What makes an effective loaded tater? Onions appreciated.

infinite monkey · 07-14-2012, 09:36 AM

http://www.cellar.org/showthread.php?t=27662

Trilby · 07-14-2012, 09:46 AM

It's all about the dairy: Cheese and sour cream!!

infinite monkey · 07-14-2012, 09:58 AM

I'm a cheddar and bacon girl myself. I mean that's what I like on my skins, not that I'm actually made of cheddar and bacon. But if I were I'd be yummy.

BrianR · 07-14-2012, 11:38 AM

Don't forget green onions or chives! Just not both... they compete in your mouth too much. Fresh grated Cheddar, not too sharp. Crumbled bacon should be the dominant taste. The rest should compliment the bacon and the potato should provide the vehicle and filler flavors only.

SamIam · 07-14-2012, 12:21 PM

Roast the potatoes with olive oil, crushed rosemary, a little garlic and a pinch of salt. Yummy!

Sundae · 07-14-2012, 01:28 PM

Now, are we talking potato skins?
Or baked potatoes (what we call jacket potatoes here - whole large potatoes baked in the oven and eaten split open with toppings in the middle)?

For me the best jacket potato came from Croques in leicester. They were properly baked until the skins were crisp and filled with (proper spicy) chilli, grated cheese and sour cream. They were too expensive to have other than a payday treat, and too filling to eat if you'd already had breakfast - three meals in one!

Classic make-myself would be baked beans - on first! - and grated cheese.
Anyone who puts the cheese on first is a heathen.
I have very strict views on potato toppins. Cheese and coleslaw for example sends you to Tartarus.

Baked potato skins.... well. They're usually a mite greasy.
Too filling for a starter or a side, too samey for a main.
But hey, if you're cooking then I'm eating. Cheese & bacon is fine, thanks.

wolf · 07-19-2012, 11:31 AM

It is all about the bacon. You can pretty much put anything else under the bacon crumbles. Cheese and broccoli. Gotta have your RDA of cruciferous vegetables!

My understanding is that the traditional "loaded" is cheese, bacon, and sour cream, but since I seriously dislike sour cream, I've never had a traditional loaded potato.

BigV · 07-20-2012, 09:24 PM

I like twice baked potatoes.

baked, sliced in half lengthwise, scooped out. the potato is mashed and mixed with sourcream, feta cheese, cream cheese, butter, cheddar, bacon bitz maybe... it's variable. skins are refilled, and rebaked.

delicious!

Sundae · 07-21-2012, 04:54 AM

The local bakery I didn't work at in Leicester did their jacket potatoes in a similar way.
They scooped, mixed and refilled. They didn't rebake, just kept warm from what I remember.
And not will all those toppings eother, just butter and seasoning, but it was piped back in. A very odd experience for me, especially as I never use salt & pepper on my potatoes.

Spexxvet · 07-21-2012, 08:30 AM

Quote:

Originally Posted by wolf

cheese, bacon, and sour cream,

Bingo! Perfection on the taste buds.

07-14-2012, 09:36 AM	#1
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	What makes an effective loaded tater? Onions appreciated. http://www.cellar.org/showthread.php?t=27662

07-14-2012, 09:46 AM	#2
Trilby Slattern of the Swail Join Date: Jul 2004 Posts: 15,654	It's all about the dairy: Cheese and sour cream!! __________________ In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum

07-14-2012, 11:38 AM	#4
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	Don't forget green onions or chives! Just not both... they compete in your mouth too much. Fresh grated Cheddar, not too sharp. Crumbled bacon should be the dominant taste. The rest should compliment the bacon and the potato should provide the vehicle and filler flavors only. __________________ Never be afraid to tell the world who you are. -- Anonymous

07-14-2012, 01:28 PM	#6
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Now, are we talking potato skins? Or baked potatoes (what we call jacket potatoes here - whole large potatoes baked in the oven and eaten split open with toppings in the middle)? For me the best jacket potato came from Croques in leicester. They were properly baked until the skins were crisp and filled with (proper spicy) chilli, grated cheese and sour cream. They were too expensive to have other than a payday treat, and too filling to eat if you'd already had breakfast - three meals in one! Classic make-myself would be baked beans - on first! - and grated cheese. Anyone who puts the cheese on first is a heathen. I have very strict views on potato toppins. Cheese and coleslaw for example sends you to Tartarus. Baked potato skins.... well. They're usually a mite greasy. Too filling for a starter or a side, too samey for a main. But hey, if you're cooking then I'm eating. Cheese & bacon is fine, thanks. __________________ Life's hard you know, so strike a pose on a Cadillac

07-19-2012, 11:31 AM	#7
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	It is all about the bacon. You can pretty much put anything else under the bacon crumbles. Cheese and broccoli. Gotta have your RDA of cruciferous vegetables! My understanding is that the traditional "loaded" is cheese, bacon, and sour cream, but since I seriously dislike sour cream, I've never had a traditional loaded potato. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

07-14-2012, 09:58 AM	#3
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	I'm a cheddar and bacon girl myself. I mean that's what I like on my skins, not that I'm actually made of cheddar and bacon. But if I were I'd be yummy.

07-14-2012, 12:21 PM	#5
SamIam Registered User Join Date: Jun 2007 Location: Not here Posts: 2,655	Roast the potatoes with olive oil, crushed rosemary, a little garlic and a pinch of salt. Yummy!

07-20-2012, 09:24 PM	#8
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	I like twice baked potatoes. baked, sliced in half lengthwise, scooped out. the potato is mashed and mixed with sourcream, feta cheese, cream cheese, butter, cheddar, bacon bitz maybe... it's variable. skins are refilled, and rebaked. delicious! __________________ Be Just and Fear Not.

07-21-2012, 04:54 AM	#9
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	The local bakery I didn't work at in Leicester did their jacket potatoes in a similar way. They scooped, mixed and refilled. They didn't rebake, just kept warm from what I remember. And not will all those toppings eother, just butter and seasoning, but it was piped back in. A very odd experience for me, especially as I never use salt & pepper on my potatoes. __________________ Life's hard you know, so strike a pose on a Cadillac

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