Thursday, 17 July 2008

The Perfect Jacket Potato

The perfect jacket potato has to have a nice crispy skin and be perfectly cooked through on the inside.

There are many people who will cook a jacket potato in kitchen foil but to me, it isn't going to be any where near as nice if the skin isn't crispy.

**Update: Please see my latest blog post with more information on the variety of potato to use.



Pre- heat the oven to 200c/Gas6
Be sure to get nice big potatoes and leave them in their skins.
Wash the potatoes and then dry them.
Now rub the skins with a little olive oil and rub on a little crushed sea salt.



Prick the skin of the potatoes here and there with a knife a few times all over.
Bake directly on the bars of a pre-heated oven for at about 1 hour to an hour and a half.
The actual time will of course, will depend on the size of your potatoes and the variety.
The potato is done when you can easily insert a knife into it and it and the skin is nice and crisp. There is nothing worse than a baked potato that's not cooked through so make sure it is.


Cut a big cross on each potato and add a big dollop of butter and some salt. You don't have to add salt but it just won't taste the same.
Be sure to serve straight away.


I like to dice some red and yellow peppers, red onion and cucumber.
Yummy served with the potato and grated cheese on top!
Do you think all that salad will counteract the calories in the butter and cheese?!

7 comments:

Dhanggit said...

i agree with you this is definitely a perfect jacket potato..i love that crispy skin..yummy

Peter M said...

Beautiful photos Jan and I agree with your method of baking the potato...the skin has to be crisp and I will eat it!

Raquel said...

Perfect potaotes! We love our potatoes cooked this way. We have some sort of widget that you can stick 6 potatoes on and bake them too, just a little handier, I guess. I am not sure if the salad counteracts the calories, but if you store your cheese on the top shelf of the fridge, you should be ok. Calories are afraid of heights and they will all jump out!!!

chris said...

Jan thats just the way I cook them too. I cant be doing with the skins soft. Crispy is th eway to go!!!! Lovely!!!

Jan said...

That's just the way I like them, too. I like to save the skin until last, and add more butter to it before eating. Yum!

Kevin said...

Baked potatoes, so simple and yet so good!

Jeanne said...

Mmmm, that does look like a perfect potato! I find that even when I'm in a rush and cheat in the microwave, rubbing a little salt on damp potatoes improves the skin texture. Love the ultra-colourful relish too!

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