HUGE Baked Potato Question---?!
This weekend we are having a Father's Day BBQ!.
We are making baked potatoes!. The LARGE Baking potatoes, about 9 of them!.
Question is: At what temperature whould I cook them and for how long!?!?!?!?
Should I wrap in foil and poke holes in it also!?!?!?
***Never cooked the huge ones before*** LMHOWww@FoodAQ@Com
We are making baked potatoes!. The LARGE Baking potatoes, about 9 of them!.
Question is: At what temperature whould I cook them and for how long!?!?!?!?
Should I wrap in foil and poke holes in it also!?!?!?
***Never cooked the huge ones before*** LMHOWww@FoodAQ@Com
Answers:
Baked Spuds
Although wrapping the potato in foil prior to baking will make the jacket crispier, it also makes the texture of the potato 'mealier', more substantial!. If you prefer a flaky potato, skip the foil and stick it directly on the rack with a layer of rock salt!.
Here's a really mouth-watering list of potential potato toppings, just to get you in the mood:
Salsa (preferably chilled)
Chilli, grated cheese, and a bit of chopped onion
Plain yogurt, coriander1, and diced cucumber and/or red onion
Sautéed mushrooms (this one seems quite popular)
Pizza sauce and grated mozzarella
Caviar
Cheese and beans
Curry
Chilli con carne
Brie, Stilton or grated mature Cheddar
Cheddar and beans
Cheese and tomato
Cold cottage cheese with onion and chives, or lightly dressed coleslaw
Corned beef and horseradish
Scrambled egg, tomato, and green pepper
Butter with black onion seeds and a little salt
Cheese-grated and mixed with mayonnaise and spring onion,with a little sprinkle of crushed black pepper
Prawn mayonnaise
Slices of smoked sausage (smoked sausage can be heated in a microwave)
Heinz Toast Toppers
Chilli con (or non) carne
Tuna and sweetcorn mayonnaise
Over the weekend, I went to a place that served stuffed baked potatoes as an entrée!. I had one with creamed corn (they had it with or without chopped fried bacon)!. It was good!. One of my friends had one with curry sauce and pineapple, and they also served one with sauerkraut!.
Tuna Baked Potatoes
This involves a tiny bit more effort than the usual procedure of opening a tin of tuna, dolloping as much as you can over the spud and letting the eager, waiting cat lick the tin out, but it's worth it!. And this way, none of the tuna goes to waste (sorry, Puss)!.
Ingredients
4 Baking spuds
Small tin tuna
Tablespoon of capers
Small tub of low-fat soft cheese
Some grated cheese
Salt and pepper
Method
Bake the spuds in the oven!. When they are cooked and the skin is crispy-ish, take the spuds out and scoop out the cooked potato!. Mix this with the tuna and capers and cheese (and some salt and pepper), and mash together!. Spoon the mixture back into the potato skins, put back in the oven to reheat, and when the topping is becoming brown, sprinkle with some more cheese!. Edam Cheese makes quite a good topping for this dish, as does Red Leicester!.
I love jacket spuds topped with baked beans and a sprinkling of grated mature Cheddar on!.!.!. have to give it a quick blast under a hot grill to brown the cheese afterwards too!. Or grated Cheddar with a dash of Worcestershire Sauce!. And a carton of seafood cocktail from the deli counter mixed with thousand island dressing!.!.!.
Oooh, just thought of two more; crispy fried onions and cheese!.!.!. and crispy bacon and cheese!.!.!.!.!.
Cheesey Baked Spuds - or 'Cowboy Food'
One Researcher's mum does a 'cracking, simple baked potato recipe':
Ingredients
A willing potato
Some grated Cheddar
Method
Bake the potato as normal in an oven (microwaves won't get the skin crisp enough for this), then once it's done, cut into it and scoop out all of the potato, leaving just the skin!. Now mash the potato with a big helping of the grated Cheddar and then refill the skin with your new potato/cheese mix!. Sprinkle the remaining Cheddar on top and either pop it back into the oven or, if it will fit, under a grill!. This makes the potato skin a little crisper and also toasts the cheese to give it a nice firm crust!.
Serve with a couple of burger patties and beans - cowboy dinner!
And a spicy wee variant on this general simple cheese theme:
Once baked, open and fill with cheese of your choosing!. Then sprinkle some paprika pepper over it to taste creating a spicy hot variant on plain cheese!. Place back under the grill for a minute to let the cheese melt with the paprika through it
!.
Baked Potatoes with Leeks and Fontina
Ingredients
2 medium-sized baking potatoes, about 350g each
2 or 3 medium-sized leeks
70g butter
90-120g Fontina, coarsely grated
Method
Scrub the potatoes, then while they are still damp dust them lightly with salt and leave them to dry for a few minutes!. Bake them at 200°C/gas mark 6 until the skin is crisp and the inside soft and fluffy - a matter of 45 minutes to an hour, depending on the variety of the potato!.
Half an hour or so before you expect the potatoes to be ready, start cooking the leeks!. Split the leeks in half, wash them thoroughly, then cut them into finger-thick slices!. Melt half the butter in a heavy pan, add the leeks and let them cook, slowly and covered with a lid over a low heat, until they are soft and translucent!.
Split the potato in half and scoop the flesh into a mixing bowl, then drop in the leeks, the remaining butter and most of the cheese, and beat to a creamy mass with a wooden spoon or electric beater!. Taste and season with salt and black pepper!. Pile back into the skins, dot the last of the cheese over and return to the oven for a good 15 minutes until piping hot!.
Best Varieties
For fluffy-centered, crisp-skinned baked potatoes, use mealy varieties such as Burbank, Centennial, Lemhi, Norgold, Nokotah, Yukon Gold, King Edward, Maris Piper, Wilja, Ailsa and Golden Wonder!.
Have to say my favourite has to be a nice plump King Edward about the size of your hand, unless you have tiny hands of course!.
Best Baked Potatoes
Some of the world's best baked potatoes can be found at the Pennsylvania Farm Show in Harrisburg, Pennsylvania, USA!. There's something about a baked potato topped with rich, fresh butter and/or sour cream served piping hot in the middle of winter!.
Everyone who eats one raves about them, making them an important part of this annual event!. There's also an artful butter sculpture that they so generously supply for all of your buttery needs!.
Cheese and Beans, Cheese and Beans!.!.!.
One of the most classic and delicious of the simple jacket potato toppings has to be a mix of grated cheese and steaming hot baked beans!. Not particularly healthy, but the way that the beans melt into the cheese that then melts into the potato makes it just lovely! Quick and simple, the only problem with this selection is in canteens where they make you pay for two toppings!.
Vegetarian Toppings
Another favourite vegetarian topping is made up of a good dollop of the the following:
Veggie cheese, grated
Onion
Pineapple
It sounds weird, but strangely enough, all three complement each other deliciously!.
Some Other Simple Toppings
A great baked potato topping is the sauce sold in jars to make chilli con carne!. It rocks!.
Tzatziki (with maybe a little mature Cheddar cheese, or a pinch of salt) is an excellent quick topping!. Cool, creamy, crunchy, tasty!. Mmmmmm!.
Add some chopped scallions (spring onions if you aren't Irish) and bacon to some cream and dollop unto your baked spud!. To have a virtually Colcannon variant, add lettuce as well!.
Nan's Baked Potatoes
My nan used to rub the skins with vegetable oil and then salt!. Crispy or what! My favourite topping is half a tin of Heinz baked beans!. No butter needed so your meal has lots of fibre, no fat, and lots of taste!. It even tastes good if you've had to microwave the potato!
Microwaved Potatoes
A sneaky trick to improve the palatability of microwaved potatoes is to remove them when just tender, and immediately wrap them in heavy duty aluminum foil!. Let them sit for ten minutes or so, unwrap, and enjoy!. This steaming makes them delightfully flaky and delicious!.
Crispy Skins
For really crispy skins, wrap the potato in aluminum foil and put a pat of butter between the potato and the foil!. Here's the trick, pierce the potato with a fork, before the foil goes on!. The potato will release steam as the water it stores heats up, and the steam will help cook the butter to the skin!. The trick is to not add too much butter, otherwise the spud gets mushy and you get mashed potatoes!.
And if the jacket isn't crispy enough, remove the foil and let the buttered jacket broil for a minute!. For the best baked potato you should cook in the microwave, then put in a conventional oven for about 40 minutes to get the skin nice and crispy and the middle nice and soft!. So there!.
Simplicity Itself
Rub olive oil and salt into the skins!. It doesn't tend to absorb very much, so only use a little or you'll end up with slimey skins!.
Shove directly only the oven rack (so the air flows right around) and bake for at least two hours (we're not kidding!) as hot as it'll go, the longer the better!.
Add a small tin of tuna steak, drained!. Do not be tempted by the (slightly cheaper) tuna chunks you get in supermarkets - they may look almost identical, but taste horrible!.
Eat!.
John's Skins
The best way to serve a potato is to slice them in half, scoop out about half the filling then bake the remaining potato and skin until crispy!. Then add Cheddar cheese, the orange kind, sour cream, crispy bacon, and chopped scallions on top!. This is another one of the best (and most fattening) ways to make a baked potato!.
What is the Difference Between a Topping and a Filling!?
One question that's been on the minds of our potato-mad Community is, 'what's the difference between a topping and a filling!?'!. Here's one theory to chew over:
Here is the difference!. A filling is placed inside the potato before it is served and sometimes it is cooked into the potato!. For example: cheese stuffed potatoes - a potato is cooked!. Then cheese is mixed into the potato and it is returned to the oven until the cheese is melted throughout!.
A topping is usually served on the side of a cooked potato so that the person eating the potato can add whichever toppings they chose!. In many restaurants the toppings are placed on the potato, but they are not usually mixed in!.Www@FoodAQ@Com
Although wrapping the potato in foil prior to baking will make the jacket crispier, it also makes the texture of the potato 'mealier', more substantial!. If you prefer a flaky potato, skip the foil and stick it directly on the rack with a layer of rock salt!.
Here's a really mouth-watering list of potential potato toppings, just to get you in the mood:
Salsa (preferably chilled)
Chilli, grated cheese, and a bit of chopped onion
Plain yogurt, coriander1, and diced cucumber and/or red onion
Sautéed mushrooms (this one seems quite popular)
Pizza sauce and grated mozzarella
Caviar
Cheese and beans
Curry
Chilli con carne
Brie, Stilton or grated mature Cheddar
Cheddar and beans
Cheese and tomato
Cold cottage cheese with onion and chives, or lightly dressed coleslaw
Corned beef and horseradish
Scrambled egg, tomato, and green pepper
Butter with black onion seeds and a little salt
Cheese-grated and mixed with mayonnaise and spring onion,with a little sprinkle of crushed black pepper
Prawn mayonnaise
Slices of smoked sausage (smoked sausage can be heated in a microwave)
Heinz Toast Toppers
Chilli con (or non) carne
Tuna and sweetcorn mayonnaise
Over the weekend, I went to a place that served stuffed baked potatoes as an entrée!. I had one with creamed corn (they had it with or without chopped fried bacon)!. It was good!. One of my friends had one with curry sauce and pineapple, and they also served one with sauerkraut!.
Tuna Baked Potatoes
This involves a tiny bit more effort than the usual procedure of opening a tin of tuna, dolloping as much as you can over the spud and letting the eager, waiting cat lick the tin out, but it's worth it!. And this way, none of the tuna goes to waste (sorry, Puss)!.
Ingredients
4 Baking spuds
Small tin tuna
Tablespoon of capers
Small tub of low-fat soft cheese
Some grated cheese
Salt and pepper
Method
Bake the spuds in the oven!. When they are cooked and the skin is crispy-ish, take the spuds out and scoop out the cooked potato!. Mix this with the tuna and capers and cheese (and some salt and pepper), and mash together!. Spoon the mixture back into the potato skins, put back in the oven to reheat, and when the topping is becoming brown, sprinkle with some more cheese!. Edam Cheese makes quite a good topping for this dish, as does Red Leicester!.
I love jacket spuds topped with baked beans and a sprinkling of grated mature Cheddar on!.!.!. have to give it a quick blast under a hot grill to brown the cheese afterwards too!. Or grated Cheddar with a dash of Worcestershire Sauce!. And a carton of seafood cocktail from the deli counter mixed with thousand island dressing!.!.!.
Oooh, just thought of two more; crispy fried onions and cheese!.!.!. and crispy bacon and cheese!.!.!.!.!.
Cheesey Baked Spuds - or 'Cowboy Food'
One Researcher's mum does a 'cracking, simple baked potato recipe':
Ingredients
A willing potato
Some grated Cheddar
Method
Bake the potato as normal in an oven (microwaves won't get the skin crisp enough for this), then once it's done, cut into it and scoop out all of the potato, leaving just the skin!. Now mash the potato with a big helping of the grated Cheddar and then refill the skin with your new potato/cheese mix!. Sprinkle the remaining Cheddar on top and either pop it back into the oven or, if it will fit, under a grill!. This makes the potato skin a little crisper and also toasts the cheese to give it a nice firm crust!.
Serve with a couple of burger patties and beans - cowboy dinner!
And a spicy wee variant on this general simple cheese theme:
Once baked, open and fill with cheese of your choosing!. Then sprinkle some paprika pepper over it to taste creating a spicy hot variant on plain cheese!. Place back under the grill for a minute to let the cheese melt with the paprika through it
!.
Baked Potatoes with Leeks and Fontina
Ingredients
2 medium-sized baking potatoes, about 350g each
2 or 3 medium-sized leeks
70g butter
90-120g Fontina, coarsely grated
Method
Scrub the potatoes, then while they are still damp dust them lightly with salt and leave them to dry for a few minutes!. Bake them at 200°C/gas mark 6 until the skin is crisp and the inside soft and fluffy - a matter of 45 minutes to an hour, depending on the variety of the potato!.
Half an hour or so before you expect the potatoes to be ready, start cooking the leeks!. Split the leeks in half, wash them thoroughly, then cut them into finger-thick slices!. Melt half the butter in a heavy pan, add the leeks and let them cook, slowly and covered with a lid over a low heat, until they are soft and translucent!.
Split the potato in half and scoop the flesh into a mixing bowl, then drop in the leeks, the remaining butter and most of the cheese, and beat to a creamy mass with a wooden spoon or electric beater!. Taste and season with salt and black pepper!. Pile back into the skins, dot the last of the cheese over and return to the oven for a good 15 minutes until piping hot!.
Best Varieties
For fluffy-centered, crisp-skinned baked potatoes, use mealy varieties such as Burbank, Centennial, Lemhi, Norgold, Nokotah, Yukon Gold, King Edward, Maris Piper, Wilja, Ailsa and Golden Wonder!.
Have to say my favourite has to be a nice plump King Edward about the size of your hand, unless you have tiny hands of course!.
Best Baked Potatoes
Some of the world's best baked potatoes can be found at the Pennsylvania Farm Show in Harrisburg, Pennsylvania, USA!. There's something about a baked potato topped with rich, fresh butter and/or sour cream served piping hot in the middle of winter!.
Everyone who eats one raves about them, making them an important part of this annual event!. There's also an artful butter sculpture that they so generously supply for all of your buttery needs!.
Cheese and Beans, Cheese and Beans!.!.!.
One of the most classic and delicious of the simple jacket potato toppings has to be a mix of grated cheese and steaming hot baked beans!. Not particularly healthy, but the way that the beans melt into the cheese that then melts into the potato makes it just lovely! Quick and simple, the only problem with this selection is in canteens where they make you pay for two toppings!.
Vegetarian Toppings
Another favourite vegetarian topping is made up of a good dollop of the the following:
Veggie cheese, grated
Onion
Pineapple
It sounds weird, but strangely enough, all three complement each other deliciously!.
Some Other Simple Toppings
A great baked potato topping is the sauce sold in jars to make chilli con carne!. It rocks!.
Tzatziki (with maybe a little mature Cheddar cheese, or a pinch of salt) is an excellent quick topping!. Cool, creamy, crunchy, tasty!. Mmmmmm!.
Add some chopped scallions (spring onions if you aren't Irish) and bacon to some cream and dollop unto your baked spud!. To have a virtually Colcannon variant, add lettuce as well!.
Nan's Baked Potatoes
My nan used to rub the skins with vegetable oil and then salt!. Crispy or what! My favourite topping is half a tin of Heinz baked beans!. No butter needed so your meal has lots of fibre, no fat, and lots of taste!. It even tastes good if you've had to microwave the potato!
Microwaved Potatoes
A sneaky trick to improve the palatability of microwaved potatoes is to remove them when just tender, and immediately wrap them in heavy duty aluminum foil!. Let them sit for ten minutes or so, unwrap, and enjoy!. This steaming makes them delightfully flaky and delicious!.
Crispy Skins
For really crispy skins, wrap the potato in aluminum foil and put a pat of butter between the potato and the foil!. Here's the trick, pierce the potato with a fork, before the foil goes on!. The potato will release steam as the water it stores heats up, and the steam will help cook the butter to the skin!. The trick is to not add too much butter, otherwise the spud gets mushy and you get mashed potatoes!.
And if the jacket isn't crispy enough, remove the foil and let the buttered jacket broil for a minute!. For the best baked potato you should cook in the microwave, then put in a conventional oven for about 40 minutes to get the skin nice and crispy and the middle nice and soft!. So there!.
Simplicity Itself
Rub olive oil and salt into the skins!. It doesn't tend to absorb very much, so only use a little or you'll end up with slimey skins!.
Shove directly only the oven rack (so the air flows right around) and bake for at least two hours (we're not kidding!) as hot as it'll go, the longer the better!.
Add a small tin of tuna steak, drained!. Do not be tempted by the (slightly cheaper) tuna chunks you get in supermarkets - they may look almost identical, but taste horrible!.
Eat!.
John's Skins
The best way to serve a potato is to slice them in half, scoop out about half the filling then bake the remaining potato and skin until crispy!. Then add Cheddar cheese, the orange kind, sour cream, crispy bacon, and chopped scallions on top!. This is another one of the best (and most fattening) ways to make a baked potato!.
What is the Difference Between a Topping and a Filling!?
One question that's been on the minds of our potato-mad Community is, 'what's the difference between a topping and a filling!?'!. Here's one theory to chew over:
Here is the difference!. A filling is placed inside the potato before it is served and sometimes it is cooked into the potato!. For example: cheese stuffed potatoes - a potato is cooked!. Then cheese is mixed into the potato and it is returned to the oven until the cheese is melted throughout!.
A topping is usually served on the side of a cooked potato so that the person eating the potato can add whichever toppings they chose!. In many restaurants the toppings are placed on the potato, but they are not usually mixed in!.Www@FoodAQ@Com
The absolute best way to make your baked potatoes is in the grill or fire pit!. Wood is best followed by charcoal, then the oven or a gas grill, the worst way is in the microwave!.
Step1: Scrub them with a brush to get the dirt off!.
Step2: Optional poke a few holes with fork!. I have never had a potato explode from not poking holes in it!.
Step3: Place potatoes in foil squares with the shiny side on the inside!. It reflects the heat back into the potato and makes them cook faster!. Before you close the foil add a dollop of butter and some fresh cracked salt an pepper!. It will give the skin a great flavor and crispness!.
Step4: Place the potatoes right down next to the coals in the grill!. Try to leave about a half an inch or so between the potatoes and the coals, but its not a big deal if they touch in places!. That part will just be a little crispier!. Turn the spuds once or twice during cooking!. About every 15 min!. I suspect large potatoes would take 30 to 45 min!.
You can tell they are done when you squeeze them with a pair of tongs and they feel soft inside!.Www@FoodAQ@Com
Step1: Scrub them with a brush to get the dirt off!.
Step2: Optional poke a few holes with fork!. I have never had a potato explode from not poking holes in it!.
Step3: Place potatoes in foil squares with the shiny side on the inside!. It reflects the heat back into the potato and makes them cook faster!. Before you close the foil add a dollop of butter and some fresh cracked salt an pepper!. It will give the skin a great flavor and crispness!.
Step4: Place the potatoes right down next to the coals in the grill!. Try to leave about a half an inch or so between the potatoes and the coals, but its not a big deal if they touch in places!. That part will just be a little crispier!. Turn the spuds once or twice during cooking!. About every 15 min!. I suspect large potatoes would take 30 to 45 min!.
You can tell they are done when you squeeze them with a pair of tongs and they feel soft inside!.Www@FoodAQ@Com
why not wrap them in foil and throw them on the hot coals instead!. they should be done about the same time as all your meats are done grilling!. Maybe if they are really big you can wet them, wrap them in paper towel (make sure to poke holes in the taters though with a fork) then microwave them for a few minutes to cook them halfway before putting them on the grill!.Www@FoodAQ@Com
For the big monster potatoes, scrub them well and dry, poke holes with a fork to keep from having an implosion, coat with vegetable oil and I like to use kosher salt on the potato skin, wrap in foil and bake at 350 F, usually it takes about an hour, since you have 9 potatoes, give it 15 to 20 minutes more!. Check to see if they are done with a fork!. Have fun!Www@FoodAQ@Com
I would wrap them in tin foil, poke them with a fork a few times and cook them in the oven for 40 minutes at 400 (if they are really large) You don't want them fully cooked but with a good head start!.
Then transfer them on to the warming grill of the BBQ to give them the final flavor!. They will be wonderful!.
Lots of butter, sour cream and s & p!
I'm getting hungry!!Www@FoodAQ@Com
Then transfer them on to the warming grill of the BBQ to give them the final flavor!. They will be wonderful!.
Lots of butter, sour cream and s & p!
I'm getting hungry!!Www@FoodAQ@Com
Scrub them, pierce them a few times so that they don't explode and bake at 350F for about an hour!. Squeeze one with a pot-holder to see if it's soft; it may take an hour and a half!. Wrapping them in foil is optional but not required!. You could also line them up around the outside edges of the grill, but they sound like they might take up too much room!.Www@FoodAQ@Com
Slice The Top!. Shove it in The Oven on Full, 20 Min's, it will be Nice and Crispy!.
If you Don't like Anyone, Shove Theirs in for 40 Min's, heehee!.Www@FoodAQ@Com
If you Don't like Anyone, Shove Theirs in for 40 Min's, heehee!.Www@FoodAQ@Com
400 DEGREES 1 HOUR TO 1 1/2 HOURSWww@FoodAQ@Com