why can't i get baked potatoes right, can anyone help!

[piratecat]

I have a basic gas cooker.

I always prick the potatoes, oven is pre heated at 5. Rub olive oil into the skins. Cook for about an hour.

They always come out uncooked in the middle and the rest of the potato is crumbly and dried up. The texture is so that you can't swallow it without a drink!!

I have tried, on the shelves, on a baking tray. with skewer in middle and without. I turn them. I love and cajole them!
I have never used foil, didn't think you needed to.

My friend has a lovely electric fan over and hers are bloody lovely. They retain a certain moisture!

Have tried

defo prick your spuds, put on a baking tray, and do cover for majority of cooking time. need to cook for at least 1 and half hours , then remove the foil for the skins to crisp up .no specific times to bake potatoes, just keep checking them. depends on the size, and potato HTH

i don't cover or rub oil, just let them cook au natural for a real crispy outer coat.

if they are a bit hard, scoop innards out, microwave and mash with butter, cheese etc and return to skins.

I always microwave first until they "give" then put in a really hot oven with a teeny bit of olive oil (just coated not swimming in it) with sea salt flakes for about 30-40 minutes. Perfect every time - except if the spuds are crap and then nothing works

Sounds like you need them in for longer on a lower gas mark.

I have done this before with microwave and got better results.

ooh just thought. i keep my spuds in the fridge, maybe they are worse when they go into the oven cold. maybe that's it??

maybe it IS that simple!!

With roast potatoes - I chop them up then par boil then for 6-7 mins then pop in the oven for about an hour.

My point is - I don't think 1 hour will cook through a whole baking potato in that time.

I do mine in the microwave first til it's nearly cooked - then pop it in the oven for about 40 mins. (depending on size etc)

yes maybe my oven isn't too forgiving either.

Are you using the right kind of potatoes? ie maincrop floury ones eg. King Edward, Maris Piper?

I never prick mine. I use one of two methods:

1. wash and thoroughly dry potatoes, preheat oven to GM6, put potatoes in microwave on top of a sheet of kitchen roll, cook on high for 10-15 mins (depending on size and number of potatoes) until they are soft, then drizzle with oil and a sprinkling of salt and bake in top of oven for 15-20 mins to crisp up skins
2. drizzle with oil and salt as above then bake in a roasting tin for about 90 mins on GM5.

Sometimes I put foil in the tin, but the only difference it makes is less washing up. Both these methods produce nice crispy potatoes with properly cooked insides.

I put mine in at about 220 C for 45 minutes wrapped in foil, then take off the foil and go for at least another half hour uncovered. I don't coat them.

yes iswym about roasties, they take ages and i parboil mine too.

just don't get why the outer white gets so crumbly and dry.

You may be right about your potatoes being too cold! I think you're meant to store them in a cool dark place but not the fridge.

ok, so i need to use a tin. this will hopefully stop the drying of the outer flesh (not the skin).

temp wise it seems we all have different ideas. if i stick to 5 that might work, but in for longer.

i wanted to try and do them without microwaving, my mate who does the best ones doesn't have a microwave. But she has a great oven.

i think i could be lol, i have always kept them in the fridge!!

my mum used to keep them in a dark cupboard but i have horrible memories of them growing spare parts and going green.!!!