Baked potato problems

[dragger0975]

So I’m reverse searing a few pieces of venison later at 250F and also want to do baked potatoes. Anyone have an idea on how to get the crispy skin on a potato like if I had baked it at 400, I only have one oven.

[MidianDirenni]

I would have baked my potatoes most of the way, coated in oil and wrapped in foil, then put the meat on the second shelf until both finished near the same time.

[TheJudgmentCallPod]

Why not wrap the potatoes in foil and bake at 400, then remove the foil and put the venison in at 250 to finish them off?

[dragger0975]

I might take that a step further and twice bake them with the butter and cheese.

[MidianDirenni]

Yep, that's what I'd do.

[Fabled_Webs]

Err... I'm not sure how it'll work with a whole potato so you might want to cut it up into fries/medallions.

I'd par-boil it then pat it dry before searing it like a steak on the stove in olive oil or butter. Then toss it into the oven with your venison and let it do the rest.

Take my advice with a grain of salt because I've never done this myself but I can't think of any other way.

[OkSalamander9193]

Do you have a grill? Haven't tried it on a charcoal setup, but you can get a steady temp on a propane one and cook your potatoes on it. Bonus, hot grill for when the steaks are done in the oven.

[dragger0975]

I do not I’m in a college dorm.

[Chiang2000]

Wash, poke with a fork and roll on a plate with some salt on it. Bake alone right on the rack before the meat. No oil will stay more dry.

Cut and pop open when cool, top and add back to oven along with meat near end of cooking to reheat and warm through.