Posted: 10.25.2001 You say potato"e", I say potato...
Ever wonder how restaurants get the skins on baked potatoes to be so soft? Here's a good tip that works... Scrub potatoes, but do not peel. Pierce skins to allow steam to escape. Lightly coat skins with Crisco shortening, and wrap with foil. Bake at 325° for 1 ½ hours -- and voila!
Look out Martha and watch your back Lynette Jennings.....here come Robyn!
¤ ¤ posted by Ryan on October 25, 2001 at 06:17 PM ¤ ¤
I wouldn't quite go that far...but my middle name *is* Lynnette!
¤ ¤ posted by Robyn on October 25, 2001 at 06:25 PM ¤ ¤
My dad tried to tell me the other day that you could never overcook a potato. But if you do them for lots of hours, you definitely are gonna get a hard outside shell - now I'll have a new trick to show off to him!!! :) Thanks, Robyn!!!
¤ ¤ posted by kristine on October 26, 2001 at 11:14 AM ¤ ¤
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