| Ninip |
Happy Easter All!
I have a dilemma, please advice needed. I am going to cook a large ham for
dinner and have decided this year to have baked potatoes and not mashed.
How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
need 1 hour at 450.
Do not want to use microwave we like the crispy skins when they are done in
the oven. I also of course want to make ham gravy.
Any ideas would be greatly appreciated my dinner is in 4 hours.
Thanks in advance.
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| Bell Jar |
Your potatoes will be fine at 350 ... just give them longer to bake.
"Ninip" <gwen6039@home.com> wrote in message
news:6hG1e.815498$Xk.513522@pd7tw3no...
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large ham
> for
> dinner and have decided this year to have baked potatoes and not mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
> need 1 hour at 450.
> Do not want to use microwave we like the crispy skins when they are done
> in
> the oven. I also of course want to make ham gravy.
> Any ideas would be greatly appreciated my dinner is in 4 hours.
> Thanks in advance.
>
>
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| jmcquown |
Ninip wrote:
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large
> ham for dinner and have decided this year to have baked potatoes and
> not mashed. How can I pull this off? Ham in oven for 3 hours at 350,
> but the potatoes need 1 hour at 450.
The potatoes will do fine at 350F for 1-1/4 to 1-1/2 hours. Prick them with
a fork, rub them with a little butter or oil and sprinkle them with salt and
they will come out nicely crispy outside, tender inside.
Jill
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| Peter Aitken |
"Ninip" <gwen6039@home.com> wrote in message
news:6hG1e.815498$Xk.513522@pd7tw3no...
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large ham
> for
> dinner and have decided this year to have baked potatoes and not mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
> need 1 hour at 450.
> Do not want to use microwave we like the crispy skins when they are done
> in
> the oven. I also of course want to make ham gravy.
> Any ideas would be greatly appreciated my dinner is in 4 hours.
> Thanks in advance.
>
>
You can bake spuds at 350 for a longer time - in fact I think they turn out
better. Try 1.5 hours or maybe a bit longer.
--
Peter Aitken
Remove the crap from my email address before using.
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| MAsh317@gmail.com |
Baking them a little longer at 350 degrees will work. You can check a
cookbook for exact times. Or you could microwave the potatoes until
they are partially baked and then finish them in the regular oven. I do
this all the time and it works great.
Mary
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| Richard Green |
Cook them at 350 then if they need further crisping, rack up the oven to as
high as it can go for 10 minutes or so as the ham is resting..
Richard
"Ninip" <gwen6039@home.com> wrote in message
news:6hG1e.815498$Xk.513522@pd7tw3no...
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large ham
> for
> dinner and have decided this year to have baked potatoes and not mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
> need 1 hour at 450.
> Do not want to use microwave we like the crispy skins when they are done
> in
> the oven. I also of course want to make ham gravy.
> Any ideas would be greatly appreciated my dinner is in 4 hours.
> Thanks in advance.
>
>
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| Kate Connally |
Ninip wrote:
>
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large ham for
> dinner and have decided this year to have baked potatoes and not mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
> need 1 hour at 450.
Since when? I've never baked potatoes at 450. Always
350 for one hour. These would be large russets as they
are the only kind worth baking.
Of course I realize your dinner is over by now.
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
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| Kate Connally |
jmcquown wrote:
>
> Ninip wrote:
> > Happy Easter All!
> >
> > I have a dilemma, please advice needed. I am going to cook a large
> > ham for dinner and have decided this year to have baked potatoes and
> > not mashed. How can I pull this off? Ham in oven for 3 hours at 350,
> > but the potatoes need 1 hour at 450.
>
> The potatoes will do fine at 350F for 1-1/4 to 1-1/2 hours. Prick them with
> a fork, rub them with a little butter or oil and sprinkle them with salt and
> they will come out nicely crispy outside, tender inside.
I have never baked a potato longer than 1 hour at 350. I'm
talking very large russets. I can't imagine cooking them
1 1/4 to 1 1/2 hours. I would think they would be burnt
by then or at least dried out.
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
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| Dave Smith |
Ninip wrote:
> I have a dilemma, please advice needed. I am going to cook a large ham for
> dinner and have decided this year to have baked potatoes and not mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the potatoes
> need 1 hour at 450.
450?????? I suppose that if you were doing a bunch of potatoes it would be
worth it to heat up your oven that hot just for them. I only bake potatoes if I
am roasting or baking something else, in which case the spuds are cooked at the
same temperature as whatever else is already in there. I just cook them a
little longer. For instance, if I am baking chicken legs I give them about an
hour at 350. I stick the potato in while the oven is heating up and give it 15
minutes longer, more if they are really big potatoes.
>
> Do not want to use microwave we like the crispy skins when they are done in
> the oven. I also of course want to make ham gravy.
> Any ideas would be greatly appreciated my dinner is in 4 hours.
>
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| Sheldon |
Ninip wrote:
> Happy Easter All!
>
> I have a dilemma, please advice needed. I am going to cook a large
ham for
> dinner and have decided this year to have baked potatoes and not
mashed.
> How can I pull this off? Ham in oven for 3 hours at 350, but the
potatoes
> need 1 hour at 450.
> Do not want to use microwave we like the crispy skins when they are
done in
> the oven. I also of course want to make ham gravy.
> Any ideas would be greatly appreciated my dinner is in 4 hours.
> Thanks in advance.
Bake your potatoes on a second rack at your oven's topmost setting...
the oven temp at the topmost setting will be 25 degrees hotter than the
oven center, and 375 is plenty hot enough for baked spuds... in fact
450 is too hot, the skins will likely burn before the interior is full
cooked... that's okay if you like Mickys.
Sheldon
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| Monsur Fromage du Pollet |
Kate Connally <connally@pitt.edu> wrote in
news:42487491.7A5DBE16@pitt.edu:
> jmcquown wrote:
> >
> > Ninip wrote:
> > > Happy Easter All!
> > >
> > > I have a dilemma, please advice needed. I am going to cook a
> > > large ham for dinner and have decided this year to have baked
> > > potatoes and not mashed. How can I pull this off? Ham in oven
> > > for 3 hours at 350, but the potatoes need 1 hour at 450.
> >
> > The potatoes will do fine at 350F for 1-1/4 to 1-1/2 hours. Prick
> > them with a fork, rub them with a little butter or oil and
> > sprinkle them with salt and they will come out nicely crispy
> > outside, tender inside.
>
> I have never baked a potato longer than 1 hour at 350. I'm
> talking very large russets. I can't imagine cooking them
> 1 1/4 to 1 1/2 hours. I would think they would be burnt
> by then or at least dried out.
>
> Kate
>
The ideal baked potato, to my way of thinking, is scrubbed clean, rubbed
in oil then salted and cooked at around 400F for about a hour (don't
forget to pierce the spud to prevent *bursting spuds*). Similar results
can be achieved by microwaving the spuds for 5-7 minutes then baking at
350F till the skins make a russeling noise when quickly squeezed. No foil
wrapping of the spud...Please!
Possibly 1 hour and 15-20 minutes or longer depending on size and
quantity.
The Oil crisps up the skin and allows the salt to stick.
*More on bursting spuds. It doesn't happen often but who wants to have a
burnt potato smell lingering, a oven to clean and fresh potatoes to cook
shortly before the rest of the meal is ready? It is easier to just stab
the potato with a fork a few times than to have a potato explode in the
oven.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban
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| Kate Connally |
Monsur Fromage du Pollet wrote:
>
> Kate Connally <connally@pitt.edu> wrote in
> news:42487491.7A5DBE16@pitt.edu:
>
> > jmcquown wrote:
> > >
> > > Ninip wrote:
> > > > Happy Easter All!
> > > >
> > > > I have a dilemma, please advice needed. I am going to cook a
> > > > large ham for dinner and have decided this year to have baked
> > > > potatoes and not mashed. How can I pull this off? Ham in oven
> > > > for 3 hours at 350, but the potatoes need 1 hour at 450.
> > >
> > > The potatoes will do fine at 350F for 1-1/4 to 1-1/2 hours. Prick
> > > them with a fork, rub them with a little butter or oil and
> > > sprinkle them with salt and they will come out nicely crispy
> > > outside, tender inside.
> >
> > I have never baked a potato longer than 1 hour at 350. I'm
> > talking very large russets. I can't imagine cooking them
> > 1 1/4 to 1 1/2 hours. I would think they would be burnt
> > by then or at least dried out.
> >
> > Kate
> >
>
> The ideal baked potato, to my way of thinking, is scrubbed clean, rubbed
> in oil then salted and cooked at around 400F for about a hour (don't
> forget to pierce the spud to prevent *bursting spuds*). Similar results
> can be achieved by microwaving the spuds for 5-7 minutes then baking at
> 350F till the skins make a russeling noise when quickly squeezed. No foil
> wrapping of the spud...Please!
Heavens, no! That's an abomination! My mother used to do
that. I was appalled because she was otherwise a good cook
and she never did it until she was older because someone
told her it was a good way to do the potatoes. Can't imagine
why she would do it that way after years of doing them the
*right* way.
> Possibly 1 hour and 15-20 minutes or longer depending on size and
> quantity.
I have not found that size makes very much difference unless the
potato is unusually small. But then I always use the biggest
russets I can find.
And quantity doesn't really factor in unless you had so many
in there that they were crowded together and touching. The
time would be the same for 1 potato or, say, 8 potatoes.
And I still think 400 is way too hot and anything more than
an hour is way too long!
> The Oil crisps up the skin and allows the salt to stick.
I always rub my potatoes with butter. Same principle but
tastes a lot better.
> *More on bursting spuds. It doesn't happen often but who wants to have a
> burnt potato smell lingering, a oven to clean and fresh potatoes to cook
> shortly before the rest of the meal is ready? It is easier to just stab
> the potato with a fork a few times than to have a potato explode in the
> oven.
I always put a potato nail or metal skewer in the potatoes.
Done that my whole life. Never had to worry about explosions.
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
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| Gal Called J.J. |
One time on Usenet, Kate Connally <connally@pitt.edu> said:
> Monsur Fromage du Pollet wrote:
<snip>
> And I still think 400 is way too hot
Agreed.
> and anything more than an hour is way too long!
Depends on what you're going for -- if one wants a traditional
baked potato, I agree. However, we occasionally like to have what
we call "crunch taters" -- overbaked and with a delightfully
crispy skin.
> > The Oil crisps up the skin and allows the salt to stick.
>
> I always rub my potatoes with butter. Same principle but
> tastes a lot better.
My mother always coated hers with Crisco, but I like 'em
dry.
> > *More on bursting spuds. It doesn't happen often but who wants to have a
> > burnt potato smell lingering, a oven to clean and fresh potatoes to cook
> > shortly before the rest of the meal is ready? It is easier to just stab
> > the potato with a fork a few times than to have a potato explode in the
> > oven.
>
> I always put a potato nail or metal skewer in the potatoes.
> Done that my whole life. Never had to worry about explosions.
Yep, potato nails here, too...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF
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| aem |
Kate Connally wrote:
> [snip]
>
> I always put a potato nail or metal skewer in the potatoes.
> Done that my whole life. Never had to worry about explosions.
>
Serendipity! I found a set of potato nails in the back of the utility
drawer the other day and couldn't remember why I stopped using them.
So I did, and liked the result. 375=B0F for an hour. -aem
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