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ETeSelle wrote:I eat mostly Yukon golds, and I microwave them. Works great, esp. since you're not gonna get that "Idaho baker" skin in the oven w/ them anyway, so who cares?
Burgess wrote:I eat about 25 pounds of potatoes, sweet potatoes, and yams per week. I always boil them. I boil enough to last for about two days (six meals).
Baking tends to dry out potatoes that will be stored. I like boiling because the potatoes stay moist and because it is a way to clean the skins of any grit. (I never scrub potatoes.)
debbie wrote:I dont and cant worry about all the "things" that could be wrong with taters and other foods. If I did, I'd never eat again and neither would my kids. I have to use my judgement and believe that the small amount of "things" that maybe lurking is undone by a good diet as opposed to how much "stuff" we would be getting if we were eating the SAD.
CJJ wrote:Anyway, can someone tell me a great way to BAKE sweet potatoes?? I rolled a couple in foil and baked them along with my russets but they were MUSH inside.
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