Date: 2010-06-21 05:52 pm (UTC)
bob: (Default)
From: [personal profile] bob
rubbing them in lard supposedly makes the skins better

Date: 2010-06-21 05:59 pm (UTC)
From: [identity profile]
Is there anything where rubbing it in lard doesn't make it taste better?

Date: 2010-06-22 09:47 am (UTC)
From: [identity profile]

You're rude.

I think I like you.

Date: 2010-06-22 12:25 pm (UTC)
From: [identity profile]
My work here is done ;-)

Date: 2010-06-21 09:58 pm (UTC)
deborah_c: (GaFilk 2006)
From: [personal profile] deborah_c
I use olive oil, which I don't strictly count as lard...

Date: 2010-06-21 05:57 pm (UTC)
From: [identity profile]
Microwave them - 6 minutes for 1 potato, 10 minutes for 2. Then brush all over with olive oil or butter, add a sprinkling of sea salt, and finish off with 20 minutes in a hot (220°C/Gas 7) oven.

Date: 2010-06-21 08:44 pm (UTC)
From: [identity profile]
We are baked potato twins! This is exactly what I do :D

Date: 2010-06-21 10:24 pm (UTC)
From: [identity profile]
All three of us are baked potato triplets :)

Date: 2010-06-21 06:09 pm (UTC)
From: [identity profile]
Also: brush them with olive oil and sprinkle them with salt. Especially if microwaving - it gives more of that oven-cooked effect. Phil taught me to do that. :-)

Date: 2010-06-22 01:23 pm (UTC)
From: [identity profile]
This, except I use rapeseed oil for the reduced food miles.

Date: 2010-06-21 06:48 pm (UTC)
From: [identity profile]
...and rub with oil, salt and pepper.

Date: 2010-06-21 07:13 pm (UTC)
From: [identity profile]
I also sometimes rub with olive oil and salt, if i can be bothered. Sometimes i part cook them in the microwave for quickness, but they don't taste as nice that way.

Date: 2010-06-21 07:13 pm (UTC)
From: [identity profile]
Spike them through with a tent peg or metal skewer to distribute heat through the centre and make them cook faster. Also sometimes rub them with oil and salt.

Date: 2010-06-22 07:20 am (UTC)
ext_15862: (Default)
From: [identity profile]
I do the skewer trick too - it helps a lot with really big potatoes - they cook a lot faster that way.

Date: 2010-06-21 07:25 pm (UTC)
From: [identity profile]
If you bake them, and then open them, removing the potato from the skins. Fry up veg, mix with butter and cheese and other stuffs, and the potato. Refill the skins. Add more cheese. Put back in oven for abit.

Date: 2010-06-21 08:08 pm (UTC)
From: [identity profile]
I wash them under the tap, stab them with a fork a lot, wrap them in tinfoil to stop the skins crunching up, then bake them at gas mark 6 for 2hr to 2hr30min. I'm some kind of freak of nature, idk.

Usually served with curried beans (chop onion, fry onion in saucepan, add curry powder, stir about, add beans, stir and heat through).

Date: 2010-06-21 08:23 pm (UTC)
From: [identity profile]
::tummy rumbles::

Date: 2010-06-21 09:39 pm (UTC)
From: [identity profile]
I'm going to get shouted at - I put an X in the top, wrap them in kitchen paper and then nuke them in the microwave.

That said, jin_shei's idea sounds nommy.

Date: 2010-06-22 01:23 am (UTC)
From: [identity profile]
I usually stab them over ten times shouting "Die you potato bastard!" before nuking them in the microwave and hoping anxiously in case I hadn't stabbed them enough to stop explosions and worrying that the neighbours might have phoned the police...

I have yet to stab them too much and I suspect it might help the heat distribute but I'm sure there are other more tasty things you can do with the potato. Hearing them whistle merrily/screaming in microwave agony is rather an amusing pastime.

What are you going to eat it with?

Date: 2010-06-23 01:54 pm (UTC)
From: [identity profile]
*giggles* Has anyone ever actually known of an incident of a potato exploding in the oven? I have always pierced them religiously (OK, now I'm imagining a potato St Sebastian) but D never bothers and the tatties haven't exploded yet.

Date: 2010-06-24 12:09 am (UTC)
From: [identity profile]
Well... I nearly had a sweet potato explode in the microwave (I was on the phone to mum at the time and it was squeeking incredibly loudly!) but I even stabbed that a few times. I was very upset when I came to eat it though as the pressure from the steam squashed the soft potato to the inner edge of the skin leaving me with a very large whole where my dinner ought to have bee *sob*

Date: 2010-06-22 07:19 am (UTC)
ext_15862: (Default)
From: [identity profile]
Wetting the skin makes it crisper.

Date: 2010-06-22 09:11 am (UTC)
From: [identity profile]
Rub them in sunflower oil and prick, or put skewers through if doing lots in the oven.
Otherwise the skins go leathery and ick and remind me of school ones that were tough as boots and tasted of dirt.

Date: 2010-06-22 08:39 pm (UTC)
From: [identity profile]
I discovered a new way to serve pototoes at the weekend...
potato covered in foil and baked on/in the BBQ/fire. remove from foil, cut in half, place in bowl, add heated (heat on bbq) soup to bowl. its lovely and saves on washing up:)

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