Best way to cook a baked potato question?

cdees_1993 · March 3

Need setup / recommendations on the best way you have cooked a baked potato on a LBGE to eat with a steak.

Thanks,

Casey

AlbertaEgger · March 3

I cut mine in half, butter, season, close back up and foil, usually on for 45 min, depending what else im cooking, we do spuds almost every cook. i am sure there are better ways, this is just what we are used to.

Browninggold · March 3

I poke holes in mine with a fork. Then drizzle EVOO on the potatoes with S&P and a few other seasonings cook anywhere from 300-350 for around 45 min. Or so. Depending on size of spud. I use the fork again to check if its done. Just poke through aluminum foil. If its ez to poke its done.

njl · March 3

Baking them takes too long. I loosely follow these directions and cook them while the finished steaks rest.

http://www.wikihow.com/Bake-a-Potato-in-the-Microwave

Greeno55 · March 3

My new favourite way is to poke holes all over, evoo, s&p and place unwrapped on a folded piece of foil as far away from direct heat as I can. Throw some hickory in and let it smoke around 350°. I usually flip at about the 20-30 minute mark depending on size. Now that I've had smoked baked potatoes, I can't imagine going back.

GrannyX4 · March 3

I partially cook in the microwave, brush with olive oil, apply thick coat of kosher salt and crisp up on the egg. Good eats. ;;)

Central_Bama_Egger · March 3

I normally put some evoo and coat with kosher salt. Indirect till the IT is 200. Way better than in the oven. Maybe 400 dome.

muskyjohn · March 3

Wash, foil, throw on egg 400 give or take, bout 45min.

Mkline · March 3

I found the yummiest to be the way Browninggold described. They turn out great, especially if you are the type of person who likes to to eat the skin.

rustypotts · March 4

I stick em in the oven at 400.....for an hour or an hour and a half a 7800 ft above sea level.......

Mattman3969 · March 4

Micro for 5 mins, spray with EVOO, Sea Salt and foil then on egg for 25-35 mins

dlk7 · March 4

I EVOO, kosher salt, poke with a fork a couple of times, put on a half moon pizza stone at 400 until they reach 215 degrees, pull off and foil, raise temp to 500, cook steaks on the side opposite half moon pizza stone. Perfect skin and insides every time.

J_Que · March 5

I use the Whiz approach. http://www.nakedwhiz.com/bakedpotato.htm

GK59 · March 5

I had used EVOO in the past. For a change up I rub them with some bacon grease. Use my homemade seasoning or BGE . About an hour at 350-400*. Like a browned skin.

Greeno55 · March 5

I've always found unless you cook a tater naked (sans foil) doing it in the Egg is just a waste of lump. May as well use an oven if you're not looking for the smokiness of the charcoal.

YEMTrey · March 5

I cook my steaks with an indirect lump setup in my XL. I can sear the steaks directly over the lump, then pull them aside and let them finish cooking.
I do my baked potatoes off to the side. Not directly over the lump, and put them on about 45 minutes to an hour before I start the steaks. Works for me.

Chubbs · March 5

Greeno55 said:

I've always found unless you cook a tater naked (sans foil) doing it in the Egg is just a waste of lump. May as well use an oven if you're not looking for the smokiness of the charcoal.

Agree unless cooking something else. I usually do a version of what @YEMTrey said

500 · March 5

No one mentioned this way, Potato Bombs;
or this way, Hasselback Potatoes.
Both look good, but have tried neither, yet.

Charlie tuna · March 5

Scrub the potatoes and poke it full of holes with a fork. Apply a heavy coating of olive oil, coat heavily with kosher salt and wrap in foil. I cook it with my other egg products for 45 minutes to an hour. Much better than oven baked for some reason?? I do turn them a few times.

Skiddymarker · March 5

GrannyX4 said:

I partially cook in the microwave, brush with olive oil, apply thick coat of kosher salt and crisp up on the egg. Good eats. ;;)

This is the way for those football sized russets. Nuke'em for a few minutes to get the molecules bouncing then toss with some oil and salt, I prefer coarse sea salt to Kosher, but that's just me. The roast finish on the egg gives the skin a nice colour and texture.

Another option was mentioned by @AlbertaEgger - split the raw spud, score it and then butter and spices, salt, pepper, garlic etc... Then foil and cook to finish, serve with or without sour cream. Haven't seen this as much in the US, but it is popular in Canada.

canegger · March 5

we microwave them then cut in half, hollow them out and mash it and mix it with green onion and whatever else you want. then put back in skin and put some cheese on top. foil it and place in bbq for around an hour at 350.

SmokeyPitt · March 5

I rub them with olive oil and kosher salt and put them on the egg indirect (no foil) at about 350 for about an hour. The time will depend on the size. I just go by feel- when they are the right amount of squishy they are ready.

canegger · March 5

I like to test them with a fork. the fork should go in pretty easy and just pull right out without sticking at all

fishlessman · March 5

oil salt bake naked in egg,or wrapped in foil in my fire place. stick them with a fork or if your a computer nerd or is it geek nowadays, thermapen and 210 is done
:))

scooter759 · March 5

Slice in half, poke raw flesh with fork, salt and pepper to flesh, slather both sides with butter, place a slice of onion between halves and wrap in foil. Cook 375-400 until done.

cdees_1993 · March 5

Wow did ours in foil at around 450 with EVOO, salt, and pepper cooked until IT was around 200 and they were really good. Thanks for all the advice!

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Best way to cook a baked potato question?

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