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."
Crisp Baked Potato
1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
canola oil to coat
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.
Edited by dirtsailor2003 - 5/24/13 at 9:13am