At the end of last week I caught the dreaded stomach bug that's going around. So by the time it got to dinner time on Monday and I was starting to feel myself again, I wanted some comforting but not too spicy or complicated food. Rooting through my cupboards I found some baking potatoes and can of the old favourite and well trusted Heinz Baked Beans (all be it the new reduced salt and sugar version). So that quickly made up my mind as to what to make.
I started making Jacket Potatoes when I was student and have never grown tired of them, which I can't say about all the other meals I made while I was at University. It took quite a few years to perfect them though, as my first experiments included only a microwave and of course didn't yield the crispy outside that I so love and later moving to the use of an oven instead I was often confronted with potatoes that were still a bit hard in the middle.
Well, this is how I make them these days and to me they seem perfect: brown and crispy skin and a soft fluffy middle. Just add some butter, salt, pepper and your favourite topping and they make a great lunch or even dinner.
Perfect Jacket Potatoes
2 baking potatoes
1 tsp olive oil
coarse salt
Preheat your oven to 200C/Gas 6/400F.
Wash your potatoes and dry them well, prick the skin with a knife or fork.
Microwave them for 12 minutes on full power (add six minutes per potato if you are making more).
Pour the olive oil into the palm of your hand and rub the potatoes all over, careful they are hot.
Rub some coarse salt all over the skins.
Place on a tray in the middle of the oven and bake for about 1 hour.
Pierce them with a sharp knife, they might need a little longer if they are really big.
Serve them with butter, salt, pepper and your favourite topping.
I started making Jacket Potatoes when I was student and have never grown tired of them, which I can't say about all the other meals I made while I was at University. It took quite a few years to perfect them though, as my first experiments included only a microwave and of course didn't yield the crispy outside that I so love and later moving to the use of an oven instead I was often confronted with potatoes that were still a bit hard in the middle.
Well, this is how I make them these days and to me they seem perfect: brown and crispy skin and a soft fluffy middle. Just add some butter, salt, pepper and your favourite topping and they make a great lunch or even dinner.
Perfect Jacket Potatoes
2 baking potatoes
1 tsp olive oil
coarse salt
Preheat your oven to 200C/Gas 6/400F.
Wash your potatoes and dry them well, prick the skin with a knife or fork.
Microwave them for 12 minutes on full power (add six minutes per potato if you are making more).
Pour the olive oil into the palm of your hand and rub the potatoes all over, careful they are hot.
Rub some coarse salt all over the skins.
Place on a tray in the middle of the oven and bake for about 1 hour.
Pierce them with a sharp knife, they might need a little longer if they are really big.
Serve them with butter, salt, pepper and your favourite topping.
2 comments:
Sylvie I just LOVE jacket potatoes. I do mine very much like you do yours. I could eat it just with oodles of butter and salt and pepper, but sometimes I like to add the fattening stuff like cheese or even cheese coleslaw! Yummy!
When we have jacket potatoes we do them like you but minus the oil and salt. Will try the oil and salt next time.
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