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Old 04-11-2008, 09:38 AM   #11
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GB,
Speaking from a grilling standpoint at 400-500F, I bake a potato in about 20-30 minutes after nuking for 3 minutes. The latter part is indirect because it is usually done already by the time I throw my steak on.
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Old 04-11-2008, 09:39 AM   #12
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I have a baked potato button on my microwave. I poke holes and sent them through this cycle about 3 times then finish in the oven for about 30 minutes. I put them in the oven to crisp up the skins, not to finish the cooking process. BUT, I like an overdone potato.
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Old 04-11-2008, 09:41 AM   #13
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Quote:
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How much time do you find that cuts the oven time by Andy?

They bake in about 30 minutes. I like a nice crispy skin too.
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Old 04-11-2008, 09:42 AM   #14
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The DW is from the Republic of Georgia and brough back these small clay dishes, can't remember the name though. We wrap the potatoes in foil, place them in the dish and put them on the coals in the fireplace.

....or do what Andy said - lol.
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Old 04-11-2008, 09:44 AM   #15
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Why do you wrap them in foil? That negates the effect the clay dish or any other cooking method will have on them.
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Old 04-11-2008, 10:02 AM   #16
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I guess if there wasn't a log or two burning in there we could do without the foil. I think you can stack these things like Dim Sum baskets.
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Old 04-11-2008, 10:44 AM   #17
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At a club I belong we found out that the electric roasters make great baked potatoes. Of course they are cooked for a long time. I think the secret though is moisture!!! They are cooked in big batches, at least 5 lbs at a time individually wrapped.

I am going to try wrapping the potatoes in foil, place them in a bread pan, Sprinkle the pan lightly with water and tightly cover the bread pan with foil. This should simulate the same environment of the electric roaster.
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Old 04-11-2008, 11:23 AM   #18
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At a club I belong we found out that the electric roasters make great baked potatoes. Of course they are cooked for a long time. I think the secret though is moisture!!! They are cooked in big batches, at least 5 lbs at a time individually wrapped.

I am going to try wrapping the potatoes in foil, place them in a bread pan, Sprinkle the pan lightly with water and tightly cover the bread pan with foil. This should simulate the same environment of the electric roaster.

IMO this gives you steamed, not baked potato. A baked potato should be done in a dry heat environment such as an oven, with no added moisture. Baking, by definition, is a dry heat method of cooking.
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Old 04-11-2008, 12:26 PM   #19
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Thank You

Wow! What great feedback. That was my first post on Discuss Cooking and thank you all for such wonderful suggestions. Betsy.
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Old 04-11-2008, 12:33 PM   #20
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Andy, I am with you--I like fluffy baked potatoes with crisp skin, so no foil, no oil. Just wash some big Russets, poke a couple holes in them, into the oven.

Sometimes, if I am in a hurry, I will put them in the microwave while I preheat the oven.
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