In the 60s when I lived at home, baked spuds were done in the ash pan
under the fire in the living room. We ate them as they came out, skins,
ash and all. These days we "sometimes" do them in the wood burner in
our kitchen but my other half insists they are wrapped in tinfoil, in
any case they taste far better than what ever we achieve in the oven
despite the treatment we choose.

O to be young and hygiene innocent again !

Steve

PS I now live in France where the idea of a eating the skin of baked
spud is a crime !

Scott Lewis wrote:
Need to feed 150 people "baked potatoes" from a large towable grill
using oak firewood. No oven available.

Do not have time nor grill space (also feeding grilled chicken breasts,
grilled mixed veggies and toasted sourdough bread) to place the
foil-wrapped potatoes directly on grill and cook for an hour or so.

My hope was to "pre-boil, pre-bake, or something" all the potatoes, rub
in oil, wrap in foil and finish them off on the grill - best case within
15-30 minutes over direct heat.

Any suggestions for the "pre-prep" methods and times?

Thanks,
Lewis