Baked potatoes

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?

Same as you.

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.

The only thing I cook in the microwave is popcorn.

Try potatoes. You might like the.

I bake them Red Lobster style. Encrusted in coarse salt.

How long? What size?

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.

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. .

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."

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.

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!

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

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.

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!

Growing up mom usually bought Brown potato's and mashed them, very rarely had them baked.

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.

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.

Microwave potatoes just don't stay hot long enough for me, we always bake them in tinfoil in the oven.

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.





My kitchen will be clean when I'm done.

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.

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.

I like mine forked, oiled up, salted and take a nice cook in the oven.

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.

What is a trivet

Pretty close to my way. I cook till an internal temp of 205 and call it quits.

We give them a head start for only a few minutes in the Microwave. Then brush with olive oil or butter and coat with Grill Mates. Then in the oven on a pan at 450 (no foil). Bake until you can squish them.

I like the skin almost burned, thick, tough, etc.

These are trivets. Made from cast iron, they hold the contents up off the bottom of the pan. In this instance they elevate the tater so heat is more evenly surrounding it.

I like to use a cooking rack for tots and fries so they are crispy all the way around.

A monster russet baked, topped with 1/2lb leftover smoked chopped brisket and some pickled sliced jalapeños on top and I’m good to go!

Of course I’ll eat them other ways too.