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Inside was baking potatoes
Wayne Boatwright > wrote in
6.120: > On Thu 03 Jul 2008 11:45:00a, Dimitri told us... > >> >> "sf" <.> wrote in message >> ... >>> >>> OK, I've read about rolling in salt and someone mentioned recently >>> about inserting slivers of garlic. All sounds delicious! >> >> <snip_ >> >>> TIA >>>  >>> >> >> >> Ok I think we've discussed about every way of "roasting" or baking the >> potato. >> >> Now the next questions is: What to put on the inside once that fluffy >> rascal has been opened? >> >> Butter >> Sour Cream >> Bacon >> Chives >> Cheddar cheese >> Some of the above >> All of the above >> >> OR >> >> > > Probably any combination of the above, but probably not all of them at > once. > I'm a firm believer in that Red Waxy potatoes make for the best bakers, hell the best overall potato is the red waxy. In fact I've never met a white starchy potato I've liked used for anything. Shocking isn't it. -- The house of the burning beet-Alan |
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