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Stupid Question? Brining Potatoes?

rudeboy | Nov 29, 200503:33 PM

I love a good baked potato - my current method is to roast them at 500 degrees for 40 minutes, slathered in garlic, salt, coarse pepper, and rosemary. The outside tastes wonderful, but I need lots of butter and or sour cream for the inside (and more salt)

I love all of the condiments that are usually served with baked potato them, but a potato can be a fat/calorie magnent. I'm going to try it, unless someone replies with some bad experience!

I've also tried salsa, and ketchup, and other things to cut down on the fat, with some success.

Is it possible to brine so that the flavors infuse the entire potato, eliminating the need for condiments at all? I'd like to cut it open and just grate some cheese on it, eliminating butter, etc.

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