How To Make The Ultimate Baked Potato
During a session from the Good Food test kitchen, our cookery team collaborated with BBC Gardeners’ World to locate the best potato for baking. Using a selection of potato types, they blind tasted trays of jackets, all cooked in much the same way. They learned that Vivaldi, Sante and Melody are the most useful bakers - so watch out for them inside the vegetable aisle.
The golden rule of baked potatoes, Always prick your spud! The old adage of which exploding beneath the pressure of oven heat is in fact true. There’s obviously any good science behind it. Potatoes now hold more water compared to what they used to, due to increase in rainfall recently. As the potato cooks, skin acts as a seal, trapping water that expands the spud and steams during cooking.
If it can’t escape… boom! So, save the toil of scrubbing the oven and fork your potato across. How long should I bake it for, For a super-crispy skin plus a slow-cooked inside select 180C for 2hrs 20 mins. If you’re time-pressed, ping your potato within the microwave for a few minutes to soften this, then finish from the oven for 35-40 mins.
The two components certainly are a dreamy duo themselves, but a dot of salad cream, chopped spring onions, grated cheddar, lemon zest and capers are common perfectly delicious additions. If you do plump with this Mexican-inspired topping, you should definitely cook the very best version - our chilli con carne recipe is visited by countless people every day. It was even popular on Christmas Day!
If you’re by pointing out fromage, you’ll know melty cheeses like cheddar, red Leicester and double Gloucester both grate well and render in an irresistible, glistening mound. If you like your cheese super-melty, include it with your potato then finish it off beneath the grill. We’d never turn our noses up at shop-bought coleslaw, but we've got dozens of homemade versions so that you can choose from, including cheese & chive, tahini and Thai.
Delicious independently (specially when you make your), or teamed with cheese, but therein lies a murky an entire world of controversy - will you go beans first or cheese first, “although preferably just double cheese as I don’t like beans! The jury is going - what does one prefer, Tell us from the comments below.
Saucy casseroles and stews were built to be mopped with fluffy, absorbent potato flesh. And, if you’re trying to find one-pot inspiration, you’ve go to the right place. There’s more to baked potatoes over a simple split and fill - for starters, the most beneficial mash is manufactured out of baked potatoes. Tom Kerridge uses empty potato skins only a small amount edible salad bowls.
Reserve the flesh on the potato and mash it with cooked bacon, your favourite cheese, caramelised onions or leeks, then spoon it back into your shell and bake till the cheese melts and also the edges are crisp. Put cheese direct in the skins and grill them until crisp - you have access to a scoop-shaped effect which you can use for dipping into soup. Ditch the tortillas and utilize crispy potato skins inside their place.
Top with salsa, guacamole, soured cream, cheese and optional garnish - we like coriander and jalepeno. If you’ve developed a batch of spuds where you can few to spare, try our leftover ideas . Slice and deep-fry leftover cold potatoes, then sprinkle all of them crispy bacon and grill until crispy. Chop your leftover spud into small pieces, pan fry them in coconut oil and serve in the crisp salad with feta, avocado and fresh lemon juice, spinkled with za’tar spice. Do you love baked potatoes, What are your secret strategies for cooking them - and what’s your favourite filling,
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