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Best baked potatoes EVER. TRY FOR THE HOLIDAYS

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24

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  • Elijah
    Elijah Posts: 688
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    Botch said:
    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.  
    If we have the same one there is a button with a fan that turns the convection on and off 
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  • Botch
    Botch Posts: 15,487
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    Elijah said:
    If we have the same one there is a button with a fan that turns the convection on and off 

     
    Geez.  I never look at the small buttons.  Thanks, @Elijah.  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • RyanStl
    RyanStl Posts: 1,050
    edited December 2020
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    I'm pretty lazy. I poke the holes and throw on smoker when there's about two hours left on the meat. Take off when soft and everyone butters their own. They do end up dry.
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  • Eoin
    Eoin Posts: 4,304
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    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
    Cut a cross and squeeze is how to do it.

    Best baked spuds for me are on the baked spud setting in the microwave, having pre-microwaved a bit first. Baked spud was pretty much the only way to fill William up for a few years, he wasn't interested in rice or pasta or any other type of spud, so we got a lot of practice.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    400 raised direct on egg for about an hour is the best skin and fluffy inside... so simple 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Corv
    Corv Posts: 368
    edited December 2020
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    "it cooked too hot "
    This lets you check that. Use it on the oven before putting the food in. Works on the Egg, too.

    Somewhere on the Colorado Front Range
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  • QDude
    QDude Posts: 1,052
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    Tried this tonight -came out great!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,973
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    I made them this way for Christmas, and they came out great. Thanks for the recipe and idea, Mickey.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Mickey said:

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

    Have used this for the past two months and outstanding.  

    Used this method this evening.  Kept it simple- just salt, fresh ground pepper, and butter. I believe it to be the best I've ever made at home - silky, fluffy whites and crunchy, flavorful skin.  I ate every bit of it.  Thanks, Mickey!
    Maryland, 1 LBGE
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  • fishlessman
    fishlessman Posts: 32,761
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    russets only, no slicing/poking/stabbing/sqeezing, 400 for an hour plus accounting for size. no friggin aluminum nails. oil and salt optional. never had one explode. chestnuts need  a cross sliced in them though, covered the house once, never cooked them again
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    fishlessman said:
    russets only, no slicing/poking/stabbing/sqeezing, 400 for an hour plus accounting for size. no friggin aluminum nails. oil and salt optional. never had one explode. chestnuts need  a cross sliced in them though, covered the house once, never cooked them again
    That's what I've always done - till now.  #mobettertaters
    Maryland, 1 LBGE
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  • danv23
    danv23 Posts: 953
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    JohnnyTarheel said:
    400 raised direct on egg for about an hour is the best skin and fluffy inside... so simple 
    Do u have to flip them?  I do indirect and don't flip.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • thetrim
    thetrim Posts: 11,357
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    fishlessman said:
    russets only, no slicing/poking/stabbing/sqeezing, 400 for an hour plus accounting for size. no friggin aluminum nails. oil and salt optional. never had one explode. chestnuts need  a cross sliced in them though, covered the house once, never cooked them again
    Speaking of nails, I think @JohnInCarolina parents used lead nails.  It’s one of the many possible explanations for his cognitive decline 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    @Mickey convection on or off?
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Mickey
    Mickey Posts: 19,674
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    Thatgrimguy said:
    @Mickey convection on or off?
    I use it ON all the time. 
    Salado TX & 30A  FL: Egg Family: 3 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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    danv23 said:
    JohnnyTarheel said:
    400 raised direct on egg for about an hour is the best skin and fluffy inside... so simple 
    Do u have to flip them?  I do indirect and don't flip.
    @danv23 I flip at 30 min ....  great every time 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    If you're following the recipe shared by Mickey, then you are cutting slits in the potatoes - I'm thinking that inverting the taters is not a good idea.
    Maryland, 1 LBGE
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  • Mickey
    Mickey Posts: 19,674
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    JohnEggGio said:
    If you're following the recipe shared by Mickey, then you are cutting slits in the potatoes - I'm thinking that inverting the taters is not a good idea.
    i set and forget them.... see no need to turn over
    Salado TX & 30A  FL: Egg Family: 3 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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  • RyanStl
    RyanStl Posts: 1,050
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    I did the one longitudinal slice recently instead of stabbing with a fork and am now switching. Funny how such a slight change improves things.
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  • poster
    poster Posts: 1,172
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    I tried this tonight, and it was really friggen good. Think that the 2 hours could be shortened with the same results using convention or an air fryer?
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  • RRP
    RRP Posts: 25,895
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    fishlessman said:
    russets only, no slicing/poking/stabbing/sqeezing, 400 for an hour plus accounting for size. no friggin aluminum nails. oil and salt optional. never had one explode. chestnuts need  a cross sliced in them though, covered the house once, never cooked them again
    Had lived 70 years of my life never having a chestnut and finally decided to try them. I used a "foolproof" love them recipe! We shared one taste and threw it and the rest in the trash! Maybe they are learned tastes and we learned we hated them in a hurry!
    Re-gasketing America one yard at a time.
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  • Langner91
    Langner91 Posts: 2,120
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    Full disclosure:  I am 52 years old and had eaten exactly three baked potatoes in my life.  Not my favorite food, obviously.

    But, my sister made Hassleback potatatoes for our birthday celebration last weekend and left me three "Baking Potatoes" that she didn't use.

    I gave the method @Mickey posted a try and I have eaten two baked potatoes this week!  They are truly the best I have had.

    Thank you, @Mickey for posting.  Who knew?
    Clinton, Iowa
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  • OhioEgger
    OhioEgger Posts: 903
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    RRP said:Had lived 70 years of my life never having a chestnut and finally decided to try them. I used a "foolproof" love them recipe! We shared one taste and threw it and the rest in the trash! Maybe they are learned tastes and we learned we hated them in a hurry!
    I've never met anyone who didn't like them, so that comment was a surprise.

    Costco sells packages of chestnuts that are already roasted and peeled. Just pour into a bowl and give them 30 seconds in the microwave.

    When I grew up in NYC there were always sidewalk vendors selling roasted chestnuts and it's one of my favorite things. These Costco nuts bring back wonderful memories. 
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Mickey
    Mickey Posts: 19,674
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    Langner91 said:
    Full disclosure:  I am 52 years old and had eaten exactly three baked potatoes in my life.  Not my favorite food, obviously.

    But, my sister made Hassleback potatatoes for our birthday celebration last weekend and left me three "Baking Potatoes" that she didn't use.

    I gave the method @Mickey posted a try and I have eaten two baked potatoes this week!  They are truly the best I have had.

    Thank you, @Mickey for posting.  Who knew?
    I'm with you brother.
    Salado TX & 30A  FL: Egg Family: 3 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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  • RRP
    RRP Posts: 25,895
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    Late to this thread, but all I could think to say, was THANK YOU, Mick! Neither of us have ever been fans of starchy baked potatoes even in the multitude of restaurants and spots where we had no choice. While I did add a big dollop of sour cream to ours these things ROCKED just like the simple recipe said!
    Re-gasketing America one yard at a time.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
    edited January 2021
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    I’ve been a bit out of pocket lately and just reading this thread.  I will be trying this method.  

    A while back we had a discussion about putting nails in the Potatoes.  I purchased some ‘baked potato nails’ made by Weber and said I would report back, but I never did report back.  Here is my report - never ever ever never put a nail in a baked potato.  The potatoes did not cook significantly quicker and you are left with this nasty gross discolored part on the inside of the potato next to the nail. 

    Notice - any misspellings of the word ‘potato’ in my post is not a political comment. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • RRP
    RRP Posts: 25,895
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    mEGG_My_Day said:
    I’ve been a bit out of pocket lately and just reading this thread.  I will be trying this method.  

    A while back we had a discussion about putting nails in the Potatoes.  I purchased some ‘baked potato nails’ made by Weber and said I would report back, but I never did report back.  Here is my report - never ever ever never put a nail in a baked potato.  The potatoes did not cook significantly quicker and you are left with this nasty gross discolored part on the inside of the potato next to the nail. 

    Notice - any misspellings of the word ‘potato’ in my post is not a political comment. 
    I hear you...and if you want to get more frustrated...just try to drive those aluminum nails in to a board! 



    Re-gasketing America one yard at a time.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    What exactly are aluminum nails for if not wood?
    ______________________________________________
    I love lamp..
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  • dannys
    dannys Posts: 164
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    I tried making these twice now. I don't see that it adds anything. First, two hours to bake a potato? The area where you cut the potato dries out and the skin is too crisp for my taste.  I'll stick with the tried and true method I've been using.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    dannys said:
    I tried making these twice now. I don't see that it adds anything. First, two hours to bake a potato? The area where you cut the potato dries out and the skin is too crisp for my taste.  I'll stick with the tried and true method I've been using.
    Don’t leave us in the dark. What is your tried and true method?
    Thank you,
    Darian

    Galveston Texas
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