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Old 06-24-2007, 04:11 PM   #1
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Baked Tater

This dude has WAY too much time on his hands. Guess I do too cuz I looked at it
http://www.howtobakeapotato.com/
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Old 06-24-2007, 04:28 PM   #2
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Never put salt on 'em before baking. What would be the benefit?
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Old 06-24-2007, 04:33 PM   #3
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Quote:
Originally Posted by DATsBBQ
Never put salt on 'em before baking. What would be the benefit?
Salty skin.
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Old 06-24-2007, 04:55 PM   #4
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Quote:
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Quote:
Originally Posted by DATsBBQ
Never put salt on 'em before baking. What would be the benefit?
Salty skin.
Besides salty skin ....more crisp?
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Old 06-24-2007, 05:06 PM   #5
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nope...just seasoned....you want a crispy skin rub it in bacon grease.
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Old 06-24-2007, 05:11 PM   #6
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I did this once http://observer.guardian.co.uk/life/sto ... 29,00.html
and ain't gonna do it again.
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Old 06-24-2007, 05:15 PM   #7
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Well I sorta like Barbara Mandrell in that I was wolfing down tater skins way afore it was trendy. Now this happened to her on Country Music..and I got to say me too on that. I try to oil the skins down with bacon fat..crisco..or olive oyl (PAM works good too) and give them a generous sprinkle of Montreal Seasoning..then a generous sprinkle of Lemon Peppa (both McCormick brand). I save the regular old mediterrian sun dried sea salt for the inside. John Robert's Dixie Dust is mighty fine on baked tates too. Very good on chicken also might I add.

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Old 06-25-2007, 06:03 AM   #8
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I use olive then douse them with kosher salt, bake in a 425 degree oven for one hour.
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Old 06-25-2007, 03:58 PM   #9
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Quote:
Originally Posted by oct_97
I use olive then douse them with kosher salt, bake in a 425 degree oven for one hour.
That's how I do mine as well!
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Old 06-25-2007, 09:03 PM   #10
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Have done it thataway too and its a great plan. Fact is the first I ever heard of greasing them up and cooking em nekked come from the eldest male chile who was doing the waiter bit at Red Lobster whilst in college. He say thats how they do it. I do mine mostly on the gasser just cuz it seem handier and dont heat up the house. I try to keep it around 275 300 and give them a flip at the mid point 30 min interval.

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Old 06-25-2007, 09:07 PM   #11
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rubbing em with bacon grease won't hurt, but cut back on the salt
you sprinkle on. A little bacon grease with a light sprinkle of
Cavenders or Tony Chach will make most folks happy.
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Old 06-25-2007, 09:16 PM   #12
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When they're done...slap some bbq sauce on the tater skins...let it soak in...put it back on pit or grill, put more on with a sprinkle of garlic salt this time, more sauce til sticky, once more with garlic salt...heavenly. [smilie=a_goodjobson.gif]
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Old 06-25-2007, 09:27 PM   #13
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Well them two addendums to the bacon fat infested tates got a lot more salt in em than bacon. As far as I can tell one is salt with oregano..and the other is salt with red peppa. Use the Montreal and Lemon peppa

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Quote:
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rubbing em with bacon grease won't hurt, but cut back on the salt
you sprinkle on. A little bacon grease with a light sprinkle of
Cavenders or Tony Chach will make most folks happy.
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Old 06-25-2007, 09:31 PM   #14
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will try both of the above!
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Old 06-26-2007, 05:58 AM   #15
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Top it off with chili, cheese, and chopped scallions


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