Announcement

Collapse
No announcement yet.

Baked Potatoes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Originally posted by Abelman View Post
    Another fan of the hassleback

    Here's a trick/helpful tip.

    When you are slicing the potato, put it in between 2 round wooden spoon handles. That way you can't sliced all the way thru the tater and it stays together throughout.
    That's how we do it!


    Drinks well with others



    ~ P4 ~

    Comment


    • #17
      Originally posted by strength_and_power View Post
      https://www.google.com/amp/www.foodn...es-3190731.amp

      Hasselback seems to be more how the potato is cut than a recipe per se.
      Whatever it is, I can definitely get on board with it as the possibilities of toppings is endless


      Sent from my iPhone using Tapatalk
      sigpic

      USAF 1982-2008 Desert Storm Vet
      American Legion Riders
      Patriot Guard Riders

      Comment


      • #18
        Thanks for the great ideas! You guys never cease to amaze.
        sigpic

        USAF 1982-2008 Desert Storm Vet
        American Legion Riders
        Patriot Guard Riders

        Comment


        • #19
          Either hasselback or foil wrapped and in the fire for 45 minutes at least. They soft, they done! Fire gotta be workin tho, gotta check with tongs they soft!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

          Comment


          • #20
            Originally posted by Mark R View Post
            Either hasselback or foil wrapped and in the fire for 45 minutes at least. They soft, they done! Fire gotta be workin tho, gotta check with tongs they soft!
            Thanks, Mark.
            sigpic

            USAF 1982-2008 Desert Storm Vet
            American Legion Riders
            Patriot Guard Riders

            Comment

            Working...
            X