BakeAmerican
Baked potato
A steakhouse potato is a 400°F russet, not foil-steamed mush.
Made it?
1 hr · 25 min hands-on · pull 185°F
Ingredients
7 lb on the fire · ~4.6 lb to the table · 9 plates at 8 oz
- russets, scrubbed dry4 (7 lb)
- oil1 tbsp
- kosher salt2 tsp
- butter4 tbsp
- sour cream1/2 cup
Method
- 1
Oil and salt the skins. Direct on the rack, 400°F.
- 2
Done when a probe slides with no tug, 50–70 minutes depending on size.
- 3
Split, butter, sour cream. Skin should crackle. Foil is a steamer — skip it.
On the plate
With this, try
- With this dish, try making twice-baked potatoes.
Bake with a roast. Fill and finish in the rest window. Russets, scoop, cheddar, sour cream, chives, back in until the tops brown.
1 hr 30 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min