Best baked potato I've ever had

[Jenise]

Just made the 2 hr baked potato again. With the truffle butter, of course - and oh my god this is freaking delicious!

Green with envy here!

We tried it the other night too. They were most excellent. My new favorite way! (I hadn't seen your note to Karen about the soak vs. oil, and had rubbed with butter and sea salt.)

Going nuts with the D'Artagnan truffle butter this weekend. Shipment arrived Friday; did the 2 hour baked potato again, and tonight did a risotto with sweet onions and truffle butter. Mmm.

[Jenise]

Going nuts with the D'Artagnan truffle butter this weekend. Shipment arrived Friday; did the 2 hour baked potato again, and tonight did a risotto with sweet onions and truffle butter. Mmm.

Oh you lucky dog! Potatoes! Butter! Truffles! What could be better?

I don't make baked potatoes often but when I do I soak them in water for a few minutes,roll them in kosher salt and then into a 325-375 degree oven for about an hour and a half. I am going to have to try you 2hr 400 degree preparation. The result sounds wonderful.

Try it for yourself, especially if you love to eat the outer skin. A one hour baked potato is cooked through, sure, but the pulp will be somewhat grainy and the skin even if crisp will soften upon removal from the oven. A two hour baked potato has a skin that has a lasting shattering crunch and the interior is as creamy as a Joel Robuchon mashed potato with a more developed, concentrated flavor because more of the potato's own natural moisture has evaporated. As Salil has testfied.

I am going to try this today, and will report back here my results. I am expecting quite a bit of the flesh to come off with the skin as it is peeled, or should I say as it is peeled. OTH, I could just cut the potato lengthwise and eat the flesh from the skin. (thinking in type)

[Jenise]

Try it for yourself, especially if you love to eat the outer skin. A one hour baked potato is cooked through, sure, but the pulp will be somewhat grainy and the skin even if crisp will soften upon removal from the oven. A two hour baked potato has a skin that has a lasting shattering crunch and the interior is as creamy as a Joel Robuchon mashed potato with a more developed, concentrated flavor because more of the potato's own natural moisture has evaporated. As Salil has testfied.

I am going to try this today, and will report back here my results. I am expecting quite a bit of the flesh to come off with the skin as it is peeled, or should I say as it is peeled. OTH, I could just cut the potato lengthwise and eat the flesh from the skin. (thinking in type)

Bob, are you saying that you don't eat the skin? If not, you're missing the best part!

Bob, are you saying that you don't eat the skin? If not, you're missing the best part!

My usual MO for baking a potato is to rub with olive oil, sprinkle with kosher salt, and cook on the grill at 350 - 400 degrees for 1 hour. Usually the skin peels off and is too thin/papery to consume. I have two large taters oiled and will bake them in the oven for 2 hours to test the method. I probably should,'t admit this either, but I even have pork riblets in the slow cooker to go with the bakers and some steamed broccoli, and that will be dinner. Lest I forget, I will open a Ch. Lancyre pink to go with .

[Jenise]

Bob, are you saying that you don't eat the skin? If not, you're missing the best part!

My usual MO for baking a potato is to rub with olive oil, sprinkle with kosher salt, and cook on the grill at 350 - 400 degrees for 1 hour. Usually the skin peels off and is too thin/papery to consume. I have two large taters oiled and will bake them in the oven for 2 hours to test the method. I probably should,'t admit this either, but I even have pork riblets in the slow cooker to go with the bakers and some steamed broccoli, and that will be dinner. Lest I forget, I will open a Ch. Lancyre pink to go with .

Personally, with my two hour method, I'd think oiling them would be superfluous but maybe not. It's probably too late to catch you, but I'd love it if you would do one naked and compare the difference.

I have tried this two hour baked potato several times and I have yet to taste or see anything about them that is better than the normal baked potato. In fact, I think the two hours ruins the skin, making it so crispy, tough actually. I tried baking it for less time but with the high heat and the long period of cooking just did not cut it for me. I felt the inside was drier, also. Has anyone else had this experience? I used Russet and Yukon Gold.

[Jenise]

Karen, don't know what to say. If you don't like a crisp skin, then this isn't for you. But the dryness you speak of doesn't mesh with my results at all--typically, the potato (always russet when I'm baking) is much creamier than a 1 hour potato would be. Are you poking 84 holes in yours?

84 holes? Not sure how to take this, but I do poke one hole. When I was a new bride and learning to really cook, I had a potato explode. What a mess that was. Then my mom told me I was supposed to poke a hole in them to allow the steam to escape.

.. but I'd love it if you would do one naked and compare the difference.

[Jenise]

.. but I'd love it if you would do one naked and compare the difference.

I could have put that better, huh.

Has anyone else had this experience?

I didn't like the 2 hour potato and prefer my recipe of 1 hour at 500 degrees for an average potato, (extra large russets need an additional 20 minutes). The skin is very crispy and the potato creamy inside. Just my 2 cents.

Drew

[Jenise]

84 holes? Not sure how to take this, but I do poke one hole. When I was a new bride and learning to really cook, I had a potato explode. What a mess that was. Then my mom told me I was supposed to poke a hole in them to allow the steam to escape.

No offense intended, "84" is just my default exxageration for "lots". I'm remembering someone on this forum some time ago reccomending poking eight holes in each baker, which mystified me. One is all one needs for the pressure relief of which you speak--so if you were the 'eight' person, then I could understand the potato drying out.

[Jenise]

. The skin is very crispy and the potato creamy inside. Just my 2 cents.

Drew

Exactly the result I get from an extra hour at 100 fewer degrees. Probably not THAT much different. Or heck, I could prefer your timing/temp ultimately, it's just that I usually throw something else in the oven for part of that time and 500 F would be unsurvivable for most anything else. I haven't tested all the different times or temps to know for absolute certain that this combination is optimum vs. any other, only that this works.