I have these 2-3 times a week now, using Yukon Gold potatoes. My aunt Janey often made them for our dinners in Cornwall—as a side to roast chicken or sausages—and we all loved them so much, so she agreed to share the basic recipe…, “Preheat oven to 200C/400F. Eating this well-seasoned, hearty, flavorful potato salad … Crispy skins with salt,pepper and butter. Ms. Marcia, if you’re going to complain, try using spell check first. We call the microwaved ones steamed potatoes, not baked at all and the microwave produces a different flavor. Thank you, “martini”! Excellent!! https://www.bbcgoodfood.com/howto/guide/top-10-healthy-jacket-potato-fillings I too was surprised by the baking time, but I had good sized Russetts and it worked perfectly. Blue cheese or Thousand Island dressings are good too!! My mouth is drooling. I have tried oils, butter and bacon grease but nothing is better than the shortening. I place a piece of foil on the rack as low as possible to cat any salt that may fall off. or wear suspenders. We scoop out the insides and use butter, salt and pepper. I thank you and my satisfied dinner guests thank you! Have you ever had these? Agree, baked potatoes can start in the microwave, but must be baked! I always assumed this was the only way to back a potatoe in. I don’t know….I like to eat the skins. Better is cut with a fork instead of a knife. The cakes were crunchy on the outside and soft inside like these! But first she would scrub or have a us do it, the potatoes till really clean We are converts. For maximum crispiness, do NOT put the potatoes too close to each other. At table each of us split our own, scooped out the insides, put big pat of butter on that. Not being a fan of sour cream my favorite topping for a baked potato by far is low fat cottage cheese. They had specials on certain days, one was the diet potato, topped with cottage cheese, chopped fresh tomatoes, sliced or chopped black olives and that’s all I can remember, but they were so good! Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle. It should be perfectly possible, sweet potatoes need less time to bake – about an hour. I would think you would end up with rocks for your garden. Nope, not unless your oven is messy to begin with (like mine, most of the time!). ❤️. . Do you not like crisps (chips)? Loved riding the train and on the 2 decker bus. The different skin treatments sound scrumptious—especially bacon or duck fat! This will be my family recipe from now on. After about an hour this “X” will seal up, so take your knife, and re-cut the “X” but this time about one inch deep, before returning to the oven for the final bake. But as most ovens have slightly different actual temperatures from what’s on the dial it’s something every person should experiment with at least once. Loaded Baked Potato Salad. Pierce the potatoes with a fork a few times, about 4-6 times, depends how large the potato is. Put on tin foil on a cookie sheet or pizza pan for easy cleanup. Use a fork to mash the potato flesh. Why? Why the need to be so nasty? I’ve never done that but I would love to try it. Trying this tonight and looking forward to it! We cover everything from fashion to culture to parenthood, and we strive to be authentic. Preheat oven to 425 degrees F. Start by washing and drying the potatoes. The liquid evaps and you are left with heaven on a plate. Crunchy roast potatoes aren’t half bad either:). I rub on a little oil – not much – before putting them in the oven. The humble jacket potato recipe is at its best when baked in its skin and smothered in a rich concoction of beef mince, cheese, fresh herbs, and veggies. Ive always rubbed them with oil and salt for the crispy outside. Like the many people you know, I grew up not liking the skin. It’s common in England to Insert a metal skewer through the length of the spud, the theory is, this (slightly) speeds the cooking time by heat reaching the centre via tgd metal prong. It was topped with a white wine, cream, wild mushrooms and chicken sauce. When the potato is done baking split it open making a pocket put some of your favorite Italian dressing cheddar cheese and thencrack an egg on top put it back in the oven for 5 minute. My grandmother and mother always slathered the outside of the potato with Crisco before baking. In a shallow baking dish layer sliced potatoes and onions, and sprinkle with garlic and seasonings between each layer. They’re really different from the ones we make in the microwave! Scrub the potato to be sure it’s clean. My Polish grandmother baked twice as many as necessary sliced, unpeeled potatoes with homemade sausage. My dad made these potatoes when we were kids. Jun 29, 2016 - Delia's Jacket Potatoes recipe. Sometimes potatoes “feel” done, but the inside core is still hard. I microwave till just about done and then coat with olive oil and coarse salt then put in the air fryer until crisp and brown. From what The skins we put in butter, salt and pepper and roll it up. Your’s are out-of-this-world delicious! The skins are always crunchy. What a nice memory! Happy baking! Any other toppings you love? Cast-Iron Roast Chicken with Crispy Potatoes. It was my job to scrub each potato, examine for and remove any icky spots and carefully place in 400F oven for about an hour. I made these potatoes for dinner this evening. Are you supposed to coat them or just put criss-cross mark and cook? Make the beef mince part, scoop the potato out and replace with beef mince recipe, top with the potato and cheddar cheese. I use a combination microwave/oven, set micro at 700 and oven at 180 degrees. We feature only items we genuinely love and want to share, and this is an arrangement between the retailer and Cup of Jo (readers never pay more for products). I spray them with PAM and then salt and pepper them. This is the only way I make them now. Scot/Irish/Eng background from MO & grew up always eating Baked Potatoes from the oven, 400 F for @ lesst an hr. An awful lot of good skins going to waste but one could cut them into 1 “ wide strips and top them with whatever for appetizers. Just check them near the end. I make my baked potatoes (before this recipe) as my mom taught me. We are so used to everything being fast food and precooked that we dont realize how wonderful the real taste of food is. One of our fav meals growing up was home fried potatoes and onions with fried eggs and baked beans. The food. I’ve made them many times this way and they are the BEST baked potato you will ever have! This is pretty close to how my grandmother made them, & IMO, it’s by far the best way to serve potatoes. The holes from cutting out eyes, etc. I think if you oil them, they won’t crisp up. Feb 5, 2019 - Explore Santhosh Kumar's board "Jacket potato recipe" on Pinterest. Wonderful ideas abkut different variations on toppings for Baked Potatoes!! Open a window. Baking them tonight! I have always done them Brit style in the oven. Mom used margarine because she grew up in the depression and WW2. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or … Maybe the jacket potatoes in the UK are so good is because of the breed of spuds? Any heat/timing suggestions for convection oven? Rub the olive oil over the potatoes and put on the top shelf of the oven. ??? Spoon onto a double thickness of greased heavy-duty foil (about 18 in. I’ve never tried coleslaw but I think that would work as a salsa type substitution. These are the ways we support Cup of Jo, and allow us to run the site and engage with this community we truly love. Bake at 350° oven for 40 minutes. My potatoes usually take 1 hour 15 mins ’cause they are big. Baked, smashed, roasted, or fried -- it's hard to go wrong with (Mother pricked w/a fork) Then place directly on the rack in the toaster oven or regular oven. Whether or not to add extra grated reggiano parmigiano will depend on taste because I make my own pesto and I use quite a bit of this wonderful grated cheese in the preparation of it. You can actually achieve a very similar result by microwaving them for 5-10 minutes first, and then transferring them to the oven, taking any steps you choose at that point (oiling, salting, cutting open, etc.). This reminded me of childhood. I have been baking “Baked” Potatoes the standard American way since the 1960’s. Me too. PS the spuds are awesome done this way, although I find that it doesn’t take as long for smaller potatoes or if you bake them in a toaster oven. ❤. My very large russets were done in about 90 minutes. England uses 200 C, USA uses 400 F. Your oven is in degrees Fahrenheit, so use 400!

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