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Jacket Potatoes

 
Anne Miller
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I have not tried these yet because it is still too hot here in sunny Texas so I am wishing for cooler weather...

The difference isn’t just the name, however. The Brits take great care when it comes to their potatoes — and the results really are much crispier on the outside and fluffier on the inside than the typical American variety.



The article says slicing a cross shape about 1/4-inch thick into each potato.

Then Bake the potatoes longs:  400 degrees for two hours.

After taking the potatoes out,  carefully cut deeper into the slices you made initially, then put the potatoes back in the oven for 10 more minutes.

This is what I got from article:

https://www.thekitchn.com/jacket-potato-22943799

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Nancy Reading
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Oh my! Jacket potatoes! A big fluffy one with melted butter - just right for a comforting supper.


image source
I suspect that the potato variety might have as much effect as the way you cook it - Maris piper, King Edward, Rooster would all be good varieties - large and 'floury' the sort that break up if you try to boil them. The website from which I took the image suggested 'russet' potatoes would be suitable.

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Anne Miller
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Thanks for suggesting russet as I feel that is about all I can get from the grocery ...

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
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Timothy Norton
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I suppose I am now going to do some potato experiments!

My go too process for a baked potato is to wash some russet potatoes, dry them, place them on a baking tray.

Drizzle of olive oil on top, sprinkle a little kosher salt on top and into a 400 degree oven for an hour.

To go for another hour? Might as well give it a shot.

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I actually wouldn't cut the deep cross in before baking - just pierce with a fork, or slit around the outside. That way most of the steam from the water in the potato will stay in the potato and keep it moist. I worry that cutting too deep would make it dry out too much. I think it would need cutting a bit, or it could explode!

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Mk Neal
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Interesting. I have never bothered with cutting/forking when I oven bake potatoes, only if they were microwaved.

I would have thought a cut as big as quarter inch would lead to a dried-out scar, but worth a try to see what happens.

I can see how popping them back in the oven sliced open with a bit of butter would really elevate the dish, almost like twice-baked potatoes.

When I worked in a restaurant that served “bakes,” we’d fill four racks of a hot oven with washed potatoes and leave them an hour or more, then raked those out and put them in a warm oven where they wait to be served.

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Jill Dyer
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I wrap the stabbed-with-a-fork potatoes in several layers of foil - just roll up in a long piece, and tuck the ends one on each side.  Then bake on top of the wood-stove, turning frequently. Takes a couple of tries to find the absolute best spot, but makes use of free heat when the solar panels are just ticking over in the winter.  Add butter and cheese . . . or whatever your favourite happens to be;  grill or not, delicious either way.  
The only slight hazard is the distinct possibility of a charred spot on the skin when distraction strikes.  

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