Bomb Bakers - Page 3

bakerman · 02-21-2008, 05:23 PM

Quote:

Originally Posted by Callisto in NC

No, these you brine, like you would a turkey, in the salt but then before you bake them you rub the outside with garlic salt, season salt, and course pepper. The skins become slightly crispy and the insides steamy and you eat them with a special sour cream. They also make good loaded potatoes if you do them right. They are called "bomb bakers" because they are "d'bomb!" Essentially, with these, the crispy skin is key.

I understand the differences in the two recipes, I was just thinking that it was the same concept for flavor. I do plan on trying this recipe this weekend.

MAC

BerryBaby · 02-21-2008, 07:37 PM

Let's compare results, MAC. I plan on trying them this weekend as well.

bakerman · 02-21-2008, 08:57 PM

cool!

MAC

Food Network Fan · 02-21-2008, 09:28 PM

I am allergic to sour cream.

bluejeanz · 02-21-2008, 09:41 PM

Quote:

Originally Posted by Callisto in NC

I'm curious if anyone who has done THIS RECIPE has had them explode.

I started this thread and I'm embarrassed to say I haven't had a chance to make them yet. By the time I think about making them and trying to plan the 8-hour brine, it never seems to work out. As a rule, I never prick potatoes before I bake them and have never had them explode. Sounds like wicked fun, though, other than the messy cleanup, LOL.

Callisto in NC · 02-21-2008, 10:19 PM

Quote:

Originally Posted by Food Network Fan

I am allergic to sour cream.

Oh, that's just wrong on so many levels.

bluejeanz - you don't have to brine for 8 hours, you can only go for an hour and it will still make a difference. The trick I do when I don't have a ton of time is use hot water and change it a couple of times. If you keep it hot (unlike when you brine meat) it will speed the process a bit.

NOTE TO ALL: Don't over coat the outside. I did that the other day and they weren't as good as they've been in the past.

Chefnot · 02-21-2008, 10:44 PM

Well I have had them explode several times. I just hate when that happens!

First I was always taught to prick them and I do, so that wasn't the reason. Well I think I figured it out the last time it happened. I get behind and the potatoes aren't going to be raedy when I want them too. Soooo I turn her up to 450 to get them done. BAM!

BerryBaby · 02-23-2008, 11:29 AM

I'm going to use red potatoes, instead of russets.

Callisto in NC · 02-23-2008, 12:29 PM

Quote:

Originally Posted by BerryBaby

I'm going to use red potatoes, instead of russets.

Won't work. There are reasons to pick a certain potato for a recipe and reds are not going to be as good. It just won't be a bomb baker with a red potato.

Food Network Fan · 02-23-2008, 12:34 PM

It must be the prep for this recipe that makes the explosion. I have done regular old bakers at 550 degrees in foil and never once have I ever had a potato explode.