Can any1 help with baked potatoes…?
Adjust the rack in your oven to the middle position and preheat oven. Rinse and scrub each potato under running water, as we will be eating the skins of these perfect potatoes. Dry each potato thoroughly. Pierce each deeply with a fork or sharp knife four times on each side at approximately 1″ intervals. This will allow steam to escape or the potato may explode during baking in your oven. NOTE: Wrapping the potato in aluminum foil will produce a soft skin (not crispy), but technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes. My suggestion is to never use aluminum foil when baking potatoes! For a soft skin, rub the potato with olive oil or butter over the skins. Bake on racks of oven until tender. NOTE: I like
Ultimate Jacket Preparation Time: 5mins Cooking Time: 60 – 75mins Tip: Lightly brush the potatoes with olive oil before cooking for really crunchy skins. One jacket potato (225g) contains more than half the daily recommended adult requirement of Vitamin C. Ingredients Slices of mushrooms Slices of ham, chopped Slices of onion Slices of red pepper Slices of tomato Grated cheese Directions Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C. Cook for approximately 1 hour until thoroughly cooked. Prepare the fillings in advance and store in a cool container until required. Make a meal of your jacket by cutting the cooked potato almost in half and piling in some slices of mushroom, pepper, ham, onion, tomato – or whatever takes your fancy! Top with a little grated cheese and replace in the oven for 2-3 minutes, or until the cheese has just melted. Those potatoes not served immediately can be transferred to the top display/storage area to stay hot until you are rea