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The perfect jacket potato |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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The perfect jacket potato
I vert rarely have Jacket spud and if I do I cook them in the microwave
![]() Going to do some tonight with left over bolagnaise, how best to cook them in the *gas* oven? |
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#2 |
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Forum Member
Join Date: Nov 2006
Location: Oxford, Coventry, Hanoi
Posts: 2,387
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I do them in the microwave til they're cooked, then brown/crisp them off in the oven for 10 minutes. Delicious!
(Then spread a thin layer of garlic puree on top )
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#3 |
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Forum Member
Join Date: Jan 2005
Location: In Front Of My PC
Posts: 1,688
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I rub them with olive oil and coarse sea salt and cook them uncovered for about an hour or 75 mins depending on the size of the potato
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#4 |
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Join Date: Jan 2006
Location: Shropshire.
Posts: 6,740
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I do mine in the oven till they're cooked too, and like gandatron, crisp them off in the oven. Before you put them in the oven for 10 mins, slice them open, but not in half; so that they've got a cross on the top. Scoop out the potato and mash it up with some grated cheese and very finely sliced onion, mix in some butter, or garlic butter if you prefer. Put the cheesy mash back inside the potato, and then cook it in the oven for 10 mins. Should be lovely with spag bol.
< is now exceptionally hungry! |
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#5 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
I do mine in the oven till they're cooked too, and like gandatron, crisp them off in the oven. Before you put them in the oven for 10 mins, slice them open, but not in half; so that they've got a cross on the top. Scoop out the potato and mash it up with some grated cheese and very finely sliced onion, mix in some butter, or garlic butter if you prefer. Put the cheesy mash back inside the potato, and then cook it in the oven for 10 mins. Should be lovely with spag bol.
< is now exceptionally hungry!
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#6 |
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Join Date: Jul 2008
Posts: 1,562
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Baked potato? With Spag Bol? Carb overload! Why don't you put it all in a baguette and have done with it?
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#7 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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I microwave mine and then finish them off in the oven for a 15 min bake too. I love crispy skins!
Bol (minus the spag) is lovely in JP's, especially with a lot of cheese and maybe some coleslaw, yum! |
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#8 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Baked potato? With Spag Bol? Carb overload! Why don't you put it all in a baguette and have done with it?
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#9 |
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Join Date: Nov 2007
Location: I AM FEMALE!
Posts: 3,027
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Quote:
Baked potato? With Spag Bol? Carb overload! Why don't you put it all in a baguette and have done with it?
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#10 |
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Join Date: Jul 2008
Posts: 1,562
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Okay. I'll let you off then. But I've got my eye on you. *Menacing glare*
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#11 |
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Join Date: Sep 2004
Location: Great Barr, Birmingham
Posts: 305
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Am I the only one who likes the skin burnt!
??????mmmmmm, a nice baked spud with cheese, beans and tobasco sauce!
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#12 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Okay. I'll let you off then. But I've got my eye on you. *Menacing glare*
I must say I do love my carbs! Only one per meal mind
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#13 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I use the microwave because it is a combi oven. It has a settings for jacket spuds so it does brown them and all in 10/12 minutes depending on size.
Pierce the spud a few times. Rub with a little oil or water. Sprinkle with salt. Put directly onto grill bars. Keep an eye on it or the bottom burns, but you do get nice crispy bits
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#14 |
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Join Date: Jul 2008
Posts: 238
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I like to cook mine in the oven uncovered. Time depends on the size of the potato.
I sometimes make stuffed jackets. I take them out once cooked, cut in half and then scrape out all of the potato. I put the empty skin back in the oven, mash the potato in a bowl adding some cheese & finely diced onion. I will then put this back in the skins and pop in the oven again with a little grated cheese on top. Its very nice
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#15 |
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Posts: n/a
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Quote:
Am I the only one who likes the skin burnt!
??????mmmmmm, a nice baked spud with cheese, beans and tobasco sauce! ![]() Cant stand jackets that have been microwaved. |
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#16 |
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Join Date: Nov 2006
Posts: 5,210
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Quote:
Okay. I'll let you off then. But I've got my eye on you. *Menacing glare*
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#17 |
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Join Date: Jul 2008
Location: Manchester
Posts: 3,172
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I hate them being just in the oven.
I always cook it in the microwave and then put it in the over for 10minutes. The perfect fillings: Tuna with vinegary mayo! |
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#18 |
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Join Date: Jul 2005
Location: Bucks
Posts: 1,501
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Quote:
Definately not. I have to have a really crispy skin on my jacket spuds, at least an hour and a half , two hours for a big potato at at least 200c.
Cant stand jackets that have been microwaved.
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#19 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Well I washed them, pricked them, covered them in olive oil and a bit of salt and cooked them for almost 90 mins.
When cooked I opened them, smeared them with a bit of butter, poured on left over bolognaise, grated some cheese and served with garlic green beans. They were delish and I'll def be doing them again
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#20 |
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Join Date: Jul 2008
Posts: 1,562
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I love you, RainbowGirl22. Quote:
Is this a good time to confess I'm having chicken tikka masala with a small portion of basmati AND half a naan bread
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#21 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
Am I the only one who likes the skin burnt!
??????mmmmmm, a nice baked spud with cheese, beans and tobasco sauce! ![]()
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#22 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Another thing I've done when I cook the JP in the oven is to bung a skewer through the middle of the tottie, the metal helps cook the potato from the inside.
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#23 |
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Forum Member
Join Date: Jan 2007
Posts: 2,365
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Rainbowgirl's thread reminds me that one of my small sadnesses in life is when I order a jacket potato for lunch out and it turns out to be one of those 40 year old microwaved conkers with thin, steamy, watery skin and cracked flesh with dark carky chasms which is too cold to let the butter become anything less than its original rectangle - rather than a lovely bounteous proper fluffy jacket with boisterous skin exactly like those detailed above!
<drools> |
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#24 |
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Forum Member
Join Date: Mar 2005
Posts: 3,646
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Quote:
I rub them with olive oil and coarse sea salt and cook them uncovered for about an hour or 75 mins depending on the size of the potato
![]() Sometimes if I am in a rush I do them in the microwave and then the oven, but can't beat doing them as discribed above. Making me fancy one now. |
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#25 |
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Forum Member
Join Date: Mar 2005
Posts: 3,646
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Quote:
Rainbowgirl's thread reminds me that one of my small sadnesses in life is when I order a jacket potato for lunch out and it turns out to be one of those 40 year old microwaved conkers with thin, steamy, watery skin and cracked flesh with dark carky chasms which is too cold to let the butter become anything less than its original rectangle - rather than a lovely bounteous proper fluffy jacket with boisterous skin exactly like those detailed above!
<drools>
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