Can I bake spuds really slowly?

mrbadexample

Well, can I?

Normally I'd just whack 'em in for about 1½ hours at about 220°C. I'm doing about 8 medium spuds. If I wanted them to be ready for about half-time in the England v Wales game this afternoon (about 4.40pm), could I put them in now at a much lower temperature? If so, how low?

I'm just wondering really, it'd be no real hassle to put them in at the normal time.

I only usually cook one large one, for me. How much longer will 8 medium ones take?

Cheers,
MBE :beer:

studentphil

Maybe if you turned it down to about 150 then you could cook them for 2-3 hours, it should be alright as long as they are cooked through before you eat them.

tinkerbell84

I don't think it would work TBH - would make the skins incredibly dry and tough.

studentphil

tinkerbell84 wrote: »

I don't think it would work TBH - would make the skins incredibly dry and tough.

Maybe, but maybe the OP could just put them in at the start of the match, cook them his normal way and they will be done by the end of the normal game.

Sazbo

You could nuke em first, to cut down time they need in the oven?

Sazx

liney

If you leave them in for hours i think you will end up with one of those horrible things from a spudulike type place where the middle is nice, but the skin is inedible.

saversarn

liney wrote: »

If you leave them in for hours i think you will end up with one of those horrible things from a spudulike type place where the middle is nice, but the skin is inedible.

I think it would look like a dried up doggy dodo- but hey who am I to say thats not an attractive look :rolleyes:

mrbadexample

Ok, as it happened I put them in at the normal time. They were predictably great.

I have two left over. So, what can I make with two cold baked potatoes? I wouldn't want to waste them. :money:

aurora_borealis_2

Fry Up, innit!!!

aurora_borealis_2

Oh, and ......












Waaaaaaaaaales!!!!!

:j:j:j:j

mrbadexample

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