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Crispy jacket potatoes |
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#1 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Crispy jacket potatoes
bung in microwave first, then into the hot oven
oh my how nice are they done that way ? ![]() i just had a crispy jacket potato ( cream cheese in it), with two small chicken thighs, some ham, also potato salad ..was yum..i have added other salady things too..nice for summer warm days
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#2 |
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Forum Member
Join Date: Mar 2007
Posts: 1,823
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I love crispy jacket potatoes
the crispier the better
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#3 |
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Forum Member
Join Date: Feb 2009
Posts: 1,412
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oooo i love a crispy jacket. Rub with olive oil and salt before popping in the oven too.
We always have a bbq on bonfire night and a jacket in the foil with just butter is my fave bit. |
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#4 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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I don't have a Microwave, so I can't do that. thinking of having a couple of baked spuds today, i have not had one for a while.
Not bothered about them being crispy as I don't eat the skin anyway. |
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#5 |
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Join Date: Jun 2007
Posts: 2,943
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The old olive oil and salt routine had done me no good when I've done it; the skin hasn't come out particularly crispy.
The best result I've ever had (and thus what I do every time now) is when I simply chucked a plain old spud into a cold oven, turned it onto 180 and waited 2 hours. The result was a wonderfully dry and crunchy shell around meltingly soft hot potato. I made sure I did the Nigel Slater trick of punching the potato open after cooking in order to turn the inside into mash. Two knobs of butter in each side, sprinkle of Maldon, twist of black pepper - jacket potato heaven! |
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#6 |
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Join Date: Dec 2005
Location: Kent
Posts: 8,955
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For a family meal I usually put 5 pricked spuds in a bowl, cover with cling film and cook on full in microwave for 15 mins.
Drain off liquid then toss spuds in some olive oil mixed with freshly chopped rosemary and crushed garlic then in a baking tray into pre-heated oven until nice and crisp. |
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Not bothered about them being crispy as I don't eat the skin anyway. ![]() It's the best bit
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#8 |
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Join Date: Jun 2005
Location: Lufbra
Posts: 3,149
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Quote:
![]() It's the best bit ![]() ![]() My eldest leaves the skin and it takes all my willpower (trying to drop a few pounds) to chuck it in the bin. Torture
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#9 |
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Join Date: Jan 2012
Posts: 2,043
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Couldn't you just do some hasselback potatoes?
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#10 |
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Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
![]() It's the best bit ![]() |
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#11 |
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Join Date: Jul 2005
Posts: 8,151
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scoop the insides out and mix some grated cheddar in , loverly !!!
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#12 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
scoop the insides out and mix some grated cheddar in , loverly !!!
I've never understood people who don't eat the skin, they may as well just have a plate of boiled spuds. |
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#13 |
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Join Date: Mar 2008
Posts: 1,771
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Quote:
I also add some sliced spring onion and some crumbled crispy bacon.
I've never understood people who don't eat the skin, they may as well just have a plate of boiled spuds. I don't like the skin either, but the inside of a jacket potato with salt and butter is one of the best things in the world! |
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#14 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
If boiled spuds tasted anything like jacket spuds - which they don't.
I don't like the skin either, but the inside of a jacket potato with salt and butter is one of the best things in the world! |
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#15 |
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Join Date: Feb 2008
Posts: 7,610
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My absolute favourite food! No butter tho' just sea sat & cracked blk pepper and a salad/coleslaw or baked beans topping - pure comfort food.
I can't believe that when I go to our house in Turkey the poor bloke in the market is trying hard to sell the 'big potatoes' so they're dirt cheaper, literally! He looks at me daft when I choose the biggest! Having said that, when I finally bought a microwave out there (my mother in law is terrified of them as are my sister in law and her daughters' who are in their late 20's) I baked some potatoes and made home made baked beans for us & my MiL & brother in law; my husband loved them - those two, well, I might aswell have dished up poison! God they moan about potatoes - I know it's a cultural difference but my husband asked me to cook some wedges and roast potatoes on different occasions - the potatoes produced wonderful crispy, fluffy dishes in both cases. My husband wolfed them down as did I - yes, the laws looked at us stupid! When one of the nieces 'simmered' yes, simmered potato wedges in olive oil as 'chips' they loved them! I'm speechless but will carry on cooking things my way as hubby reckons in his Mother's cooking that's brain washed them. I'll have more time this summer to check this out. Don't start me on gravy versus yoghurt with regard to my MIL again!
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#16 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
So what is the difference then? Apart from the boiled spuds having a higher water content it is exactly the same thing.
Some chefs use baked potatoes for their mash for this reason. |
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#17 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
They will be drier, fluffier and more concentrated flavour.
Some chefs use baked potatoes for their mash for this reason. |
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#18 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I appreciate this. On the other hand the poster said jacket spuds taste totally different to boiled ones. They don't, they just don't. Obviously I would prefer jacket, but the difference is minimal IMO, especially after you add seasoning &butter.
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#19 |
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Join Date: Mar 2008
Posts: 1,771
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Quote:
I appreciate this. On the other hand the poster said jacket spuds taste totally different to boiled ones. They don't, they just don't. Obviously I would prefer jacket, but the difference is minimal IMO, especially after you add seasoning &butter.
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#20 |
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Forum Member
Join Date: Feb 2011
Location: Top of the Faraway Tree
Posts: 7,607
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I like mine overcooked so they are really crispy to the point of nearly been burnt. There is something delicious about a baked spud, totally different from a boiled or roasted one.
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the crispier the better 