Best baked potato I've ever had

Followed Jenise's instructions on this: two hours at 400F. And then a helping of the black truffle butter I just got from D'Artagnan. Wow!

(The 2009 Clos Roche Blanche Cabernet that accompanied it didn't suck either )

I just checked shipping for this product from them $22.54!!! Is this available anywhere else for reasonable and fair shipping?

Yikes. No idea if there are other sources on the west coast. They're in Jersey, so shipping's really reasonable for us east coasters (came out to less than $8 for a several pound package with various meats, sausages, lots of duck fat and truffle butter).

WOW, that is reasonable....I've never seen such expensive shipping for one item. I will call on Monday and see if I can persuade them to come down. They must pack it in dry ice or something, but I would think this time of year it would not be a problem.

They do ship with styrofoam and lots of cooling materials - great business, really. Though you could always just add more things in to cost-average the shipping. The duck fat is also marvellous, and I'm a big fan of their duck confit, fresh or frozen squab, quail and pheasant.

Followed Jenise's instructions on this: two hours at 400F. And then a helping of the black truffle butter I just got from D'Artagnan. Wow!

(The 2009 Clos Roche Blanche Cabernet that accompanied it didn't suck either )

How large was this potato? Wasn't there at least 1/4" hard potato skin surrounding the creamy flesh? 400F - Yes. An hour, absolutely! 2 Hours?! Huh.

Salil, do you freeze your black truffle butter and duck fat? I read lots of reviews and many people were unhappy because the truffle butter lost flavor after a few days.

Haven't thought about freezing the truffle butter, but I only bought one jar of that. I'll probably put some aside in the freezer now just to see if it is better than the stuff in the fridge after a few more days.
I freeze some of the duck fat, keep some in the fridge (as I have a lot more than I really need right now).

Jo Ann, it was a standard Russet potato. Was a bit surprised when Jenise mentioned the 2 hour time, but decided to try it and was really amazed by the results - it came out with a much softer, creamier texture inside than I've gotten after baking for one hour.

[Jenise]

Wasn't there at least 1/4" hard potato skin surrounding the creamy flesh? 400F - Yes. An hour, absolutely! 2 Hours?! Huh.

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.

The truffle butter and duck fat arrived today from d'artagnan...thanks to you Salil for the info. The truffle butter container says to keep the product frozen. That is probably why several folks had negative comments about the product...did not read the instructions. The duck fat is supposed to be kept refrigerated. I tasted a bit of the frozen butter, it was wonderful. I can't wait to use both products which are new to me. The two hour baked potato is first on my list.

Wasn't there at least 1/4" hard potato skin surrounding the creamy flesh? 400F - Yes. An hour, absolutely! 2 Hours?! Huh.

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've been lurking around this forum (and the old one) for how many years now (?) and this is the first I'm reading about the 2 hour baked potato! Must try this.

My neighbor cooked the two hour baked potato tonight and said it was very good, but you could not eat the skin..... So my question is, did those of you who cooked this potato eat the skin?

[Jenise]

Wasn't there at least 1/4" hard potato skin surrounding the creamy flesh? 400F - Yes. An hour, absolutely! 2 Hours?! Huh.

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've been lurking around this forum (and the old one) for how many years now (?) and this is the first I'm reading about the 2 hour baked potato! Must try this.

Haven't been keeping it a secret! It's my own discovery and I know I've mentioned it before. Every time, I'm greeted with stares--glad someone finally tried it and agreed on its virtues. Thing is, I love the skins, but I've always craved skins that stay as crisp as they are when first removed from the oven. The solution was either to bake them longer or hotter or both, and through trial and error I learned that the optimum thing is longer in just a moderately hot oven because of the magic that occurs inside during the second hour of baking. But that's a side benefit. Permanently crunchy skin? Nirvana.

[Jenise]

My neighbor cooked the two hour baked potato tonight and said it was very good, but you could not eat the skin..... So my question is, did those of you who cooked this potato eat the skin?

The whole point is to eat the skin! But mind you, when I do this I'm usually baking a fairly good-sized potato. When we eat bakers, they tend to be the main course. So, Karen, if your neighbor was baking smaller potatoes, it stands to reason that they would need substantially less time.

My neighbor cooked the two hour baked potato tonight and said it was very good, but you could not eat the skin..... So my question is, did those of you who cooked this potato eat the skin?

The whole point is to eat the skin! But mind you, when I do this I'm usually baking a fairly good-sized potato. When we eat bakers, they tend to be the main course. So, Karen, if your neighbor was baking smaller potatoes, it stands to reason that they would need substantially less time.

Yes, eating the skin would be my desire. She told me she had good size bakers. I bought mine today, and they are certainly going to be the main course! Do you suggest a light oil rub prior to baking?

[Jenise]

Yes, eating the skin would be my desire. She told me she had good size bakers. I bought mine today, and they are certainly going to be the main course! Do you suggest a light oil rub prior to baking?

No, not needed. I usually soak them for about ten minutes and put them in the oven wet, but that's all the prep I do and it's not neccessary.

This sounds interesting. I don't eat many baked potatoes (usually prefer to roast, saute, or boil) but this might be worth a try.

However I have to admit that it sounds very decadent in terms of energy consumption. 400degrees for 2 hours just for a potato! And this is coming from someone who usually sacrifices energy for the pursuit of good food (i.e. letting the oven warm up for 1 hour before making pizza). But perhaps I'll try it sometime when baking something else.

We tried this last night, and I'm a fan- skin was great.
I didn't feel bad re energy consumption, as much of heat radiates into house, so put to use (and shared with fish for last bit). But I probably wouldn't use this method in summer.

[Jenise]

We tried this last night, and I'm a fan- skin was great.
I didn't feel bad re energy consumption, as much of heat radiates into house, so put to use (and shared with fish for last bit). But I probably wouldn't use this method in summer.

Yay, another satisfied customer.

When I bake a tater next time, I am going to try your method.

I usually bake/roast my bakers whole on my grill. I always wash well, then oil with olive oil, roll in kosher salt, and onto the grill at 375-400 degrees in the cooking chamber. The bakers are done after an hour, and it doesn't seem to make a difference in regards size. I almost always bake 4-5 pots each time as I use the excess as hash browns for breakfast. If I can remember to, I will sacrifice one baker next time I do them to test the 2 hour thing. Anyone have any idea about cooking on the grill instead of the oven? My thinking is that in summer I heat the oven as little as possible, plus they are great from the grill.

I will have to try that Jenise...they sound really good!

I usually bake/roast my bakers whole on my grill. I always wash well, then oil with olive oil, roll in kosher salt, and onto the grill at 375-400 degrees in the cooking chamber. The bakers are done after an hour, and it doesn't seem to make a difference in regards size. I almost always bake 4-5 pots each time as I use the excess as hash browns for breakfast. If I can remember to, I will sacrifice one baker next time I do them to test the 2 hour thing. Anyone have any idea about cooking on the grill instead of the oven? My thinking is that in summer I heat the oven as little as possible, plus they are great from the grill.

Bob, I do my potatoes for 5 hrs on my K when I do ribs at 250 degrees. I call them smoked baked potatoes and they are awesome!

I will have to try that Jenise...they sound really good!

Bob, I do my potatoes for 5 hrs on my K when I do ribs at 250 degrees. I call them smoked baked potatoes and they are awesome!

I will have to try your method Maria, I don't think I have ever done ribs that low and or slow. Usually it is more like for 3.5 to 4 hours. Pork butts, I do for about 18 hours at 200 , and only use 8 pounds of extruded coconut charcoal.

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