Love them.

How do you good folks do them?


😈

Wash them , rub them with olive or vegetable oil. Season well with salt and pepper . Bake at 375 for 1 1/2 hours or fork tender.

Use bakers russet potatoes for best results.

Add your favorite toppings , butter, sour cream, green onions, bacon bits, cheese, etc.

The potato jacket is the best part.

Lots of butter and sour cream. Love them.

Just me, the best ever are Peak of the Market Manitoba reds. I can only find them at Safeway Dryden, Ontario.

Mostly. Nuclear cooking.

IF I'm grilling?
Nuke em a little to make things easier.
Brush with olive oil, sprinkle with seasoned salt
and put them on the grill.


When buying them to make, I get Yukon Gold.
Wife just uses our normal potatoes.

wabigoon's grabbing his ball point pen and notepad right now.

Just like the man said!👍

Lots of good ideas here.

I prefer home fries.

With an Iowa chop.

LOL

bender: "how do you guys make broccoli?"

****

bender: "i prefer green beans."

So you see the pattern. Good!

LOL...classic

haha

Pork chop?

How cook pork chop?

Pork chop sound good.

Pork chop.

You might say, the secret is... salt!

Butter, salt and pepper and this:

There are two groups of people that have heard of that schit.

Minnesotan's and Minnesotan's.

now i want a giant baked potato, a tub of sour cream and a stick of butter.

Around here the brothers be callin dat uh poke chops😉.

But it is the good schit.

You would stick your dick in it if you tried it. It's THAT good.

An important point that needs to be made is that wrapping the potatoes in aluminum foil not only is a sin against God and nature, but also produces something that is NOT a baked potato.

Michael !!!!!!

John, the baked potato flesh is good that way, you make boots with the skins!

Steakhouse style,,,, big russets, poke skin many places with fork, drop spuds for a few minutes in strong salt brine, pull 'em out, blot dry, bake at 450deg, yes, 450, for 45/55 min or 212deg on meat thermometer. Remove from oven, baste with bacon/ham grease, dust with coarse salt...split spud and allow steam to escape, pop them back into the oven for 10 min. You should end up with a mealy, slightly dry textured interior, not starchy-gooey, and a crispy crackely dryish skin. You may pollute with toppings or stick with lots of pure butter.

ya know, ib, you should at least tell us how you do your home fries, would think

Skins are the bestest part. Butta, S&P.

In my best Nicholson, you can’t handle the home fries!!
😏

I've had it.

It's stupid.

that's what i figgered, slacker

Hurtful...

u turned out to be meaner than me, i created a monster, put me on ignore...LOL

Where’s the fun in that?

No it's NOT! You poopy head!!

Do people really have to be told how to bake a furcking potato?

Maybe. I know grown women that should know better, put them in aluminum foil...for that unbeatable mushy, starchy, steamed goo style that sticks to the roof of your mouth.

i don't think bender has learned anything yet

2, 3 more pages to spell it out

Take a 9otatio any s9ud with anything on it you want. Wra9 or dont wra9 .
Nail in it or not.

Roast bake any amount of time.
Eat it any old way you like!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

bender's not checkin this thread anymore so say anything ya want

Follow Flyer01's example he has it down pat!

Fake news.

Hubie
What’s your method?

LOL

Was that after Rooster stuck his dick in it?

Yeah, was it after Rooster stuck his dick in it?

come on, man, help bender out a little bit, he's got potatoes waiting

Naw.
Boiled them up in the corned biff dinner last week.

Because sse is a doubter.
🤣

is this leading up to the guy that worked in a pickle factory and stuck his weeny in the pickle slicer...

And she got pregnant?

No, they just got fired.

Where baby gherkins come from.

of course, all roads lead to corned beef

Twice baked

Poke with fork, bake at 375 for at least two hours.

When you pull from I've, cut open immediately, so steam can escape. Then you'll have crispy potato skins afte the innards are eaten. And those skins are the best part.