Your favourite jacket (baked) potatoes

[IrishSmiley]

Hi everyone,
I am new on this forum. I would like to get more information how popular jacket potatoes are. The country where I am from, it is not a popular dish but in UK and Ireland it is. I just wonder why...
And I would be interested what fillings you can do and how long it could take to make it.
Thanks a million!

[justplainbill]

To my taste a good baking potato has a delicious and delicate flavor that is best enjoyed with a little butter and salt or some sour cream and chives. The important thing is to have a crusty / crisp skin and a moist well cooked interior. The problem in my area is that too many spuds have black spots in their interior.

[joesfolk]

I agree with Bill. But for me the absolute best part is that cruchy skin. I like to bake them till the interior is soft and the skin is crunchy. Then I scoop out the potatoes and butter inside the skins, add tons of salt and pepper and gorge. For me the skins are a real comfort food. I would not think of cooking a steak without the baked potaoes for the skins. Lots of times I just give the actual potato to DD and I just eat the skins. (We are kind of like Jack Sprat and his wife, I love the skins he loves the potatoes.)

[chopper]

Originally Posted by joesfolk

I agree with Bill. But for me the absolute best part is that cruchy skin. I like to bake them till the interior is soft and the skin is crunchy. Then I scoop out the potatoes and butter inside the skins, add tons of salt and pepper and gorge. For me the skins are a real comfort food. I would not think of cooking a steak without the baked potaoes for the skins. Lots of times I just give the actual potato to DD and I just eat the skins. (We are kind of like Jack Sprat and his wife, I love the skins he loves the potatoes.)

I just love the skin too. My dad never liked baked potatoes much because he didn't like the skin, and would scoop it and throw away the skin! I was too shy as a kid to ask for his skin!

[justplainbill]

Originally Posted by joesfolk

I agree with Bill. But for me the absolute best part is that cruchy skin. I like to bake them till the interior is soft and the skin is crunchy. Then I scoop out the potatoes and butter inside the skins, add tons of salt and pepper and gorge. For me the skins are a real comfort food. I would not think of cooking a steak without the baked potaoes for the skins. Lots of times I just give the actual potato to DD and I just eat the skins. (We are kind of like Jack Sprat and his wife, I love the skins he loves the potatoes.)

Have you been having any races around the pillow case? I'm with you but I like some mashed potatoes to sop up the juices from my steak

[justplainbill]

Sounds odd to me that a person withe a screen name that starts with Irish is asking for advice about potatoes. Maybe they're pulling our leg?

[pacanis]

Love the skin. All the better if they are cooked on the grill. I can count the baked potatoes I've cooked in the oven over the last ten years on one hand. Well, maybe two hands, but that's because I always make more than one

A little trick is to roll the potato across the counter when it's done, before you cut into it. It helps to soften up the insides.

[chopper]

Originally Posted by pacanis

Love the skin. All the better if they are cooked on the grill. I can count the baked potatoes I've cooked in the oven over the last ten years on one hand. Well, maybe two hands, but that's because I always make more than one

A little trick is to roll the potato across the counter when it's done, before you cut into it. It helps to soften up the insides.

What a great tip! Thanks. Never thought of that!

[pacanis]

You're welcome, chopper. I saw it on a cooking show a while back.

[IrishSmiley]

No, I am not pulling your leg. I am not Irish, but I am living in Ireland at the moment.