On Tuesday, October 1, 2019 at 9:41:31 PM UTC-6, Julie Bove wrote:
> > wrote in message
> ...
>
>
> https://www.thekitchn.com/jacket-pot...=pocket-newtab
>
> The main part:
>
>
> "...3 Keys to Achieving British-Style Baked Potatoes"
>
> "Making baked potatoes isnt difficult, but here are the tips that made the
> most difference."
>
>
> 1. "Slice them first. Like most Americans, I typically poke holes all
> over the potatoes before baking them to ensure they dont explode in the
> oven. But Jo suggests slicing 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 theyre piping hot."
>
>
> 2. "Bake them for longer than you think. Many recipes (ours included)
> recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking
> potatoes at 400°F for closer to two hours. The potatoes wont burn at this
> temperature and the long bake means the skin will be so crisp that its
> practically cracker-like."
>
>
> 3. "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..."
>
>
>
>
> Only thing that bugs me is the idea of leaving the oven on for TWO hours -
> just for baked potatoes! Unless, maybe, you're cooking for a pretty large
> gathering.
>
>
> Lenona.
>
> ---
>
> Hmmm... I don't think I've ever had an issue with baked potatoes, but
> they're not a favorite food so I rarely make them. Not sure I would care if
> it was a sub-par baked one or an excellent one as they just don't appeal to
> me that much. I've even made them in the Crock-Pot. They seemed fine.

But, but, but, you don't have a sense of taste. It is essential to really enjoy food.

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