Wrapping Potatoes in Foil for Baking? Temping Baked Potatoes for Doneness?

[Dan Deter]

I did just remember the one time I do wrap them in foil, and that's when baking them in the coals of a camp fire.

[HawkerXP]

+1

but remove foil at the end for a lil char.

[HawkerXP]

We poke with a folk, nuke them and put on the grill with the protein to crisp up the exterior. No foil.

[MBMorgan]

No wrapping here. Just pierce, coat liberally with olive oil and coarse kosher salt, and into the air fryer at 350F for 45-60 minutes depending on size. I do temp for doneness ... looking for a 205F minimum IT.

[ssennott]

I from the no wrap camp I poke some holes coat the potato with oil and sprinkle with course salt and cook them approximately 1 hour on indirect heat to 212 degrees or little longer if you want a little more crunch to the skin the inside stays nice and fluffy for me by doing it this way.

[Rob Johnston]

Again, I learned something new today being on here. I never thought about it and just did what my mom always did. Thanks!

[ssandy_561]

I’ll cook my potatoes “Naked” most of the time. That is unless I am making “hobo” potatoes. My mother would make them during outdoor BBQ my whole childhood and I still love them today.

Hobo Potatoes
Cut a raw potato in half the long way

Place one half of it on heavy duty aluminum foil cut side up

Place a pat or two of butter on the cut side of the
potato

Salt and pepper to taste

Place a sliced clove of taw garlic or three on top of the butter

Place a slice or two of raw sweet onion on top of the garlic

Put the other half of the raw potato on your stack of deliciousness

Wrap up everything in the aluminum foil and throw on your grill / smoker until done.

[troymeister]

I'm kind of the hybrid method. I start them in foil with a little bit of olive oil. Then about half way or a little more, I remove the foil. When they are done, the result is a crispy skin on the outside all over, and a fluffy interior with out the layers just beneath the skin becoming too over done. Something akin to this:

[FireMan]

Ooh, ooh!

[fzxdoc]

**stars in my eyes**

[DaveD]

Never understood wrapping in foil either, and don't do it. I usually don't even put any oil or salt on the exterior either, just poke a few holes in the skin and let it go. My oven temp is usually around 365/185, lower than many of you use. They take 90 minutes to reach an IT of 208-210/98ish routinely, which I've verified on a number of occasions with a temp probe. But I usually don't use one if I'm using the kitchen oven because the results are always the same. Once in a while I'll use the Pit Boss Copperhead to bake the taters, and because the temp control isn't quite as good, I'll leave a probe in when I do that and pull at the relevant IT.

And I love to eat the tater skin along with the rest of it!

[FireMan]

I don’t wap my spuds. Also, I remember ATK did a take on the ultimate baked tater. Check it out, I remember it seemed simple, but there was more than one step.

[fzxdoc]

ATK bakes their potatoes in a 450° oven. First they drop them into salt water (2 TBL salt per 1/2 cup) and roll them around before putting on a wire rack in the oven until they reach 205°. Then they remove the potatoes from the oven, oil the exterior and put them back in the oven for 10 more minutes. They open the potato jackets with an X and a squeeze as soon as they are removed from the oven.

So yup, you were right. More than one step.

K.

[CRO]

I do them in the oven. Not really scientific, 375 - 415, wiped with butter.
they are done when you can squeeze them with a little pressure.

[Mosca]

Oh hell, I microwave mine. But we only have baked potatoes once or twice a year. Usually it’s mashed or roasted for us.

[DavidNorcross]

Ok. I am the strange one….I foil, unwrap as soon as they are cooked. Typically 450 for an hour and I always eat the skin. I poke holes, oil and wrap. Why? No clue…I am in the this is the way I have always done it club!

[fzxdoc]

Thanks for the responses. It makes sense to foil potatoes when baking them on a smoker/grill if you don't want the smoky taste, or when nestling them into hot coals to bake.

I hadn't thought that foil is used to block a smoky potato flavor, or to par cook potatoes before removing the foil halfway through cooking them on a grill, so I learned something there. Thanks.

Myself, I enjoy the light smokiness of a charcoal-baked potato, so I'll probably continue to forego foil for potatoes.

Kathryn

[FireMan]

Yup, forgo the foil.

The word forgo used on Amazing Wibs, funtastic! 😎

[ofelles]

We need a little culture around here amongst all us Heathens (finger pointing at self 🙃)