Can I bake spuds really slowly?

pandas66

mrbadexample wrote: »

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well said

and try wedges

mrbadexample

pandas66 wrote: »

well said

and try wedges

Wedges. Thanks pandas, but that's not exactly a recipe, is it?

Would you be kind enough to elaborate a teeny bit? :whistle:

tinkerbell84

baked spuds make THE best mash. peel off the skins and mash with milk/cream or butter, salt and pepper

yum yum

Bogof_Babe

Slice them up and layer with fried onion and grated cheese. Heat through in the oven until the cheese is melted.

mrbadexample

tinkerbell84 wrote: »

baked spuds make THE best mash. peel off the skins and mash with milk/cream or butter, salt and pepper

yum yum

How would you go about reheating that? Microwave?

What would you recommend to go with it?

pandas66

mrbadexample wrote: »

Wedges. Thanks pandas, but that's not exactly a recipe, is it?

Would you be kind enough to elaborate a teeny bit? :whistle:

:rotfl:

ermmm

cut up spud, sprinkle with some oil, bung in hot oven, dip in ketchup/mayo whilst opening can of lager and watching telly

(and btw I did think the thread may have held more smut than I got)(S*P*U*D*S)

mrbadexample

Bogof_Babe wrote: »

Slice them up and layer with fried onion and grated cheese. Heat through in the oven until the cheese is melted.

That sounds like a winner to me. Or it would, if I hadn't put all the onions in the sausagey thing.

sharon59

you could scoop out insides mix with any bits around-ham,cheese etc mix together with butter and pack back in -lovely warmed up and with baked beans.

chocolate.orange_2

sharon59 wrote: »

you could scoop out insides mix with any bits around-ham,cheese etc mix together with butter and pack back in -lovely warmed up and with baked beans.

Oooh i think that sounds really yummy

Going to make sure i do extra spuds next time i do them

Stephen_Leak

Its a bit late now for Mr BE, but for future reference Delia has a great hybrid method for quick baked potatoes. The traditional oven method is best, but takes a lot of time and expensive electricity. Microwaving them is quick, but does nothing to the skins.

Firstly, stab the spud all over with a veg' knife, wrap them in a sheet of kitchen towel and microwave them for 5 minutes per spud. Then put them in a roasting tray, take off the kitchen towel and coat the spud in cooking oil. Then cook at 200°C for 15 minutes. The microwave cooks the insides, then the oven finishes this off and - effectively - fries the skins.

As above, the all oven method is best, but this hybrid method gives a reasonable result in much less time.