Baked potatoes and the United States

hi marguicha any kind of russet makes the best baked potatoes and I l ove sour cream and chives with some sharp cheddar cheese grated on top; so good. wow.You also liked our hash browns. I also love eggs over easy with crispy hash browns and bacon, of course here in G old Crest w e do not get that. I love good baked potatoes mself with sour cream and chives on them wow.

I don't really know but it could be that Idaho potatoes is one of the best in the world, yeah could be the potatoes, it tastes superior even in snacks like Pringles,Lay's or Pik-nik potato shoe strings, tastes better than our local brands.

Interesting! I had never thought of baked potatoes as being peculiarly American. Just never thought of where they came from. You can bake any potato, but the white or light brown colored ones are best. Red potatoes don't have the right texture. I don't know about other colors, but I always use russets (a type of light brown skinned potato). If you buy them baked at a restaurant, they usually use the largest russets. They can be baked several different ways, but most restaurants oil the skin and then bake them in foil or something to keep the skins soft. Some offer them with crispy skin, though. If that's what you want, don't put anything on them and bake them just like they are. Set the oven to 400 degrees, scrub the potatoes and toss them in. You don't have to put them in a pan unless you want to - they'll bake just fine on the oven rack. How long depends on where you are. At sea level or near it, a half hour will do it. Here in the higher altitude, it can take up to an hour to bake a potato in a conventional oven.

Hello marguch. I'm with you and baked potatoes. In Britain they call the baked potato jacked potatoes. I think you can use almost any potato for baked potato. I have eaten both red and white potatoes. I like to oil or grease the out side before putting them in the oven. They should be pricked with a fork or knife before microwaving them. A large clean large aluminum penny nail inserted in the potato length wise will speed up the cooking time. These nails should be food grade stainless steel. Make sure they are not galvanized. You can put just about any topping on them I like cheddar cheese and broccoli as well as the filling for tacos. Sour cream and butter are the most popular. I like to add chives and or crisp bacon pieces, and sometimes chopped onions. Plain yogurt is a god substitute for sour cream and is not as fattening. http://www.preparedpantry.com/potato-nails.aspx

Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White) and Idaho potatoes are the best for baking. I prefer to put butter, sour cream and chives on my baked potatoes but I'm also very fond of broccoli and cheese as a topping. Sometimes, I sprinkle bacon bits and butter on them. You really can add any kind of topping to a baked potato that you think would taste good on it. I'm pretty sure there's no law that says you can't. Wrapping the potato in aluminum foil before baking will keep it moist or just putting a potato in the oven with no covering will give it a crisp skin. I LOVE the skin crispy. When I eat a baked potato, I usually eat the inside first, leaving just a small amount of potato on the skin, then add a bit of butter or margarine to the skin and eat that. I've even bought pre-made potato skins that have cheese and bacon bits on them. One of these days, I'm going to remember to make mashed potatoes from potatoes I've baked first. That way, I can scoop out the meat of the potato for the mashed potatoes, then treat the skins the way I like them (topped just like baked potatoes) and put them in the freezer for another meal. My sister and I used to fight over the potato skins when we were little and our mother served baked potatoes. We'd eat our own and then start eyeing our father's potato skins. He didn't like the skins so he would give them to whomever wanted them. I can't count the times my sister and I had arguments over who got the biggest piece of daddy's potato skins.

Hi marguicha.... No idea and knowledge in this field. but wish to gain and taste by meeting you as soon as possible. Please do practice of the recipe. have a nice time.

I suggest trying this recipe: ULTIMATE TWICE BAKED POTATOES Ingredients 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Directions Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. Nutritional Information Amount Per Serving Calories: 422 | Total Fat: 29.5g | Cholesterol: 63mg -http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes/ You can also switch it up to your liking. Like using chives,onions,olives,broccoli,ham,chili or what else seems tasty to you.