"Kris" > wrote in message
...
On Jul 1, 12:12 am, Wayne Boatwright >
wrote:
> On Tue 30 Jun 2009 08:35:17p, jmcquown told us...
>
>
>
>
>
> > "metspitzer" > wrote in message
> ...
> >>I am a big fan of eating a baked potato skin and all.
>
> >> One of my favorite restaurants is Red Lobster, but I don't eat their
> >> potato skins. They are loaded with salt.
>
> >> The salt doesn't seem to change the flavor of the potato inside for
> >> me.
>
> >> Anyone think loading the outside of a potato with salt changes
> >> anything?
>
> > I always lightly oil or butter then salt the outside of baking potatoes.
> > But then, I eat the nice crispy skin, too, not just the inside of the
> > potato.
>
> > Jill
>
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.
>
> --
> Wayne Boatwright
> ------------------------------------------------------------------------
> Never work before breakfast; if you have to work before breakfast,
> eat your breakfast first. ~Josh Billings - Hide quoted text -
>
> - Show quoted text -

Ditto. Plus the oil makes the skin nice & crispy. Delicious (and I
always eat the skin anyway no matter how it's made).

That's not true. Oiling potato skins prior to baking makes the skins come
out only somewhat crisper than foil wrapped.... the oil seals the potato
skin and so it steams... oil will make peeled potatoes crisp because
starchy foods crisp when fried but not while in their jackets because potato
skin contains very little starch and the fact that it retains water just
below the skin the oil will not reach a high enough temperature to fry (like
skin emmolient), not until the potato is too dried out and begins to burn...
burned is not crisp, not to me. For the crispest skin bake spuds in jackets
dry, with nothing on them, and pierce the skins in several places... this
does double duty, it keeps pressure from building so potatoes don't explode
and permits moisture to more readily escape, producing a drier inside with a
crisper skin.

I never order spuds baked in jackets at restaurants, they never properly
clean the skins. It's easy enough to bake spuds at home, but I rarely
prepare french fries because that is more difficult at home, so for me
eating out is a good time to order fries. And for most folks fries are no
more fattening than baked, not from what I constantly observe folks add to
baked; whatever is available and in quantity, butter, sour cream, and
cheese... lots.... they only remember the pinch of chives and so the
pinheads believe they ate a salad. LOL And from I've seen folks add to a
salad there is no way it's diet food.