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[Kristin Meredith]

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So, I had to try the great baked potato/injected garlic butter experiment.  Got a couple of nice sized russets out of a standard bag, washed them, and just put (naked) in a 400 degree oven.

I also melted about 2/3 stick of butter and put in 2/3 Tbsp of garlic powder.  I am going to let that sit for the hour and then will probably have to strain so that I only have butter and not granulated garlic in the injection.

[RSNovi]

Baked potatoes is one of my favorite things cooked on a pellet grill.

[Bar-B-Lew]

Just read a recipe where you sous vide at 194 degrees for 2 hours.  Cut up potatoes, mix with butter, garlic, and rosemary.  I may have to try that and maybe melt some cheese over the top in the broiler.

Looking forward to seeing the results of your experiment as it had me think of another method to get that butter and garlic into the potato.  I guess maybe the potatoes could be slightly smoked first before putting into the sous vide.

[Kristin Meredith]

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Strained the butter so it was just clear liquid and injected.  Some came out the top where I had inserted a probe to test for doneness.  I think if I did not have that prick, the butter would have stayed in.

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The potato had a faint garlic taste but no real butter taste -- and we had injected a fair amount of butter.  Had to add extra butter and sour cream.  I did not feel that the butter and garlic really spread through the potato.  A lot of work when I just could cut it open and add stuff.

But it sure was fun to test out the theory!!!  Maybe someone esle can get a different result.

[Bentley]

To me it had a good garlic flavor, but you did not notice the butter...but when you are use to half a stick of butter in each potato, it might have been good for a normal person.

[Canadian John]

 Thanks for the testing. I intend to do my own injected potatoes soon..

[Canadian John]

 Thanks for the testing. I intend to do my own injected potatoes soon..

I posted my results in the Vegetable section of recipes.