Baked potatoes
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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Baked potatoes
https://amp.theguardian.com/food/2019/a ... ssion=true
Enjoyed reading this article so thought I’d share. For me , a baked potato shouldn’t be too large , as I like a good ratio of crispy skin to fluffy interior . I like Maris Pipers for baking and score a cross on top , drizzle with olive oil and bake in the oven .
The filling has to include lots of grated cheese. To be fair I’m perfectly content with just cheese , salt and pepper . They’re also ideal vehicles for small amounts of leftover chilli, bolognaise etc . I also like them with a Boxing Day style meal with cold cuts, pickles etc . How do you eat yours ?
Enjoyed reading this article so thought I’d share. For me , a baked potato shouldn’t be too large , as I like a good ratio of crispy skin to fluffy interior . I like Maris Pipers for baking and score a cross on top , drizzle with olive oil and bake in the oven .
The filling has to include lots of grated cheese. To be fair I’m perfectly content with just cheese , salt and pepper . They’re also ideal vehicles for small amounts of leftover chilli, bolognaise etc . I also like them with a Boxing Day style meal with cold cuts, pickles etc . How do you eat yours ?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Baked potatoes
What a delicious article, Amy!
A baked potato is such a glorious thing. I could wolf one down with just s&p and butter, although a good grating of sharp Cheddar on top would kick it up a notch.
My current favourite is to have the potato topped with Chile con Carne, a good dollop of sour cream, and a few pickled jalapeños...
A baked potato is such a glorious thing. I could wolf one down with just s&p and butter, although a good grating of sharp Cheddar on top would kick it up a notch.
My current favourite is to have the potato topped with Chile con Carne, a good dollop of sour cream, and a few pickled jalapeños...
Re: Baked potatoes
Lots of creamy butter and salt, sometimes grated cheese. Can't wait for autumn and the start of baked spud season.
Re: Baked potatoes
I heard on Saturday that Spud U Like has closed all its outlets and let all staff go, blaming high rents. Very sad as they've been around since mid 1980s that I know of and did great baked spuds. One topping I'd buy was the apple, celery and cashew nut in a thin white coating, cream I think. That's still a favourite.
- Alexandria
- Posts: 2416
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- Location: Barcelona
Re: Baked potatoes
I am a grand fan of baked potatoes ..
And as Karakoolaide stated, they can be quite a gloria ..
I am relatively simple and prefer just a sprinkle of Basque Salt, a grind or 2 of fresh black peppercorns and
French or Asturian Butter.
I do not care for potatoes with tons of ingredients as it takes away from the taste of Galician Potatoes which have
an extraordinary creamy interior.
Wonderful article and thank you for posting it ..
And as Karakoolaide stated, they can be quite a gloria ..
I am relatively simple and prefer just a sprinkle of Basque Salt, a grind or 2 of fresh black peppercorns and
French or Asturian Butter.
I do not care for potatoes with tons of ingredients as it takes away from the taste of Galician Potatoes which have
an extraordinary creamy interior.
Wonderful article and thank you for posting it ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Baked potatoes
Good butter and s&p is enough for me - but like others, I do also like a mature grated cheddar.
- Stokey Sue
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- Location: Stoke Newington, London
Re: Baked potatoes
I’m not surprised they went, the menu is still online, and it’s almost determinedly uninspired, in particular they don’t seem to have made a play for the veggie market - not even veggie chilli, just beans, cheddar, cottage cheese
http://www.spudulike.com/menu
I had one for lunch today with a blue cheese and spinach filling, pretty good
http://www.spudulike.com/menu
I had one for lunch today with a blue cheese and spinach filling, pretty good
- Gillthepainter
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- Location: near some lakes
Re: Baked potatoes
bye bye spud-u-like. I thought they'd gone long ago.
Same here, Sue.
I've made 4 in the combi, at the weekend for lunch. Nice n dark golden, as you say, Amy. Rub with oil and you'll get that skin colour.
Cottage cheese for me, but nothing else.
Same here, Sue.
I've made 4 in the combi, at the weekend for lunch. Nice n dark golden, as you say, Amy. Rub with oil and you'll get that skin colour.
Cottage cheese for me, but nothing else.
Re: Baked potatoes
Stokey Sue wrote:I’m not surprised they went, the menu is still online, and it’s almost determinedly uninspired, in particular they don’t seem to have made a play for the veggie market - not even veggie chilli, just beans, cheddar, cottage cheese
http://www.spudulike.com/menu
I had one for lunch today with a blue cheese and spinach filling, pretty good
How dull !! Like you said , so easy to cater to the growing plant based market with veggie curry , chilli, ratatouille , vegan cheese etc. I’m sure a lot of people who run independent baked spud shops probably do a roaring trade in that area.
Another one I’ve remembered is shepherd pie spuds , where the hollowed out potato is filled with shepherds pie mix, topped with the scooped out potato inside and grated cheese then baked
- Joanbunting
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- Location: Provence
Re: Baked potatoes
I rarely make them for the simple reason it is virtually impossible to find suitable potatoes here. I like soured cream and chives but not averse to a bit of chilli con carne if any is going
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Baked potatoes
There's a certain amount of pressure here to grow a good supply of potatoes suitable for baking. Luckily they don't have to be monsters. I dug some decent Caras last week and put them in the oven while I was roasting the chicken on Sunday. They were pinged for lunch on Monday
We both like jacket spuds. At home, the preference seems to be cheese or beans or both. We also have chilli with them although I'm as likely to make wedges instead.
If eating out, I often have Coronation Chicken and Mrs B is partial to tuna on our jackets.
We both like jacket spuds. At home, the preference seems to be cheese or beans or both. We also have chilli with them although I'm as likely to make wedges instead.
If eating out, I often have Coronation Chicken and Mrs B is partial to tuna on our jackets.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Baked potatoes
Zoe Laughlin on the Kitchen Cabinet often mentions her father’s method for baking potatoes
You scrub them cut a line all round the equator, not deep but just in the skin, rub with a tiny amount of oil and bake very slowly, perhaps 120- 130C for about 3 hours. I do a batch and freeze, they reheat well in the combi for an instant hot lunch.
You scrub them cut a line all round the equator, not deep but just in the skin, rub with a tiny amount of oil and bake very slowly, perhaps 120- 130C for about 3 hours. I do a batch and freeze, they reheat well in the combi for an instant hot lunch.
Re: Baked potatoes
Food of the gods. Always with butter, almost always with grated cheddar and vary between various other fillings - tuna mayo, prawn mayo, baked beans plus coleslaw. A regular meal for us.
Pierce spud, wet with water, wrap in kitchen paper. Two spuds, ten minutes in microwave then oven. We've always done it that way, no idea why!
Read the Guardian article - did anyone notice that one contributor said do not pierce and another said use a fork to pierce? I thought the piercing was to prevent explosions.
Pierce spud, wet with water, wrap in kitchen paper. Two spuds, ten minutes in microwave then oven. We've always done it that way, no idea why!
Read the Guardian article - did anyone notice that one contributor said do not pierce and another said use a fork to pierce? I thought the piercing was to prevent explosions.
Re: Baked potatoes
My mother-in-law told me that you pricked potatoes to help them cook faster in the oven.
Re: Baked potatoes
I’m a pricker , always thought it was to stop then exploding . Have heard of sticking a metal skewer through the centre apparently helps them cook better
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Baked potatoes
I always stick a skewer through them. I steam potatoes and I bake potatoes. Two completely different dishes.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Baked potatoes
I don't often do baked potatoes, don't know why because they are delicious.
Currently steaming garden potatoes. They split if boiled and I much prefer them steamed.
Currently steaming garden potatoes. They split if boiled and I much prefer them steamed.
Re: Baked potatoes
I prefer to steam potatoes rather than boil - they seem to retain a better texture and much more flavour.
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