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Jacket potatoes Foil or not?
i love sky
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I was always told to wrap Jacket potatoes up in foil before putting in oven but does it do them any good doing that?
Do you wrap yours and does it cook them faster by doing so?
Do you wrap yours and does it cook them faster by doing so?
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Harsh but fair.
I wouldn't go that far, but I agree that unless you don't eat the skin then you can't do a jacket in the microwave and get a good result. I don't bother with foil either, just salt and olive oil and cook them to within an inch of their life.
Can't beat a British jacket potato.
Really? I always use olive oil and get super crispy skin.
When I use olive oil the only way I can get the skin hard is if the inside is also soft and fluffy which I hate. With water I can get the skin crispy but the inside cooked but not fluffy as I like it or if I want for other people (the wife usually) fluffy by cooking a bit longer.
Not at all.
Initially part cooking them in the microwave for @ 5 minutes havles the time needed in the oven and the result is exactly the same.
Foil? What does that achieve?
That's a good tip if you like them soft inside - and a bad tip if like me you like them nice and firm inside. (EDIT: That comes across as a bit double entendre, I didn't mean it like that).
There are no shortcuts - Jacket spuds are most assuredly not a fast food when done right.