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Started By
Message
Holy smokes, best baked potato I've ever made
Posted on 8/6/25 at 9:33 pm
Posted on 8/6/25 at 9:33 pm
Used the Test Kitchen method-
Salt brine (2T salt-1/3c water)
450 until 205
Coat with oil
10 more minutes at 450
https://chewingthefat.us.com/2017/03/the-perfect-baked-potato-from-americas.html
Salt brine (2T salt-1/3c water)
450 until 205
Coat with oil
10 more minutes at 450
https://chewingthefat.us.com/2017/03/the-perfect-baked-potato-from-americas.html
8
Posted on 8/6/25 at 9:56 pm to Kingpenm3
Yep, been using their method for a while now and it makes a damn fine baked potato.
Posted on 8/6/25 at 11:48 pm to Kingpenm3
I stab potatoes, and brine them for about two hours and then remove from the bribe and let them dry on a rack for 30 minutes. This keeps them coated in salt. Then I coat the potatos in melted beef tallow, and sprinkle a bit of kosher salt and fresh cracked pepper all over it. Cook at 450° for 55-65 minutes. Delicious and pretty much everyone eats the skin, too.
Posted on 8/7/25 at 6:28 am to Kingpenm3
I read the recipe and I'm curious how crucial the brine process is and if it really does anything. The potato isn't soaked in it for any amount of time.
What has you so blown away about it and how is it better than what you used to make?
quote:
Dissolve 2 tablespoons salt in 1/2 cup water in a large bowl. Stab the potatoes all over with a fork. Place potatoes in a bowl and toss so the exteriors of the potatoes are evenly moistened. Transfer potatoes to a wire rack set
What has you so blown away about it and how is it better than what you used to make?
Posted on 8/7/25 at 6:47 am to Kingpenm3
The thing I learned that always makes good baked potatoes is to get them to 210 degrees internal. Haven’t messed up one since.
Posted on 8/7/25 at 7:09 am to Big Chipper
quote:
The thing I learned that always makes good baked potatoes is to get them to 210 degrees internal. Haven’t messed up one since
Agree, 210 is the magic number, get it there however you want but 210 is perfect
Posted on 8/7/25 at 8:40 am to Kingpenm3
Been using that recipe for a while now. It slaps!
Posted on 8/7/25 at 8:51 am to Kingpenm3
Been doing this for awhile, I wash the potato off then rub, sprinkle with kosher salt then bake at 400 until they reach 210.
Taught this to a friend who used to rub his with oil then foil, he couldn’t believe the difference.
Taught this to a friend who used to rub his with oil then foil, he couldn’t believe the difference.
Posted on 8/7/25 at 8:54 am to Kingpenm3
Will try this method. Do you wash the potato before the brine, or let the brine be the wash?
Posted on 8/7/25 at 9:40 am to GeauxTigers0107
quote:
I read the recipe and I'm curious how crucial the brine process is and if it really does anything. The potato isn't soaked in it for any amount of time.
It sounds as if it's just covering the skin with salt water which will stay in contact while it bakes. It's not really brining by soaking, which I do think could possibly help? I don't know. You don't really want water entering inside the potato. We fork it so the water can escape, so adding more seems counterproductive.
I've used the Alton Brown method which is to fork it, cover in oil and then salt it. The salt sticks to it due to the oil, and the skin gets nice and crispy from it as well. It's great every time.
I plan to try all three ways after reading this. I'm curious which works best if at all. I suspect a soak brine will be the worst, and I also suspect there will be little difference between the OP method and AB's. Whichever is best though will be my method going forward.
Posted on 8/7/25 at 9:41 am to jmon
quote:
Do you wash the potato before the brine, or let the brine be the wash?
You still need to wash the potato. Have to get that dirt off of it. The brine is there for flavor, not to wash it.
Posted on 8/7/25 at 9:53 am to Big Chipper
quote:
The thing I learned that always makes good baked potatoes is to get them to 210 degrees internal
You guys have any good thermometer recs? I've been in the market for a new one.
This post was edited on 8/7/25 at 9:54 am
Posted on 8/7/25 at 9:56 am to Sl0thstronautEsq
all you need is a thermopen
Posted on 8/7/25 at 9:59 am to Midget Death Squad
the brine soak is for two reasons…to add moisture to the bake (a little bit of steam) and to salt the skin. If you roll the potato in heavily salted water the salt that remains will dry and season the skin.
so if you brine, don’t salt again when you coat with oil
so if you brine, don’t salt again when you coat with oil
Posted on 8/7/25 at 10:39 am to cgrand
Thank you! 
Posted on 8/7/25 at 2:20 pm to cgrand
quote:
the brine soak is for two reasons…to add moisture to the bake (a little bit of steam)
potatoes are like 80% water. how is a quick dunk going to do anything at all?
Posted on 8/7/25 at 2:48 pm to Kingpenm3
As noted already I think internal temp is the key. I stab mine all over with a fork, rub a little OO on them and a generous amount of kosher salt. Similar but simpler.
Posted on 8/7/25 at 5:37 pm to jamiegla1
quote:
how is a quick dunk going to do anything at all?
I don't know, but using that method, the skin tears like Christmas wrapping paper. Very light and crisp. I will eat skin and all when prepared this way.
Posted on 8/7/25 at 9:23 pm to Sl0thstronautEsq
I just use this: Thermopro on Amazon
This post was edited on 8/7/25 at 9:25 pm
Posted on 8/8/25 at 7:33 am to HubbaBubba
The CI recipe called for the salt water only as a way to get salt to stay on the skin and make it tastier.
The CI recipe does not call for a brine/soak. Google/AI says a brine of 2-8 hours can be effective for an unpeeled potato that is to be baked, but penetration is limited due to the skin.
From CI:
The CI recipe does not call for a brine/soak. Google/AI says a brine of 2-8 hours can be effective for an unpeeled potato that is to be baked, but penetration is limited due to the skin.
From CI:
quote:
To produce perfect baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.
quote:
Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened.
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