How to do Jacket potatoes in the oven?...?

Question

I have tried three times now and am close to giving up. I normally do in the microwave as its quick, easy and uses less energy. Hubby likes them oven done though but they NEVER come out right. What is the key? What heat and how long shud a medium sized spud go in. They always come out hard and I can't tell if they've been on too long and not long enough despite checking on them every 10 mins.

Answer 1

Generally works if you put them in the microwace for about 4 1/2 minutes, then in the oven on about 200 for 40ish minutes, until they're crispy.

Answer 2

I stick the oven on to 200 degrees. I then stab about 6 holes in each side of the jacket with a knife and then leave the jackets on the middle shelf for about 1 hour and a half (medium size) and 2 hours for a large one. You could always do 10 mins in microwave and then about half and hour in the oven to get the outside crispy.

My favourite food is a jacket potatoe so I'm quite the expert at cooking them now.

I wouldn't recommend wrapping in foil because I found that it didn't cook at fast.

Answer 3

The old fashioned way-- but mightly tasty.

Bacon fat (from cooking that bacon this morning or whenever-- if whenever, put the bacon fat in a container and into the frig until needed.)
good sized baking potatoes (russet/idaho) washed and dry (NO, no soap!!)
preheat oven to 400 deg. F
Rub bacon fat on the outside of the spud with your hands-cover the spud completely.
put it in the oven on a wire rack, 400 deg,F 1 hour If you have a self cleaning oven-- otherwise, figure out a way to catch the dripping bacon fat.....
Take out-at the one hour mark --- squeeze to check for doneness--
if done- cut big X about a third of the spud down-- in the middle of the spud-- two fingers and thumb on each end-- squeeze gently. Remember they are 400 degrees! Potato should pop open and white meat should mound-- put on butter (no substitution), sour cream with garlic salt a/o chives (fresh) or chopped fine green onions with the tops-- if you want cheddar cheese-- fine shred-- melts quicker.

If that hour is too long-- large nails-- yep, NEW nails-- wash and dry nails--- poke a nail into the potato from end to end and leave it inside-- the theory is that the metal helps the spud to cook faster.
Hints-- mix the garlic salt and sour cream together soonest-- I've even done it the day before-- Dry chives just don't cut it so use fresh if at all possible-- second best is finely diced green onion tops-- quit peeking at the spuds-- have faith sister!

Answer 4

The best way is to take some cooking oil or a little lard and rub it onto the potato,then wrap it in aluminum foil and place it in the oven at 350 degrees for 30 - 45 minutes. Test to see if it's soft with a fork.

Answer 5

Put the oven on medium high (I don't know what kind of oven you've got). If you have one put a metal skewer through the potato, if not don't worry, leave it for about an hour, test it with a fork, if it's not done give another 20 minutes.

It's takes a lot longer than a microwave, but they taste so much better.

Answer 6

I cut a line in the potato and then put them in the oven at the same time as the stew. That normally works. The cut is so that all you need to do is squeeze the potato and it opens to put the butter in!

However, I reckon it takes about 1 to 1.5 hours to cook ina medium oven. It is hard to overcook a baked potato (about 2.5 to 3 hours)! If they are coming out hard, they are probably not cooked.

Answer 7

Preheat oven to 425 degrees,
Poke holes into potato with a fork
Place potato on baking sheet and place in oven
Bake for 1 hour.
Adjust the time depending on how you like it.

Answer 8

Don't give up!!!

The usual procedure is poke several holes in the tatter with a fork,rub with cooking oil , sprinkle with salt and bake in a preheated oven (350-425) for 45 minutes to and hour. The "done test" is to carefully squeeze the tater and if the skin is crisp feeling and the inside felt mushy it's done. If you like a softer skin don't bake so long. Times and temps are rough due to peoples diferring opinions and recipes. Crispier, higher... softer, lower.

Some people wrap them in foil. Theory is, softer pototo and it will hold longer if the rest of dinner isn't quite ready.

Answer 9

Oven baked don't come out as nice as "half and half"
I do it by piercing the skin all over and wrap in kitchen towell and cook in the microwave on a medium power for 15 minutes (turn at 7 mins). Then wrap in tin foil and put in the oven for 15 minutes. He'll still see them coming out of the oven!

Answer 10

The microwave will make jacket potatoes softer if you prefer. The way my dad taught me is prick a few holes with a skewer on the top and bottom. Cover with a sheet of kitchen roll. Put on micro power high for 6 mins for small, 9 mins for medium and 12 or more mins for large. It will come out perfect with the skin soggy and not crispy. Have fun x