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slow-potatoes recipe

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