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Best baked potatoes EVER. TRY FOR THE HOLIDAYS

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

Have used this for the past two months and outstanding.  

Salado TX & 30A  FL: Egg Family: 2 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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Comments

  • MickeyMickey Posts: 19,607
    Will be doing Costco’s Prime Strips and the above for Christmas dinner. 
    Salado TX & 30A  FL: Egg Family: 2 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • lkapigianlkapigian Posts: 8,184
    Happy Holidays @Mickey !
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • CorvCorv Posts: 99
    Thanks! I'll try it today.
    Somewhere on the Colorado Front Range
  • 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.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • RyanStlRyanStl Posts: 410
    I always did with poking the holes. I'm definitely going to try this method now. Thanks for the tip.
  • blind99blind99 Posts: 4,934
    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.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Photo EggPhoto Egg Posts: 11,158
     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
    Thank you,
    Darian

    Galveston Texas
  • SamIAm2SamIAm2 Posts: 1,387
    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.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • This is what makes this place great. Thanks for the share @Mickey
  • chardchard Posts: 65
    Tried tonight and this is great; thank you for sharing.
    Eggin' with a Large and Small
    Twin Cities, MN
  • Tspud1Tspud1 Posts: 1,348
    What kind of potato 
  • nolaeggheadnolaegghead Posts: 38,171
    edited December 2020
    I like any type of russet for this kind of baking.

    https://en.m.wikipedia.org/wiki/Russet_potato
    ______________________________________________
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  • CPFC1905CPFC1905 Posts: 1,215
    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
    Other girls may try to take me away 
    But you know, it's by your side I will stay
  • TheToastTheToast Posts: 357
    Am English and can confirm this is how I bake my potatoes
  • 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!


    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • CPFC1905CPFC1905 Posts: 1,215
    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.  
    Other girls may try to take me away 
    But you know, it's by your side I will stay
  • calikingcaliking Posts: 15,678
    I'm digging the idea of the crispy skin. Bums me out when the butter leaks out through ruptured skin. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BotchBotch Posts: 11,842
    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.  :confused:
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • CorvCorv Posts: 99
    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.
    Somewhere on the Colorado Front Range
  • QDudeQDude Posts: 979
    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.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • posterposter Posts: 888
    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. 
  • TheToast said:
    Am English and can confirm this is how I bake my potatoes
    Same here. :) 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • LegumeLegume Posts: 11,738
    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.
    I do not have any broken or spare parts for any size egg.
  • BotchBotch Posts: 11,842
    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.  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • paqmanpaqman Posts: 3,721
    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?

    ____________________
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  • nolaeggheadnolaegghead Posts: 38,171
    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

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • calikingcaliking Posts: 15,678
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CPFC1905CPFC1905 Posts: 1,215
    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. 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
  • Photo EggPhoto Egg Posts: 11,158
    poster said:

    Hard to overcook or burn a potato. I don't think my wife has even done that. 
    I can soooo relate!
    Thank you,
    Darian

    Galveston Texas
  • BotchBotch Posts: 11,842
    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.  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
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