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The Watercooler
Easter Dinner Questions
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<blockquote data-quote="Marguerite" data-source="post: 33775" data-attributes="member: 1991"><p>A barbecue option you could try, or you could use odd spots in the oven or do them earlier and keep them hot in the crock pot - scrub the potato in its skin, then rub the wet, whole, unpeeled potato with salt. For the barbecue, thread them onto a metal skewer (it helps them cook better on the inside - the metal conducts the heat) and cook them over the coals. For the oven - put them on a metal tray or a rack and bake them dry (no oil or fat). They soon begin to smell wonderful. The skin should thicken and crisp a bit, with a whitish crust of salt. They will keep warm in the crock pot although they may soften slightly - no problem. To eat them - split them open and dollop on sour cream, butter or whatever you want. You need to avoid eating them too fresh from the oven because they can be searingly hot inside. And yes, you eat the skin and all, it's the yummiest bit.</p><p></p><p>You can cook them ahead and microwave them to reheat, but they're not quite as nice. Still tasty, though.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 33775, member: 1991"] A barbecue option you could try, or you could use odd spots in the oven or do them earlier and keep them hot in the crock pot - scrub the potato in its skin, then rub the wet, whole, unpeeled potato with salt. For the barbecue, thread them onto a metal skewer (it helps them cook better on the inside - the metal conducts the heat) and cook them over the coals. For the oven - put them on a metal tray or a rack and bake them dry (no oil or fat). They soon begin to smell wonderful. The skin should thicken and crisp a bit, with a whitish crust of salt. They will keep warm in the crock pot although they may soften slightly - no problem. To eat them - split them open and dollop on sour cream, butter or whatever you want. You need to avoid eating them too fresh from the oven because they can be searingly hot inside. And yes, you eat the skin and all, it's the yummiest bit. You can cook them ahead and microwave them to reheat, but they're not quite as nice. Still tasty, though. Marg [/QUOTE]
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