Potatoes

how many clories in jacket potato cheese and colesaw

They're just potato rounds and a seasoned blend similar to Lowry's Seasoning Salt

I agree w/the Lowry's Seassoning Salt, plus I use Cavender's all purpose Greek Seasoning (either w/or w/out the Lowry's).

You could mash cooked potatoes with a lightly beaten egg and sufficient milk to form a firm dough, then shape into flat cakes and fry in hot oil or butter (or a mixture of both) until golden brown and cooked through. Delicious as a side dish, or served with crisp bacon and a fried egg on top.

To prevent breakage and to cushion the chips inside during storage, transportation,etc... You are paying for the exact weight of the chips (amount located on the bottom right usually) so you are not getting ripped, especially since air doesn't weigh that much last time i checked.

So in the end, it is a necessary evil that will continue to frustrate many snack-happy people who will never seem to be satisfied with the "wasted space" inside their bags

Edit: I left the previous answer because it is partially correct. HOWEVER, the most important reason is the "air" that is in a bag of potato chips is actually pure nitrogen gas. The nitrogen prevents the chips from rotting. Without it, cushioning wouldn't even be necessary because the chips would be spoiled before you bought them anyway.

This depends only on your preferences; for example you can use 6-8 lbs.

Depends what else you put into it. I would make about 130 pounds of salad from 100 pounds potato as I add eggs, onion, bell peppers etc.

200 C or 400 F worked well for us tonight, timing depends on thickness of fries/chips - keep an eye on them through the window! A, T & t

Yes they can be. They will not turn or anything like that. Just be sure to heat them before adding the butter and milk to make mashed potatoes.

Tofu

Ever had tofu fries? They are AWsome

Mash Potato is NOT bad for you. Indeed, eaten as part of a balanced diet, it is GOOD for you.

No. Grapes grow in a vineyard.

1-3/4" to 2-1/2

The answer is 8 teaspoons because 16/8=8

So your answer will be 8

Hope this helps! :)

Type your answer here... I have heard that the chemical in potato peelings can often cure them when rubbed on before socks at night. May be an old wives tale but worth a go. They are supposed to go on their own eventually but any underlying immune system disorder can often prevent that natural shedding. My daughter has had problem for years but has such an underlying disorder. Teenagers are also horrified by potato peeling cures!!!!!!

"Whatever!"etc

About 160 calories per serving.

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whe you put it in the miker wave to 20 minutes

Vegetable serving just as carrots are.

There are big potatoes and small potatoes. Big ones are in the range of a pound, while smaller ones are in the range of a couple of ounces. I have seen some VERY large potatoes, at a couple of pounds or so.

Yes, they are OK if you are talking about leaving a bag of unprocessed, raw potatoes in the car. Their keeping quality may have degraded, but they should be safe to use.

If you are talking about a potato casserole, then I would say, "No, they are not safe to eat."

Idaho is the state were the first potato was planted.

To 350-400 Degrees And About 30 minutes time

Potatoes that are contain more starch than the average are used as boiling potatoes. The color of a potato does not dictate its use due to there being hundreds of varieties of potatoes. Potatoes that are ideal for making mashed potatoes are russet varieties (the majority of Idaho grown potatoes are russet, and Caribe. Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin are all purpose potatoes.

a potato acts like a battery because it contains ions which are atoms who have either gained or lost electrons. the ions are either + or - when you attach conductive wires the electrons on the - ion are pulled to the + ions causing electrons to through through the potato along the path of the wire and lighting the bulb. eventually the charges equalize in the potato, meaning there are not enough charged particles to continue the flow, and you run out of power.

Bintje is an early yellow-fleshed heirloom potato developed in the early 1900′s by a Dutch botanist and school master who named this potato after his best pupil Miss. Bintje (pronounced Benjee) Jansma.