Baked Potatoes

Brilliant, Greg.

When you have some time, could you post your recipe for boiling water?

You had me at 12 pricks

Yes, R1, but it is the same as my recipe for ice, only it is not frozen.

[quote] You had me at 12 pricks

Now that R1 is here we need only 11 more.

[quote]Using a sharp knife, cut a big ‘X’ on the top of the potato and then, using two hands on both ends of the potato, push the inside of the potato up through the ‘X’

Exactly the same as bottoms are handled in 02116.

[quote] Exactly the same as bottoms are handled in 02116.

Only if they ask nicely.

Great recap of just about every baked potato recipe on the Internet. At least those that have nothing to do with a microwave.

[quote] Great recap of just about every baked potato recipe on the Internet. At least those that have nothing to do with a microwave.

Glad so many people know what they’re doing.

14 steps to make a baked potato, dear? How cute. Next time try this, it's more efficient:

1. Take a big old Idaho potato and shove it in your prissy hole.

I’ll be sure to give it a try, R9.

What about the sour cream, R9?

This is the America's Test Kitchen recipe. They suggest putting the potato in salted water rather than applying salt to the exterior. And only six pricks.

Best Baked Potatoes

From America's Test Kitchen Season 17: Back to Basics

To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.

Serves 4

Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings.

INGREDIENTS

Salt and pepper

4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places

1 tablespoon vegetable oil

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

R8

I will give you credit. When you do post someone else’s recipe, as your own , you do copy the original word for word.

And here I thought that people who claimed this is what you do were just making shit up about you.

False, R13.

These are all my words, not even one of them copied.

This is always the case. I am a far better writer than most recipe authors.

What makes you say this? I know that you haven't found any recipe online in my exact words.

So yes, people who claim that this is what I do are truly making up shit about me.

I have an Anova steam oven ... it makes the best baked potatoes I've ever had.

^ Ah, steamed-baked potatoes.

I think the Anova uses a probe with the steam function until the potatoes are tender and then switches to dry heat to crisp the skin.

Greg, Happy Monday, how are you doing today.

Phillywhore's recipe on how to cook a Baked Potato- Clean potato under hot water, slice potato 3/4 of the way through, put on baking tray into over between 350& 400 degrees(usually 375). Finished in an hour, split potato open, slit the potato down the middle. fill with potato fixings over at the bar. Eat the entire potato(skin& all)

I told all 6 of the kids, a potato has everything vitamin you need in it, especially the skin.

Not fully loaded? Fuck off, Greg

I've gone off potatoes of late. I'm going to try this. Thanks Greg,

My pleasure, R19!

Hope you like it.

R12, have done this method and can confirm - the absolute best. But I always read posts from Greg because he brings a lot to the party.

I never poke holes my potatoes and they come out fine.

Greg has carb face.

[quote] But I always read posts from Greg because he brings a lot to the party.

You’re telling us! That drudge constantly shoves his World Famous Prune Surprise, a recipe he stole from Hyacinth Bucket, under your nose.

[quote] [R12], have done this method and can confirm - the absolute best. But I always read posts from Greg because he brings a lot to the party.

I am looking forward to trying this method!

Thank you, R12 & R21.

POP your baked potato!!!!

Greg02116, why aren't you married? Or, are you??

CarbFace02116.

[quote] Greg02116, why aren't you married? Or, are you??

I am.

^ lucky him!

"gently slam"

? Huh ?

The "slam the potato" trick should be credited to Martha Stewart.

[quote] "gently slam" ? Huh ?

I bet you can figure out what this means.

Don't slam it with all your might or you'll have potato everywhere.

You want the potato to stay intact and not split apart.

[quote] The "slam the potato" trick should be credited to Martha Stewart.

No, it should not.

I did not learn that from her.

How do you gently "slam" anything?

^ By making the potato stay intact and not split apart.

If you can't figure this out, perhaps you should have rice.

Microwave "baked" potatoes turn out fine. Just add butter. I sometimes only eat half and use the leftover half to make delicious home fries the next day, frying them in butter and adding pepper and salt afterwards. BTW Greg, do you have a better recipe for homemade Tater Tots?

NO, it's Bouquet!!

[quote] Greg, do you have a better recipe for homemade Tater Tots?

No, I don’t, R37/Phil Lustine, but I’ll investigate for you.

475 degrees, roll the potato in olive oil and salt, pierce after an hour and cook for half an hour more, drop from about a foot onto a counter. Split and slather.

R37, here’s one:

All I do is wash the potato, run a metal skewer through it and bake for an hour at 375. Comes out fine -- the skewer conducts heat to the interior and cooks it faster.

I love baked potatoes with butter and sour cream.

Greg, is your husband on DL, too?

I love your recipes Greg. You can tell you are a real chef. However it’s appearing lined out which means anyday you’ll be redlined as troll. It’s sad that people stalk you just to hate.

Just remember one very important thing my children. A watched pot never boils.

[quote] Greg, is your husband on DL, too?

No, but I sometimes read some of the more amusing threads to him.

I believe he finds it a pretty low class form of amusement.

[quote] I love your recipes Greg. You can tell you are a real chef. However it’s appearing lined out which means anyday you’ll be redlined as troll. It’s sad that people stalk you just to hate.

Thank you, R44/Teacake.

People who stalk me in order to be unpleasant, are doing so because of their own unhappiness.

It’s sad, really.

[quote] Greg, is your husband on DL, too?

No. But I sometimes read some the more amusing threads to him.

Stay tuned tomorrow when I share with you the best way to cook rice.

Greg must have been sampling the cooking sherry. Insulting portmanteau and answering posts twice.

It’s the first sign of a marriage on the brink of collapse. Likely would have left for a newer drudge before the lockdown if not for inertia.

Such a nice sentiment, Tony.

Thank you.

Diabetics should cut their potatoes into cubes, freeze them, and then cook in the microwave. It helps reduce their glycemic load.

[quote] A watched pot never boils.

Link?

Some big pots belong on the back burner.

^^^ don't you have a cousin you should be dating?

R55 sleeps with the fishes.

^^Nice try. I'm still not giving you a passing grade.

Come on people, let's stick to the topic at hand:

[bold] My amazingly delicious baked potatoes. [/bold]

Apart from rolling the potatoes, these are pretty standard instructions but I'm sure some will find them helpful so thanks, Greg.

[quote]Stay tuned tomorrow when I share with you the best way to cook rice.

And it will also share some tips on how to rid light colored underwear of those dreadful skid marks.

Thank you, R59!

Needless to say, baking a potato is pretty rudimentary, but I’m sure that not everyone knows how.

[quote] And it will also share some tips on how to rid light colored underwear of those dreadful skid marks.

A little chlorine bleach in the wash for whites or else some colorfast bleach or OxyClean.

And use the hottest water possible.

I eagerly await Greg's 27-step recipe for a peanut butter sandwich.

Great idea, R64.

Step One: Purchase a strawberry plant.

You’re going to grow your own peanuts too right R65?

R66, of course.

Greg, I made these tonight and they were incredible. Thanks.

Thank you, R68.

I appreciate your saying so.