Baked Potato fillings

Lucie_2

I always thought rubbing olive oil in made the skins softer Lately I have started the potatoes off quite low (usually with a casserole in the oven as well) on say 150 for about an hour, then turned it up to 200 for the last 1/2 or so. Maris pipers seem to turn out the best, I can no longer stomach the "baking potatoes" from the supermarket, they seem to have really thin skins & taste all watery/mushy inside.

nikiyoung

How about starting them off in the microwave (10 min full power for 2 big ones !!!!!! skins) then blasting them in the oven for 30 - 40min at 220 ish?
Mine now turn out realy crispy.
Niki

FreebieFi

rub butter on them half way through cooking

cheekymole

I always rub the skins with butter before I put them in the oven

saver_sam

i use the spray oil on mine and sprinkle them with a little salt, turn out a treat

suki1964

Constantly prodding them will just cause steam to escape making for a soft skin.

I use a sharpe knife and run if over the potato in a cross before cooking. I nuke mine first till just soft then finish off in the oven. You shouldnt need to prod them - just a squeeze will let you know they are soft. Then I just pinch in the ends so they burst open along the cross and pile with topping - Delish

And the skins are the best bit

Mumofthreeboys_2

Personally, I just rinse mine under the tap and sprinkle over a little salt - the skins are perfectly crunchy every time xx

tina68

My pal has a hot potato stand and she just covers hers in foil,so i've always used this method and it works eveytime:T

ancasta_2

as an ex chef, i always pour about 4tbsp of oil into a bowl and about 1/2 a slack handful of salt and mix, i coat the potatoes in it and tap the excess liquid off.

I have my oven on 190 to heat up. I fork the potatoes twice on the top and twice on the bottom and cook them on the top shelf for exactly 90 mins.

Crisp well cooked potatoes every time.

marybishop

I found olive oil doesn't work as well as ordinary veg oil - no idea why unless it's because olive oil isn't so good at higher temperatures. Agree with you about the supermarket 'baking potatoes' - yuk! I always use MP's, KE's or Desirees - whichever are the cheapest and look the nicest at the time.