Jacket Potato An Easy Recipe For A Yummy Lunch / Dinner | My Quick Go-To Recipe
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- Опубліковано 13 жов 2024
- This easy go-to jacket potato recipe is all you need for a quick lunch or dinner
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Baked Potato or Jacket Potato
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A baked potato, or jacket potato,[1] is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese, sour cream, gravy or even ground meat. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually olive oil) or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin. Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process.
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Useful Techniques and Tips In Baking Potatoes
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By Clance Lee
One of the most enticing and evocative kitchen smells is that of the baked potato. Its association with childhood and most particularly with Bonfire Night keeps it forever as something of a treat. It remains too a comfort food but one that can be transformed daily with a different stuffing.
The jacket potato is The Great Standby and The Complete Meal. Treated simply with a pinch of salt and a generous dollop of butter its a pauper's supper fit for a king. With a liberal grating of mature Cheddar cheese is even better. After Christmas it really comes into its own. When served with pickles, a couple of crunchy baked potatoes make the prospect of unlimited cold turkey almost seem attractive.
In France they call the jacket potato pommes de terre au four - au four for short - or most often robe de chambre, a corruption of the original robe des champs (of the fields), meaning in their skins as they were grown. Many French chefs use the flesh of potatoes for making pommes purée because the steam-cooking makes for dry potato flesh. It also breaks down the flesh of their waxy potato varieties.
Perhaps because the French don't go in for the mealy variety of potato which is best suited to baking, their potatoes tend to be elaborately stuffed. These potatoes are usually called pommes de terre farcies. They are prepared by partial baking then the flesh is scooped out, mixed with the stuffing and returned for a final baking. The potato becomes a vehicle for very fanciful combinations and is a very different animal from the potato baked in the embers of the dying bonfire.
The secret of perfect baked potatoes is to put the potatoes into a very hot oven; from 400-425F/200-220C/gas mark 7) and to cook them for a minimum of 1 hour. The exact length of time depends on the size of the potato and the number of potatoes being cooked - they will take longer the more there are. Any variety of potato will taste good baked but mealy varieties are best. The starch expands under the intense heat and the potato becomes fluffy on the inside and with a nice crisp skin: the combination that makes the potato such a delight. Some people rub salt or oil into the washed skin to make it crispy but I rather like the nutty flavour that is most prevalent if the skin is merely washed. Also good is the burnt flesh edge of halved potatoes. If you favour a soft skin, wrap the potato in foil.
To allow the steam to escape cut the potato with a cross or prick it a few times with a fork. Potatoes can be partially cooked in advance and finished to order, this is especially useful to remember when providing baked potatoes for a party. In fact in his delightful Cooking In Ten Minutes Edouard de Pomiane recommends keeping a stock of baked potatoes for making instant meals.
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#potato #EasyRecipe #RMCookBook
Thanks so much for watching! Share your thoughts in the comments below 😊
Thank you so much for the recipe. This is what I was looking for.
Wow amazing delicious recipe yummy yummy 😋😋❤️
Doing this again for the second time- a lovely recipe, and it works! Thank you 😊
Enjoy! 😊
Never baked a potatoe uncovered - always wrap potatoes in foil - I hope this works. Looks good - thank you
@Sunny thank you for your comment, is there any specific reason for warping the potatoes in foil?
@@RMcookbookit stops the skin from getting burnt
Thank you very much for this lovely recipe!
My pleasure 😊
Thanks. I did put for 35 mins. Now I am eating an unbaked potato.
😂
It did sound too short for me too. I’ll need to try it.
I have a toaster oven and I set it at 400 degree Fahrenheit at 65 minutes game out great
Need 1 hour 30mins in oven, unless you microwave for 3-5 mins first then you can get away with half hour in the oven. You can tell this is half Cooked when it’s cut into
1h and 35min that’s what he said 😅😅😅
Hello! Thank you for sharing this video. I am going to make this recipe for my daughter as she started reception and I want her to lear eating meals she has at school. Please could you be so kind and tell me what is the cheese that you use (apparently the one Antonella had at school was sweet 😁). Warm wishes, Antonella and mum 🤗
Hello to both Antonella and mum! Thank you so much for your comment and we're glad to know that you're going make this for your daughter. I used normal European grated cheddar cheese. In UK I tend to get the normal mature cheddar if you're interested in the brand name I tend get either Lake district or Pilgrims choice mature cheddar. I tend to avoid extra mature cheddar because they tend to be crumbly. If you want more stringiness from your cheese after it melts in the hot baked potato just mix a few slice of mozzarella chees with your grated cheddar, it will be super delicious 😋. Enjoy and best wishes to you both 🤗
@@RMcookbook thank you very much! Going to Tesco tomorrow so will get all the ingredients, fingers crossed it will look as delicious as yours 😅🤗
@@oxfordtreatments no doubt about it, I'm sure it will be delicious 😊 enjoy!
Thank you I enjoyed watching it.
You're most welcome. Thank you too for your comment
Thanks for sharing this delicious recipe ❤😊
That's great thanks for information
Thanks for your comment 😊👍
35 mins for a LARGE baking potato...?? I’m sorry I could be wrong but I’m sure an hour at least is standard...?? 🤷♂️
1h 30min for me
Depends on oven
You can speed it up by stabbing it all over with a knife then nuking it for 5 mins before baking for 15.
I took this recipe from the menu of Titanic,n yess after exploring I am here to know the recipe 😊
Please tell me in which mode did you bake the potatoes
Beautiful recipes
Thanks a lot!
NICE VIDEO. SHORT & SWEET 👍
=)
I tried following this, overall it was fine... 30 minutes is definitely not enough...Try atleast 50 minutes at 230 degrees Celsius.
❤
Put a potato in the oven for 35 min
share this recipe with your family n friends
maybe instead of butter you could put ghee and onion bajee
loll i thought you put the potato in water and boil it; i'm so dumb i can't even- 😂😂
@MushDaMalone in cooking and in life there is nothing dumb we learn new things everyday. Baking rather than boiling the potatoes gives the classic crispy outer skin of a jacket potato 😉
@@RMcookbook thanks! x
35 minutes..? An hour is not enough
1:20
Definitely need more then 30min
Definitelyyyy
200 degrees for 35 minutes!! More like 230/40 for 1hr to 1hr 30 lol - what kind of oven do you have? A nuclear reactor?
I followed instructions to a tee. But ur time is wrong , after 35min at 200cel my potato was rock hard in the centre, and it was smaller than yours bro. It ruined my entire dinner.
Should have put it in the microwave for 6 minutes first.
So we all cant cook huh?
Yup
Oil makes no difference to a potato whatsoever. It's heat that makes the skin crispy. Nothing else
thats not REAL CHEESE !!! yuck
This is fake kumpir
Kapa çeneni aptal insan. Bıktım ya her yere senin gibi boş kafalılar girip bık bık yok sahteymiş. Kumpir kadar kafana düşsün senin. Dünyada kumpir neymiş kim bilir lan maymun zekalı?