I might have done this one before

Andy

but what is your favourite jacket spud cooking method?

I've just stuck three in the oven that were covered in olive oil, sprinkled with salt and added a sprinkle of paprika to see how that goes.

Any other suggestions?

nicklouse

fermented.

Chunkers1980

I generally just prick 'em and put them in at 200 for 2 hours...

Also makes a difference what variety you use. Maris piper are best for Roasts but not so for Jackets.

MissBint37

I pretty much cook them that way minus the paprika. I have never tried that.

What is awesome is mini jacket supds, so you buy baby potatos with the skin on, give them a wash, toss them on olive oil and a sprinkiling of rock salt, then stick them onto a peheated baking tray for 20 min...win!!!

Great with sour cream, or as part of a salad or a yummy roast dinner...or, as an accompaniment to a savoury pie

OM NOM NOM

Kitty

Stuffed.

Cook, scrape out insides and mix with tomato puree, bit of chilli, sometimes onion or whatever else is in the fridge. Fill skins back up, top with cheese and cook for a bit longer.

Nom nom nom.

Andy

Ahh I want Sour cream now! Bet theres none in the house!

nicklouse

MissBint37 wrote:

I pretty much cook them that way minus the paprika. I have never tried that.

What is awesome is mini jacket supds, so you buy baby potatos with the skin on, give them a wash, toss them on olive oil and a sprinkiling of rock salt, then stick them onto a peheated baking tray for 20 min...win!!!

Great with sour cream, or as part of a salad or a yummy roast dinner...or, as an accompaniment to a savoury pie

OM NOM NOM

you are almost going roastie there.

Par boiled ruffed up and oiled followed by a roasting.

cat_with_no_tail

Same way as you Andy, but without Paprika

Andy

Cat With No Tail wrote:

Same way as you Andy, but without Paprika

It could go either way. I figured it would give the skins a nice kick. Watch this space for results

MacAndCheese

*prepares to get flamed*

Microwave for 5-10mins depending on size, then in the oven for 20mins with salt and butter to crisp up the skins. A decent potato in less than half an hour.

Chunkers1980

MacAndCheese wrote:

*prepares to get flamed*

Microwave for 5-10mins depending on size, then in the oven for 20mins with salt and butter to crisp up the skins. A decent potato in less than half an hour.

When I see your name I think McDonalds! Flamed is BK!

That's a good time saving method - doesn't quite produce the same result - but for a quicky it's fine.

Thread8

Oven for hour ish, bit of olive oil on them, and stick a metal skewer through the middle of them all so they cook well

Mickey Eye

I... uh.. I don't like baked potato.

Sorry.

MissBint37

Mickey Eye wrote:

I... uh.. I don't like baked potato.

Sorry.

What is wrong with you!!!

Mind I know this guy who doesn't like pasta, rice, noodles, popadoms, mashed potato, eggs.......the list goes on....now that is WRONG...but even he likes baked potato

joshtp

best way is 200 for 1:50 then pull em out cut emin half, scrape out insides, mix with lots of cheese, choped spring onions... then back in for 5 to finaly cook!

yum

fletch8928

Time depending, usually bottom of oven for ages on 175/200ish, pricked and rubbed with salt. Eaten when the skin is really crispy.

I love autumn, bonfires and tatties wrapped up in foil. I like the tradition methods. They msy not taste as scrummy but its just the best way.

Andy

Paprika was a good choice!

Makes the skins even more delish!

supersonic

Stab it. Microwave for 5 mins. Oven at 200. Cut into quarters. Butter. Cheese.

cat_with_no_tail

Andy wrote:

Paprika was a good choice!

Makes the skins even more delish!

I shall be testing this out soon, purely to verify your claims of course.

supersonic

Coat em in goose fat and sea salt. Mmmm.

IcarusGreen

Just put some in the oven to go with last nights home made left over curry.

cover in olive oil
salt
pepper
chilli power
paprika
and skewered.

will be in the oven for 90 minutes minimum.

Then add real butter and eat with left over curry.

Left over curry always tastes better than fresh curry as the flavours come out.