I used Mr T's crisp baked potato recipe for the tater. I re-heated some vac packed pulled pork and topped the tater with it.
I edited the thread to include Mr. T's recipe from his thread:
"The following is from my cookbook " Mr. T's Favorite Recipes" this is not an endorsement, just fact."
1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
canola oil to coat
kosher salt
Preparation:
Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce. Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.
Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft. Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.
Chef's note: If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
I edited the thread to include Mr. T's recipe from his thread:
"The following is from my cookbook " Mr. T's Favorite Recipes" this is not an endorsement, just fact."
Crisp Baked Potato
Ingredients:1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
canola oil to coat
kosher salt
Preparation:
Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce. Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.
Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft. Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.
Chef's note: If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
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