i own a Ninja Foodi i wanteding to have baked potatos for dinner tonight but unfortunately my Ninja Foodi didn't come with any recipe books just a piece of paper of how to use the Ninja Foodi, like how to pressure cook and all of that but bc it was Manufacturer refurbished Ninja Foodi but you couldn't evening tell it was a Manufacturer refurbished bc it looks so dam good anywho i follow your instructions to a t and my baked potatos for my dinner tonight turn out absolutely amazing and delicious ty again John Sanders From Tom Fox.
I've watched your videos for weeks. I purchased the Ninja Foodi and love it. Before we use it my husband and I check your page to see if you've made what we're cooking that night. These are up next for us. Thank you! Your videos are great and easy to follow.
Thank you and that is really nice to hear...I hope I help ...I think potatoes are overlooked sometimes as what can easily be the main course...especially with all the stuff you can put in then...thanks again for your kind and encouraging comments and thanks for watching my videos!!
These look delicious...if I wanted a crispy/crunchy skin, would you put them in to air crisp for 10 minutes maybe after pressure cooking to crisp them up?
Hey John, I was scrolling through your videos and decided to make these potatoes for tonight. As usual, thanks for the idea and showing me how to make it in the Foodie!
John; Good video. I purchased the MEATER Wireless Smart Meat Thermometer I saw you use in another video. I'm very impressed with it. Cooked a NY strip steak perfectly rare with the help of the thermometer and app. Baked it in the oven @ 170 degrees then seared it with a blow torch.
I like it too, I'm still not comfortable with ot just yet because I had a issue not long ago, I think it was caused from a weak battery in the base unit so make sure you keep fresh batteries in it but the concept and design is phenomenal
Hi John, the three potatoes that I made came out perfect, thanks for the tips, I'm going to make 3 more so my son and girlfriend can take to their beach adventure
Left the potato in three times as long as you. Internal temperature got to 200 degrees (not quite done) but the peeling was way over done. What did I do wrong?
@@dmk8156 I suspected that when you said the peelings were over done...it's an easy mistake to make because potatoes are traditionally baked, not pressure cooked, but I think it produces a very good potato and now that you know maybe you can share your thoughts on which you like best...Thank you for watching!!
A steakhouse baked potato has a charred texture to them. Your boiled potatoes are not exactly what launched the steakhouse industry. The inside of the potato should be perfectly cooked fluffy tender but the peeling that remains for last is the finest desert any steakhouse ever served. All golden brown and dripping in butter. That’s how to eat a baked potato
i own a Ninja Foodi i wanteding to have baked potatos for dinner tonight but unfortunately my Ninja Foodi didn't come with any recipe books just a piece of paper of how to use the Ninja Foodi, like how to pressure cook and all of that but bc it was Manufacturer refurbished Ninja Foodi but you couldn't evening tell it was a Manufacturer refurbished bc it looks so dam good anywho i follow your instructions to a t and my baked potatos for my dinner tonight turn out absolutely amazing and delicious ty again
John Sanders From Tom Fox.
That is excellent Tom... glad I was able to help... thank you for watching!!!
Thank you for the great ideas for baked potatoes! They look sooo good!!!
Your welcome... thank you for watching!!!
Yer like the mad scientist of the kitchen, only yer never mad, just cheerful n chatty n always a delight!
Thanks Claud... that's nice to hear!!!
I've watched your videos for weeks. I purchased the Ninja Foodi and love it. Before we use it my husband and I check your page to see if you've made what we're cooking that night. These are up next for us. Thank you! Your videos are great and easy to follow.
Thank you and that is really nice to hear...I hope I help ...I think potatoes are overlooked sometimes as what can easily be the main course...especially with all the stuff you can put in then...thanks again for your kind and encouraging comments and thanks for watching my videos!!
Still love this purchase
It’s not made a failure yet.
3 years so far enjoying it to the max
It is a very good device!!! Thank you for watching!!!
you are a great cook!
Baked potatoes tonight, instructions ala j007!
They are a really quick... easy... and delicious supper... thank you very much for watching my videos!!!
Tried these tonight, they were great!!! Thank you for the directions!!
Thanks... glad you enjoyed them and thanks for trying and sharing your results!!!
These look delicious...if I wanted a crispy/crunchy skin, would you put them in to air crisp for 10 minutes maybe after pressure cooking to crisp them up?
That's a good idea...thanks and thanks for watching!!!
Hey John, I was scrolling through your videos and decided to make these potatoes for tonight. As usual, thanks for the idea and showing me how to make it in the Foodie!
Your welcome Lew... they turn out perfect... thanks for watching!!!
I'm very impressed, I feel like I should come over for dinner, looks delicious. I'm going to go make mine right now I have a new 2 qt. pressure cooker
Thank you and I'm interested to know what kind of pressure cooker you have, ice got a 3 quart instant pot...thanks for watching!!
Now that's one or two good looking potatoes
It makes a good potato...thanks for watching!!!
Hadn't even thought about it. Yippee.
John; Good video. I purchased the MEATER Wireless Smart Meat Thermometer I saw you use in another video. I'm very impressed with it. Cooked a NY strip steak perfectly rare with the help of the thermometer and app. Baked it in the oven @ 170 degrees then seared it with a blow torch.
I like it too, I'm still not comfortable with ot just yet because I had a issue not long ago, I think it was caused from a weak battery in the base unit so make sure you keep fresh batteries in it but the concept and design is phenomenal
Shoot, I'm hungry now son. Great job.
Thanks Joseph... and thank you for watching!!!
Hi John, the three potatoes that I made came out perfect, thanks for the tips, I'm going to make 3 more so my son and girlfriend can take to their beach adventure
Very good to hear and I'm sure they will appreciate that...Thank you for watching, trying and posting your results!!!
Great information! Thanks!
Thank you and thanks for watching!!!
Worked great thanks
Thank you for trying it... I'm glad you enjoyed it and thanks for sharing your results!!!
Perfect. Thank you.
Your welcome and thank you for watching!!!
@@JohnSanders.. do you have anything on chicken tenders with some sort of dry rub? Thanks again.
Left the potato in three times as long as you. Internal temperature got to 200 degrees (not quite done) but the peeling was way over done. What did I do wrong?
I'm honestly not sure??? Were the potatoes the same size?
John Sanders As close as I could find.
Just to check...you were using high pressure and russet potatoes?
John Sanders That was my problem . . .I used the bake feature, but I did use russet potatoes.
@@dmk8156 I suspected that when you said the peelings were over done...it's an easy mistake to make because potatoes are traditionally baked, not pressure cooked, but I think it produces a very good potato and now that you know maybe you can share your thoughts on which you like best...Thank you for watching!!
Thanks for the video. Informative. BTW your picture is very clear. What camera are you using?
Thank you I usually just use my phone..it works pretty good..thanks for watching!!
Thanks John! Going to try this tonight with our 8-quart ninja foodi XL Deluxe wife picked up a giant pork roast like that
They are really good...let us know how it turns out and thanks for watching!
@@JohnSanders I'll let ya know
Okay John just letting you know it came out awesome! Super delicious! Thank you for your video!
@@edyoung6573 that is awesome and thank you so much for trying the recipe and sharing your results!!!
Put that crisper on, and voila.
A steakhouse baked potato has a charred texture to them. Your boiled potatoes are not exactly what launched the steakhouse industry. The inside of the potato should be perfectly cooked fluffy tender but the peeling that remains for last is the finest desert any steakhouse ever served. All golden brown and dripping in butter. That’s how to eat a baked potato
I do like to eat the peelings... and although I like the peelings on these I do like a crispy steak house style also... thanks for watching!
Butter bacon and cheese.
Enjoying your videos (and accent) but a microwave will cook those potatoes in about 12 minutes. Just saying...
I'm a little on the fence with microwave cooking but I know what you mean...thanks for watching and I'm glad you enjoy my channel!!!
They will also rearrange their molecular structure. Like rubber.