I've been making baked potatoes for years, sometimes excellent, other
times less so. Last Saturday I watched an episode of America's Test
Kitchen and they showed what they found to be best.

Make a simple brine of salt and water. Poke the russet potato with a
fork about three times on a side. Roll the potatoes in the brind for a
short time, a minutes or less is ok.

In a 450 degree oven, bake the potatoes to about 205 internal, about 45
to 60 minutes depending on size. Brush the spuds with cooking oul and
return them to the oven until they reach about 215. Remove from oven,
cut the top, add butter.

They were fluffy inside and the skin was nice and crispy. One of the
best I ever made. I never thought about going by temperature.

"Ed Pawlowski" > wrote in message
...
> I've been making baked potatoes for years, sometimes excellent, other
> times less so. Last Saturday I watched an episode of America's Test
> Kitchen and they showed what they found to be best.
>
> Make a simple brine of salt and water. Poke the russet potato with a fork
> about three times on a side. Roll the potatoes in the brind for a short
> time, a minutes or less is ok.
>
> In a 450 degree oven, bake the potatoes to about 205 internal, about 45 to
> 60 minutes depending on size. Brush the spuds with cooking oul and return
> them to the oven until they reach about 215. Remove from oven, cut the
> top, add butter.
>
> They were fluffy inside and the skin was nice and crispy. One of the best
> I ever made. I never thought about going by temperature.


Yes, I tried that last year from one of those eps, it was very good.

Cheri

On Wed, 3 Oct 2018 21:36:46 -0400, Ed Pawlowski > wrote:

>I've been making baked potatoes for years, sometimes excellent, other
>times less so. Last Saturday I watched an episode of America's Test
>Kitchen and they showed what they found to be best.
>
>Make a simple brine of salt and water. Poke the russet potato with a
>fork about three times on a side. Roll the potatoes in the brind for a
>short time, a minutes or less is ok.
>
>In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>to 60 minutes depending on size. Brush the spuds with cooking oul and
>return them to the oven until they reach about 215. Remove from oven,
>cut the top, add butter.
>
>They were fluffy inside and the skin was nice and crispy. One of the
>best I ever made. I never thought about going by temperature.

The typos made it confusing... are you taking lessons from Duh'whine?
I've never had a problem with baked potatoes... 375º for an hour
always works well. Longer cooking is always better... another half
hour makes for crisper skin. Went shopping at BJs today, got a ten
pound bag of Chefs potatoes, each over a half pound of perfect spuds,
none damaged.
I don't know about elsewhere but BJs here has the best produce... too
bad it's a 40 mile drive each way.

"Ed Pawlowski" > wrote in message
...
> I've been making baked potatoes for years, sometimes excellent, other
> times less so. Last Saturday I watched an episode of America's Test
> Kitchen and they showed what they found to be best.
>
> Make a simple brine of salt and water. Poke the russet potato with a fork
> about three times on a side. Roll the potatoes in the brind for a short
> time, a minutes or less is ok.
>
> In a 450 degree oven, bake the potatoes to about 205 internal, about 45 to
> 60 minutes depending on size. Brush the spuds with cooking oul and return
> them to the oven until they reach about 215. Remove from oven, cut the
> top, add butter.
>
> They were fluffy inside and the skin was nice and crispy. One of the best
> I ever made. I never thought about going by temperature.

There's a restaurant here that cooks their baked potatoes in rock salt. It's
a chain place. I think their food is overpriced and mediocre. I can make
better potatoes at home. I just pierce mine with a fork a few times, then
bake until fork tender. Only time they didn't come out right was when they
overbaked. Can't remember the specifics there but some emergency or
something to where I couldn't get to the stove when I needed to.

My mom always baked hers in foil. I much prefer them without the foil as
they foil makes the skin soggy. Neither of my parents ate the skin so it
likely didn't matter to them,

> wrote in message
...
> On Wed, 3 Oct 2018 21:36:46 -0400, Ed Pawlowski > wrote:
>
>>I've been making baked potatoes for years, sometimes excellent, other
>>times less so. Last Saturday I watched an episode of America's Test
>>Kitchen and they showed what they found to be best.
>>
>>Make a simple brine of salt and water. Poke the russet potato with a
>>fork about three times on a side. Roll the potatoes in the brind for a
>>short time, a minutes or less is ok.
>>
>>In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>>to 60 minutes depending on size. Brush the spuds with cooking oul and
>>return them to the oven until they reach about 215. Remove from oven,
>>cut the top, add butter.
>>
>>They were fluffy inside and the skin was nice and crispy. One of the
>>best I ever made. I never thought about going by temperature.
>
> The typos made it confusing... are you taking lessons from Duh'whine?
> I've never had a problem with baked potatoes... 375º for an hour
> always works well. Longer cooking is always better... another half
> hour makes for crisper skin. Went shopping at BJs today, got a ten
> pound bag of Chefs potatoes, each over a half pound of perfect spuds,
> none damaged.
> I don't know about elsewhere but BJs here has the best produce... too
> bad it's a 40 mile drive each way.

The business Costco has HUGE Russets but I think it's a 40 pound bag. No way
could we eat that many, even if I gave some to all of my friends but one bag
costs very little.

Julie Bove wrote:
>
> > wrote in message
> ...
>> On Wed, 3 Oct 2018 21:36:46 -0400, Ed Pawlowski > wrote:
>>
>>> I've been making baked potatoes for years, sometimes excellent, other
>>> times less so. Last Saturday I watched an episode of America's Test
>>> Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with a
>>> fork about three times on a side. Roll the potatoes in the brind for a
>>> short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>>> return them to the oven until they reach about 215. Remove from oven,
>>> cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of the
>>> best I ever made. I never thought about going by temperature.
>>
>> The typos made it confusing... are you taking lessons from Duh'whine?
>> I've never had a problem with baked potatoes... 375º for an hour
>> always works well. Longer cooking is always better... another half
>> hour makes for crisper skin. Went shopping at BJs today, got a ten
>> pound bag of Chefs potatoes, each over a half pound of perfect spuds,
>> none damaged.
>> I don't know about elsewhere but BJs here has the best produce... too
>> bad it's a 40 mile drive each way.
>
> The business Costco has HUGE Russets but I think it's a 40 pound bag. No
> way could we eat that many, even if I gave some to all of my friends but
> one bag costs very little.

A 40 lb bag wouldn't even be enough for *one* meal cooked by Popeye.

"Cheri" wrote in message news
"Ed Pawlowski" > wrote in message
...
> I've been making baked potatoes for years, sometimes excellent, other
> times less so. Last Saturday I watched an episode of America's Test
> Kitchen and they showed what they found to be best.
>
> Make a simple brine of salt and water. Poke the russet potato with a fork
> about three times on a side. Roll the potatoes in the brind for a short
> time, a minutes or less is ok.
>
> In a 450 degree oven, bake the potatoes to about 205 internal, about 45 to
> 60 minutes depending on size. Brush the spuds with cooking oul and return
> them to the oven until they reach about 215. Remove from oven, cut the
> top, add butter.
>
> They were fluffy inside and the skin was nice and crispy. One of the best
> I ever made. I never thought about going by temperature.


Yes, I tried that last year from one of those eps, it was very good.

Cheri

==

If I am not using the oven already, I put mine in the microwave until soft,
then oil and put in a very hot grill (broiler?) until the skin is crispy.
It works ok for us

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ed Pawlowski" > wrote in message
> ...
>> I've been making baked potatoes for years, sometimes excellent, other
>> times less so. Last Saturday I watched an episode of America's Test
>> Kitchen and they showed what they found to be best.
>>
>> Make a simple brine of salt and water. Poke the russet potato with a
>> fork about three times on a side. Roll the potatoes in the brind for a
>> short time, a minutes or less is ok.
>>
>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>> return them to the oven until they reach about 215. Remove from oven,
>> cut the top, add butter.
>>
>> They were fluffy inside and the skin was nice and crispy. One of the
>> best I ever made. I never thought about going by temperature.
>
>
> Yes, I tried that last year from one of those eps, it was very good.
>
> Cheri
>
> ==
>
> If I am not using the oven already, I put mine in the microwave until
> soft, then oil and put in a very hot grill (broiler?) until the skin is
> crispy. It works ok for us
>
>


That sounds like a plan. I have one of those As Seen On TV potato baking
sleeves for potatoes in the microwave and it works really well except for
crisp skin, so I will try the broiler.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ed Pawlowski" > wrote in message
> ...
>> I've been making baked potatoes for years, sometimes excellent, other
>> times less so. Last Saturday I watched an episode of America's Test
>> Kitchen and they showed what they found to be best.
>>
>> Make a simple brine of salt and water. Poke the russet potato with a
>> fork about three times on a side. Roll the potatoes in the brind for a
>> short time, a minutes or less is ok.
>>
>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>> return them to the oven until they reach about 215. Remove from oven,
>> cut the top, add butter.
>>
>> They were fluffy inside and the skin was nice and crispy. One of the
>> best I ever made. I never thought about going by temperature.
>
>
> Yes, I tried that last year from one of those eps, it was very good.
>
> Cheri
>
> ==
>
> If I am not using the oven already, I put mine in the microwave until
> soft, then oil and put in a very hot grill (broiler?) until the skin is
> crispy. It works ok for us
>
>


That sounds like a plan. I have one of those As Seen On TV potato baking
sleeves for potatoes in the microwave and it works really well except for
crisp skin, so I will try the broiler.

Cheri

==

Good luck! Don't forget to oil them. )

Cheri wrote:
>
> That sounds like a plan. I have one of those As Seen On TV potato baking
> sleeves for potatoes in the microwave and it works really well except for
> crisp skin, so I will try the broiler.

I cook my "baked" potatoes fully in the microwave. Then I cut it
all up using 2 knives like you would cut butter into flour for
biscuits or pie dough. I end up with very lumpy mashed potatoes
including skins. Crisp potato skins have never interested me.

l not -l wrote:
>
> --
> "When in doubt, don't." - Benjamin Franklin

Note: I really do like your (Ben's) sig there.
I've used it a few times already when talking to local people.

On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
> Cheri wrote:
> >
> > That sounds like a plan. I have one of those As Seen On TV potato baking
> > sleeves for potatoes in the microwave and it works really well except for
> > crisp skin, so I will try the broiler.
>
> I cook my "baked" potatoes fully in the microwave. Then I cut it
> all up using 2 knives like you would cut butter into flour for
> biscuits or pie dough. I end up with very lumpy mashed potatoes
> including skins. Crisp potato skins have never interested me.

Everybody's different. I like the crisp skins, and usually will
discard quite a bit of the insides of the baked potato.

We like to rub them with bacon grease before baking.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
>> Cheri wrote:
>> >
>> > That sounds like a plan. I have one of those As Seen On TV potato
>> > baking
>> > sleeves for potatoes in the microwave and it works really well except
>> > for
>> > crisp skin, so I will try the broiler.
>>
>> I cook my "baked" potatoes fully in the microwave. Then I cut it
>> all up using 2 knives like you would cut butter into flour for
>> biscuits or pie dough. I end up with very lumpy mashed potatoes
>> including skins. Crisp potato skins have never interested me.
>
> Everybody's different. I like the crisp skins, and usually will
> discard quite a bit of the insides of the baked potato.
>
> We like to rub them with bacon grease before baking.
>
> Cindy Hamilton


I like the crisp skin too because I don't eat much of the inside either.
Bacon grease is yummy on them.

Cheri

Cindy Hamilton wrote:
>
> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
> > Cheri wrote:
> > >
> > > That sounds like a plan. I have one of those As Seen On TV potato baking
> > > sleeves for potatoes in the microwave and it works really well except for
> > > crisp skin, so I will try the broiler.
> >
> > I cook my "baked" potatoes fully in the microwave. Then I cut it
> > all up using 2 knives like you would cut butter into flour for
> > biscuits or pie dough. I end up with very lumpy mashed potatoes
> > including skins. Crisp potato skins have never interested me.
>
> Everybody's different. I like the crisp skins, and usually will
> discard quite a bit of the insides of the baked potato.
>
> We like to rub them with bacon grease before baking.

I'll bet the bacon grease trumps the plain oil.
My immediate family never ate baked potato skins. I grew up
assuming they were inedible like banana skins. Then one night (as
a young teen) I ate dinner at a friend's house. Baked potatoes
were on the plate and they all started eating the skins. I was
shocked but I tried mine and realized that skins are good.

I never peel potatoes now. No matter how I cook them, skins stay
on. I don't go for crisp often but I do use them anyway.

Note: this is just me here now. If dinner guests come over, I
would cook differently. I'm sure I'm the odd one out on home
comfort cooking.

Cheri wrote:
>
> "Cindy Hamilton" > wrote
> >
> > Everybody's different. I like the crisp skins, and usually will
> > discard quite a bit of the insides of the baked potato.
> >
> > We like to rub them with bacon grease before baking.
> >
> > Cindy Hamilton
>
> I like the crisp skin too because I don't eat much of the inside either.
> Bacon grease is yummy on them.

Now....I find this interesting...neither of you eat much of the
insides? Go figure! huh! I'm actually stunned with those 2 back
to back same comments.

On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>
> Cheri wrote:
> >
> > "Cindy Hamilton" > wrote
> > >
> > > Everybody's different. I like the crisp skins, and usually will
> > > discard quite a bit of the insides of the baked potato.
> > >
> > > We like to rub them with bacon grease before baking.
> > >
> > > Cindy Hamilton
> >
> > I like the crisp skin too because I don't eat much of the inside either.
> > Bacon grease is yummy on them.
>
> Now....I find this interesting...neither of you eat much of the
> insides? Go figure! huh! I'm actually stunned with those 2 back
> to back same comments.
>
They'd probably like those potato skins that TGI Friday serves and can be
bought in the freezer section of your local supermarket.

On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
> I've been making baked potatoes for years, sometimes excellent, other
> times less so.Â* Last Saturday I watched an episode of America's Test
> Kitchen and they showed what they found to be best.
>
> Make a simple brine of salt and water.Â* Poke the russet potato with a
> fork about three times on a side.Â* Roll the potatoes in the brind for a
> short time, a minutes or less is ok.
>
> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
> to 60 minutes depending on size.Â* Brush the spuds with cooking oul and
> return them to the oven until they reach about 215.Â* Remove from oven,
> cut the top, add butter.
>
> They were fluffy inside and the skin was nice and crispy.Â* One of the
> best I ever made.Â* I never thought about going by temperature.

It never would have occurred to me. I have always just poked the raw
potatoes with a fork, brushed the skins with butter (you could use oil)
and sprinkled with salt. They're done in an hour when the skin is
crispy and a little more poking with a fork indicates they're soft inside.

Did they use some sort of instant read thermometer? I cannot imagine
worrying about the internal temp of a baked potato. Why must everything
be so complicated?

Jill

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
>> > Cheri wrote:
>> > >
>> > > That sounds like a plan. I have one of those As Seen On TV potato
>> > > baking
>> > > sleeves for potatoes in the microwave and it works really well except
>> > > for
>> > > crisp skin, so I will try the broiler.
>> >
>> > I cook my "baked" potatoes fully in the microwave. Then I cut it
>> > all up using 2 knives like you would cut butter into flour for
>> > biscuits or pie dough. I end up with very lumpy mashed potatoes
>> > including skins. Crisp potato skins have never interested me.
>>
>> Everybody's different. I like the crisp skins, and usually will
>> discard quite a bit of the insides of the baked potato.
>>
>> We like to rub them with bacon grease before baking.
>
> I'll bet the bacon grease trumps the plain oil.
> My immediate family never ate baked potato skins. I grew up
> assuming they were inedible like banana skins. Then one night (as
> a young teen) I ate dinner at a friend's house. Baked potatoes
> were on the plate and they all started eating the skins. I was
> shocked but I tried mine and realized that skins are good.
>
> I never peel potatoes now. No matter how I cook them, skins stay
> on. I don't go for crisp often but I do use them anyway.
>
> Note: this is just me here now. If dinner guests come over, I
> would cook differently. I'm sure I'm the odd one out on home
> comfort cooking.


I leave the skins on too.

Cheri

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Cindy Hamilton" > wrote
>> >
>> > Everybody's different. I like the crisp skins, and usually will
>> > discard quite a bit of the insides of the baked potato.
>> >
>> > We like to rub them with bacon grease before baking.
>> >
>> > Cindy Hamilton
>>
>> I like the crisp skin too because I don't eat much of the inside either.
>> Bacon grease is yummy on them.
>
> Now....I find this interesting...neither of you eat much of the
> insides? Go figure! huh! I'm actually stunned with those 2 back
> to back same comments.


I low carb for health reasons, so the skins work well.

Cheri

"jmcquown" > wrote in message
news
> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>> I've been making baked potatoes for years, sometimes excellent, other
>> times less so. Last Saturday I watched an episode of America's Test
>> Kitchen and they showed what they found to be best.
>>
>> Make a simple brine of salt and water. Poke the russet potato with a
>> fork about three times on a side. Roll the potatoes in the brind for a
>> short time, a minutes or less is ok.
>>
>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>> return them to the oven until they reach about 215. Remove from oven,
>> cut the top, add butter.
>>
>> They were fluffy inside and the skin was nice and crispy. One of the
>> best I ever made. I never thought about going by temperature.
>
> It never would have occurred to me. I have always just poked the raw
> potatoes with a fork, brushed the skins with butter (you could use oil)
> and sprinkled with salt. They're done in an hour when the skin is crispy
> and a little more poking with a fork indicates they're soft inside.
>
> Did they use some sort of instant read thermometer? I cannot imagine
> worrying about the internal temp of a baked potato. Why must everything
> be so complicated?
>
> Jill


I wouldn't mess with it as a rule, but I saw it on one of the cooking shows
and tried it, it was very good.

Cheri

On 10/4/2018 12:24 PM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>> I've been making baked potatoes for years, sometimes excellent, other
>>> times less so. Last Saturday I watched an episode of America's Test
>>> Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with a
>>> fork about three times on a side. Roll the potatoes in the brind for
>>> a short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about
>>> 45 to 60 minutes depending on size. Brush the spuds with cooking oul
>>> and return them to the oven until they reach about 215. Remove from
>>> oven, cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of the
>>> best I ever made. I never thought about going by temperature.
>>
>> It never would have occurred to me.* I have always just poked the raw
>> potatoes with a fork, brushed the skins with butter (you could use
>> oil) and sprinkled with salt.* They're done in an hour when the skin
>> is crispy and a little more poking with a fork indicates they're soft
>> inside.
>>
>> Did they use some sort of instant read thermometer?* I cannot imagine
>> worrying about the internal temp of a baked potato.* Why must
>> everything be so complicated?
>>
>> Jill
>
>
> I wouldn't mess with it as a rule, but I saw it on one of the cooking
> shows and tried it, it was very good.
>
> Cheri

I'm sure it works. I guess I don't get the idea of brining baked
potatoes, much less using a thermometer. <shrug>

Jill

On 10/4/2018 9:09 AM, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
>> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
>>> Cheri wrote:
>>> >
>>> > That sounds like a plan. I have one of those As Seen On TV potato
>>> > baking
>>> > sleeves for potatoes in the microwave and it works really well
>>> except > for
>>> > crisp skin, so I will try the broiler.
>>>
>>> I cook my "baked" potatoes fully in the microwave. Then I cut it
>>> all up using 2 knives like you would cut butter into flour for
>>> biscuits or pie dough. I end up with very lumpy mashed potatoes
>>> including skins. Crisp potato skins have never interested me.
>>
>> Everybody's different.* I like the crisp skins, and usually will
>> discard quite a bit of the insides of the baked potato.
>>
>> We like to rub them with bacon grease before baking.
>>
>> Cindy Hamilton
>
>
> I like the crisp skin too because I don't eat much of the inside
> either. Bacon grease is yummy on them.
>
> Cheri

* I tend to eat it all , skin and insides . ****es the dog off , he
likes the skins too . I usually cook them on the grill along with
whatever meat we're having for dinner , no problem getting crispy skins .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 10/4/2018 11:24 AM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>> I've been making baked potatoes for years, sometimes excellent,
>>> other times less so. Last Saturday I watched an episode of
>>> America's Test Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with
>>> a fork about three times on a side. Roll the potatoes in the brind
>>> for a short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about
>>> 45 to 60 minutes depending on size. Brush the spuds with cooking
>>> oul and return them to the oven until they reach about 215. Remove
>>> from oven, cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of
>>> the best I ever made. I never thought about going by temperature.
>>
>> It never would have occurred to me.* I have always just poked the raw
>> potatoes with a fork, brushed the skins with butter (you could use
>> oil) and sprinkled with salt.* They're done in an hour when the skin
>> is crispy and a little more poking with a fork indicates they're soft
>> inside.
>>
>> Did they use some sort of instant read thermometer?* I cannot imagine
>> worrying about the internal temp of a baked potato.* Why must
>> everything be so complicated?
>>
>> Jill
>
>
> I wouldn't mess with it as a rule, but I saw it on one of the cooking
> shows and tried it, it was very good.
>
> Cheri

* I just squeeze . If it's soft , it's done .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Microwave then hit hard with the torch. Nice and black skin like a campfire potato.
Butter, sour cream, s/p.

"Terry Coombs" wrote in message news
On 10/4/2018 11:24 AM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>> I've been making baked potatoes for years, sometimes excellent, other
>>> times less so. Last Saturday I watched an episode of America's Test
>>> Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with a
>>> fork about three times on a side. Roll the potatoes in the brind for a
>>> short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>>> return them to the oven until they reach about 215. Remove from oven,
>>> cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of the
>>> best I ever made. I never thought about going by temperature.
>>
>> It never would have occurred to me. I have always just poked the raw
>> potatoes with a fork, brushed the skins with butter (you could use oil)
>> and sprinkled with salt. They're done in an hour when the skin is crispy
>> and a little more poking with a fork indicates they're soft inside.
>>
>> Did they use some sort of instant read thermometer? I cannot imagine
>> worrying about the internal temp of a baked potato. Why must everything
>> be so complicated?
>>
>> Jill
>
>
> I wouldn't mess with it as a rule, but I saw it on one of the cooking
> shows and tried it, it was very good.
>
> Cheri

I just squeeze . If it's soft , it's done .

Snag

==

Yep, that's what I do)

On Thursday, October 4, 2018 at 12:46:39 PM UTC-4, Jill McQuown wrote:
> On 10/4/2018 12:24 PM, Cheri wrote:
> > "jmcquown" > wrote in message
> > news
> >> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
> >>> I've been making baked potatoes for years, sometimes excellent, other
> >>> times less so. Last Saturday I watched an episode of America's Test
> >>> Kitchen and they showed what they found to be best.
> >>>
> >>> Make a simple brine of salt and water. Poke the russet potato with a
> >>> fork about three times on a side. Roll the potatoes in the brind for
> >>> a short time, a minutes or less is ok.
> >>>
> >>> In a 450 degree oven, bake the potatoes to about 205 internal, about
> >>> 45 to 60 minutes depending on size. Brush the spuds with cooking oul
> >>> and return them to the oven until they reach about 215. Remove from
> >>> oven, cut the top, add butter.
> >>>
> >>> They were fluffy inside and the skin was nice and crispy. One of the
> >>> best I ever made. I never thought about going by temperature.
> >>
> >> It never would have occurred to me.Â* I have always just poked the raw
> >> potatoes with a fork, brushed the skins with butter (you could use
> >> oil) and sprinkled with salt.Â* They're done in an hour when the skin
> >> is crispy and a little more poking with a fork indicates they're soft
> >> inside.
> >>
> >> Did they use some sort of instant read thermometer?Â* I cannot imagine
> >> worrying about the internal temp of a baked potato.Â* Why must
> >> everything be so complicated?
> >>
> >> Jill
> >
> >
> > I wouldn't mess with it as a rule, but I saw it on one of the cooking
> > shows and tried it, it was very good.
> >
> > Cheri
>
> I'm sure it works. I guess I don't get the idea of brining baked
> potatoes, much less using a thermometer. <shrug>
>
> Jill

Some people are geeked about the science. They're just wired that
way. They want to optimize everything.

Cindy Hamilton

On 10/4/2018 2:13 PM, Cindy Hamilton wrote:
> On Thursday, October 4, 2018 at 12:46:39 PM UTC-4, Jill McQuown wrote:
>> On 10/4/2018 12:24 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> news >>>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>>>> I've been making baked potatoes for years, sometimes excellent, other
>>>>> times less so. Last Saturday I watched an episode of America's Test
>>>>> Kitchen and they showed what they found to be best.
>>>>>
>>>>> Make a simple brine of salt and water. Poke the russet potato with a
>>>>> fork about three times on a side. Roll the potatoes in the brind for
>>>>> a short time, a minutes or less is ok.
>>>>>
>>>>> In a 450 degree oven, bake the potatoes to about 205 internal, about
>>>>> 45 to 60 minutes depending on size. Brush the spuds with cooking oul
>>>>> and return them to the oven until they reach about 215. Remove from
>>>>> oven, cut the top, add butter.
>>>>>
>>>>> They were fluffy inside and the skin was nice and crispy. One of the
>>>>> best I ever made. I never thought about going by temperature.
>>>>
>>>> It never would have occurred to me.Â* I have always just poked the raw
>>>> potatoes with a fork, brushed the skins with butter (you could use
>>>> oil) and sprinkled with salt.Â* They're done in an hour when the skin
>>>> is crispy and a little more poking with a fork indicates they're soft
>>>> inside.
>>>>
>>>> Did they use some sort of instant read thermometer?Â* I cannot imagine
>>>> worrying about the internal temp of a baked potato.Â* Why must
>>>> everything be so complicated?
>>>>
>>>> Jill
>>>
>>>
>>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>>> shows and tried it, it was very good.
>>>
>>> Cheri
>>
>> I'm sure it works. I guess I don't get the idea of brining baked
>> potatoes, much less using a thermometer. <shrug>
>>
>> Jill
>
> Some people are geeked about the science. They're just wired that
> way. They want to optimize everything.
>
> Cindy Hamilton
>
Whatever. For me, just buttering a potato and sprinkling it with salt
and poking it with a fork then baking it until done works. It has
for years. Brining a potato? Not necessary. Internal temp? Not a
concern. As long as it tastes good, that's what matters.

Jill

"jmcquown" > wrote in message
news
> On 10/4/2018 2:13 PM, Cindy Hamilton wrote:
>> On Thursday, October 4, 2018 at 12:46:39 PM UTC-4, Jill McQuown wrote:
>>> On 10/4/2018 12:24 PM, Cheri wrote:
>>>> "jmcquown" > wrote in message
>>>> news >>>>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>>>>> I've been making baked potatoes for years, sometimes excellent, other
>>>>>> times less so. Last Saturday I watched an episode of America's Test
>>>>>> Kitchen and they showed what they found to be best.
>>>>>>
>>>>>> Make a simple brine of salt and water. Poke the russet potato with
>>>>>> a
>>>>>> fork about three times on a side. Roll the potatoes in the brind
>>>>>> for
>>>>>> a short time, a minutes or less is ok.
>>>>>>
>>>>>> In a 450 degree oven, bake the potatoes to about 205 internal, about
>>>>>> 45 to 60 minutes depending on size. Brush the spuds with cooking
>>>>>> oul
>>>>>> and return them to the oven until they reach about 215. Remove from
>>>>>> oven, cut the top, add butter.
>>>>>>
>>>>>> They were fluffy inside and the skin was nice and crispy. One of
>>>>>> the
>>>>>> best I ever made. I never thought about going by temperature.
>>>>>
>>>>> It never would have occurred to me. I have always just poked the raw
>>>>> potatoes with a fork, brushed the skins with butter (you could use
>>>>> oil) and sprinkled with salt. They're done in an hour when the skin
>>>>> is crispy and a little more poking with a fork indicates they're soft
>>>>> inside.
>>>>>
>>>>> Did they use some sort of instant read thermometer? I cannot imagine
>>>>> worrying about the internal temp of a baked potato. Why must
>>>>> everything be so complicated?
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>>>> shows and tried it, it was very good.
>>>>
>>>> Cheri
>>>
>>> I'm sure it works. I guess I don't get the idea of brining baked
>>> potatoes, much less using a thermometer. <shrug>
>>>
>>> Jill
>>
>> Some people are geeked about the science. They're just wired that
>> way. They want to optimize everything.
>>
>> Cindy Hamilton
>>
> Whatever. For me, just buttering a potato and sprinkling it with salt and
> poking it with a fork then baking it until done works. It has for
> years. Brining a potato? Not necessary. Internal temp? Not a concern.
> As long as it tastes good, that's what matters.
>
> Jill


Well, I'm curious to try new things/ways in food if it happens to catch my
fancy, as I said, I wouldn't mess with it on a regular basis, but I did want
to try it for myself.

Cheri

writes:
>On 10/4/2018 2:13 PM, Cindy Hamilton wrote:


>>>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>>>> shows and tried it, it was very good.
>>>>
>>>> Cheri
>>>
>>> I'm sure it works. I guess I don't get the idea of brining baked
>>> potatoes, much less using a thermometer. <shrug>
>>>
>>> Jill
>>
>> Some people are geeked about the science. They're just wired that
>> way. They want to optimize everything.
>>
>> Cindy Hamilton
>>
>Whatever. For me, just buttering a potato and sprinkling it with salt
>and poking it with a fork then baking it until done works. It has
>for years. Brining a potato? Not necessary. Internal temp? Not a
>concern. As long as it tastes good, that's what matters.
>
>Jill


Isn't it a rule that any ATK recipe is going to have you faffing about
for what might be a barely a noticeable difference?

I used to follow their elaborate instructions for making pizza dough
but after simplifying it I can't see what the payoff for extra effort
is supposed to be.

On 2018-10-04 12:24 PM, Cheri wrote:
> "jmcquown" > wrote in message

>> Did they use some sort of instant read thermometer?Â* I cannot imagine
>> worrying about the internal temp of a baked potato.Â* Why must
>> everything be so complicated?
>>
>> Jill
>
>
> I wouldn't mess with it as a rule, but I saw it on one of the cooking
> shows and tried it, it was very good.


My guess would be that it was Alton Brown. He is so anal he takes the
fun out out cooking. I give them a squeeze. If they are too hard they
aren't cooked.

> wrote in message
...
> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>
>> Cheri wrote:
>> >
>> > "Cindy Hamilton" > wrote
>> > >
>> > > Everybody's different. I like the crisp skins, and usually will
>> > > discard quite a bit of the insides of the baked potato.
>> > >
>> > > We like to rub them with bacon grease before baking.
>> > >
>> > > Cindy Hamilton
>> >
>> > I like the crisp skin too because I don't eat much of the inside
>> > either.
>> > Bacon grease is yummy on them.
>>
>> Now....I find this interesting...neither of you eat much of the
>> insides? Go figure! huh! I'm actually stunned with those 2 back
>> to back same comments.
>>
> They'd probably like those potato skins that TGI Friday serves and can be
> bought in the freezer section of your local supermarket.

Those are good but sickeningly rich.

On 10/4/2018 10:16 AM, Gary wrote:

>
> I'll bet the bacon grease trumps the plain oil.
> My immediate family never ate baked potato skins. I grew up
> assuming they were inedible like banana skins. Then one night (as
> a young teen) I ate dinner at a friend's house. Baked potatoes
> were on the plate and they all started eating the skins. I was
> shocked but I tried mine and realized that skins are good.
>
> I never peel potatoes now. No matter how I cook them, skins stay
> on. I don't go for crisp often but I do use them anyway.
>
> Note: this is just me here now. If dinner guests come over, I
> would cook differently. I'm sure I'm the odd one out on home
> comfort cooking.
>

I didn't have any bacon grease, but it has to be better.

Only time I peel is for mashed, and even then, they are left with some
skin. The peeling is just a quick cleanup, not pristine.

On 10/4/2018 12:11 PM, jmcquown wrote:

> It never would have occurred to me.Â* I have always just poked the raw
> potatoes with a fork, brushed the skins with butter (you could use oil)
> and sprinkled with salt.Â* They're done in an hour when the skin is
> crispy and a little more poking with a fork indicates they're soft inside.
>
> Did they use some sort of instant read thermometer?Â* I cannot imagine
> worrying about the internal temp of a baked potato.Â* Why must everything
> be so complicated?
>
> Jill

ATK does sometimes go overboard with precision, but that makes it easy
for viewers easy to duplicate. I never thought about checking
temperature, but an instant read makes it easy.

ATK said they baked 200 pounds of potatoes to come up with the ultimate
method. I bet that many of the others were acceptable though.

"Dave Smith" > wrote in message
...
> On 2018-10-04 12:24 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>
>>> Did they use some sort of instant read thermometer? I cannot imagine
>>> worrying about the internal temp of a baked potato. Why must everything
>>> be so complicated?
>>>
>>> Jill
>>
>>
>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>> shows and tried it, it was very good.
>
>
> My guess would be that it was Alton Brown. He is so anal he takes the fun
> out out cooking. I give them a squeeze. If they are too hard they aren't
> cooked.


No, when I think about it, it was America's Test Kitchen and Elle Simone who
was showing it.

Cheri

In article 23>,
says...
> I have a Thermopen instant read thermometer but I would never bother
> sticking into a baked potato. Some folks just like to experiment and
> fiddle with their food.

Does a Thermopen work on boiled eggs?

Janet UK

On Friday, October 5, 2018 at 8:44:13 AM UTC-4, Janet wrote:
> In article 23>,
> says...
> > I have a Thermopen instant read thermometer but I would never bother
> > sticking into a baked potato. Some folks just like to experiment and
> > fiddle with their food.
>
> Does a Thermopen work on boiled eggs?
>
> Janet UK

If you're willing to sacrifice the test subjects, sure. It looks like
165 F is the ballpark figure for a hard-boiled egg. Carryover heat might
make it a little more done than one would like, so discretion is called
for.

Cindy Hamilton

"Wayne Boatwright" > wrote in message
15.223...
> On Thu 04 Oct 2018 08:24:15a, l not -l told us...
>
>>
>> On 4-Oct-2018, wrote:
>>
>>> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>> >
>>> > Cheri wrote:
>>> > >
>>> > > "Cindy Hamilton" > wrote
>>> > > >
>>> > > > Everybody's different. I like the crisp skins, and usually
>>> > > > will discard quite a bit of the insides of the baked
>>> > > > potato.
>>> > > >
>>> > > > We like to rub them with bacon grease before baking.
>>> > > >
>>> > > > Cindy Hamilton
>>> > >
>>> > > I like the crisp skin too because I don't eat much of the
>>> > > inside either. Bacon grease is yummy on them.
>>> >
>>> > Now....I find this interesting...neither of you eat much of the
>>> > insides? Go figure! huh! I'm actually stunned with those 2 back
>>> > to back same comments.
>>> >
>>> They'd probably like those potato skins that TGI Friday serves
>>> and can be bought in the freezer section of your local
>>> supermarket.
>> IME, the freezer variety are horrible, nothing remotely close to
>> what I recall I USED to eat in the restaurant. I haven't been to
>> TGI Friday's in at least 15 years, but I have tried the frozen
>> ones within the past year or so. The "grab and go" prepared foods
>> area of my local supermarket offers refrigerated, "freshly made
>> today" potato skins that are vastly superior to the frozen but
>> fall short of any restaurant version I have ever had.
>>
>
> imo nothing coming out of a supermarket prepared fod section compares
> to either homemade or good restaurant quality.

Not too many restaurants here do potato skins any more. If you do find them,
they came to them frozen.

On 10/4/2018 10:19 PM, Cheri wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2018-10-04 12:24 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>
>>>> Did they use some sort of instant read thermometer? I cannot
>>>> imagine worrying about the internal temp of a baked potato. Why
>>>> must everything be so complicated?
>>>>
>>>> Jill
>>>
>>>
>>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>>> shows and tried it, it was very good.
>>
>>
>> My guess would be that it was Alton Brown. He is so anal he takes the
>> fun out out cooking. I give them a squeeze. If they are too hard they
>> aren't cooked.
>
>
> No, when I think about it, it was America's Test Kitchen and Elle Simone
> who was showing it.
>
> Cheri

I guess some people just like to brine things. I've never brined
chicken, either, but some people swear by it.

Jill

On 10/5/2018 3:07 PM, Pamela wrote:
> On 13:41 4 Oct 2018, Ophelia wrote:
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" wrote in message news >>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> I've been making baked potatoes for years, sometimes excellent,
>>> other times less so. Last Saturday I watched an episode of
>>> America's Test Kitchen and they showed what they found to be
>>> best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato
>>> with a fork about three times on a side. Roll the potatoes in
>>> the brind for a short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal,
>>> about 45 to 60 minutes depending on size. Brush the spuds with
>>> cooking oul and return them to the oven until they reach about
>>> 215. Remove from oven, cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of
>>> the best I ever made. I never thought about going by
>>> temperature.
>>
>>
>> Yes, I tried that last year from one of those eps, it was very
>> good.
>>
>> Cheri
>>
>> ==
>>
>> If I am not using the oven already, I put mine in the microwave
>> until soft, then oil and put in a very hot grill (broiler?) until
>> the skin is crispy. It works ok for us
>>
>
>>
>
>
> That sounds like a plan. I have one of those As Seen On TV potato
> baking
> sleeves for potatoes in the microwave and it works really well
> except for
> crisp skin, so I will try the broiler.
>
> Cheri
>
> ==
>
> Good luck! Don't forget to oil them. )
>
> ----
>
> Yummy! Thanks for the reminder
>
I prefer to rub the skins with butter. I eat the nice crisp salted
baked potato skins. Butter tastes better than oil.

Jill

On 10/4/2018 10:02 AM, Gary wrote:
> Cheri wrote:
>>
>> That sounds like a plan. I have one of those As Seen On TV potato baking
>> sleeves for potatoes in the microwave and it works really well except for
>> crisp skin, so I will try the broiler.
>
> I cook my "baked" potatoes fully in the microwave. Then I cut it
> all up using 2 knives like you would cut butter into flour for
> biscuits or pie dough. I end up with very lumpy mashed potatoes
> including skins. Crisp potato skins have never interested me.
>
Okay. You don't know what you're missing.

Jill