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Why egg in Twice Baked Potatoes?
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Helen C.
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Why egg in Twice Baked Potatoes?
(Bob=A0Pastorio) wrote:
<Actually, oil softens the skins. They're crisper without.
Pastorio>
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My mom used to put a Very thin coat of oil on baked potatoes when we
were kids and they did come out kind of crispy. Must have had something
to do with the temp she cooked them at or possibly the type of potatoes.
May have even had something to do with how dry the skins were when she
oiled them.
I started eliminating the oil when I started to eat the skins of my
baked potatoes done in the oven because the skins were softer that way.
Sincerely, Helen
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Why egg in Twice Baked Potatoes?