Baked Potato Jackets.
Which way have u tried?
Have u wrapped them in foil also rubbed them with oil and salt before baking. Did try adding a couple of cloves of garlic (peeled) into the foil along with the potato and bake it all together and got delicious roasted garlic to mash into the baked potato.
Do u agree that baked potatoes with a foil helps?
Firstly wrapping baked potatoes in aluminum foil helps them cook faster because of aluminum conducts heat hence traps it.
Also wrapping potatoes will also give you a softer and steamed skin.
But what if one likes crispy skin, then?
So try to rub the potatoes with olive oil and salt as the oil keeps the skin from getting too dry.
If u want to do it 'No foil' then prick the potato six times (3 times, each side) with a fork, and put in a preheated oven at 425 for about 45 minutes. The results would be crisp skin also.
Another way would be to skewer them on a metal skewer.
By doing so the metal skewer would conduct the heat inside the potato and you will still get a well baked potato with the crispy skin on the outside.
Many feel Olive oil, salt, pierced all over for 2 hours in a low oven. The technique is low oven which makes all the difference compared high heat. It is amazing! Lovely crunchy, salty crust, and fluffy interior. Best potatoes ever!
Finally foil or not do it your way.
Which way have u tried?
Have u wrapped them in foil also rubbed them with oil and salt before baking. Did try adding a couple of cloves of garlic (peeled) into the foil along with the potato and bake it all together and got delicious roasted garlic to mash into the baked potato.
Do u agree that baked potatoes with a foil helps?
Firstly wrapping baked potatoes in aluminum foil helps them cook faster because of aluminum conducts heat hence traps it.
Also wrapping potatoes will also give you a softer and steamed skin.
But what if one likes crispy skin, then?
So try to rub the potatoes with olive oil and salt as the oil keeps the skin from getting too dry.
If u want to do it 'No foil' then prick the potato six times (3 times, each side) with a fork, and put in a preheated oven at 425 for about 45 minutes. The results would be crisp skin also.
Another way would be to skewer them on a metal skewer.
By doing so the metal skewer would conduct the heat inside the potato and you will still get a well baked potato with the crispy skin on the outside.
Many feel Olive oil, salt, pierced all over for 2 hours in a low oven. The technique is low oven which makes all the difference compared high heat. It is amazing! Lovely crunchy, salty crust, and fluffy interior. Best potatoes ever!
Finally foil or not do it your way.
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