Wayne Boatwright wrote:
> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>
> > I know most people don't like it this way, but I like a baked potato
> > when the inside is very firm. Often I get it this way in a returaunt.
> >
> > Any help?
>
> It's probably undercooked. Reduce the baking time.

When restaurant baked potatoes are firm they've probably been cooked
wrapped in foil... the foil retains the moisture so they don't dry out
enough to become floury, especially when served in teh foil. They also
could have been cooked with or without foil the day before and reheated
in the nuker, I know those turn out very firm because I often do that
with left over baked potatoes... I like them thiny sliced with a dollop
of plain yogurt and/or sour cream... yes, I really like the blend of
50/50 plain yogurt/regular sour cream... 'specially for thinly sliced
cold left over baked spuds topped with a dollop and a slice of herring
in cream sauce. I know, herring just turned off two million people,
so'kay, more for me.

Sheldon