Wash, dry and prick with fork few times.
Put in microwave for about 10 mins ...... This would be for 3 big ones.
Remove and put on long metal skewers and put in oven at approx 180-200c. No oil, no salt, nothing. Perfect!
May I enquire poster's favourite potatoes to bake? Best ones I ever had were in America and I believe they use Russet potatoes. do we even have them here?
May I enquire poster's favourite potatoes to bake? Best ones I ever had were in America and I believe they use Russet potatoes. do we even have them here?
The problem is that a lot of our potatoes are just sold as "potatoes" "white potatoes" or new potatoes. I know a few varities are sold by name but it used to be very common place. Kerr's Pinks are my favourite for chips and mash but how I'd ever find them now I have no idea.
As well as pricking the skin with a fork I always stick a skewer through (end to end), can't remember who first told me the trick but it makes the inside lovely and fluffy and makes it cook quicker. Rubbed in olive oil and sea salt, always oven cooked.
As well as pricking the skin with a fork I always stick a skewer through (end to end), can't remember who first told me the trick but it makes the inside lovely and fluffy and makes it cook quicker. Rubbed in olive oil and sea salt, always oven cooked.
I cook half way in the microwave (the usual stabbing with a fork etc), then I slice it about 10 times and insert cheese and butter into each slice, wrap it in foil and put in the oven to finish off. Serve with coleslaw. You could even do it with beans as well.
My wish for energy efficiency dictates what I do....
I buy several bags - or a sack - of potatoes. And then I cook all of them in a hot oven. That's right - I fill the oven with potatoes.
And then I freeze them.
I take a potato out of the freezer the night before. 3 minutes in the microwave. Results so far - Skin is perfect. Texture of potato is very good (IMO).
Like everyone else, rub on the oil. In the oven for an hour at 180 degrees, turn a couple of times blast up the temperature to 220-230 for 15 minutes (turn once) to crisp up the skins.
Comments
Because the skin on a microwaved potato is awful.
For some reason the McCain Jackets work well in the microwave but I've never managed a decent potato in the microwave otherwise.
I also don't understand why you'd have a jacket potato and not eat the skin.
Seems a bit excessive putting the oven on for 2 hours for a baked potato. :eek:
No, you just can't get the skin nice unless you oven cook them.
Put in microwave for about 10 mins ...... This would be for 3 big ones.
Remove and put on long metal skewers and put in oven at approx 180-200c. No oil, no salt, nothing. Perfect!
This says Idaho Russets.
http://www.finecooking.com/articles/best-potatoes-to-mash-bake-or-boil.aspx
Albert Bartlett do Russets, as well as Apache and Rooster.
http://groceries.asda.com/asda-webstore/landing/home.shtml?cmpid=ahc-_-ghs-sna1-_-asdacom-dsk-_-hp-a#/product/910001262201
http://www.manyfacesofpotatoes.com/uk/potato-varieties/
http://www.heritage-potatoes.co.uk/index.php
Carriage obviously a bit pricey.
I use a variation on your skewer
http://www.ebay.co.uk/itm/Essential-Living-4-Spike-Metal-Potato-Baker-for-Perfect-Jacket-Potatoes-FREE-P-P-/130850690922?pt=UK_Kitchen_Accessories&hash=item1e774f176a
As you say the aluminium conducts the heater inside the spud.
Bless you - thanks.
www.latoyah.co.uk
I buy several bags - or a sack - of potatoes. And then I cook all of them in a hot oven. That's right - I fill the oven with potatoes.
And then I freeze them.
I take a potato out of the freezer the night before. 3 minutes in the microwave. Results so far - Skin is perfect. Texture of potato is very good (IMO).