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View Full Version : Potato's A'la Bob



NA4BH
10-22-2010, 10:23 PM
Here is something I came up with. Do your ordinary baked potato a different way.

What is needed: Potato, apple core thingy, stuff to put in the potato.

Take the apple core thingy and run it down, about 3/4 long way into the potato. Use a sharp knife to find the end of the corerer. Make a cut through the side of the potato so you can pull out the core. Cut about 2/3 of the core off. Place what ever seasonings you wish inside of the newly created hole, to include butter. Replace the shortened core back into the potato and bake as usual.

You will be surprised as to how the potato tastes. I used garlic for my test and DAYUMM. After you split the potato in half, you can scrape out the seasonings if you wish. The flavor will be cooked into the potato, so it really doesn't matter. Give it a go. You won't be disappointed. Place the side of the potato that the slit was made (to find the core thingy) up so your butter doesn't melt and run out.

The birth of the "BOBTATO" :yes:

KG4CGC
10-22-2010, 10:26 PM
Bacon Potato Bobs?

ki4itv
10-23-2010, 12:31 AM
I was thinkin' SpudsBob Spiceplants

NA4BH
10-23-2010, 12:35 AM
I was thinkin' SpudsBob Spiceplants

:rofl: :bbh:

That's what she calls me when she catches her breath :lol: :lol:

K7SGJ
10-23-2010, 12:41 AM
I couldn't find the apple corer. It just so happens I keep the 12 gauge in the same area. I placed the spud over the upper barrel, and racked in a round, and let er rip. Made a damn clean hole. So far I have put in 12 large cloves of garlic, 3 sticks of butter, 1 1/2 lb cream cheese, 3 chopped onions, 1 cilantro bush, and a pound of fried bacon. I still have a little room left in the potato. What did I miss?

ki4itv
10-23-2010, 12:42 AM
Needs more meat...since you spent a shell, it's the right thing to do.

NA4BH
10-23-2010, 12:43 AM
Well hell, there's your problem, only one pound of bacon? :lol: :lol:

K7SGJ
10-23-2010, 12:53 AM
OH FRACK

W7XF
10-24-2010, 11:08 PM
I couldn't find the apple corer. It just so happens I keep the 12 gauge in the same area. I placed the spud over the upper barrel, and racked in a round, and let er rip. Made a damn clean hole. So far I have put in 12 large cloves of garlic, 3 sticks of butter, 1 1/2 lb cream cheese, 3 chopped onions, 1 cilantro bush, and a pound of fried bacon. I still have a little room left in the potato. What did I miss?

A 3 lb. canned ham.

KG4CGC
10-24-2010, 11:19 PM
http://maps.google.com/maps?hl=en&rlz=&um=1&ie=UTF-8&q=bob%27s+place&fb=1&gl=us&hq=bob%27s+place&hnear=Easley,+SC&cid=0,0,5387966148443158580&ei=1wTFTOSQBIOBlAfFofQG&sa=X&oi=local_result&ct=image&resnum=4&ved=0CCoQnwIwAw

W3MIV
10-25-2010, 05:48 AM
Two symbols of high culture evident in that image: The Stars'n'Bars and Pabst Blue Ribbon. What more does a body need?

w3bny
10-25-2010, 11:11 AM
Two symbols of high culture evident in that image: The Stars'n'Bars and Pabst Blue Ribbon. What more does a body need?

Schlitz...it made Milwaukee inFamous

on edit...

That was the first beer I ever had. Schlitz...gaak...then I moved up to Lone Star <shudder>

KG4CGC
10-25-2010, 12:50 PM
It's right there on hwy 178 in the Jocasee Gorge. I was trying to get a picture but the geizerly old bikers told me to get off the lawn.