Ken Knecht wrote:

> If you eat them, what do you add to baked potato skins to make them
> tastier? I'm trying to eat them to add to my fiber intake. Oil?
>
> I find them rather unpleasant. Is it an acquired taste?

Our family has always eaten our baked potatoes thusly:
cut it in half, scrape out the potato onto your plate
and mash it into a pile with your fork, add lots of butter,
salt, and pepper, then take the two skins and add lots of
butter, salt, and pepper and kind of mush them together to
spread it around, eat skins out of hand, eat potato with fork,
we usually eat the potato first with the rest of the meal and
save the skins for dessert.

Nowadays I sometimes just cut the potato in half and then
cut it into chunks on the plate and top with butter, salt,
pepper, dill weed, and sour cream. Naturally the skin is
still attached to each chunk.

Also, though it may not need to be said, I scrub the potatoes
well, dry them, and then skewer them on "potato nails" (to
make sure they cook through properly - I really hate hard,
crunchy, undercooked potato - and rub them generously with
butter and then bake. The skins get nice and crispy and
taste wonderful. Also, never, ever wrap a potato in foil to
bake it. Gack! That's a sin! And besides the skin will
not get crisp.

Of course, when you get a baked potato in a restaurant it
is almost invariable wrapped in foil. But in that case it
doesn't matter because I wouldn't eat the skin anyway, who
knows where it been? But then I almost never order baked
potato in a restaurant for that very reason!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu