Mumsnet Talk

I know it's a thread about a thread, but it is only about jacket potatoes, surely that won't cause a bunfight <lights touchpaper>

There are some funny timings (imo) on the jackets potatoes thread - saying they can cook a jacket spud in 10 mins in the microwave. Surely that's not long enough? It would be rock hard wouldn't it?

I start mine off in the microwave sometimes, and then finish off in the oven, but always think jacket spuds cooked in the microwave alone never cook enough, and are all grainy.

I shove them in the oven wrapped in foil for about an hour, than take the foil off to crisp up for another half an hour.

Same as you. About 8 mins in microwave then about an hour in the oven on about Gas Mark 6. No foil though.

I stab mine a few times, rub in olive oil and maldon salt, skewer and then put in the oven at 200 for about 75-90 minutes, depending on size. Perfect fluffy middle and crispy skin.

Isn't it wonderful stabbing potatoes.

You can really get some venom going, thinking it is a colleague/bus driver/person who cut you up at the lights.

Or is that just me?

I think some of the people on that thread eat raw potatoes.

My jackets are fine are 10 mins in microwave - completely soft and fullfy inside. The skin is a bit rubbish when microwaved though so I prefer to use the oven when I have time - about 90mins.

Or fluffy even

I love crispy skin.

God I want a jacket potato now. With cold cold butter.

I put mine in a hot oven for 90min max. But I noticed Heston Whatshisface puting realy small ones in for 2 hours. But he did cook them on a bed of salt too, so I think he was showing off.

My microwave must be shite (well, when I had one, it blew up 6 months ago and I never replaced it).

My spuds would not have been cooked in 10 minutes, nowhere near.

same method as AuntingCarse works for me - am picky about jacket potatoes and won't bother eating them unless they are properly fluffy inside and have a nice crispy skin.

medium potato, stabbed and microwaved for 7 mins

lovely and fluffy inside but boring skin

love them in the oven

fullfy is a good word though

Presumably it depends on how big the potato is.

I just rub in oil, skewer and put at the top of a very hot oven (220 degrees) for ten minutes then turn it down to about 160 degrees for about 45 mins.

If I am in a hurry I stab and nuke in the microwave for ten minutes and then put in a hot oven for ten minutes.

I have a 'jackets' button on my microwave, it asks you to weigh your potato and sets the time accordingly. On average it's around 9 to 10 minutes. It is a combi microwave so it does crisp skin by turning on the grill function at some point.

They're still best from the oven though. I'd put a large one, wrapped in foil in the oven for around 90 minutes and remove the foil five mins from the end to crisp the skin.

GetOrf - the way I cook them works every time without fail. Proper crispy skin. The oil and maldon definitely makes a difference. I cook them straight on the rack (higher one) and turn them once or twice. Don't put more than a couple or three of fist sized ones per skewer (depending on size of skewer obviously, and leave a couple of centimetres between each one.

I find that starting them off in the m/wave results in a somewhat underwhelming crispy skin - you know it's there, but it's just not good enough

I have never used a skewer - that's a good idea.

I do salt and oil them. Yum.

I hate great big behemoth potatoes, usualy use medium sized ones.

One medium sized spud would take on average 10 mins in m/w but you say 'spuds' getorf so I'm presuming you put in 3 or more. No way would they take 10 mins, you're right. I put 3 medium sized spuds in m/w for a few minutes then cook in oven for an hour or so - perfect inside and out.

Once you've had oven baked potatoes, m/w ones are shite in comparison imo.

Hot skewer - helps middle with fluffiness. I feel I am something of a connoisseur with jacket spuds as they are one of my most favourite things to eat helped along with a pound of butter

I use the oven programming thingy, so stab a few large potatoes, oil and salt them then set the temp to 180c for about 1:45 then let them cool slightly in the oven for 10 minutes or so.

It means we can have jp's after a day at work.

Ah yes that makes sense - I usually cook them 4 at a time or so.

The scary thing about jacket potatoes is how much butter you use. I don't really like any other toppings, just fresh cold butter, and a load of salt.

Oodles of butter and salt = heaven on a plate. Sod the coronary, at least I'd have a happy stomach

Just had exactly ^ that for lunch. It was very very good.

Just started back at work in Birmingham after a two year break and oh joy! The potato man is still on New Street. Gorgeous jackets, cooked in the oven with proper skin - chili and cheese for me on Wednesday - only going to allow myself them once a month - lets see how long THAT resolution lasts!

I always think the nice thing about jackets is that you can cook them for as long as the time available. Whether wrapped in foil and baked on the BBQ, left in a slow oven all afternoon sat next to a casserole, or pinged in the microwave for a few minutes (more boiled potato in skin than a jacket, but still) once you've got them going they are pretty bomb-proof.