Perfect baked potatoes

Any

katkins78 wrote: »

I've overcooked spuds in the microwave and they do go harder and chewy in the center. You name it, I've overcooked it! Husband knows dinner is ready when the smokealarm kicks off:o

to make this longer
:rotfl::rotfl::rotfl::rotfl:

lostinrates

Any wrote: »

I am sorry if you feel for some reason offended, I didn't mean to offend anyone.

The OP said that she couldn't be bothered after having to deal with a baby all day and I also felt "you call that cooking" that few posters suggested was a bit harsh.. So I was just trying to post other view.

It works both ways you know - I have Rayburn oven that takes hour to heat up to the temperature in the first place, so "bang in the oven for an hour and half" is not really an option for me either... 2.5 hours of increased gas usage for a potato is a bit prohibiting...

Could be less offended, apologies if I gave YOU that impression!

I'm just pointing out that there is more than one way to Rome....and some are easier than others.

Your Rayburn might be a gas guzzler to turn on...but I bet the baked potatos are nice from it, and I rarely bother with toast now that I don't have range toast...similarly a microwave only baked potato doesn't hit the spot for me. (I don't know I've ever had a half and half one). Likewise, for me there is no MSE buying a hundred things cheaply rather then one at a good price when its only one I want ..similarly I'd rather eat something delicious rather than something ok. But others are in different situations and different priorities.

I do appreciate though that OP was tired and it was late than she wanted...but also that she said if she couldn't do it at all, not just last night.

Anyway...neither of us were offended, so that's really what is important...that and that OP can get a decent meal by which ever method

SpikyHedgehog

Different potatoes cook in different ways - some go fluffy when cooked so are great for baked potatoes, some stay firm so are great for potato salad. Sounds like you might have had the wrong sort for baked potatoes?

Soapy955

I read somewhere on the boards that you can chuck a potato into your breadmaker on Bake Only setting for an hour and you get a lovely jacket potato! I tried it once but didn't do it long enough but I'm sure if I'd done it for the full hour it would've been lovely. (The skin went crispy where it was sitting on the bread pan too!)

Any

lostinrates wrote: »

I'm just pointing out that there is more than one way to Rome....and some are easier than others.

That is exactly what I was doing too... Some people seemed fixated that only oven is the way to go.

Really not sure why are we having this conversation:o

lostinrates wrote: »

Your Rayburn might be a gas guzzler to turn on...but I bet the baked potatos are nice from it, and I rarely bother with toast now that I don't have range toast...

Yes, many things are veeery nice from it, but the fantastic price of 1 potato lunch unfortunately does not justify the amount of gas consumed..

Things like honey roasted ham and any other roast - yes, yummy yum. But would I turn the Rayburn on for 1 potato? No.

Too tight, me:D

Any

Soapy955 wrote: »

I read somewhere on the boards that you can chuck a potato into your breadmaker on Bake Only setting for an hour and you get a lovely jacket potato! I tried it once but didn't do it long enough but I'm sure if I'd done it for the full hour it would've been lovely. (The skin went crispy where it was sitting on the bread pan too!)

I think I've read it too... in my breadmaker manual actually.

166million

Don't wrap them in kitchen paper.

Fruball

Hi OP - I would agree that baked potatoes are best done in the oven but realise you were short of time.

Did you know you can freeze cooked jacket potatoes? So, if you get a large bag of baking potatoes, cook them all at once in the oven (I do mine at 200c for about one and a half hours) then leave them to cool, pop them in a bag in the freezer so that when you are short of time, you can just warm them in the microwave from frozen

Hope that helps

Any

Frugal wrote: »

Hi OP - I would agree that baked potatoes are best done in the oven but realise you were short of time.

Did you know you can freeze cooked jacket potatoes? So, if you get a large bag of baking potatoes, cook them all at once in the oven (I do mine at 200c for about one and a half hours) then leave them to cool, pop them in a bag in the freezer so that when you are short of time, you can just warm them in the microwave from frozen

Hope that helps

How long for in the microwave when from frozen?
And does it taste like oven potatoes still?
Thank you

Fruball

Any wrote: »

How long for in the microwave when from frozen?
And does it taste like oven potatoes still?
Thank you

Not exactly sure but would guess about 5 mins - start with 4 and then do a minute at a time and test. Sorry, I cook by senses rather than timers

Yes, they still taste like oven potatoes but are not crispy - altho they do have the thicker skin rather than just microwaved ones.

If you have ever had a jacket spud at a pub or similar, it is likely it was a pre-oven baked frozen then microwaved one