Does anyone have a recipe for how to make a baked potato?

An hour or two in the sun should do it.

OP, you're going to want to build yourself a warm and sturdy nest of hay, twigs, hair extensions, and couch stuffing. Place the potato in the center of your nest and gently mount it. With enough patience, love, and body heat, your potato should be mature and ready for plating in 10-14 days.

Is this a thread making fun of recipe it?

Hot oven, oil and salt the skin, drop the cooked potato onto the counter from the height of a foot.

Is R3 of having stroke it?

No R5. Unless you're new, you know what that is.

Wrap it in aluminum foil and cook in the microwave for an hour. You’re welcome.

Isn't Greg from Idaho?

R8, then buy a new microwave (or house, if things go very badly).

Don't summon it R9.

Apparently after it’s cooked you have to hold it in the air, release your grip and let it go plop on the counter.

R4 Why drop it?

Is it a rescue potato OP?

You drop it to break up the flesh, giving the potato a creamy texture.

R15 Is it kind of weird that there's flesh on the inside and skin on the outside?

I'm not quite sure that Austrian Crescents should be dropped. This was not an inexpensive potatoe.

Excellent sensible tips. 9/10. Obscure yet opening portals to all kinds of hell.

[quote]Is it kind of weird that there's flesh on the inside and skin on the outside?

If you prick me, do I not bleed?

Why bring Steve Harvey into this, R19?

Poke it with a fork, wrap it in tin foil with salt pepper and olive oil. Then, go make me a sloe gin fizz, and leave me alone for an hour. It will be perfect.

You take a potato, and you bake it.

Op, turn the oven to the lowest setting possible, in 24 hrs you will have the Best slow baked potato possible.

Oven: 450 F

Potato: room temperature, poke holes in it.

Oil: Rub oil or even Pam spray on outside of potato (skin). No foil on the potato.

Put potato on pan (can put foil on pan), middle of oven. (I admit I've never experimented with putting it on a lower or higher rack.)

Wait 50 to 60 minutes.

Tons of sour cream and salt.

What's with the foil? What good is it?

Have it smoke copious amounts of pot. It will be baked soon enough.

Find a nearby clam bake.

Distract the partygoers.

Sneak your potato into the pit.

Make small talk for an hour or so while keeping an eye on the pit to make sure no one takes your spud.

Extract your potato.

Enjoy with stolen condiments.

R27, that is actually a good way to make a baked potato.

Here you are.

R25, I don't put foil around my potato, just on my pan - for easier cleanup.

Place the potato in the hot coals of the fireplace overnight. I used to do this during the bitter cold winters on the prairie. My girls would keep a hot potato in their coat pockets to keep them warm on their five mile trek to school. They would eat the pocket potatoes for lunch in the unheated school room.

R29 It's a Belgian Crescent, Greg.

Yes DL is THE place to come for answers to inane questions

R29, Greg, you are just like a super hero!

Potatoes are far more delicious raw.

And whatever you do, don't wash them. The dirtier, the more nutritious they are.

No r34, he’s more like when he hear someone talking about having a bowel movement and soon you feel the urge to have one yourself.

^^^ you hear

[quote] Greg, you are just like a super hero!

Thanks, R34!

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

2/9/24

^ hun, I think you meant 3/9/24

Here is my other favorite way to bake potatoes that results in a thin, crispy skin.

[bold] GREG’S OTHER FAVORITE WAY TO BAKE POTATOES [/bold]

1. Preheat oven to 450°.

2. Dissolve 2 Tablespoons of table salt in 1/2 cup of water in a large bowl.

3. Place well-scrubbed and pricked russet potatoes in bowl and toss in the salt water so that the potatoes are evenly moistened.

4. Place potatoes on a wire rack set inside a baking sheet.

5. Bake until the internal temperature of the largest potato registers 205°—45 minutes to 1 hour.

6. Remove potatoes from oven and brush tops and sides with olive oil, bacon fat, or duck fat.

7. Return potatoes to oven and continue to bake for 10 minutes.

8. Remove potatoes from oven and make 2 slits, forming an X, in each potato. Hold ends and squeeze slightly to push flesh up and out. Immediately butter the potato generously. Season with salt and pepper to taste. Add a dollop of sour cream and top with chopped chives or thinly sliced scallions.

Note: Be sure to cut the potatoes open immediately after baking to let steam escape. If they sit for even 10 minutes, they will retain more water than potatoes that were opened immediately and will turn dense and gummy.

This is an excellent way to bake potatoes.

Enjoy!

Take a box of instant potatoes. Mix according to package directions. Form into the shape of a potato. Wrap in plastic wrap and wrap again in aluminum foil. Bake in 375 degree oven or microwave on high for 4 minutes. Enjoy!

Prick potato all over with a fork.

Rub generously with olive oil.

Sprinkle with kosher salt.

Wrap in aluminum foil.

Open hood of car and nestle in a spot on the engine that radiates lots of heat.

Drive down to San Francisco.

Pop hood of car to extract potato - use an oven mitt, potato will likely be hot.

Enjoy!

I’m so sorry to ruin the fun,I am new to “ the data lounge” and I don’t know the potato-tuber-thing? Any info much appreciated and I’ll check back a bit later.

If you have an air fryer, these come out restaurant quality.

R45, those look terrible. Not at all fluffy or creamy.

^ dry so it can suck up the gravy

Baked potatoes should look dry on the inside -- and fluffy, but not creamy.

R46 Like your mom.

Cut a small x in top of potato. You don't have to oil it - your choice.

Bake in oven on rack, no pan until done.

Re-cut the X in the top (it will have closed over a bit) and bake for another 10 mins

Enjoy the fluff!

I made a baked potato for dinner yesterday. Rubbed it with olive oil and kosher salt, pierced it with a fork a few times then put in my air fryer for an hour. The skin was delicious too.

I bake it.

I don’t feel that the counter-plop makes much of a difference. I’ll stand on a chair next time.

Hahahaha, R53.

It really does make a difference.

[quote] hun, I think you meant 3/9/24

No, hun, I meant what I said: 2/9/24.

R40, check out R68 at link.

OP, are you planning a party with a baked potato bar? How fun!

You stab it with fork, put it in the microwave, and hit the “Potato” button. Unless you’re “Greg”…

Correct, “R58” “Greg” would never microwave a potato.

Perhaps you’re not as dumb as you seem.

…

R41 Can I use baby oil instead if duck fat?

Brine the potato in salt and vinegar before baking to get a salt & vinegar chip taste.

Baked Potato in Fish Aspic with Prune Flakes and Tomato Glaze

Ingredients:

4 medium-sized baking potatoes 1 pound white fish fillets 2 cups fish stock 1 packet gelatin 1 onion, chopped 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried parsley Salt and pepper to taste 1 cup prunes, chopped 1 cup dried tomatoes, chopped 1/4 cup balsamic vinegar 1/4 cup sugar

Instructions:

Preheat the oven to 400°F. Scrub the potatoes clean and prick them all over with a fork. Place them on a baking tray and bake in the oven for about an hour until they are cooked through.

In the meantime, prepare the fish aspic. In a saucepan, combine the fish stock, onion, garlic, thyme, parsley, salt, and pepper. Bring to a simmer and add the fish fillets. Cook for about 10 minutes until the fish is cooked through.

Remove the fish fillets from the stock and set aside. Strain the stock and return it to the saucepan. Sprinkle the gelatin over the stock and let it bloom for 5 minutes. Heat the stock gently until the gelatin is fully dissolved.

Pour the fish stock into a mold or individual ramekins. Place the cooked fish fillets on top and refrigerate for at least 2 hours until the aspic is set.

In a small saucepan, combine the prunes, dried tomatoes, balsamic vinegar, and sugar. Cook over low heat until the mixture thickens into a glaze.

To serve, slice the baked potatoes in half lengthwise and scoop out the flesh. Fill each potato skin with a portion of the fish aspic. Drizzle the prune and tomato glaze over the top and garnish with prune flakes.

[quote] Baked Potato in Fish Aspic with Prune Flakes and Tomato Glaze

[quote] 1 tsp dried parsley

Dried parsley is anathema.

R64 You always use fresh parsley in your Baked Potato in Fish Aspic with Prune Flakes and Tomato Glaze? Is that your secret?

I only eat potatoes when they're covered with sugar and prunes.

DL fave Dan "Broke Mouth" Souza has your answer, OP:

At r39, Greg is pretending to be a separate poster replying to himself.

Busted!

Use Ignore and you will all see.

R68 Wow that's so sad.

Greg forgot to switch to one of his sock puppets at r39, pretending to be a different poster praising Greg. But Ignore exposes his slip-up.

So all those ww's and 'we love you greg' and 'your prune recipe is amazing' is all Greg himself?

It's like finding out there's no Santa.

r71, if he did it in this thread at r39 (mistakenly not switching accounts), he surely does it all the time, probably in this thread even more than we know.

He does it constantly. The responses to his posts are always so predictable and end with I love you, Greg. All those times when some poster says I love you, Greg it's just Greg telling himself that he loves himself.

R68 I will never forget where I was when I got this news.

Here is the easiest and fastest way:

Wrap your potato in a damp paper towel.

Microwave for 6-7 minutes depending on size of potato.

Done.

I've tried those microwave-ready potatoes in plastic wrap from the grocery store and they always seem to end up with the ends so dried up that part of the potato is impossible to eat. But the whole potato comes out soft and easy to chop up the way I make them now.

Alison Roman's baked potato recipe is delicious. Highly recommended.

LOL This "greg' has only posed five times, all the same thread, all to say "I love you, Greg"

Posts by ignored poster 1 Chocolate-Raspberry Cake

Greg, it is lovely and looks so delicious. What a delightful surprise from your adoring husband. Best wishes to you always, love! Chocolate-Raspberry Cake

Do you have a recipe, Greg? My mouth is watering! How do we purge Greg?

I still love you, Greg. You inspire me! Greg died!!!

I have always loved Greg's recipes and advice. I do hope the trolls haven't scared him away. Greg died!!!

I miss Greg.

Greg gets alerts when his name is invoked here. WHERE IS HE???

R78 I imagine there will be a slew of anonymous posts professing love for greg. He just needs to type them up.

[quote] Greg gets alerts when his name is invoked here. WHERE IS HE???

That's right.

Beg your pardon, but I have been playing with my kittens!

[quote] I imagine there will be a slew of anonymous posts professing love for greg. He just needs to type them up.

That's right.

Give me some time.

[quote] LOL This "greg' has only posed five times, all the same thread, all to say "I love you, Greg"

[quote] Posts by ignored poster 1 Chocolate-Raspberry Cake Greg, it is lovely and looks so delicious. What a delightful surprise from your adoring husband. Best wishes to you always, love! Chocolate-Raspberry Cake Do you have a recipe, Greg? My mouth is watering! How do we purge Greg?I still love you, Greg. You inspire me! Greg died!!! I have always loved Greg's recipes and advice. I do hope the trolls haven't scared him away. Greg died!!! I miss Greg.

[bold] FALSE[/bold]

You are not very smart, R77.

I did not post any of those comments.

And, Tallulah posted the one that says,

[quote] Greg, it is lovely and looks so delicious. What a delightful surprise from your adoring husband. Best wishes to you always, love!

You are really pretty pathetic, R77.

[quote] He does it constantly. The responses to his posts are always so predictable and end with I love you, Greg. All those times when some poster says I love you, Greg it's just Greg telling himself that he loves himself.

[bold] FALSE [/bold]

Wrong on all counts.

I believe you are referring to Tallulah.

Have a nice day!

[quote] So all those ww's and 'we love you greg' and 'your prune recipe is amazing' is all Greg himself?

R71, I don't give myself WWs.

Nor do I say, "We love you" to myself.

And, no one has ever said that my cod, tomatoes, and prunes recipe is amazing, with the exception of me.

[quote] Greg forgot to switch to one of his sock puppets at [R39], pretending to be a different poster praising Greg. But Ignore exposes his slip-up.

What a moron you are.

Read R56.

I was quoting someone from another post.

DUMB, DUMB, DUMB

[quote] Can I use baby oil instead if duck fat?

Yes, of course you can.

The Pussy of the Week Award goes to ...

R74!

[quote] He does it constantly. The responses to his posts are always so predictable and end with I love you, Greg. All those times when some poster says I love you, Greg it's just Greg telling himself that he loves himself.

Constantly?

Try never.

[quote] [R64] You always use fresh parsley in your Baked Potato in Fish Aspic with Prune Flakes and Tomato Glaze? Is that your secret?

It's one of them.

I believe that R68 gets an unusual amount of pleasure from trying to bring me down.

I remain unruffled and will continue to remain unruffled by his lame attempts to get under my skin.

R68, you really should be in therapy. You must not have a very interesting life if you are stalking me like this.

[bold] I request that the DL webmaster look into how you are stalking and harassing me for no good reason. [/bold]

R90 This is excellent.

At [R39], Greg is pretending to be a separate poster replying to himself.

Use Ignore and you will see.

R92, are you really that dumb?

Read [R56].

I was quoting someone from another post.

Use your head!

R93 I request that the DL webmaster look into how you are stalking and harassing me for no good reason.

I believe Greg was quoting me at R39 when I used his baked potato instructions last month and thanked him in a couple of threads. Very helpful suggestions.

This is so sad that some one need this much validation from themselves.

[quote] [R93] I request that the DL webmaster look into how you are stalking and harassing me for no good reason.

From your lips to God's ears.

xo

[quote] I believe Greg was quoting me at [R39] when I used his baked potato instructions last month and thanked him in a couple of threads. Very helpful suggestions.

Thank you, R95!

Once again, I am happy that you liked my instructions for making the most delicious baked potato one could ever hope for.

Isn't R92 amusing?

[quote] This is so sad that some one need this much validation from themselves.

What’s even sadder is that R96 can’t construct a proper sentence.

“Some one” — try “someone”

“themselves” — try “himself

How does anyone who made it through sixth grade not know that there is something wrong with combining “someone” and “themselves”?

“One” is singular.

Is “themselves” singular, R96?

The answer is no. Oh, and “need” should be “needs.”

This is why we can’t have nice things.

"I request that the DL webmaster look into how you are stalking and harassing me for no good reason."

R99 Somebody should explain to Greg how oh dear works around here.

Leave it to a couple of trolls (including the troll hunter) to ruin what could have continued to be a funny, facetious thread.

This is why we can’t have nice things.

R102 Oh fuck you will summon him.

I remember when microwaves first came out , that 5 minute baked potato was a major selling point.

Is this a parody thread?

[quote] Somebody should explain to Greg how oh dear works around here.

I am well informed about how “oh, dear” works around here.

I was probably “oh, dear”-ing here while you were still in knee pants.

[quote] I remember when microwaves first came out , that 5 minute baked potato was a major selling point.

That’s right—baked potatoes and popcorn.

[quote] Is this a parody thread?

That depends on your perspective.

[quote] [R102] Oh fuck you will summon him.

I think you meant to address that to R101.

No matter.

I’m here.

[quote] Leave it to a couple of trolls (including the troll hunter) to ruin what could have continued to be a funny, facetious thread. This is why we can’t have nice things.

Well, thank you for that very funny observation, R102.

You are a masterclass in humor and facetiousness.

[quote] What's with the foil? What good is it?

Wrapping a potato in aluminum foil is always a bad idea and is the sign of an amateur.

Greg what about the prunes?

[quote] Greg what about the prunes?

To each his own.

Not my thing.

R114 Now Greg you are FAMOUS for your prunes.

R34 The West Dakota Sock Puppet Players Present:

"Greg, you are just like a super hero!" —Anonymous

[quote] [R114] Now Greg you are FAMOUS for your prunes.

Infamous is more like it.

South Dakota Style Prune and Tater Tot Hotdish

Ingredients: - 1 pound ground beef - 1 onion, diced - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 cup milk - 1 can sliced prunes, drained - 1 package frozen tater tots - Salt and pepper to taste

Instructions: 1. Preheat your oven to 350°F. 2. In a large skillet, brown the ground beef with the diced onion over medium heat until cooked through. Drain any excess fat. 3. In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, and milk until well combined. 4. Add the soup mixture to the skillet with the ground beef and onions. Stir in the sliced prunes and season with salt and pepper to taste. 5. Transfer the mixture to a 9x13 inch baking dish. 6. Top the mixture with a layer of frozen tater tots. 7. Bake in the preheated oven for 30-40 minutes, or until the tater tots are golden brown and crispy. 8. Serve hot and enjoy your South Dakota-style prune and tater tot hot dish!

Where does one purchase canned prunes?

While I love a Duggar casserole as much as the next guy, I recommend buttering that 9x13-inch baking dish.

R119 One would speak to one's prunemonger regarding such transactions.

For the average size Russett, about 13 minutes in a microwave oven.

R122 Thanks for this, but as I very clearly stated, it's a Belgian Crescent.

I want to hear more about this Belgian Crescent potato.

Perhaps you should wrap it in lace prior to baking it?

Listen, if you put a potato in a hot over, what's to keep it from getting done?

[quote] Listen, if you put a potato in a hot over, what's to keep it from getting done?

Not a thing.

Same goes with beef tenderloin—however, there are some methods of cooking something that yield more desirable results than other ways.

R124 Needless to say, when one slops together prunes and sugar and the cheapest papas in the bodega, one learns nothing of the Belgian Crescent.

Belgian Crescent potatoes, also known as "La Ratte" potatoes, are a fingerling variety prized for their nutty flavor and waxy texture. Originating from France, these thin-skinned potatoes are commonly used in gourmet French cuisine for their delicate taste and ability to hold their shape well when cooked.

R127, I don't advise baking them.

And, R127, I think you are referring to the Austrian Crescent.

R129 I prefer the Belgian. It's far less common.

[quote] [R129] I prefer the Belgian. It's far less common.

We both know that you are full of shit.

And you are very common.

R127, I must say I admire you.

But you are a rascal.