Crispy Skin Baked Potato

Discussion in 'Root Crops' started by mr t 59874, May 24, 2013.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Crispy Skin Baked Potato

    Picture from the following link:

    Pictured: Crisp baked potato with sour cream and chives, dry aged prime rib steak and grilled asparagus.


    1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)

    canola oil to coat (water optional)

    kosher salt


    Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce.  Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.

    Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft.  Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.

    Chef's note:  If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes. May be used for various recipes such as twice baked potatoes. 


    Last edited: Jun 6, 2013
  2. fwismoker

    fwismoker Master of the Pit

    Thanks Tom, will try this...sounds interesting having the skin salted and i like a crisp skin.   
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Gorgeous presentation Mr. T!  Makes me want that for my breakfast instead of my coffee!  Yummmm.....[​IMG]

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    MMMM, everything there looks great Tom!

    The crispy skin taters really are a hit in house. I used some Smoked Serrano Salt on a couple we did the other day. Fantastic!!!
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Thanks, I am going to have to give that a try.
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks, DS.  At times the simplest recipes are the best.  This is a easy fix with unlimited variations.  Glad you and your family are enjoying, keep us abreast of your culinary discoveries.[​IMG]

  7. Mr T that looks great. i will have to have one this week. smoked kosher salt, smoke cheese. Yummi

    Happy smoken.

  8. bruno994

    bruno994 Master of the Pit

    Same plan we use, it's a weekly thing here to do stuffed potatoes with either leftover brisket or pulled pork.  Man am I hungry now!  Thanks for sharing.
  9. This is basically how the missus became the only one allowed to cook potatoes here, excepting she does butter instead of oil, and steak seasoning instead of plain salt. The temp she uses is 375, but ours is a convection oven. Come out fantastic. :)

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