Jacket Potato The Idealist Recipe By Tasty Food

CLASSIC JACKET POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
• Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

JACKET POTATO: THE TRADITIONAL RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with bacon, drizzle with sour cream, and garnish with green onion, to taste.
• Enjoy!

JACKET POTATOES

Steps:

• Heat your oven to 400°F.
• Scrub the potatoes well then pat them dry.
• Using a sharp knife, cut an X across the top of each potato by making a ¼-inch deep incision from one end of the potato to the other lengthwise, then making a second cut across the center of the potato.
• Place the potatoes on the top rack of the oven and bake for 1 hour to 1 hour and 15 minutes (or as long as 2 hours, for extra crispy skin), until the potato skins are very crispy and the insides are soft.
• Remove the potatoes and very carefully pop the potato open by cutting into the cross again to reopen it, then pushing the opposite ends of the potato toward each other (wear oven mitts to protect your hands when handling the hot potatoes).
• Return the potatoes to the oven and cook an additional 15 minutes.
• Fill with your favorite toppings.

PERFECT JACKET POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for 1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden. For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often. To serve, slice a cross in the centre, squeeze the base to 'pop' the top, then choose your favourite filling.
• For the salmon and soft cheese filling, mix 50g light soft cheese with a squeeze lemon juice and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped tsp capers and a little lemon zest.

QUICK & EASY TASTY JACKET POTATOES

Steps:

• start by washing & then pricking your potato with a fork or knife.
• pat the potato dry with a piece of kitchen towell & then microwave on high heat for 4-5 minutes approx' - depending on the size of the potato & wattage of your microwave.
• in the meantime, take a sheet of kitchen foil & place a large knob of butter in the middle.
• finely chop the garlic & onion & sprinkle half of each on top of the butter in the middle of the foil.
• place the potato on top of the butter, onion & garlic, then repeat on top of the potato - butter, garlic & onion. season if desired then wrap up tightly.
• place in a pre-heated oven for 1 hour approx' or until the potato is thoroughly cooked.
• when done, slice open, mash more butter into the potato, add the onions onto the potato & grate a generous amount of cheese over the top. season to taste if desired.
• serve with whatever takes your fancy at the time -- delicious! -- .

BAKED POTATOES WITH SPICY DHAL

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
• While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
• Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.