Most cost effective way to cook a baked potato

[Jonathan Assbutt Jr.]

I had the question after reading about resistant starch content in potatoes and the methods of cooking that produced the most of it. Baked potatoes as a preparation type had the most. To maximize resistant starch you need to refrigerate the potato for 24hrs. (subsequent heating of the potato should maintain approx 80% of the resistant starch)

Resistant starch hangs around in your gut longer, and does not cause as much of a blood sugar spike.

 

[JMNSH0]

Pressure cooker/instapot, I would guess, makes the most efficient use of the energy input.

 

[SeaPA]

Other:
Put it on the dashboard of your car in Florida in mid-summer. Depending on size of potato, it should take between 25 to 35 minutes.

 

[AFM22]

 

[Jonathan Assbutt Jr.]

 

[DCandtheUTBand]

I had the question after reading about resistant starch content in potatoes and the methods of cooking that produced the most of it. Baked potatoes as a preparation type had the most. To maximize resistant starch you need to refrigerate the potato for 24hrs. (subsequent heating of the potato should maintain approx 80% of the resistant starch)

Resistant starch hangs around in your gut longer, and does not cause as much of a blood sugar spike.

I just gave up potatoes...too much hassle. I eat cheese fries from time to time. Supposedly psyllium husk powder slows down the spike if you take it before eating carbs. 1 tsp or tbsp with 16 oz of water. Mix with 8 then chase with 8. Never done it. Just easier for me to swear off potatoes altogether.

 

[HawkBlocker]

Just like steak, potatoes are best when cooked in the microwave.

 

[GesterHawk]

I would imagine the microwave would use the least amount of electricity out side of a gas oven. But NG is gonna cost you too.

So I say build a decent sized fire in the backyard and wrap the bigger in heavy duty foil and toss it on the coals.

 

[fskillet]

I don’t bake potatoes. I slice them and either sauté or fry bc china has been frying everything they eat for centuries and there’s like 16 billion of them

 

[m.knox]

I just gave up potatoes...too much hassle. I eat cheese fries from time to time. Supposedly psyllium husk powder slows down the spike if you take it before eating carbs. 1 tsp or tbsp with 16 oz of water. Mix with 8 then chase with 8. Never done it. Just easier for me to swear off potatoes altogether.

First off, we may smaller baked potatoes. Portion appropriate. Second, I dress it with butter, salt and a healthy dose of malt vinegar. The malt vinegar also slows down the spike, and for me, it tastes great.

 

[bagdropper]

So I say build a decent sized fire in the backyard and wrap the bigger in heavy duty foil and toss it on the coals.

We did this Sunday, taters in foil on a grate. Turned out awesome.

 

[Outbackbowl2017]

Hash browns for the W! With cheese on top for the OT W. Fight bar if you don’t agree.

 

[Yellowsnow51]

Here is how to make the best baked potatoes you'll ever make.

Pre heat oven to 300

Clean and dry your potatoes entirely with a towel before poking them with a fork.

Get you your big ol Russets and stab all over with fork. Put on cookie sheet and let bake for 30 minutes. This is getting the moisture out and cooking the center.

Pull them out and put the oven on 400. Slather butter all over them and and roll them in coarse kosher salt. Place them directly on the center oven rack (with a baking sheet underneath to catch any butter drips). This ensures even heat circulation. Put them back in for another 30 minutes.

Perfection. You're welcome.

 

[Aardvark86]

What’s the least cost effective way?

 

[Jonathan Assbutt Jr.]

What’s the least cost effective way?

That's a harder question than asking what's cheapest. I was going to saying firing up a diesel generator, but I'm sure there are much more expensive fuel sources. Not sure what they are. Formula 1 fuel cost is outrageous, but I don't think they make generators that run on those.

 

[Jonathan Assbutt Jr.]

Answer to the question in the poll:

1. Microwave: ~$0.01 – $0.02 (6–8 mins runtime; no preheat)
2. Instant Pot: ~$0.03 – $0.05 (35 mins total cycle; high efficiency)
3. Slow Cooker: ~$0.06 – $0.09 (4–8 hours runtime; ultra-low wattage)
4. Air Fryer: ~$0.10 – $0.14 (45 mins runtime; compact convection)
5. Gas Oven: ~$0.12 – $0.16 (60–75 mins runtime; cheap fuel source)
6. Pellet Grill / Smoker: ~$0.40 – $0.65 (60 mins runtime; premium wood fuel cost)
7. Electric Oven: ~$0.20 – $0.26 (65–75 mins runtime; large heating element) [1, 2]

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[hawkeyetraveler]

Just like steak, potatoes are best when cooked in the microwave.

Do you marinate your steak in ketchup before microwaving or just use it as a condiment after?

 

[cheeselog8]

Just like steak, potatoes are best when cooked in the microwave.

I bet these Clemson fans have never even had a tailgate turkey.

 

[lonestar50]

 

[GesterHawk]

That's a harder question than asking what's cheapest. I was going to saying firing up a diesel generator, but I'm sure there are much more expensive fuel sources. Not sure what they are. Formula 1 fuel cost is outrageous, but I don't think they make generators that run on those.

Holding one over a BIC lighter. They may be cheap, but the number you would have to go through...

 

[GesterHawk]

Answer to the question in the poll:

1. Microwave: ~$0.01 – $0.02 (6–8 mins runtime; no preheat)
2. Instant Pot: ~$0.03 – $0.05 (35 mins total cycle; high efficiency)
3. Slow Cooker: ~$0.06 – $0.09 (4–8 hours runtime; ultra-low wattage)
4. Air Fryer: ~$0.10 – $0.14 (45 mins runtime; compact convection)
5. Gas Oven: ~$0.12 – $0.16 (60–75 mins runtime; cheap fuel source)
6. Pellet Grill / Smoker: ~$0.40 – $0.65 (60 mins runtime; premium wood fuel cost)
7. Electric Oven: ~$0.20 – $0.26 (65–75 mins runtime; large heating element) [1, 2]

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I win.

 

[CountingSheep]

 

[Jerome Silberman]

Effective? Either oven. The dry circulating air is the best way to get enjoyable skin and a dry fluffy interior.

Efficient? Either in bulk in the oven or probably microwave. Unless you're getting granular about energy consumption. Then it's probably hot rocks heated by geothermal fissures.

 

[TJ8869]

Here is how to make the best baked potatoes you'll ever make.

Pre heat oven to 300

Clean and dry your potatoes entirely with a towel before poking them with a fork.

Get you your big ol Russets and stab all over with fork. Put on cookie sheet and let bake for 30 minutes. This is getting the moisture out and cooking the center.

Pull them out and put the oven on 400. Slather butter all over them and and roll them in coarse kosher salt. Place them directly on the center oven rack (with a baking sheet underneath to catch any butter drips). This ensures even heat circulation. Put them back in for another 30 minutes.

Perfection. You're welcome.

I'm not saying you're wrong, because I agree with most of this. But your method puzzles me a little. You spend half an hour baking the moisture out of the potato, only to slather it with butter that is 18% water. I've always used oil, usually canola or olive. But if you're going to use butter then I wonder if clarified butter would be a better option since it contains almost no water.

I do like the idea of baking the moisture out for the first half hour before adding the fat. A crispy skin is mandatory for me when baking a potato. I've often wondered if coating it with oil before putting it into the oven traps some of the moisture underneath the layer of oil. But I've never bothered to try your method of baking it for awhile before adding the fat. I'll definitely try that the next time I bake potatoes.

I also like to bake mine much longer than you do. I normally go 45 minutes at 400 degrees, then flip and go another 90 minutes. Perfectly crispy skin and pillowy inside. I also like to bake a couple extra potatoes. After they cool down to room temperature I throw them in the fridge until morning and then cut them into small cubes and fry them in butter or beef tallow. Absolute nirvana.

 

[Tenacious E_rivals41982]

Just like steak, potatoes are best when cooked in the microwave.

Make sure they are wrapped in aluminum foil so you get a crispy skin.

 

[Tenacious E_rivals41982]

I had the question after reading about resistant starch content in potatoes and the methods of cooking that produced the most of it. Baked potatoes as a preparation type had the most. To maximize resistant starch you need to refrigerate the potato for 24hrs. (subsequent heating of the potato should maintain approx 80% of the resistant starch)

Resistant starch hangs around in your gut longer, and does not cause as much of a blood sugar spike.

We don't do them very often but when we do, I typically wash them thoroughly, then spritz the exterior with olive oil, and then liberally season them with salt. I put them in the convection oven at about 425, on a wire rack on a cookie sheet, flipping them half way through. I end up with baked potatoes with a really nice crispy salted skin. Crack them open and put a little butter, salt, and pepper. Not too unhealthy that way, compared to the endless stuff that we usually add to mashed potatoes to make them flavorful.

 

[Yellowsnow51]

I'm not saying you're wrong, because I agree with most of this. But your method puzzles me a little. You spend half an hour baking the moisture out of the potato, only to slather it with butter that is 18% water. I've always used oil, usually canola or olive. But if you're going to use butter then I wonder if clarified butter would be a better option since it contains almost no water.

I do like the idea of baking the moisture out for the first half hour before adding the fat. A crispy skin is mandatory for me when baking a potato. I've often wondered if coating it with oil before putting it into the oven traps some of the moisture underneath the layer of oil. But I've never bothered to try your method of baking it for awhile before adding the fat. I'll definitely try that the next time I bake potatoes.

I also like to bake mine much longer than you do. I normally go 45 minutes at 400 degrees, then flip and go another 90 minutes. Perfectly crispy skin and pillowy inside. I also like to bake a couple extra potatoes. After they cool down to room temperature I throw them in the fridge until morning and then cut them into small cubes and fry them in butter or beef tallow. Absolute nirvana.

It’s more of a flavor thing and it’s easy to hold a cold stick and rub it all over.

 

[Gibbs_dontbanmetom]

Outside fire in a pot of boiling water.

 

[HawkBlocker]

Do you marinate your steak in ketchup before microwaving or just use it as a condiment after?

I like to do both!

 

[What Would Jesus Do?]

I had the question after reading about resistant starch content in potatoes and the methods of cooking that produced the most of it. Baked potatoes as a preparation type had the most. To maximize resistant starch you need to refrigerate the potato for 24hrs. (subsequent heating of the potato should maintain approx 80% of the resistant starch)

Resistant starch hangs around in your gut longer, and does not cause as much of a blood sugar spike.

Coincidentally, I was conversing with Gemini yesterday on frozen French fries. According to her, the way frozen fries are processed has already converted around 20% to resistant starch. If you then bake or air fry them to perfection, chill, then reheat to eat, you can get a lot more.

For some, that would ruin the texture, but I don't mind.

 

[Hotshoe]

I had the question after reading about resistant starch content in potatoes and the methods of cooking that produced the most of it. Baked potatoes as a preparation type had the most. To maximize resistant starch you need to refrigerate the potato for 24hrs. (subsequent heating of the potato should maintain approx 80% of the resistant starch)

Resistant starch hangs around in your gut longer, and does not cause as much of a blood sugar spike.

You didn't list the No 1 way. Par boil your potatoes. Then prepare the way you want. For instance. Cut up the potato, rinse, boil, then finish in a pan.

 

[What Would Jesus Do?]

Answer to the question in the poll:

1. Microwave: ~$0.01 – $0.02 (6–8 mins runtime; no preheat)
2. Instant Pot: ~$0.03 – $0.05 (35 mins total cycle; high efficiency)
3. Slow Cooker: ~$0.06 – $0.09 (4–8 hours runtime; ultra-low wattage)
4. Air Fryer: ~$0.10 – $0.14 (45 mins runtime; compact convection)
5. Gas Oven: ~$0.12 – $0.16 (60–75 mins runtime; cheap fuel source)
6. Pellet Grill / Smoker: ~$0.40 – $0.65 (60 mins runtime; premium wood fuel cost)
7. Electric Oven: ~$0.20 – $0.26 (65–75 mins runtime; large heating element) [1, 2]

---

Wow. Some impressive differences and a few surprises.

Personally, I "bake" my baked potato in the microwave. I do sort of miss the oven-baked skin texture, but the convenience (and now the cost effectiveness) wins, hands down.

 

[What Would Jesus Do?]

What's the rationale of putting the potato on the edge of the platter?

 

[What Would Jesus Do?]

I'm not saying you're wrong, because I agree with most of this. But your method puzzles me a little. You spend half an hour baking the moisture out of the potato, only to slather it with butter that is 18% water. I've always used oil, usually canola or olive. But if you're going to use butter then I wonder if clarified butter would be a better option since it contains almost no water.

I do like the idea of baking the moisture out for the first half hour before adding the fat. A crispy skin is mandatory for me when baking a potato. I've often wondered if coating it with oil before putting it into the oven traps some of the moisture underneath the layer of oil. But I've never bothered to try your method of baking it for awhile before adding the fat. I'll definitely try that the next time I bake potatoes.

I also like to bake mine much longer than you do. I normally go 45 minutes at 400 degrees, then flip and go another 90 minutes. Perfectly crispy skin and pillowy inside. I also like to bake a couple extra potatoes. After they cool down to room temperature I throw them in the fridge until morning and then cut them into small cubes and fry them in butter or beef tallow. Absolute nirvana.

Not arguing, but what's the reason for trying to get the moisture out?

 

[Hotshoe]

Pommes Purée by Joël Robuchon, is how you make a proper mash. They don't worry about starch because they are boiled. And never, ever, put a potato into a food processor or blender. You absolutely need a chinois to make a proper French Mash.

 

[What Would Jesus Do?]

Bachelor Rules....

Wash, nuke.

Other bachelor rules relevant to this and most other cooking...

Cook until done

Season to taste

 

[Jonathan Assbutt Jr.]

Coincidentally, I was conversing with Gemini yesterday on frozen French fries. According to her, the way frozen fries are processed has already converted around 20% to resistant starch. If you then bake or air fry them to perfection, chill, then reheat to eat, you can get a lot more.

For some, that would ruin the texture, but I don't mind.

Definitely wouldn't bother me. I'm a weirdo that would eat cold french fries or baked potato anyway.

My idea here is to have a few baked potatoes in the fridge at a time... healthier that way and easy to reheat or skillet it fry anyway. Also be a decent quick lunch food as I've been working from home for a while.

 

[TJ8869]

Not arguing, but what's the reason for trying to get the moisture out?

To get a crispy skin.

 

[What Would Jesus Do?]

Definitely wouldn't bother me. I'm a weirdo that would eat cold french fries or baked potato anyway.

My idea here is to have a few baked potatoes in the fridge at a time... healthier that way and easy to reheat or skillet it fry anyway. Also be a decent quick lunch food as I've been working from home for a while.

Next do this for sweet potatoes.

 

[What Would Jesus Do?]

Once baked . . . butter, sour cream, bacon, chives, cheese . . . or what?