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THE PERFECT BAKED POTATO

Timmah!

By Timmah!
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Timmah! Grand Master

Timmah!

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Posted

Coated with olive oil & kosher or sea salt, for that delicious, crispy skin. 

No foil needed here.

Bake at 425F until an internal temperature of 210F for a wonderfully fluffy tater.

Don't reach 212F internal temperature or the potato's internal moisture will reach boiling point & turn it from fluffy to gummy.

Use potatoes of similar size, so they cook at the same rate.

20241228_210107.jpg

20241228_210425.jpg

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TBB Grand Master

TBB

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Posted

Looks good as usual    image.gif.5103fc3eda0241a5b20d5c014958a57e.gif

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Icequeen Grand Master

Icequeen

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Posted

Seriously I just lost 25lbs. Your food always makes me so hungry. 

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KaptCrunch Grand Master

KaptCrunch

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Posted

well done  is that a  hot air oven using ? 

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Timmah! Grand Master

Timmah!

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Posted
3 hours ago, KaptCrunch said:

well done  is that a  hot air oven using ? 

Standard electric home oven 

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major-mark63 Grand Master

major-mark63

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Posted

Like he said its the inside temoerature thats making it perfect!!

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Timmah! Grand Master

Timmah!

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Posted
3 hours ago, major-mark63 said:

Like he said its the inside temoerature thats making it perfect!!

Yup, just below boiling point, to keep the inside fluffy.

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WeednFeed Grand Master

WeednFeed

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Posted (edited)

I agree NO FOIL! I know most like the sour cream but I just go for butter and lots of it topped with pepper.................and not that fine ground powder shit.

@Timmah! you got the correct pepper right there, nice.

PS: strip loin 1 1/4" medium rare is called for.

Edited by WeednFeed
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Timmah! Grand Master

Timmah!

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Posted
51 minutes ago, WeednFeed said:

I agree NO FOIL! I know most like the sour cream but I just go for butter and lots of it topped with pepper.................and not that fine ground powder shit.

@Timmah! you got the correct pepper right there, nice.

PS: strip loin 1 1/4" medium rare is called for.

Yes, freshly ground peppercorns so the volatile oils are there to give & carry the flavor.

Canned pepper is bland by comparison. 

The rest of these baked potatoes I used to make mashed potatoes, using a recipe I came across where you cut them in half & press them through a strainer.

Beating the potatoes activates the gluten in the potatoes & makes them gummy.

The ratio of potatoes to butter I use is 2:1.

1 pound of butter to every 2 pounds of taters.

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WeednFeed Grand Master

WeednFeed

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Posted

I also love taking the steak drippings from the dish when I'm letting the steaks rest and pour that on my baked potato. Mmmm

 

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bds1961 Grand Master

bds1961

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Posted

I cheat and use the fat from the cookie sheet I use for making the bacon and rub down the potatoes with it.   

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Timmah! Grand Master

Timmah!

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Posted

Baked potato with the slightest dab of salsa con queso. 

Promise there's a potato under there somewhere. 

 

20241231_175813.jpg

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Shadow Proficient

Shadow

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Posted

i make mine in the microwave 🤣

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WeednFeed Grand Master

WeednFeed

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Posted
1 hour ago, Shadow said:

i make mine in the microwave 🤣

You SICK B@$tard!

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Timmah! Grand Master

Timmah!

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Posted
1 hour ago, Shadow said:

i make mine in the microwave 🤣

Can turn out passable if you become familiar with cooking time to remain under 212F internal temp, & firstly poke some holes in the tater; although hot spots will result. 

I cover mine with a bowl when doing this method. 

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Ruggerxi Grand Master

Ruggerxi

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Posted

Looks delicious, I also heard you make a mean chocolate chip cookie 🙂

 

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