............wash them under a running tap and and rub them in salt and olive oil? :o
Hi folks. :)
I've been inspired by the thread thinning potato sprouts (http://www.allotments4all.co.uk/smf/index.php/topic,71233.msg727504.html#msg727504), well, by Goodlife really, big surprise there :), to wonder how you make the perfect jacket potato.
When I was a kid my mum used to have a metal device, a stand she could spear the spuds on and stand in the oven. She said that the metal would transfer heat from the oven to the centre of the potato and help in the cooking process, and fair doo's, my mum's jacket spuds were fantastic. :)
Now I hear of oiling and pre-salting. Even soaking in brine for up to seven hours (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/nov/04/how-cook-perfect-jacket-potato)! :o
So come on, give up your deepest, darkest, jacket potato secrets... ;)
How DO you make that perfect Jacket Potato?
If the oven is not up for a slow cooked meal (they're the best ones, nothing added), then it's 3 mins in the microwave, turn for 2 more minutes then have a feel. If soft enough then olive oil and sea salted all over and under the grill and turned till they are the colour and crunchiness required :P
Ninny
Hi Nigel - I have a few metal skewers for my jackets... some are made of thick wire!! It does make them cook quicker saving the outside from burning or getting to shrivelled before the inside is cooked...
my method... wash, dry, slit a few slits to release steam, skewer, lightly oil and salt and into the oven till ready about 40 min... turning once.. Also brush sometimes with a garlic paste with a dash of oil..
When cooked, cut lengthways, add a layer of butter (or Marge) then a thin layer of a cream cheesie, onion, garlic, chive type dip..
My microwave has a special programme for jacket potatoes. I put them on a special tray (supplied with microwave) in the oven, put in the weight, use the "pana crunch" programme and they come out as if they've been done in the oven!