


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Re: Baked potatoes [Re: bill oxner] #7766386 03/09/20 12:58 AM
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Mom used to cook them in the oven wrapped in foil. That takes to long, so I usually poke holes in them with a fork and microwave about 3 min, then flip for another 3min, and one more flip and 3min. Bacon, cheese, & sour cream for me. I think that’s what I will have for dinner tonight... dang it’s already 8:00!

Re: Baked potatoes [Re: bill oxner] #7766390 03/09/20 01:08 AM
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Originally Posted by bill oxner
Originally Posted by Cast
I bake them Red Lobster style. Encrusted in coarse salt.


How long? What size?
confused2



Use a russet. Rub with oil and salt. Cook as you wish.


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Re: Baked potatoes [Re: bill oxner] #7766392 03/09/20 01:10 AM
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Over the years I have found that when I bake my spuds in an aluminum wrapper in the oven, or unwrapped in the m-wave, they tend to come out more "steamed" than baked, So I began rolling them in oil and then in Kosher salt, poking a couple of holes in the skins, and then popping 'em in the oven at 400 degrees for an hour or so. The time is not precise, since the spuds are different sizes, but right around an hour to an hour and a quarter seems to be about right. To keep from heating up the kitchen in the summer, I use an electric oven set up out in the garage. I've come to prefer the "baked" ones, over the "steamed" ones, so if you never tried baking them that way, you ought to give it a riff.

Re: Baked potatoes [Re: bill oxner] #7766517 03/09/20 04:31 AM
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I haven't tried this yet, but a neighbor says wrap them in foil & cook in a crock pot. The only problem is that you have to know hours ahead that you'll be serving a baked potato.

I fill mine with lotsa butter & blue-cheese crumbles! food


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Re: Baked potatoes [Re: bill oxner] #7766540 03/09/20 11:03 AM
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Growing up mom usually bought Brown potato's and mashed them, very rarely had them baked.


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Re: Baked potatoes [Re: bill oxner] #7766711 03/09/20 02:48 PM
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growing up, most of ours came out of our garden, or both of my grandmother's gardens, usually small brown, red or yellowish potatoes about the size of a golf ball to slightly larger. The smaller ones usually boiled and then mixed with green beans (also from one of the gardens), the bigger ones were usually pan fried. I don't recall eating a baked potato unless we went out to eat or until I was in college. I really like the Red Lobster (or old San Fransisco steak house) style with the encrusted sea salt on the outside.

When I am making at home (or on our mission trip), I normally poke a few holes with a fork, rub with olive oil, put course sea salt and black pepper, wrap in aluminum foil then into the oven at 400° for an hour or so (until a fork slides smoothly in), then unwrap and put back in the oven on broil for a few minutes to crisp up the skin.

or when rushed, poke a few holes, place in corning ware dish covered into microwave for 3 minutes, turn, 3 minutes, turn again and 3 more minutes ... then into the oven on broil for a few minutes to firm up the skin.


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Re: Baked potatoes [Re: bill oxner] #7766947 03/09/20 07:52 PM
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All of you with an air fryer need to try baking 'taters in them!

3 russet potatoes
Roll 'em in oil and then coat with Kosher salt and a bit of garlic powder
Drop 'em in the basket and set the temperature for 400 degrees and the time for about 45 minutes (will vary according to the number and size of the spuds)
About halfway through, turn them over

You won't need to pierce the skins; and you can use the fryer for both red and gold 'taters. You just need to check them at the halfway mark to see how they're doing and roll them around to ensure even cooking.

Re: Baked potatoes [Re: bill oxner] #7766963 03/09/20 08:15 PM
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Microwave potatoes just don't stay hot long enough for me, we always bake them in tinfoil in the oven.

Re: Baked potatoes [Re: bill oxner] #7767010 03/09/20 09:12 PM
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This is one of the smaller russet potatoes from my 5 pound bag. It has been microwaved 5 minutes. I rolled it around and squeezed it to free it from the skin, then dipped it out. I made what I called smashed potatoes. I will reheat it for 2 minutes along with the chicken then cool it while I have my martini.

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Re: Baked potatoes [Re: bill oxner] #7767035 03/09/20 09:41 PM
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I like mine either russets or the yellow potatoes. Grilled for long time till the skin is almost burned and they develop a crust on the inside of the skin. A little butter and salt makes perfection as far as far as im concerned. The peel and edge pieces are the best part.


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Re: Baked potatoes [Re: bill oxner] #7767038 03/09/20 09:42 PM
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Whenever we are cooking potatoes my wife will eat one or some of one raw. She peels it slices it and shakes a little salt on it. Her family loves it. Im pretty open to new food, but its not good at all to me.


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Re: Baked potatoes [Re: bill oxner] #7767044 03/09/20 09:47 PM
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I like mine forked, oiled up, salted and take a nice cook in the oven.

Re: Baked potatoes [Re: bill oxner] #7767105 03/09/20 10:55 PM
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I like to nuke the potatoes in advance until they are done. Store in the fridge until used, then take them out, slice, smash and heat, then add the "trash" to spice it up.


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Re: Baked potatoes [Re: dogcatcher] #7767137 03/09/20 11:27 PM
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Originally Posted by dogcatcher
I like to nuke the potatoes in advance until they are done. Store in the fridge until used, then take them out, slice, smash and heat, then add the "trash" to spice it up.



This is a new one for me. Neat.


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