Recipes

[cherry]

3 Keys to Achieving British-Style Baked Potatoes

Making baked potatoes isn’t 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 don’t 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 they’re 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 won’t burn at this temperature and the long bake means the skin will be so crisp that it’s 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.

When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you’ve ever made, you’ll silently thank Jo and her Cornwall aunt. And you’ll know — as I now do — there’s really no other way to bake them.

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[phoenixbrd]

Thanks for the tips....we eat potatoes regularly and baked is my favorite.  I always poke the potato, but I'm going to try the cross suggestion. (I make a mushroom gravy frequently for topping.)

As an aside, I don't eat fast food and when I'm caught out hungry without snacks, Wendy's has very fluffy baked potatoes.  One or two of those treats and I'm revived and happy! (I eat 'em plain or with salsa.)

[cherry]

I love them  too, but must eat them sparingly

[AuntG]

Sounds easy so it's worth a try.

[Harpa]

This baking method really is different to me, @cherry ! Thanks for posting!

But, at those steak places, I find the fluffy potatoes are kind of dry. I thought it was the type of potato they use. It might be that, as well as this method.

I always use goldens and I never poke holes, but wrap them tightly in foil and into the oven on the rack @400 degrees for a good hour. No, they are not fluffy, but they come out moist. Also, the skin has been scrubbed, so that becomes edible, providing extra nutrition.

[Carmie]

The type of potato you use is very important too.

Russetts are best for baking.

[ECBG]

We like to put a slice of onion in the big slots and wrap in foil.

[Sooner]

I have always baked them this high and long except poke holes.  BUT I bake them a long time and I want the skin to be really crispy and crisp a little into the potato.  

I push the ends together when I open them and they are fluffy and good, and the skin and crispy part is the treat.  I use salt or sour cream, just about 2 teaspoons full, and salt, sometimes salt only.

NO foil. 

[cherry]

Diabetics can make them a day ahead  and pop them in the fridge to be reheated ,this will make them resistant starch

[cherry]

If you wrap them in foil they will steam, instead of bake