Microwaving jackets Potatoes - help needed!

jobbingmusician

Another way to make a really delicious meal (not for veggies, sorry!)

I do jackets in the microwave for 10 mins, but could be reduced to 8....

Turn your grill on, and put goodish quality (i.e. not too fatty) sausages in a deep pan to grill. Turn as required.

Put the pots in the microwave, then after 8-10 mins transfer them to the pan with the sausages.

Put some veggies in the microwave to cook for about 4-6 mins (depending on how many veggies you are cooking. We eat LOTS in our family!) Turn the potatoes once while the veggies are cooking.

Everything should be ready at about the same time. The potatoes will be browned off, and slightly crispy from the sausage fat, as well. The sausages and veggies will be cooked....

Eat and enjoy!

ivyleaf

Thanks so much everyone for your help and good ideas! I will try them out asap. (Maybe not today though, as I did jackets in the oven just last night, which was what prompted me to ask my question!)

culpepper

I do mine in the microwave but I have thrown my 'baked potato cooker' thingy away,it was useless. I !!!!!! them all over and put on a plate in a flower petal arrangement(4 usually) then cover them with a bowl.They cook much faster as the bowl keeps the heat and steam in.Then I finish in the oven while the rest of the dinner is cooking in there.

Sassy_Saver

ivyleaf wrote:

Thanks so much to you both, I didn't expect to get such quick replies! Should I put a bit of oil on them before they go in the "real" oven, or are they okay without?

They should be fine without it thou some swear by a littlew olive oil and salt to make them extra crispy....

henhog

In one of his books Ainsley Harriott said the best way to make jacket potatoes was to wrap the potato in a clean tea towel when cooked (however you cook it) and then slam it down on a board or to put the potato on a plate and slam it with you fist. He says that these techniques work because the force breaks the potato up into fluffy grains and it also causes the potato to split. We do this now, and it does seem to make the spuds very fluffy!
He also says that if you want the skin soft, rub olive oil on before cooking, whereas if you prefer it crunchy leave the spud in the oven for longer! He recommends King Edward or Desiree potatoes too.

blue-kat

microwaved sweet potatoes are yummy, and extra vits and minerals too- cook as per potatoes (above), they seem to cook better in the m-wave and don't need finishing off in the oven. split and put a dollop of philly, or boursin ( if it's on special offer ) inside.:drool:

back to energy saving and spuds....cook extra pots and leave them to go cold, then scoop out the insides to make mash the next day, or cut into wedges, sprinkle with spices + herbs and fry or bake.
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Katya