Jacket potatoes
Discussion
For something so simple damn they're good when done properly aren't they?
Just enjoying a proper oven baked Rooster variety with a good dollop of Lurpak, topped with some home-made chicken/mayo/sweetcorn mix, it's heaven.
How I ever found microwaved potatoes edible I don't know.
Recommend me some good toppings or types of potatoes which bake well.
Just enjoying a proper oven baked Rooster variety with a good dollop of Lurpak, topped with some home-made chicken/mayo/sweetcorn mix, it's heaven.
How I ever found microwaved potatoes edible I don't know.
Recommend me some good toppings or types of potatoes which bake well.
Microwaved and then finished off in the oven is a reasonable compromise, I find. For a couple of good sized spuds, five minutes in the zapper, oil the skin, sprinkle with salt and then half an hour in a hot oven - not quite as good as cooked slowly from scratch in the oven, but not at all bad.
There's a variety of potato Sainsburys has been selling as not needing butter which bakes very well. "Vivaldi", I think. I put butter on them.
There's a variety of potato Sainsburys has been selling as not needing butter which bakes very well. "Vivaldi", I think. I put butter on them.
I like to do them for yonks and yonks and yonks until the skin is crispy as hell, and the insides are fluffy like an angel's brains.
4 hours is not unusual.
A good glug of olive oil all over the outsides, and well seasoned too.
Then a couple of good farm sausages, some mushy peas, a knob of butter on the spud, and you've got the ultimate bonfire dinner.
ETA: Spud type - I like Maris Piper or Desiree.
4 hours is not unusual.
A good glug of olive oil all over the outsides, and well seasoned too.
Then a couple of good farm sausages, some mushy peas, a knob of butter on the spud, and you've got the ultimate bonfire dinner.
ETA: Spud type - I like Maris Piper or Desiree.
Edited by CommanderJameson on Thursday 21st July 13:29
otolith said:
Microwaved and then finished off in the oven is a reasonable compromise, I find. For a couple of good sized spuds, five minutes in the zapper, oil the skin, sprinkle with salt and then half an hour in a hot oven - not quite as good as cooked slowly from scratch in the oven, but not at all bad.
There's a variety of potato Sainsburys has been selling as not needing butter which bakes very well. "Vivaldi", I think. I put butter on them.
Vivaldi potatoes are amazing mashers.There's a variety of potato Sainsburys has been selling as not needing butter which bakes very well. "Vivaldi", I think. I put butter on them.
A good tip pinched from a telly chef:
When the tater comes out of the oven, stand it on its narrow edge, cover with a tea towel and give it a brisk karate chop.
As the skin bursts, the sudden release in pressure causes the moisture in the tater to try to evaporate all at once and creates a fluffy texture.
And it works, too. Delicious.
When the tater comes out of the oven, stand it on its narrow edge, cover with a tea towel and give it a brisk karate chop.
As the skin bursts, the sudden release in pressure causes the moisture in the tater to try to evaporate all at once and creates a fluffy texture.
And it works, too. Delicious.
Hmmm, some good ideas to try out now.
A fave topping of mine is currently slow cooked shredded/pulled pork (3-4 hours min), take out about an hour beforehand and slather with reggae reggae bbq sauce - since the oven is on for a few hours for the pork anyway the spuds get a good long roasting at the bottom of the oven, fluffy on inside, crispy as hell on the outside!
Butter is always mandatory in my book, irrespective of topping, but agreed a microwave head start is OK if time isn't on your side but I find they still need a good hour minimum in the oven to finish them off.
A fave topping of mine is currently slow cooked shredded/pulled pork (3-4 hours min), take out about an hour beforehand and slather with reggae reggae bbq sauce - since the oven is on for a few hours for the pork anyway the spuds get a good long roasting at the bottom of the oven, fluffy on inside, crispy as hell on the outside!
Butter is always mandatory in my book, irrespective of topping, but agreed a microwave head start is OK if time isn't on your side but I find they still need a good hour minimum in the oven to finish them off.
Simpo Two said:
Matt80M said:
it's about the only think the wife can cook without f
king it up and it's sometimes nice to come home to a cooked meal done by someone else. Useless cow.
Mmm but if she can't cook you must have married her for something else...king it up and it's sometimes nice to come home to a cooked meal done by someone else. Useless cow.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff