"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Campfire & Dutch Oven Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-11-2011, 03:57 PM   #1
Assistant Cook
 
Join Date: Jun 2011
Posts: 3
Your favourite jacket (baked) potatoes

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!

__________________

IrishSmiley is offline   Reply With Quote
Old 06-11-2011, 05:33 PM   #2
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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.
__________________

justplainbill is offline   Reply With Quote
Old 06-11-2011, 05:38 PM   #3
Head Chef
 
joesfolk's Avatar
 
Join Date: Aug 2010
Posts: 1,737
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.)
joesfolk is offline   Reply With Quote
Old 06-11-2011, 05:48 PM   #4
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Quote:
Originally Posted by joesfolk View Post
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!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 06-11-2011, 05:49 PM   #5
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by joesfolk View Post
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 is offline   Reply With Quote
Old 06-11-2011, 05:55 PM   #6
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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?
justplainbill is offline   Reply With Quote
Old 06-11-2011, 05:58 PM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-11-2011, 06:19 PM   #8
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Quote:
Originally Posted by pacanis View Post
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!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 06-11-2011, 06:30 PM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
You're welcome, chopper. I saw it on a cooking show a while back.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-11-2011, 06:57 PM   #10
Assistant Cook
 
Join Date: Jun 2011
Posts: 3
No, I am not pulling your leg. I am not Irish, but I am living in Ireland at the moment.
IrishSmiley is offline   Reply With Quote
Old 06-11-2011, 06:58 PM   #11
Assistant Cook
 
Join Date: Jun 2011
Posts: 3
Thank you for the replies so far.
IrishSmiley is offline   Reply With Quote
Old 06-11-2011, 08:43 PM   #12
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,601
I like them with a little blue cheese, cheddar, butter, cream cheese or sour cream mashed into the flesh. Any one of them is enough. A little black pepper or crumbled bacon is good too. The skins are great with a little butter, shredded cheddar or sour cream. Before my husband found out he was diabetic we used to bake a couple extras whenever we made them so we could dice them up and fry them the next morning. Great along side sausage and eggs.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 06-11-2011, 08:53 PM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Until we planted potatoes, potatoes were so-so in my life. The best potato, IMO, is one you've just harvested and baked, served up with sour cream, chives, a pat of butter, salt and pepper. Can hardly wait for the potatoes to be ready!
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-11-2011, 09:27 PM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,383
Now I want a baked potato...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 06-11-2011, 10:32 PM   #15
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,314
Welcome to DC.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 06-12-2011, 06:21 AM   #16
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
A baked Sweet Potato... A little butter and sometimes drizzled with Steen's Cane Syrup.....
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-21-2011, 02:10 PM   #17
Cook
 
Join Date: Jun 2011
Posts: 60
A properly baked potato with some cheese and homemade ranch - boom. I love it.
TomatoMustard is offline   Reply With Quote
Old 06-21-2011, 02:26 PM   #18
Cook
 
Join Date: Jun 2011
Location: Pittsburgh, PA
Posts: 98
I love making them into a meal. One of my favorites is fajita potatoes, grilled chicken, salsa, and sour cream. There was a restauarant in college that specialized in these. They had all sorts of potatoes, pot roast, fajita, etc.
CookingMamaof2 is offline   Reply With Quote
Old 06-21-2011, 02:39 PM   #19
Honey Badger
 
Join Date: Dec 2008
Posts: 2,580
I like to brush on Olive oil, sprinkle them with Kosher salt.
Either wrapped in foil or baked in an open pan.

Prefer some whipped butter with finely chopped chives, black pepper mixed together for my topping.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 06-22-2011, 01:23 AM   #20
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
bein of oyrish descent, i feel a natural inkling to this thread.

now, first of all, spuds have a 4 syllable name. po-ta-ya-toes. get it right.


lol, just kidding
.

for jacket spuds, i like simply split and served with a good helping of seasoned salt, lawrys brand being my first choice.

but for fancy spuds, do a double bake where you remove the guts, mash with butter and fresh scallions to make champ, then restuff the skins, brush with salted butter and rebake. that's a close second.

my best effort is after a lobster boil, however. you take the leftover meat from the lobster's leglets that everyone's neglected, and make a mash with the lobster meat with loads of butter to stuff within the skins, the bake 'till crisped.

an beal bocht would not turn it down.
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 01:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×