Baked Potatos

JM3

Anything special (wrap in foil) or just rub with oil and put on the grid?[p]Thanks,
John

mad max beyond eggdome

JM3,
besides a little olive oil, i like to roll whole potatoes in kosher salt. . .if you have ever had a "jacketed" potatoe at outback steakhouse, it is kind of like that, only you get the smoke of the egg as well. . .i have never put them in foil, but i do make sure to turn them every ten minutes or so so they don't get burned on one side. . .

Spring Chicken

JM3,
I second the olive oil and kosher salt suggestions. Foil helps the salt stay on in the Egg. Another thing I do that I've found very useful to make sure the potatoes are cooked through and through and come off "exactly" when the meat (usually steak) is ready. I zap them in the microwave until they are about 3/4 done. That way the insides are already hot when they go on the Egg. Its just a matter of finishing them off to get the unique flavor only the Egg can give them.[p]Spring Chicken
Spring Texas USA

Angie2B

JM3, I saw some chef on TV wrap baked potatoes with bacon then foiled them. Anyone ever try this?

TRex

JM3,[p]I just wrap in foil with olive oil and kosher salt - punch a few holes. The foil does help them from burning on one side but it's still a good idea to turn them once or twice. You could also do them indirect and that might help with the burning issue.[p]TRex

Unknown

JM3,
Here is one I got from a friend. Don't make taters any other way.[p] Onion-Baked Potato[p] 1 baking potato per person[p] 1 yellow onion, cut in thin, round slices[p] 1/2 teaspoon butter per potato[p] Salt, to taste[p] Pepper, to taste[p] Make a lengthwise slit in each potato, being careful not to cut
potato in half. Use knife to crack potato slightly and "break" it
open. Cut round slices of onion in half. Place one-half of each
onion slice into slit in potato, straight edge down. Add butter on
top of onion. Sprinkle with salt and pepper, as desired. Wrap
onion-filled potato in heavy-duty aluminum foil. Bake at 350
degrees in oven or smoker for 45 to 60 minutes. [p] Note: Grate leftover baked potatoes the next day for hash
browns.

fishlessman

JM3, smear the potatoe in lard, roll in seasalt, double wrap in tin foil, and drop directly into the coals. not good for you, but really good.

JM3

fishlessman and everyone else,
Thanks for all the advice. I ended up rubbing with olive oil and rolling in kosher salt. 400 for an hour turning every 15-20 minutes. After 65 minutes they felt "done". Tasted wonderful. My kids even ate the potato skins, which they don't usually do.
Then the steaks and hamburgers went on. Eggcellent meal.
Thanks for all the advice and help.[p]John