A baked potato, known in some parts of the United Kingdom (though not generally Scotland) as a jacket potato,[1] is a preparation of potato. The ideal baked potato has a fluffy interior and a crispy skin. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef.
Some varieties of potato, such as Russet and King Edward, are more suitable for baking than others, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.
Preparation
Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually olive oil) or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin. Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process.
Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C.[3]
Pour pasta mixture into a prepared casserole dish and top with potato gems and sprinkle over a little extra cheese. Step 6. Bake for 20 minutes or until.
Preheat oven to 200C. Grease a large casserole dish.
Heat oil and butter in a large saucepan. Add onion and cook over medium heat for 4 minutes until soft. Stir through the flour and allow to cook for 1 minute. Gradually add milk, whisking to create a smooth sauce. Simmer for 2 – 3 minutes to thicken slightly. Season well with salt and pepper, then stir through cheese. Add tuna and cooked pasta, and stir to combine.
Pour pasta mix into prepared casserole dish. Top with potato gems and sprinkle over a little extra cheese.
Bake for 20 minutes or until potato gems are golden and crispy.
60 old-fashioned dinners the family will love
Remember your favourite dishes from childhood? We have them all! From mushy peas to meatballs, you’ll never be stuck for what to make at dinner time.
These fish cakes with mushy peas have a lot of history. Grandad, a professional fisherman caught the fish and Grandma used the leftovers from his catch to make this delicious, hearty meal.
Typical Italian herbs, spices and veggies in a delightful tomato sauce, served with curried rice. Great with a fresh mixed Italian salad and some fresh baguette!
Try this traditional shepherd’s pie recipe made with turkey instead of lamb. It’s a different kind of flavour, but it’s definitely not lacking in warmth and heartiness.
This classic French vegetarian stew is rich and hearty, just the ticket for a nourishing meal. Packed with flavour, this traditional ratatouille recipe is ready to take a starring role in your next dinner, or serve on the side.
When a traditional lamb mince shepherd’s pie and cob loaf dip combine… we present to you our Shepherd’s Pie Cob! It’s topped with creamy mashed potatoes and melted cheese for a crowd-pleasing dish.
A favourite on cafe menus, corn fritters are simple to make at home with basic pantry ingredients and can be enjoyed hot or cold, which makes them perfect for breakfast, lunchboxes, or a super-easy dinner!
Whip up plenty of these tasty fritters as leftovers are perfect for the breakfast or lunch the next day. They are also great for packing into lunch boxes and picnic hampers.
This is my recipe for beef rissoles that can either be served with a salad or vegetables, or used as a patty on a hamburger. They are delicious, and I promise they wont last long.
These creamy garlic prawns are restaurant-quality that you can make at home. Flavoured with garlic, white wine, basil and fresh cream, they make a perfect entree and are fantastic served with rice.
Best ever fish pie. A lovely combination of ingredients. A friend cooked this for us recently and I didn’t like the thought of smoked cod. How wrong I was – it really gave the pie such a lovely flavour.
Potato bake doesn’t need to be relegated to a side dish. This fisherman’s potato bake is a seafood pie and creamy potato dish wrapped into one, and it’s every bit the main event.
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Tuna Patties
These are the best tuna patties: budget-friendly, super tasty and very easy to make.
This tasty dish presents well and my kids all love it. You can sneak grated vegetables into it too. A lot of ingredients but they all go together well.
Here’s an easy meal the whole family will enjoy that’s packed with flavour and so easy to make. You’ll have these chicken rissoles on the table less than half an hour after walking in the door.
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