hahabogus wrote:

> Wayne Boatwright > wrote in
> 6.120:
>
>
>>On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>>
>>
>>>"sf" <.> wrote in message
...
>>>
>>>>OK, I've read about rolling in salt and someone mentioned recently
>>>>about inserting slivers of garlic. All sounds delicious!
>>>
>>><snip_
>>>
>>>
>>>>TIA
>>>>
>>>>
>>>
>>>
>>>Ok I think we've discussed about every way of "roasting" or baking the
>>>potato.
>>>
>>>Now the next questions is: What to put on the inside once that fluffy
>>>rascal has been opened?
>>>
>>>Butter
>>>Sour Cream
>>>Bacon
>>>Chives
>>>Cheddar cheese
>>>Some of the above
>>>All of the above
>>>
>>> OR
>>>
>>>
>>
>>Probably any combination of the above, but probably not all of them at
>>once.
>>
>
>
> I'm a firm believer in that Red Waxy potatoes make for the best bakers,
> hell the best overall potato is the red waxy. In fact I've never met a
> white starchy potato I've liked used for anything. Shocking isn't it.

Yes, it is shocking (gasp!) as the russet is the best potato
for baking and for mashing and for most other things
as well (classic potato salad, fer instance). I rarely
use any other potatoes but I occasionally use red potatoes
for certain specific dishes and Yukon golds are nice for
some things.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?