sf wrote in
:

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a
preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a
crispy skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?


Where does it say I rub in salt? I imagion if I rub the potatoes in oil
then sprinkled on the salt, that when handled that some of the salt would
fall off. But since I don't use salt on the outside of the potato when
cooking, I can't be sure.

"sf" wrote in message
...
Yours is theory, mine is practical experience.

Butter is fine, but don't add too much milk or cream or I
guarentee you'll end up with potato glue. Add a lot and
you'll have potato soup.
`````````````````````````

Unlike you, some of us combine knowledge with experience, so we don't have
to give worthless guarantees in some vain attempt to establish credibility
in liu of accurate information.

On Sun, 05 Oct 2003 12:42:04 GMT, Frogleg wrote:


Eggs or egg whites would produce a little oomph and puff to the final
product. Also, the reason to make 'twice-baked' is to encorporate the
kind of seasonings/flavorings/enrichments one would add to mashed
potatoes. What you're doing is essentially making a tasty mashed
potato mixture and cooking it in its own serving container.

Thanks. This thread was timely for me. I made some twice baked spuds
last weekend and they were to die for. But I load them up with so
much stuff thery are pretty much a meal on their own. I've been to
fancy weddings and social affairs that served a very light and puffy
spud which seems like a more appropriate side dish for a nice steak.
When I read eggs, I thought angel food cake, which is like the texture
I expierienced. I'm hoping the ones I've had weren't make with
instant potatoes. I'll give the eggs a try.

Gar

You're an idiot and you've just proven it.

```````````````````

On Mon, 06 Oct 2003 00:47:41 GMT, "J Quick"
wrote:


"sf" wrote in message
...
Yours is theory, mine is practical experience.

Butter is fine, but don't add too much milk or cream or I
guarentee you'll end up with potato glue. Add a lot and
you'll have potato soup.
`````````````````````````

Unlike you, some of us combine knowledge with experience, so we don't have
to give worthless guarantees in some vain attempt to establish credibility
in liu of accurate information.

On Sun, 05 Oct 2003 21:21:43 GMT, Hahabogus
wrote:

sf wrote in
:

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a
preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a
crispy skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?


Where does it say I rub in salt? I imagion if I rub the potatoes in oil
then sprinkled on the salt, that when handled that some of the salt would
fall off. But since I don't use salt on the outside of the potato when
cooking, I can't be sure.

Ooops. Deja salt encrusted spuds, I guess. IMO: they crisp
up just fine w/o oil.

sf wrote in
:

On Sun, 05 Oct 2003 21:21:43 GMT, Hahabogus
wrote:

sf wrote in
:

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a
preheated
400F oven for an hour or so, I test the doneness by listening
when I quickly grab the hot spud I listen for russeling noises
and want a crispy skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?


Where does it say I rub in salt? I imagion if I rub the potatoes in
oil then sprinkled on the salt, that when handled that some of the
salt would fall off. But since I don't use salt on the outside of
the potato when cooking, I can't be sure.

Ooops. Deja salt encrusted spuds, I guess. IMO: they crisp
up just fine w/o oil.



They might do just fine without the oil, but I think the oil adds to the
crispness.

"sf" wrote in message
...

You're an idiot and you've just proven it.


What, not another 'guarentee'? I'm disappointed. It's a shame that
potatoes mystify your starchy ass, spudmaster.

On Mon, 06 Oct 2003 10:53:46 -0500, Gar wrote:

On Sun, 05 Oct 2003 12:42:04 GMT, Frogleg wrote:


Eggs or egg whites would produce a little oomph and puff to the final
product. Also, the reason to make 'twice-baked' is to encorporate the
kind of seasonings/flavorings/enrichments one would add to mashed
potatoes. What you're doing is essentially making a tasty mashed
potato mixture and cooking it in its own serving container.

Thanks. This thread was timely for me. I made some twice baked spuds
last weekend and they were to die for. But I load them up with so
much stuff thery are pretty much a meal on their own. I've been to
fancy weddings and social affairs that served a very light and puffy
spud which seems like a more appropriate side dish for a nice steak.
When I read eggs, I thought angel food cake, which is like the texture
I expierienced. I'm hoping the ones I've had weren't make with
instant potatoes. I'll give the eggs a try.

Who knows? I'm basing my egg opinions on the poofiness of various
dishes that include eggs or mayo for broiled/baked results. Forget
what Alton Brown has said on the subject. I have potatos, new eggs,
and (at last) electricity now, so an experiment might be in order.

On Tue, 07 Oct 2003 16:15:11 GMT, Frogleg wrote:


Who knows? I'm basing my egg opinions on the poofiness of various
dishes that include eggs or mayo for broiled/baked results. Forget
what Alton Brown has said on the subject. I have potatos, new eggs,
and (at last) electricity now, so an experiment might be in order.

I've got the stuff here too. The spud's in the oven. I'll let you
know in awhile. Please post your results too.

Gar ----working at home today and not getting much done.

Hahabogus wrote:

sf wrote in
:


On Sun, 05 Oct 2003 21:21:43 GMT, Hahabogus
wrote:


sf wrote in
:

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a
preheated
400F oven for an hour or so, I test the doneness by listening
when I quickly grab the hot spud I listen for russeling noises
and want a crispy skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?


Where does it say I rub in salt? I imagion if I rub the potatoes in
oil then sprinkled on the salt, that when handled that some of the
salt would fall off. But since I don't use salt on the outside of
the potato when cooking, I can't be sure.

Ooops. Deja salt encrusted spuds, I guess. IMO: they crisp
up just fine w/o oil.

They might do just fine without the oil, but I think the oil adds to the
crispness.

Actually, oil softens the skins. They're crisper without.

Pastorio

lid (Hahabogus) wrote:
Have you been slicing them *almost* thru and alternating say a slice of
onion then a slice of green pepper and/or garlic between the fanned out
wedges/coins?. Topped with a little butter or margarine and wrapped in
foil well these are good on the grill.
///////////

No, I have never done that but have heard of it and always wondered if
they were good. I cook on the grill in the cooler months too so will
give it a try. If they come out tasty, I'm sure I can think of all kinds
of things to stuff between the wedges/coins. Thanks....

Sincerely, Helen

(Bob=A0Pastorio) wrote:

Actually, oil softens the skins. They're crisper without.
Pastorio
///////////

My mom used to put a Very thin coat of oil on baked potatoes when we
were kids and they did come out kind of crispy. Must have had something
to do with the temp she cooked them at or possibly the type of potatoes.
May have even had something to do with how dry the skins were when she
oiled them.

I started eliminating the oil when I started to eat the skins of my
baked potatoes done in the oven because the skins were softer that way.

Sincerely, Helen

On Tue, 07 Oct 2003 11:03:04 GMT, "J Quick"
wrote:


"sf" wrote in message
...

You're an idiot and you've just proven it.


What, not another 'guarentee'? I'm disappointed. It's a shame that
potatoes mystify your starchy ass, spudmaster.

What the hell are you talking about?

On Tue, 07 Oct 2003 16:15:11 GMT, Frogleg wrote:


Who knows? I'm basing my egg opinions on the poofiness of various
dishes that include eggs or mayo for broiled/baked results. Forget
what Alton Brown has said on the subject. I have potatos, new eggs,
and (at last) electricity now, so an experiment might be in order.

Well, I've made 2 batches. They're definetly much more puffy, but
still not what I'm looking for. I'm afraid they must have used some
instant potatoes in the mix. I've no clue when the last time I bought
them, but I guess I'll cave in and try a little. shrug


Gar

On Thu, 09 Oct 2003 11:30:40 -0500, Gar wrote:

On Tue, 07 Oct 2003 16:15:11 GMT, Frogleg wrote:

Who knows? I'm basing my egg opinions on the poofiness of various
dishes that include eggs or mayo for broiled/baked results. Forget
what Alton Brown has said on the subject. I have potatos, new eggs,
and (at last) electricity now, so an experiment might be in order.

Well, I've made 2 batches. They're definetly much more puffy, but
still not what I'm looking for. I'm afraid they must have used some
instant potatoes in the mix. I've no clue when the last time I bought
them, but I guess I'll cave in and try a little. shrug

My experiment failed. I put the potatoes in the toaster oven and
forgot them. 3 hrs later, retrieved hard brown nuggets. :-(

What was the texture/appearance you had in mind that your experiment
fell short of?