Baked potato in the wood stove

[madison]

to ovoid charring the spud, try dbl wrapping with heavy duty foil, make a nest void of coals in the front of the stove, cooking time is much faster than an oven. < 30 mins.

 

[begreen]

Just got back from Italy. At a friend's place, they cooked us up some foil-wrapped spuds in the ash pan, under the grate of an old Warm Morning stove. They came out perfect and were delicious with some fresh Stracchino cheese melted on top. Seems like this would work well with stoves like Jotuls and Morsos that have this configuration. I'm going to check the temp in the T6 ashpan after a well established fire to see if perhaps it can finally be useful for something.

I posted a link for the stove in the Perfect Picture section.
https://www.hearth.com/talk/threads/44566/

 

[mulkick]

That's a great idea, my Summit has an ash pan that should work.

 

[Wet1]

You guys are killing me with all this talk of cooking on and in the stove... The pizza idea sounds excellent! I might end up eating my monitor before I make it to lunch time!

 

[d.n.f.]

Can I deep fry potatoes in my woodstove?



No need to answer that.


I am off to wrap some spuds.

 

[fbelec]

a real quick way to make a baked potato. if you are using your conventional cook stove is to light the oven and preheat to 350. put a potato in the microwave for about 7 minutes ( depends on the size ). then when the microwave is done put the potato in the oven for 15 minutes. now you have a baked potato with the crunchy skin for 22 minutes time.

 

[Bubbavh]

Got me hungry too... So I thought I'd share my pizza sauce recipe with you!
Very simple to make and it is better than most pizza places!

28oz can Red Pack tomato puree (If you can't find the Red Pack Brand use what you can get)
28oz can Red Pack crushed tomato
1 Tbsp Salt
1/2 tsp pepper
1/2 - 1 Tbsp Dry Granular garlic (depends on how you like it (I use 3/4))
2 Tbsp Olive oil
3 packets sweet-n-low or splenda
1 tsp basil or 5-6 fresh leaves cut up

Mix all together well or blend if you do not want the sauce chunky.
DO NOT COOK the Sauce

Freeze the remaining sauce in a 1 gallon zip lock bag laid flat in the freezer so when you need to make another pie you can just break off a chunk and microwave it.

Enjoy

 

[kenny chaos]

Got a crock pot on the wood stove today.
One can of Cream of Mushroom soup,
three big fat boneless chops,
taters, and green beans.

 

[TreePapa]

I think this thread gave me a craving for baked spuds yesterday. I picked up a bag o' spuds @ Whole Foods on the way home. Since we still have mild weather in So. Calif., we only had a small fire in the FP, and that was after we started cooking, so I pre-nuked the spuds in the microwave and finished them in my Grandmother's 1940's O'Keefe & Merritt range. Served wtih sauteeed mushrooms, butter, and sour cream. Yum!

Peace,
- Sequoia

 

[trapshooter9]

I'm going to try olive oil and salt trick as mentioned by trapshooter9, but inside the stove?

I do them on top of the stove but I would think you could do them inside as long as you are careful not to over cook them. I would probably double wrap to minimize chance of oil leaking out and catching on fire. The oil and salt will make the skin nice and crispy. They are restaurant quality. Enjoy.

 

[wellbuilt home]

I like bacon in my potato , cut potato in half salt & peper 1 slice of bacon .
Cook in foil for 40 min inside the stove but not in the flame .

 

[fbelec]

The secret to good baked taters is to rub them with olive oil and sprinkle with kosher salt before you cook them. I wrap them in foil and lay them on top of the soapstone stove. Turn them over once in a while until done.

ever had a leaker? what do you put under the spud? anything like foil? incase they leak. what temp is your stove when cooking? and for how long?

 

[mulkick]

I love bacon, it's the world's most perfect food.

 

[trapshooter9]

The secret to good baked taters is to rub them with olive oil and sprinkle with kosher salt before you cook them. I wrap them in foil and lay them on top of the soapstone stove. Turn them over once in a while until done.

ever had a leaker? what do you put under the spud? anything like foil? incase they leak. what temp is your stove when cooking? and for how long?

I don't really use enough oil that it would leak out. I just rub it with enough to moisten it. Also, I wrap it in such a way that it cant leak but I suppose it wouldn't hurt to put down a sheet of foil just in case. As far as time and temp, I'm not that precise. I just turn every once in a while, maybe every hour or so. Give it a squeeze every once in a while until it feels done. To cook faster, I turn a pan upside down and put over the potatoes on the stove top to hold the heat in like a little oven.

 

[PapaDave]

No spuds yet, but made some fried eggs in a small cast iron pan on top of the stove. They ended up a little too well done, but were good anyway.
Didn't have to crank the electric stove.

Dave

 

[greythorn3]

i just fried a piece of bacon on top my stove in a frying pan and ate it!

 

[crazy_dan]

freeze your taters before you bake them makes the meat like mashed taters (be sure to thaw before cooking).
I have a few crock pot crocks & lids that sit on the stove and cook most of our meals on it when we are burning.
I have a few trivets and that is how we do our cooking in the winter We rarely turn the range on in the winter.
Only thing I do not do is bake on the stove just don't have room for an oven to sit on top with the crocks and such.
we also will cook hot dogs and marshmallows in the stove on the camp forks when we have a small bed of coals right before a reload (this is defiantly a fall and spring thing). The kids have a blast with this.
we put a pizza stone in the stove and cook pizza when it is coals too and it will make even frozen pizza taste good.
With a little patients and willingness to try you will learn to cook anything on or in the stove. Just don't be afraid to fail because it WILL happen time to time as it does with anything.