Is this usual with baked potatoes?

[Home77]

DC went to MIL's and had the most amazing baked potatoes and not they want them the same.

It's a right faff. First potatoes need baked then you scoop put the potato and mash it. (at the same time you put the skins back in the oven to crisp them). You mask it with butter and cheese and then take the skins out and scoop it back in...and then grate cheese on top and bake it again.

I am so fed up doing this and it is all they want to eat now. Argh. Do others do this for baked potatoes also as DH says they have always had them like this.

I make these, we tend to have them on the side with soup in winter, I make an oven-full at a time though, then cool and freeze in bags before the second bake. Nice with sausage and beans too for a quick dinner (if you have them in the freezer).

Bake them until the skin's crisp Dance, they stay intect when scooping.

OMG, bless your MIL. I am 52, the very first thing we made in cookery at girls grammar school in 1977 was baked potatoes this way. They are the best.

If you don’t do this for your children you are a dreadful mother and the “recipe” will die.

On your head OP! On your head......

I love the 'In the Aga' mic drop.

I do mine like this and mix in lots of Worcester sauce with the grated cheese and put back in the skins. My mum used to do this for us as kids 50 years ago and I do it for my children and they love them. Horseradish sauce instead of Worcester is equally delicious

I do ours with butter & cheese and a teaspoon of marmite 😋

We used to call them 'bakedpotatoestheworks'
Carried out shoulder high every time

God I want a stuffed potato now.

There are several of you so it’s a little unfair to demand but these sound nice and I’m not even a fan of potato

It's not as faffy as it sounds. Pre-grating a pile of cheese in advance is the answer. Then all you have to do is scoop out the potatoes, mix some in, and whack them back in the oven.

My mother always peeled potatoes before baking them, giving them a lovely thick chewy "jacket". I much preferred them that way. The skin-on version isn't nearly as nice.

you cut them in half, wecametodance...or cut a slice off the top to make a jaunty hat when you replace the potato

I used to do these and would alwyas remember at the last minute what a palaver they were, but they are delicious and much nicer than a plain baked tattie with beans and cheese

I used to put in that tinned chicken in white sauce, drained tin of sweetcorn, lashings of butter, dod of wholegrain mustard, sometimes some mayo or soured cream....and a tonne of grated cheese, snipped chives, then back in the oven with even more cheese on the top!

there's been a "thing" on the internet recently with the potato/beaten eggs/bacon/cheese....same method, but more like a quichey frittata type twice baked potato.

The freezing idea sounds like good one.

We used to have them with cheese and buts if cooked bacon in. They were known as piggies and just an occasional treat

We call them scoopies. Had them for tea on Monday but we get the baked potatoes from Iceland, microwave then do the mash with cheese, bacon & onion, refill then bung back in the oven to crisp. If you mash with an egg yolk it's lovely and rich.

Bake them one day, make them the next.

Stick em in the oven whenever you are cooking other things, then next day scoop and mash them.

I've never had these and I'm afraid to try them in case I want them all the time. Usually I microwave them then rub olive oil and salt on and stick them in the oven to crisp.

Ooh, was having jacket potatoes for dinner tomorrow but think I'm going to have to try this now!

I want to eat these now!

That's how my mum did them and anything else is just not acceptable

It’s not really that much more of a faff though, you mash them up anyway and add toppings etc, you just have to scoop them out and add them again, no biggie really.

They taste amazing too.

I do lid potatoes à la Milly-Molly-Mandy, involving scooping out and mashing but not the re-baking. Think I'll try them, though, they sound nice (and might even win over dc1 who is, quite unnaturally, not a fan of baked spuds).

@AndItStillSaidFourOfTwo

I read this thread and thought of Milly-Molly-Mandy lid potatoes. How I remember making my mum do these as this was the proper way. They were though for special times only.

Yes, we do them like that sometimes. They are really nice done that way.

Ooh - haven't had one of those for yearssssss (in fact, probably decades). Fancy one now.

Did I read right you were thinking of doing them a couple of times a week . Now that would be ridiculous. That is a 'treat' meal as it is too much of a faff for 'every day'.

This is the method I was taught at school, but Instead of butter, add mustard. Delicious.