In article >, Andy > wrote:

> jmcquown said...
>
> > "Sqwertz" > wrote in message
> > ...
> >> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
> >>
> >>> Anyone think loading the outside of a potato with salt changes
> >>> anything?
> >>
> >> It changes the texture and flavor of the skin, for sure. I bake
> >> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> >> for the remainder.
> >>
> >> There are several recipes/methods for cooking them entirely in rock
> >> salt (this may even be how Red Loobster does them)
> >>
> >> -sw
> >
> >
> > I don't know how Red Lobster does them these days. When I worked there
> > they lightly brushed the tops with oil and sprinkled them with coursely
> > flaked salt. They baked multiple trays of about 50 potatoes at a time
> > in a very large oven.
> >
> > Jill
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy

Mm, disagree. ;-) The crispy baked skin is my favorite part.
After I mash the centers with butter and scoop most of that out with a
spoon (then eat it), I quarter the remaining skin and potato, then wrap
it around a small strip of cold butter and eat it like a taco shell. ;-d

When I hit my goal weight (probably in another year), that's the one
thing I am going to have is a damned baked potato!

At "Outback" with a steak...

I've not had a baked spud for a couple of years now. <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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