Bacon grease baked potato

[Ghawtho]

I learned Texas Roadhouse coats potatoes in cool bacon grease, rolls in kosher salt, wrap and bake. I’m trying this for our next baked potatoes.

[Dan Deter]

That's how we used to do them all the time. Then we learned about how they're cooked in England (supposedly, that is), cut a cross instead of poking holes, 400 for 2 hours instead of 450 for 1, and decided we liked that even better. But those were good with the bacon grease!

[Finster]

😯
I do mine at 400 for an hour. Can't imagine cooking for 2hours at that temp..

[Dan Deter]

Finster They come out fluffy with a crispy shell. Cut the initial cross about 5mm or 1/4", and then cut a little bit deeper with about 10 minutes to go to let it dry out more. If they're smallish might want to cut back to 1.5 hours.

[Jerod Broussard]

I like coating the skin with any oil, then comes the salt and black pepper.

[RonB]

I have gotten to the point that I now bake Yukon Gold potatoes or something similar. I like the flavor more.

[MBMorgan]

Pretty much any simple white potato in my world is done the same (your world may be different and just as good):

1. Wash, trim as needed, then allow to dry.
2. Poke PLENTY of holes all over with a knife (for a fluffy interior).
3. Coat with your favorite oil or fat ... olive oil, melted butter, bacon grease, duck fat, pork fat, beef fat ... whatever floats your boat.
4. Sprinkle (don't "roll" ... that's too much) liberally with salt and (optionally) pepper. (I use Kosher salt ... again, whatever)
5a. Bake unwrapped at 350ºF (turning/flipping every 15 minutes, or so) to an internal temp of 200ºF. If you've just got to wrap, go for it (I never do, though).
6. I tend to let them "rest" for 15-20 minutes .... not because it's necessary but because I try to get them done first so the rest of the meal isn't waiting on the potatoes.

Easy, peasy ... they're potatoes for crying out loud ... enjoy!

[Finster]

For me, the 200ish internal temp is key...
I've gotten much more consistent results since I began using a thermometer instead of going by feel

[Bkhuna]

I don't like potatoes wrapped in foil. When your bake or roast a potato naked (with holes) you allow the steam to escape, which ensures a light, fluffy flesh. Secondly, the potato skin which has been coated with some type of oil takes on a nice texture. I eat the skin.

When you wrap the potato in foil, you are in effect steaming the potato, which softens the skin and gives it a unpleasant texture, like chewing on pudding skins.

[ItsAllGoneToTheDogs]

not sure if I missed it or if it's your edit, but yes foil wrapped higher temp is soggy skin and I'm not a fan. Lower temp longer time in foil is ok if you let it breathe and expose it to heat for a time depending on tempt but year I want fluffy tater not crispy but some sort of texture skin... butcher paper does that depending on time/temp. I'm lazy and like to do all in same time or some in at a time per temp... wrapped tater = same time and temp usually for my longer cooks

[ssennott]

I always use a thermometer, i like cooking them to 212 as i get a crispier skin that way i do not wrap in foil just put then over indirect heat. Usually at 180 i start cooking my meat so they are ready at the same time.

[ItsAllGoneToTheDogs]

Water works perfectly fine as well, especially with flake salts. If you don't like foil wrapped, pink butcher paper yields a slightly different (maybe better to some, maybe not) skin but still a moist fluffy tater

[Bkhuna]

I never thought of that. Foil or paper, what is the purpose?

[ItsAllGoneToTheDogs]

Bkhuna holds in a bit more moisture, I'm not a fan of foil unless it's a long cook with something else, but I've done paper a few times and it strikes the right balance for me. But I wouldn't take my word for it, I also enjoy a baked tater in the microwave every now and then

[ItsAllGoneToTheDogs]

if I do use foil it's only for a little bit, last hour minimum I expose to the heat so the skin isn't too soft.

[Ghawtho]

I normally don’t ever use salt for coating potatoes though might start. The FDA healthy limit for sodium is 2,300mg daily. It’s extremely easy to get 2,300mg of sodium in breakfast alone and actually in each breakfast, lunch and dinner. My friend tells me he has a terrible time with his legs swelling but doesn’t know why.
I know why but he doesn’t.

[Oak Smoke]

I tried the method America’s Test Kitchen showed on YouTube using russet potatoes. They make an almost saturated brine in a bowl. The water is only about an inch deep. They poke holes in the potato with a fork then roll it in the saltwater and bake at 425. The skin is so toasty and the inside is just right, not steamed to mush. We’ve done them this way 3 times now and don’t plan to change.

[Murdy]

Oak Smoke -- Is it just a quick roll in the water, in and out?

[Oak Smoke]

Murdy Yes it’s just that simple. You don’t even leave it in to soak.

[Jfrosty27]

My son worked at Texas Roadhouse when he was a senior in high school. About 20 years ago already! 🙄
Anyway, back then he said they would dunk full racks of pork ribs in a big pot of warm bacon grease and the toss them on the grill for a bit to prepare them for service. I always liked their ribs.

[Ghawtho]

The wife and I was at our local Texas Roadhouse last week. A table near us ordered ribs and dang they looked good.
We don’t eat there much, my wife doesn’t like Texas Roadhouse. I’m not too much on the place either. Last week they had the music cranked up to 120 dB
The next time the Roadhouse cranks up their music like that we are walking out, even if the meal was ordered.

[fzxdoc]

Why you shouldn't bake potatoes in foil. Short answer: botulism link.

http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/BakedPotatoesandFoodborneBotulismJan2014.pdf

Kathryn

[STEbbq]

Interesting! I I did not know that.

[Skip]

Good article fzxdoc. I've heard this before. Our Men's Group at Church does cook outs for Church and Charity. Whenever the extra Baked Potatoes are divided up to take home I seem to have just bought some and don't need any. I've brought the botulism thing up a couple times but no one seems to remember the next time. I hope we don't have to cook for a Funeral someday!

[Oak Smoke]

fzxdoc Completely new information to me. I only recently stopped wrapping potatoes in foil. Thank you!

[WillTravelForFood]

Bake your potatoes to 200 degrees, per America's Test Kitchen

(We had friends wonder why we were temping the baked potatoes before serving. "We didn't know you could potatoes had a temperature!" they exclaimed)

https://www.americastestkitchen.com/cooksillustrated/articles/144-the-perfect-baked-potato

[IowaGirl]

I thought the article recommends a minimum of 205 F / 96 C.

I think another important factor in the ATK method is to cut the potatoes open immediately after removing them from the oven to let the steam out.

Thanks for sharing the article -- I have never liked baking potatoes because they took foevaaaah! and never seemed to turn out as nice and fluffy as I want. I'll have to give the ATK method a try -- I have a Thermopen and ain't afraid to use it!

[WillTravelForFood]

IowaGirl we've found we like 210 or so (thought 200 was a smidge under) but thermopen pokes have definitely improved our baked potato game

[Santamarina]

I’ve tried baking potatoes many different ways over the years, but have been using this recipe recently and it’s my favorite.

https://www.gimmesomeoven.com/baked-potato/

Basically: poke, bake at 450° for 25 mins, then coat with melted butter and kosher salt, finally bake until done - another 20 mins or so.

….but dang, I might try bacon grease the next time!