Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Baked Potato Kick Start

Char-WoodyChar-Woody Posts: 2,642
edited 6:28AM in EggHead Forum
I have posted this in the past, but with all the newcomers, maybe bears repeating. If you feel the need and time is important you can kick start your baked potato in the microwave. I prepare mine with olive oil rub, then some seasonings (your choice, I use Lawreys Garlic salt) and wrap in a paper towel. Cook on high for no longer than 2 minutes. Shorten this time if you have a super hot high side on your microwave. All you need to do is to heat up the inside of your potato, and let the ceramic cooker finish up the cook unwrapped with the terrific light smoke exterior that nothing compares too. It beats nails and puppy dog tails...:-)[p]Cheers..


  • CornfedCornfed Posts: 1,324
    Char-Woody,[p]Very good tip. Jim Nufer made some awesome taters for Eggfest this year. I think he smoked over apple wood at 250* direct on the grill. After they were cooked, I think he took them off, sliced, and then topped with cheese, bacon, and some other goodies and threw back on the grill to melt the cheese. An excellent smokey tater! Maybe he'll post the recipe or give it to someone to "ghost post" (I know the BGE employees don't often post here).[p]Anyway, thanks for the tip. Shoulder is at 183.[p]Cornfed
  • JJJJ Posts: 951
    That was Jewel not Jim that cooked them taters.

  • CornfedCornfed Posts: 1,324
    JJ,[p]Oops. Goes to show how much I pay attention...[p]Cornfed
  • Char-WoodyChar-Woody Posts: 2,642
    Cornfed, I now make extra potato as described in my post earlier, and they go for days in the fridge. When I need one, I dice it up on a platter, add butter, melt it a skosh, add slices of Jalepono cheese or pepperjack, melt that in and heavens gates open temporarily. Delicious for a variation.
    Cheers to ya..Thanks for your tip also. I will try it.

  • HayhillHayhill Posts: 11
    Thanks for the tip. Can you give us newbies a ballpark time/temp estimate in the BGE?

  • Char-WoodyChar-Woody Posts: 2,642
    Hayhill, usually a unkick started large Idaho potato will take approx 1 hour at 325 to 350 F..I usually put in the spuds according to the meats I am cooking like chicken a half hour after I put the birds in. Even if the spud gets done earlier..a quick wrap in foil keeps em for the meal.
    Bigger spud takes longer and smaller takes less time of course.
    Good luck..
    (Toss in a sweet tater or two half hour to 45 minutes in honor of Dr. Chick..:-))

  • CornfedCornfed Posts: 1,324
    Char-Woody,[p]I like the jalepeno/pepperjack comment. As you may have guessed, that's the kind of stuff that's right up my alley. As I mentioned at Eggfest, take anything that's good and add bacon and it will most likely be a little better. I also feel that if you take anything good and add some spicey cheese it will be even better.[p]Pork was gooooood!!! By next weekend, I'll be having some of these taters.[p]Later,

  • Char-WoodyChar-Woody Posts: 2,642
    Cornfed, they are even good taken from the fridge, mashed and heated back up..add the butter, and cheese and melt em down. Hoooooo. I like em.

Sign In or Register to comment.