Whats the best way of making Jacket Potatoes?

Question

Whats the best way of making Jacket Potatoes?

Answer 1

Rub with butter or olive oil.  Sprinkle heavily with rough salt and pepper.

Place straight on oven shelf and bake for approx 1 hour.  Your skins will be lovely and crispy.  You can always knock the salt off when cooked.

Alternatively if you are having a barbecue wrap them in thick layers of foil and put them on the coals.  Just do not put the salt on - it reacts to the foil.

Answer 2

best way? just follow this recipe and I think it's already the best way:

Ingredients

1 Tblsp olive oil

2 x large potatoes

sea salt and cracked black pepper

For the bean mix:

225g / 8 oz broad beans

1 Tblsp olive oil

2 cloves garlic

1 onion

2 Tblsp tomato puree

250ml / 9fl oz vegetable stock

1/4 cup of fresh basil, thyme and oregano

2 Tsp sugar

140g / 5oz feta cheese

Mise-en-Place:

Preheat the oven to 180°C / 400°F

If the broad beans aren't fresh cook them in salted, boiling water for 30-45 minutes (or until tender)

Chop the garlic, slice the onions, chop the herbs

Prepare the stock

Cut the feta cheese into thick slices

Method:

Rub the jacket potato with oil, season with salt and pepper. Bake in oven for 45-60 minutes. (When cooked the potato should be soft to the touch and if inserted, a skewer should meet no resistance.)

Make the bean mix:

Heat the oil in a frying pan

'Brown off' the garlic

Add and 'brown off' the onions

Add the tomato puree and stir for 2 minutes

Add the broad beans and the remaining ingredients

Check seasoning

Bring the dish together:

Remove the jacket potato from the oven

Slice open, pour over the bean mix.

Serve with the feta cheese

Adjust:

Broad bean mix:

Too bitter: add a touch more sugar

Too dry/ thick: add more stock or hot water

Too bland: add more herbs, salt and pepper

Science behind the dish:

Why tomato puree thickens sauces

Pureed tomato (unlike whole tomatoes) is an ensemble of torn and broken particles (this is due to the tomato being ground and broken down during the pureeing process). These particles and fragments become suspended in fluids to which they are added, blocking and slowing the movement of water particles thus causing them to thicken

Chef Tip: How to speed up the cooking time of jacket potatoes

To reduce cooking time, partially cook in oven until the skin has coloured (which is where alot of the flavour comes from) then simply transfer to the microwave to finish cooking.

No microwave? Par-cook the potato in boiling water (10-15 minutes) then finish in the oven at high temperature

Cowboy Tip: It happens all to frequently where one of my chefs will have forgotten to put the tray of 40 potatoes into the oven in time. To avoid panic deep fry for 5 minutes then finish in microwave

Answer 3

Wash then; poke them; rub with olive oil and sprinkle with seasoned salt - bake at 400 for about 1 hour (more or less, depending on the size).  If you're baking something else at 350-375, just stick them in there too, and adjust the time upwards.  Do NOT microwave them, because they'll cook unevenly, with lumpy and gluey spots.....

Answer 4

Rub spud with oil.

Stick a metal skewer into spud.

Then into a oven until skin is nice & crispy & soft to touch.

I put them into a hot oven 200dg

Answer 5

Cooked these for my family for years!

Important steps here:

http://i4.photobucket.com/albums/y150/No...

It takes a little "TIME" for the best like grandma use to make.

Use smaller "red potatoes" (new potatoes are best), not white potatoes. If they are l lil big cut them in half or quarters. Just keep them about the same size.

Bring a pot of water to a boil, drop the washed n cut potatoes in there. Bring to a boil and skim off the scummy foam. Add Tablespoon of salt, tablespoon of sugar and tablespoon of oil. Dont leave out these 3 things! You can add onions, bacon or ham if you like it.  Now taste the water every 15 minutes and add salt or suger to get it right! Now bring to a boil then reduce to med low simmer. Cover and cook for 45 min. Next step is wat makes them the best. Let them cool an hour or more in the water before you serve! You can reheat if needed. They have to sit and cool to get the right texture when you bite into it!!!!!

Answer 6

Ilove mine done in the oven and wrapped in silver foil as they cook properly (mmm) I fancy some now as l was just wondering what to have for a snack.  I  think l will cut them in half when cooked and have tuna and plenty of salad stuff a nice healthy diet.

Answer 7

PAULA DEEN'S : JACKET POTATO w/ bacon, muchrooms && peppercorn sauce! :D

4 medium-sized russet or other baking potatoes, well scrubbed

12 ounces bacon, chopped

8 ounces sliced button mushrooms

1/4 cup brandy

1 tablespoon green peppercorns, drenched in cold water

1 cup cream

Salt and pepper

Butter, for topping

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

Answer 8

boiled or baked or a combo?

scrub the skins with nylon net scrubbie, toss them in a kettle of boiling water for about 15 minutes. Drain and put them on a baking sheet and put in 350F oven for about 15 to 30 minutes. This makes a crispy jacket.

or after preboiling for the 15 minutes, put butter on the skins and wrap them in aluminum foil and place on baking sheet in 350F oven or on the bbq grill for the same 15 to 30 minutes.

You can also scrubbie them and butter them and wrap in aluminum foil and put on baking sheet or on the BBQ for about an hour.

I scrubbie them and stab with fork and put them on microwave plate and microwave them for about 10 to 15 minutes total per medium potato.

It doesn't matter what sort of fuel your stove has, turn the potatoes once or twice while cooking even in a wood stove! Electric and gas are easier. Microwave is easiest.

Answer 9

Here is a couple recipes.

I'm not sure you are going to stuff them or not but i like mine stuffed so i will share my recipe with you.

Dijon Mushroom Jacket Potatoes ::

Tops 4 jacket Potatoes

1 medium onion

1 sweet green bell pepper

1 small carrot, about 50g (2oz)

225g (8oz) mushrooms

100ml (4 fl oz, 1/2 cup) water or vegetable stock (can use a cube)

1 tbsp dark soy sauce

1 tbsp Dijon mustard

1 tbsp cornflour (cornstarch)

freshly-ground black pepper

1. Chop the onion, deseed and chop the green pepper, peel and grate

the carrot and slice the mushrooms, halving them across the other way

first if they are large.

2. Saute the vegetables in the water or stock, in a large frying pan

(skillet), until most of the liquid is gone and the vegetables are

soft.

3. Mix the remaining ingredients together in a bowl, adding a bit more

water if you wish (makes a thinner sauce) and add to the vegetables in

the pan. Mix well and cook, stirring, over low heat for about a minute

until thickened.

4. Serve poured over hot, split baked potatoes with a crisp green

salad.

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Stuffed jacket Potatoes::

4 lg Baking potatoes  

2 oz Butter or vegetarian  

1 Onion; finely chopped  

4 oz Vegetarian cheese; grated  

4 oz Sliced mushrooms  

1 tb Fresh tarragon; chopped  

1 sm Tin sweetcorn; drained  

Salt and freshly ground  

1 Red pepper; finely diced  

season  

1 Garlic clove; crushed

1. Scrub and prick the potatoes then bake at 230?C/450?F/gas mark 8 for 1 to 1 1/2 hours or until soft. Remove from the oven and leave to cool a little. Halve the potatoes, scoop out the insides and mash until soft and fluffy. 2. Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the butter for a few minutes. 3. Place the potato skins on a baking sheet. Mix together the mashed potato the vegetable mixture, half the cheese and all the chopped tarragon. Season to taste. 4. Pile the mixture back into the potato skins and sprinkle with the remaining cheese. Return the potatoes to the oven, turned down to 190?C/375?F/gas mark 5 and cook for about 20 minutes until crisp and golden-brown.

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Red Snapper in Jacket Potatoe::

2 lg Potatoes; (about 1 lb)  

2 tb Virgin olive oil  

4 1"-thick fish fillets; (4 oz

2 tb Peanut oil  

1/4 ts Salt  

2 tb Chopped fresh parsley  

1/8 ts Freshly ground black pepper

1. preheat oven to 400 degrees 2. peel the potatos and thinly slice them lengthwise. *this was the most difficult part to do - he says you should get about 50 slices from the two potatoes!. Wash the potatoes, drain off the water, and pat the slices dry with paper towels. 3, places four pies of plastic wrap (each 6 inches square) on the table. arrange six overlapping slices of potato in the center of each square and place a piece of fish on top. Sprinkle with salt & pepper. Arrange another six slices of potato, also overlaping, on top of the fish and fold the plastic around them so they are completely wrapped. Refrigerate until ready to cook (not too far ahead, or the potatoes will discolor) or cook immediately. 4. At cooking time, divide the 2 T each of olive oil and peanut oil between two nonstick skillets, and place over medium heat. Carefully unwrap the potato-fish packages and with a large spatula, transfer them to the skillets, placing two in each skillet. Saute for 5 minutes. Carefully turn (so the arrangment is not disturbed) and saute 5 minuts or until the potatoes are nicely browned. Sprinkle with parsley and serve. *In his cookbook, the analysis says 18G of fat - not sure if you could reduce this by reducing the amount of oil used in frying - would think so. Not something you would want to make every day, but good company dish

Answer 10

Scrub w/ soap and water.  Poke 12-15 times all over w/ a fork.  Put in microwave oven, and cook on High for 6-7 minutes for one potato, 12-14 for 4.  Just depends upon size.  I reach in w/ a pot holder and squeeze them to see if they are fluffy inside.  They will yiled to pressure if so; if not, they will be hard, so keep nuking.  MUCH faster than a reg. oven!

Answer 11

i do mine in the oven for 2 hours (foil wrapped) -  beautiful - gas oven tho, they just dont taste the same cooked in an electric oven.  

Answer 12

oven not microwave get a good variety of potato + all have to be prettyuniform in size

Answer 13

a long slow cook in the oven is best - then add butter mmmmmmmmmmmmmm and / or melted cheese

Answer 14

Ultimate Jacket

Preparation Time: 5mins

Cooking Time: 60 - 75mins

Tip: Lightly brush the potatoes with olive oil before cooking for really crunchy skins. One jacket potato (225g) contains more than half the daily recommended adult requirement of Vitamin C.



  

Ingredients  

Slices of mushrooms

Slices of ham, chopped

Slices of onion

Slices of red pepper

Slices of tomato

Grated cheese



Directions  

Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.

Cook for approximately 1 hour until thoroughly cooked.

Prepare the fillings in advance and store in a cool container until required.

Make a meal of your jacket by cutting the cooked potato almost in half and piling in some slices of mushroom, pepper, ham, onion, tomato - or whatever takes your fancy! Top with a little grated cheese and replace in the oven for 2-3 minutes, or until the cheese has just melted.

Those potatoes not served immediately can be transferred to the top display/storage area to stay hot until you are ready to serve them.

Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.

Answer 15

Wash them and pierce with a fork wrap in paper towel and put in Microwave depending time look up microwave setting if you have one .It,s so quick