Jacket potatoes are a simple yet tasty lunch or dinner option. But while they’re easy to customise with an array of toppings, cooking them can be a slow process.
Luckily, a food writer has shared her savvy hack for rustling up the “perfect” baked potato in no time at all. The method promises not only speedy cooking but also perfect texture every single time.
Becca Hayes revealed her secret to getting that fluffy inside and crispy skin combo on her Easy Cheesy Vegetarian blog. To start, Becca emphasises the importance of choosing the right type of spud; with supermarkets often labelling bags for their ideal use, potato varieties like Maris Pipers, King Edwards, Yukon Golds, or Rooster reign supreme for baking purposes.
After picking and preparing her preferred potatoes, Becca advises pricking the skin with a fork which helps to prevent splitting during cooking. Then, she microwaves them for anywhere between six to 10 minutes—depending on their size—to get them tender.
A quick poke test with a fork or sharp knife assures that the centre is nearly soft. This microwave trick is key for achieving that desirable soft middle without ending up with tough skin.
It’s critical to flip the potato halfway through its time in the microwave to ensure even cooking, by which point the skin should have started to wrinkle slightly. Although initially Becca skips oiling her potatoes, she later learned that adding just a touch of oil can significantly improve the crunchiness of the skin and enhance the overall taste, reports the Express.
She suggested drizzling a bit of oil over the spud and giving it a good rub, with a pinch of salt for taste if you fancy. When the potato is nearly ready, pop it in the air fryer for 10 to 30 minutes depending on how crunchy you like your skins.
After that, just split it open, load up your favourite fillings, and remember, “a dollop of butter is a must” as it oozes into the steaming hot potato.