Best baked potatoes EVER. TRY FOR THE HOLIDAYS

Mickey

https://www.thekitchn.com/jacket-potato-22943799?amp=1

Have used this for the past two months and outstanding.  

Mickey

Will be doing Costco’s Prime Strips and the above for Christmas dinner. 

lkapigian

Happy Holidays @Mickey !

Corv

Thanks! I'll try it today.

JohnInCarolina

That’s interesting because I’m pretty sure my mother has been cooking potatoes that way for as long as I can remember.  She was raised in an Irish Catholic family so probably some connection there.

RyanStl

I always did with poking the holes. I'm definitely going to try this method now. Thanks for the tip.

blind99

i'll give it a whirl.  i love a baked potato.
lately i've been giving them a good coat of oil, a heavy sprinkling of salt, and an hour in the air fryer.  no holes poked.

Photo Egg

 Mickey said:

https://www.thekitchn.com/jacket-potato-22943799?amp=1

Have used this for the past two months and outstanding.  

Really...you been doing this for the past couple months and just now passing it along!
You’re picking up bad habits in Florida.
That’s very interesting and will certainly try it next time.
Thanks Mickey

SamIAm2

Just used this method for lunch today. Really crunchy skin and creamy inside. Will definitely be doing this again. Will try doing this on the egg. Thanks for posting this Mickey.

CigarCityEgger

This is what makes this place great. Thanks for the share @Mickey

chard

Tried tonight and this is great; thank you for sharing.

Tspud1

What kind of potato 

nolaegghead

I like any type of russet for this kind of baking.

https://en.m.wikipedia.org/wiki/Russet_potato

CPFC1905

Mickey said:

https://www.thekitchn.com/jacket-potato-22943799?amp=1

Have used this for the past two months and outstanding.  

A thread dear to my heart.  Always loved a baked spud, always will.  
From the recipe I think only line #2 matters,  hot oven and long cook.  I would need persuasion about that fancy-dan hoity-toity cross cutting complication.
I am aware that oiling and salting proponents exist.  I am unconvinced. 

Since we're on the subject, the single biggest step change in my spud-life was transitioning from a length ways single splice to a 'quarter and squeeze' pre-dressing potato activation.     It drew much suspicion from my family at the time, but once I started down that a road I couldn't go back. 
As with most things in life I rely upon the advice of Don Henley about never going back.

In the interests of full disclosure I am a skin last eater as opposed to during because that gives a second pass of the grated cheddar.    I have dabbled in exotica with egg-nests and also a scoop out & re-fill technique involving smoked bacon.  

I am now curious as to the approaches preferred by my countrymen; @Eoin
@Stormbringer @TheToast

TheToast

Am English and can confirm this is how I bake my potatoes

JohnInCarolina

CPFC1905 said:

Mickey said:

https://www.thekitchn.com/jacket-potato-22943799?amp=1

Have used this for the past two months and outstanding.  

A thread dear to my heart.  Always loved a baked spud, always will.  
From the recipe I think only line #2 matters,  hot oven and long cook.  I would need persuasion about that fancy-dan hoity-toity cross cutting complication.
I am aware that oiling and salting proponents exist.  I am unconvinced. 

Since we're on the subject, the single biggest step change in my spud-life was transitioning from a length ways single splice to a 'quarter and squeeze' pre-dressing potato activation.     It drew much suspicion from my family at the time, but once I started down that a road I couldn't go back. 
As with most things in life I rely upon the advice of Don Henley about never going back.

In the interests of full disclosure I am a skin last eater as opposed to during because that gives a second pass of the grated cheddar.    I have dabbled in exotica with egg-nests and also a scoop out & re-fill technique involving smoked bacon.  

I am now curious as to the approaches preferred by my countrymen; @Eoin
@Stormbringer @TheToast

There is so much gold in this response, I’m not sure where to start.  I might have to see a video of the quarter and squeeze technique.

Don Henley was always very wise for his age.  He was talking about this tired old man who we elected king more than 30 years ago now.  God I suddenly feel old myself. 

Merry Christmas, Ed!

CPFC1905

JohnInCarolina said:

CPFC1905 said:

Mickey said:

https://www.thekitchn.com/jacket-potato-22943799?amp=1

Have used this for the past two months and outstanding.  

A thread dear to my heart.  Always loved a baked spud, always will.  
From the recipe I think only line #2 matters,  hot oven and long cook.  I would need persuasion about that fancy-dan hoity-toity cross cutting complication.
I am aware that oiling and salting proponents exist.  I am unconvinced. 

Since we're on the subject, the single biggest step change in my spud-life was transitioning from a length ways single splice to a 'quarter and squeeze' pre-dressing potato activation.     It drew much suspicion from my family at the time, but once I started down that a road I couldn't go back. 
As with most things in life I rely upon the advice of Don Henley about never going back.

In the interests of full disclosure I am a skin last eater as opposed to during because that gives a second pass of the grated cheddar.    I have dabbled in exotica with egg-nests and also a scoop out & re-fill technique involving smoked bacon.  

I am now curious as to the approaches preferred by my countrymen; @Eoin
@Stormbringer @TheToast

There is so much gold in this response, I’m not sure where to start.  I might have to see a video of the quarter and squeeze technique.

Don Henley was always very wise for his age.  He was talking about this tired old man who we elected king more than 30 years ago now.  God I suddenly feel old myself. 

Merry Christmas, Ed!

Ahoy hoy Big Man!  Feliz Navidad as literally no-one says around these parts.

Is the season to be giving, so at the next opportunity I will record and send you footage of my quarter and squeeze technique.  Prepare to be disappointed.

Seems I am the only full-throttle spudista, too.  Not so much sharing from the rest of the tribe.  

caliking

I'm digging the idea of the crispy skin. Bums me out when the butter leaks out through ruptured skin. 

Botch

I tried this yesterday, and it was terrible.  My skin wasn't crisp, it was tough; I'm usually a skin eater too but this was too tough to chew.  
Only thing I can think of is that my Breville oven fires up the Convection feature when set to "Roast"; will have to dig out the owner's manual and figure out how to turn the convection off, and try it again.  

Corv

I tried it like I said I would. I shouldn't have used the convection setting, though. The crust shattered when I opened it up more for the butter. Sure was good anyway.

QDude

I will try this also - even though the English aren't really known for great food!  LOL.  I was at a conference there years ago and the MC of the event prayed before dinner and asked for the meal to just be edible - not kidding!  I did love the fish and chips there that I got at a neighborhood joint.

poster

Sounds good, My favorite potato is one wrapped in foil and thrown directly into the coals of a bonfire and left until "probes like buttah" so this method makes a lot of sense. Hard to overcook or burn a potato. I don't think my wife has even done that. 

Stormbringer

TheToast said:

Am English and can confirm this is how I bake my potatoes

Same here.  

Legume

My SiL is British, she makes fantastic potatoes in many forms, including just baked.  She is firmly in the oil and kosher salt camp.  Cooking great potatoes is probably an underrated skill.  It’s easy to make ok potatoes, we all grew up with ok potatoes over here.

Botch

Corv said:

I tried it like I said I would. I shouldn't have used the convection setting, though. The crust shattered when I opened it up more for the butter. Sure was good anyway.

That's weird, my skin couldn't have been further away from "shattering", it was just tough.  

paqman

I pretty much do the same except at a much lower temperature.  Indoor in the oven, I bake at 300F.  On the egg when doing low and slow, I add potatoes 2-3 hours before the end of the cook.  The two methods above are both giving me thick and crispy skin.  I can see how 400F for 2 hours will result in though skin.  The size if the potatoes probably makes a difference.  Maybe the potatoes that I am using are too small?

nolaegghead

Botch said:

Corv said:

I tried it like I said I would. I shouldn't have used the convection setting, though. The crust shattered when I opened it up more for the butter. Sure was good anyway.

That's weird, my skin couldn't have been further away from "shattering", it was just tough.  

it cooked too hot

caliking

nolaegghead said:

Botch said:

Corv said:

I tried it like I said I would. I shouldn't have used the convection setting, though. The crust shattered when I opened it up more for the butter. Sure was good anyway.

That's weird, my skin couldn't have been further away from "shattering", it was just tough.  

it cooked too hot

@Botch - the Breville oven "roast" mode cranks out more heat from the bottom elements. I think "bake" puts out more balanced heat from the top and bottom. 

CPFC1905

Corv said:

I tried it like I said I would. I shouldn't have used the convection setting, though. The crust shattered when I opened it up more for the butter. Sure was good anyway.

Ah shattered skin is a unicorn in my world. Take care with the roof of your mouth though. 

Photo Egg

poster said:

Hard to overcook or burn a potato. I don't think my wife has even done that. 

I can soooo relate!

Botch

caliking said:
@Botch - the Breville oven "roast" mode cranks out more heat from the bottom elements. I think "bake" puts out more balanced heat from the top and bottom. 

I remember you telling me that; it's the convection I'd like to stop.