baked potatoes?

Answer 1

Yummy with beans
Or with melted cheese!

Answer 2

Not sure what you want to know about them but I would suggest:

King Edwards, scrubbed and brushed with oil, pricked with a skewer and just plonked on an oven shelf until crisped and cooked. Use a lowish temperature. Cooked this way, all you need is butter and a little salt and pepper.

If you like garlic, you can use an apple corer to take out a piece of the potato, push a clove of garlic in the hole and force the potato piece back in.

Do not use microwaves, even if to partially cook them
Do not use waxy potatoes or so-called 'good all-rounders' or even those now sold as 'baking potatoes' (these should just be called 'large potatoes' as often you are not told the variety)
Avoid adding fillings that take away the natural taste of the potato

Answer 3

Try the following

2 large Desirée potatoes, 8-10 oz (225-275 g) each
a little olive oil
rock salt, crushed
a little butter
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).

First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you're using ready-washed potatoes you need not do this, as the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp. When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don't let them hang around.

Answer 4

Can be done in a microwave faster although you don't get the skin burnt in an oven. Average potato washed and cleaned takes 5 - 10 minutes (each one) in a microwaves, in an oven 1 and 1/2 hours

Answer 5

take red skins cook them in the microwave until soft. then set oven to 350 wrap the potato in foil with butter and a little garlic salt bake for 45 min. the best potatoes ever.

Answer 6

Reminds me of childhood around the bonfire. Mom used to wrap the potatoes in foil and let them cook in the embers of the bonfire while we watched the fireworks. Lashings of Anchor butter and a pork sausage top off with tomato sauce.

Answer 7

1. Avoid buying potatoes that are wrinkled, have begun to sprout or have green patches.

2. Choose potatoes with uniform shapes and sizes; they'll cook more evenly.

3. Store fresh, whole potatoes loose in a bin or rack (to allow air to circulate around them) in a cool (45° F to 50° F), dark place that is well ventilated. Kept this way, they should last for several weeks.

4. Always scrub potato skins well under cold, running water.

5. Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting.

6. Bake at 400° F for about one hour, or until tender.

7. Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture.

8. Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the baking tray or oven rack.

9. To "bake" potatoes in the microwave, wash but don't dry them. Pierce, then wrap them in microwave-safe paper towels and place one inch apart on a microwave rack. Cook according to your oven's guidelines, turning potatoes once during cooking. Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven.
10. A baked potato is ready when a fork easily pierces its skin. If the potato is hard, bake it a little longer. However, be careful not to overbake, or the under-skin will dry up.

12. If potatoes baked to doneness are being held for over 10 minutes before serving, wrap them in foil. This will enhance the appearance of the skin by reducing shriveling.

13. Great potato toppers include leftover stews, chili, cream-style soups, butter, sour cream, shredded cheese, crumbled bacon, gravy, chili and lightly cooked vegetables. Even frozen and canned veggies are topping winners.

14. By themselves, potatoes are low in fat and calories. You can keep them that way by serving them with low-fat toppings such as plain, nonfat yogurt with chopped scallions; low-fat cottage cheese and chives; stewed tomatoes; steamed broccoli florets or julienned carrots; spicy mustard; and salsa.

Answer 8

Bake them and let them cool till you can handle them then cut into thick wedges and deep fry them. The skin will go crispy and they are delicious served with soured cream, salsa or melted cheese on top.

Answer 9

What about baked potatoes?This is answers not google.

Answer 10

Maris Piper or King Edward

Answer 11

Oh yes better baked than microwaved - topped with butter, beans and cheese - yum!