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Jacket Potatoes Recipe

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This recipe for Jacket Potatoes, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Barone

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes (russets are best)
Salt, pepper, butter

Directions:
Directions:
3 Keys s to Achieving British-Style Baked Potatoes

Making baked potatoes isn’t difficult, but here are the tips that made the most difference.

Slice them first - slice a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot.

Bake them for longer than you think - bake potatoes at 400°F for close to two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like.

Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.

Personal Notes:
Personal Notes:
Don’t wrap in foil or the potato will steam

1) Starchy potatoes (russets and many sweet potatoes): Great for baking and frying as they’re absorbant.

2) Waxy potatoes (red-skinned and fingerling potatoes): These potatoes are great for soups and salads because they hold their shape so well during cooking.

3) All-purpose potatoes (Yukon Gold, blue, and purple potatoes): Good for roasting, mashing or baking.

 

 

 

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