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Campfire 'Bwana
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Just made a baked potato, sour cream was spoiled so I used cottage cheese instead, was pretty good.


God bless Texas-----------------------
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Hmm.


Why not?


I use salsa sometimes.


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We have substituted Greek unflavored yogurt for sour cream.

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Here's a trick for a great baked potato. Use russet/ bakers potatoes. Wash them and dry, coat with olive or vegetable oil. Heavily salt and pepper , bake uncovered in a baking pan at 375 until fork tender .

The oil coating keeps the potato moist inside and the jacket is the best part.

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I’m baked tater right now.

Where’s Olsen?
Hi rog!
Sup jimmy rad?

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I'm going to try that, Flyer01.


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Butter is key

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Sour cream spoils? Just scape off the mold, it's fine.

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I use cottage cheese to make scrambled eggs. It makes them so light and moist


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Try horseradish or wasabi mixed in with the butter it’s very good

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Campfire 'Bwana
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Originally Posted by Morewood
Sour cream spoils? Just scape off the mold, it's fine.

yes it was bad.


God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
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I've been meaning to try this method, but I haven't gotten around to it yet:

British Baked Potato Method


l told my pap and mam I was going to be a mountain man; acted like they was gut-shot. Make your life go here. Here's where the peoples is. Mother Gue, I says, the Rocky Mountains is the marrow of the world, and by God, I was right.
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Originally Posted by stxhunter
Originally Posted by Morewood
Sour cream spoils? Just scape off the mold, it's fine.

yes it was bad.
I hate it that Walmart went to closing instead of being open 24 hours.

I'd use Ranch dressing.

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That's a meal about once every two weeks around here. Baked potato, cottage cheese, shredded sharp cheddar, green onions.


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Smoke them beside your next brisket. EVO, salt, pepper.


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I've used Mayo in a pinch, actually pretty good.

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Great.........
Now I'm craving a baked potato with all types of stuff on it.

LOL!!!!

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I like to cook a big russet potato by putting it in a big baggie and closing it ‘almost’ all the way up...leave about an inch opened to vent the steam. 5 minutes, then flip the baggie/potato over and do 5 more minutes. Be careful opening that baggie ‘cause that superheated steam will get ya’. The potato is tender and moist. Turns out really good. A big potato takes 10 minutes. Adjust cooking time for smaller ones.
I’ve been putting cottage cheese on baked potatoes for decades, with salt and pepper and garlic powder.


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[Linked Image from i.postimg.cc]


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Campfire 'Bwana
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Can't remember the last time I had a baked potato. If we dismiss the carbs, happening very rarely, it is tator tots.


Conduct is the best proof of character.
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