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Baked potato help needed.

Discussion in 'Food Forum' started by joker1, May 17, 2006.

  1. joker1

    joker1

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    I've tried different varieties, different cook times and temps but restaurant potatoes are so much better. Why does something so seemingly simple continue to elude me? The preceding question is rhetorical. The real question is how do I equal or excede restaurant potatoes(not talking toppings either, just the spud itself)?
    :eat:
     
  2. seanmac45

    seanmac45 CLM

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    Start with a good Idaho.

    Wash it well.

    Pierce with a steel skewer end through end and leave the skewer in.

    Place in 400 degree oven for an hour or until pierces easily with fork.

    For the barbecue, same thing but wrap it in foil and fork check it after about 45 minutes.
     

  3. nu2carry

    nu2carry

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    I use Russets.
    Oven on 400-450
    Coat in peanut oil
    Sprinkle with Kosher salt or Montreal steak seasoning
    Wrap in foil
    Cook for 1 hr.
    Remove from foil after 1 hr and let skin crisp in the oven before serving
    Will have that deep rich restaurant taste you are looking for….
     
  4. Mild Bill

    Mild Bill Millennium Member

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    There it is...

    :beer:
     
  5. Davegrave

    Davegrave Dapper Dan

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    Turn your oven up.

    99% of people that cook at home are afraid of heat. Like the guys above said, go 400-450.

    I'd skip the foil. It steams the potato.

    ***** the skin all over. Rub with a little oil, sprinkle with Kosher Salt, pop it in and forget about it.
     
  6. GlockSpeed31

    GlockSpeed31

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    Ok, some of you may yell at me, saying this isn't a "baked" potato, but, I like it and it works.

    *Wash the spud well.
    *Pierce with a fork all over (both sides).
    *While it is still wet from washing, pour salt (table or koser) all over it.
    *Place on a microwave safe plate and nuke for 20 minutes, turn over after 10 minutes.
    *Take out of microwave (careful, plate WILL be really HOT!) and wrap in small sheet of aluminum foil.
    *Place in a 350 oven for about 15-20 minutes. (You can brush on some melted butter or stick a small scoop of butter on the potato before wrapping w/ foil)
    *Serve & Enjoy!

    GlockSpeed31
     
  7. Dandapani

    Dandapani

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    My God, man, you've cooked that spud to death!!!!
     
  8. lethal tupperwa

    lethal tupperwa

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    for that long you need a new nuker.

    I have nuked for 4 minutes then popped into hot oven to shorten the time when I was in a hurry.
     
  9. VictorLouis

    VictorLouis

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    for breakfast...

    Cook one or two more spuds in the oven whenever you're making them for dinner. Refrigerate them overnight. Slice or dice to your liking in the morning, and fry in your preferred oil.

    Something between the refrigeration and the 'twice-cooked' prep that makes them taste great. Of course, diced onion and green/red pepper turns them into Santa-Fe style.;)
     
  10. Buffering

    Buffering The Cooler

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    Restaurant potatos are crap because the best tasting ones are those freshly baked. Your favorite restaurant baked them hours ago and wrapped them in foil.

    Medium sized russett. Wash and poke it with a fork. Place in 350 degree oven for an hour. Fill with fixin's and enjoy.

    Higher temps will give you fuller flavor, especially with the skin, however I like a more tender interior.

    Whatever temp you choose (and please experiment because they're only freakin' potatos) remember this - stay away from any potato wrapped with foil.
     
  11. Davegrave

    Davegrave Dapper Dan

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    If your FAVORITE restaraunt does this, then you have lousy taste in restaraunts to be sure.

    When I'm in charge, we're pulling fresh baked poatotoes out of the oven every hour at least. It's not like they cost a ton. Leftovers can be used in soups etc.

    In short, find a better restaraunt.
     
  12. Dalton Wayne

    Dalton Wayne Epic mustache Millennium Member

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    I butter the skin then add sea salt and pepper to the skin,
    Then I wrap in tin foil and put them in my smoker burning oak in the fire pot, bake until I can push a knife through them.
    They come out great with a very lite smoke flavor.
    Better then I can get in any eating joint.
    And those that come to my cook outs rave about them.
     
  13. Buffering

    Buffering The Cooler

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    That's exactly my point - no need to find a better restaurant.

    Putting the spuds in a heated holding pen, even for an hour, is like leaving pancakes on a plate and then going under the salamander once ordered.

    I realize you can't bake a potato to order and restaurants, such as yours, have to make some sort of compromise which is why I recommend mashed potatos. No offense intended.
     
  14. GlockSpeed31

    GlockSpeed31

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    Yep but they are good!
    Like my baked potato done & my steaks rare!
     
  15. Davegrave

    Davegrave Dapper Dan

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    Too late. This means war!!!!!!!!!!!!:supergrin:

    Held properly (not in a steamtable pan) a potato can taste 98% perfect for 35 to 40 minutes. And very very acceptable for the next 20 till the new batch comes out.

    Not "just out of the oven", but way better than hours old and wrapped in foil. God I hate foil. At a decent restaurant will not regret ordering a baker. Sadly 80% of the country is hours from a decent restaurant. My mom has NO choices by her. Within 40 minutes of her house the 2 best places to get food are McD's and Arbys.

    "I like baked potatoes, man. But I don't have a microwave oven. It takes forever to cook a baked potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done... who knows?"
    -Mitch Hedberg
     
  16. Michael Dean

    Michael Dean

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    +1

    Although I use olive oil instead of peanut oil.
     
  17. stooxie

    stooxie NRA Life Member

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    Another big +1 !

    One more thing that some don't realize:

    Use a FRESH potato. Like corn, potatoes will convert their
    sugars to starch over time. The effect is much faster with
    corn, but a week old potato will definitely not be as sweet.

    -Stooxie
     
  18. lwt210

    lwt210

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    We do our spuds on the grill. 400-450 degrees.

    Wash them, stick them with a fork all over, coat them with real melted butter, lots a sea salt and fresh ground black pepper and toss them on the grill for a little over an hour. Turn often.

    No foil on ours. We also use J. Daniels smoking chips that have been soaked in water for nice, smokey flavor.

    Bring them in and top with cheese, sour cream, chives, bacon bits.......make you wanna slap someone.

    Once you have got used to grilling them this way, all restaurant spuds are disappointing. So there is your fair warning.
     
  19. okie

    okie GT Mayor

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    I have good luck just nukin mine. Bout 12 minutes;) :cool: