Baked Potato fillings

Bogof_Babe

Re. the curry request, what's wrong with heating a tin of Heinz curried baked beans? Dead simple, economical, vegetarian, and there's enough for two or three large spuds, so either refrigerate the rest, or share with a friend!

DaisyNelson

All these baked potato ideas sound lovely. guess what I'm having for lunch tomorrow!
:beer:

hornetgirl

To make the inside of the potato nice and fluffy, when you take it out of the oven, wrap it in a tea towel then give it a whack with your fist.

I can't remember where I got this from, think it might have been a Nigel Slater book, but anyway it makes the potato really nice.

Quackers

hornetgirl wrote:

To make the inside of the potato nice and fluffy, when you take it out of the oven, wrap it in a tea towel then give it a whack with your fist.

I can't remember where I got this from, think it might have been a Nigel Slater book, but anyway it makes the potato really nice.

Roflmao - I bet if I whacked it with my fist it'd be in a zillion pieces when I opened the tea towel - I'm a bit on the heavy handed side

Might get one of the girls to try it for me instead - am having baked potatoes tomorrow - thanks

moggins

I always cut a cross in the top of mine, squeeze it in the middle, turn it 90 degrees and squeeze again, goes all lovely and fluffy and gives you a dimple to stick the butter in.

Galtizz

Lucie wrote:

All this talk of jacket potatoes...............I just had to go over to Costco & get one for my lunch. It was yummy.

Roflmao, That's where I'm off to now . I will attempt to avoid the muffins, but I'm not holding out much hope!

Anyone had any success freezing cooked jackets? I like to have crunchy skins but they take so long to cook and it seems a waste to turn on the oven for 4 hours just for 2 jackets. I thought I could buy a load and cook them then just microwave them from the freezer.

I know I could do them in the slow cooker but I'm still a bit wary of leaving it without any water in (I'm scared of cracking it)

Pal

hornetgirl wrote:

To make the inside of the potato nice and fluffy, when you take it out of the oven, wrap it in a tea towel then give it a whack with your fist.

I can't remember where I got this from, think it might have been a Nigel Slater book, but anyway it makes the potato really nice.

It was a nigel slater book.

The reason for doing it is the same as my earlier comment on using baked pots for making mash. By splitting open the potatoe when very hot the steam comes out quickly, leaving the potato really dry inside. Which is why it tastes great.

ageandjo

This drives me mad:eek: :mad: :mad:

I cook them in the oven on about 200 for ages... I check them and prod them with a fork and they seem nice and crispy but as soon as I get them out the oven cut them open they seem to be soft:mad: I like crispy skins everyone else seems to manage it lets face it it's not rocket science but what am I doing wrong?? I have also rubbed salt into their skins but that tastes gross:o

fairycake

Try rubbing them with a little olive oil before baking.
works every time for me.

bltchef

!!!!!! them first rub some oil on to them and bake them on a bed of salt keep the salt for next time