On 12 Sep 2005 18:04:33 -0700, "Sheldon" > wrote:

>
>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

Works just fine for me. I like herring, sour cream, and yogert.

Gotta go now, Il'l be seeing you.......

NO

Make that...I'll be herring you........