Date: Fri, 28 Oct 94 07:25:37 PST
From: "Rob Ryerson" (RYERSONRA@compctr.ccs.csus.edu)
I've been working on the time and temp. for creating the perfect
version of this. I accidentally stumbled on this unique and tastey
variation of baked potatoes when I forgot I was baking potatoes, and
left them cook for a long.... time. When I discovered what I'd done, I
just turned the oven off, and left them until the next day. When I
cut one open, I found a dense, slightly pasty, subtly sweet, and
definetly delishous tasting treat. I've tried high and low temps, and
long and longer times, but the one suggested below works well with
medium sized good quality baking potatoes. For dedicated skin eaters,
you will find these skins a little tougher, but still edible. I
recommend eating the skin separately because it detracts from the
main attraction, the sweet inside.
Slow Potatoes
6-12 Medium good quality baking potatoes
Pre-heat oven to 300 deg. F. Thoroughly wash and clean potatoes, and
remove any 'bad' spots. Pierce potatoes at least twice, and be sure
to penetrate to the center or beyond. Place potatoes on top oven
rack, about 3/4 way up. Bake for 4 hours. At the end of the baking
time, remove potatoes from oven, place in a bowl, and refrigerate
over night, or until completly cool/cold. Eat cold as a snack, but be
sure to try the inside by itself, I find it very good, and eat the
skin seperately.
I haven't done this yet, but I plan on serving them as horsdoeuvres,
by pealing and cutting into small cubes, served on tooth picks. These
last for days in the refrigerator. I make at least a dozen at a time,
and eat over 4 or 5 days. You may want to start with a small number
until you're comfortable with the results.
kwvegan vegan