Chit Chat
There is currently 1 person viewing this thread.
Following the 'fillings' thread I would ask, What is the best way to bake a potato? There are so many methods. personally, I won't start it in a microwave. I put a skewer through it and bake it in the oven, but will lightly brush it in oil first for that crispy skin...I'm a sad bast**d.
sort by:
Show
per page
Replies: 19
|
By:
Prick it with a fork in order that it cooks through then put it in a hot oven until it is cooked. You check by pressing the spud.
It is a long time since I have baked one. Without butter it is a waste of both time and spud. |
|
By:
Maris piper potato.....brushed with olive oil,score lightly around the potato with preparing knife, sprinkle with sea salt and 40/50 mins pre-heated oven.... crispy skin and fluffy inside....
Bootful |
|
By:
purists will disagree but if you cut it in half it willbake quicker
|
|
By:
Wrapped in tinfoil.
|
|
By:
Rather than pr1cking it with a fork I score one side lengthways and crossways with a knife. That way you can cut it open cleanly and easily once done.
Before cooking rub on some olive oil and salt with your hands for a glazing to ensure crispiness. Do not use a brush. That is gay. Depending on the size, between 50 and 70 mins at 200C in a fan oven does the job for me. Dug up a whopper from the garden today and baked it in the oven along with a tray of pheasant breasts and veg (25 mins at 180c). Dot the breasts with butter beforehand, then before serving pour the excess melted butter from the tray into the open potato as the flavouring. |
|
By:
Deffo oven only job, I very rarely use our microwave at all. A few stabs with a sharp thin bladed knife, rub with oil and salt and give or take an hour in the oven.
|
|
By:
screamin knows
 |
|
By:
oven is 100 x better
1.wash potato 2.prick all around with fork 3.put filippo berio olive oil in a bowl 4.roll potato in it 5.put potato baking tray top part of oven 6.210c 80/90 mins will come out crisp &soft inside |
|
By:
Wash spud
Pat it dry it with kitchen roll Prick it with a sharp knife several times Rub with olive oil, sea salt and freshly ground pepper. Bake at 240c for 25 mins and 160c for 1 hour. Have a wonderfully crispy skin and fluffy middle. |
|
By:
Depends on the oven..
12 hours in an Aga. xmoneyx's way in a 'normal' oven.. 50 mins in mine and it would still be field like.. |
|
By:
Absolutely right Guinness. One has to experiment. One also has to forget olive oil and such. If the potato is large insert a skewer lengthwise and cook.
|
|
By:
big pot - boil up until tender. then into the oven with some oil brushed on. split and butterfly them. crisp up. add topping of cheese.
|
|
By:
Ingredients:
Potato (1 Large) Method: Place potato directly into oven and bake on "max" for a couple of hours Prep Time: 2 seconds - Cook Time: 2 hours - Total: 2 hours, 2 seconds |
|
By:
btw, et voila a shocking omission
|
|
By:
et voila indeed, Monsieur Fishwick.
No need for anything else at all in baking spuds - especially bleedin' vegetable oil (spit). |
|
By:
start in microwave if your short on time and finish in the oven otherwise 100% oven all the way
Allways pr!ck the potato to stop it exploding Glaze skin with butter 2 hours oven here as well Slice in half scoop out middles mix with butter and fried diced onion with smoked bacon bits Put mix back in skins Put under grill for 5 mins till cheeses melts/bubbles Delicious. |
|
By:
Microwave ovens should be banned from the planet.
Vegetable oil should be banned from the planet. Just stick your bloody big Maris Pipers or King Edwards into a hot oven - and leave them there for two hours. Do not mess with the spuds! |
|
By:
bearing in mind what's happening in syria we might be about to have a new method.....50 megaton nuclear bomb. i have a feeling in this scenario there will be no need to prick it with a fork.
|
|
By:
Wrapped in tinfoil and placed in the embers below a coal fire. Remove, cut in half, smother with good quality butter and season with salt.
|