Something I've just never managed to nail. 6.5 hours in a conventional oven, 45 in a microwave, 10 in an air fryer?
How do you do yours? Help me own these things.
For a quite lunch- microwave with topping of choice, do properly in the oven, about an hour and half.
12 mins in the microwave plus a further 30 mins in the oven for a crispy skin
6 and a half hours in the oven?! Is anything left?
A microwaved potato is not a baked potato.
Rediscovered potatoes done in the embers of a fire whilst camping this summer. Can't be beaten though not the most practical at home.
I tend to do a couple of hours in the oven for staple baked potatoes.
Actually we've got some massive spuds in the cupboard this week, this has reminded me to batch cook dinner tomorrow to reheat at work. Valid user of microwave 🙂
Flame me now...
McCains frozen ones for quick and easy.
@jaminb for the 'effort' version. No idea for air fryer version of this but interested as putting the oven on, I can watch pound coins leaving my bank account
put them in the microwave for 4 mins then in the oven with the chicken steaks for 25 minutes
Oven for the flavour / texture win
Microwave for 5 minutes or so, dash of oil, salt and pepper and then 20-30 in the oven for speed and thrift while acceptable eating
Microwave only - no. What you have cooked there is a steamed potato in its skin. If you must do this may I suggest stew with a puff pastry lid and some of those frozen mixed vegetables for the full disappointment experience. 😝
McCain's frozen. They're always perfect. Still 55 mins in the oven tho.
~10 minutes in the microwave to cook through. 5-10 minutes in the air fryer to crisp up (quicker if you halve them).
Also partial to a slow cooker baked potato - a completely different beast though.
Surprised no-one's said just chuck them in your woodburner...
Looks like a nuclear blast for 5 then oven for 30 is the winner. I've got some Bolognese and way to much cheese for the top. Yass.
12 mins in the microwave plus a further 30 mins in the oven for a crispy skin
👆
Smear some butter, salt and pepper on them as you wop them in the oven.
5 minutes in the microwave, then switch on oven and put in oven whilst it is heating up, when oven up to heat 25 minute alongside something else theat is cooking in oven.
Wang into a bowl, toss in a bit of olive oil and some salt, then about 55 minutes in the air fryer at maybe 200.
Perfection.
Nearly as good as me granny used to make in the Aga.
Rub with oil and salt, pop in oven, about 10 mins before taking them out whack the temp right up
chicken steaks
Come again.
12 mins in the microwave plus a further 30 mins in the oven for a crispy skin
This, basically. Ding for like 20m turning every 5, drizzle with olive oil then in the oven for about the same. Time depends on spud size / amount.
Looks like a nuclear blast for 5 then oven for 30 is the winner.
Just remember to up the microwave time if you're doing more than one potato.
Cut a cross in the top. Rub with oil and salt. Microwave for 10 minutes and finish in the oven on 200C for 10 minutes.
After being cooked, cut in half, cover with grated cheddar and lots of Worcestershire sauce. Grill until the cheeese is well done. 👌🤤
My mum, purchaser of many an [i]interesting[/i] Christmas present, one year, gave me a baked potato bag... yep, you put your spud in it, microwave it. Takes 4 - 5 mins. I always put it in a really hot oven for 15-25 mins afterwards (no, not in the bag) to crisp up the skin. Plus add about a lb of salted butter. Lovely. 😀
Is your microwave battery-powered?
20m in mine would cremate a potato, unless yours are the size of pumpkins.
I tend to do four at once. Who has one potato other than Rhod Gilbert?
1.5 to 3 hrs in the oven about 180ish depending on size and impatience levels. The longer the better for nice thick crunchy skin. Have tried oiling and salting but I think the end result is more down to the variety and quality (age?) of the potato than fiddling with that. Microwave potatoes can get in the sea.
I just put them in the oven until they are done. You can tell by giving them a squeeze. Usually 2-2.5hrs, plenty of time to go for a pint while your waiting
Oven. 1 1/2 hours at 200.
Nukerowave (4 spuds). 15 minutes at full nuke, then 45 minutes in oven at 200.
Air Fryer. Still experimenting but feels like for a couple of spuds 45 to 60 minutes at 180 on 'bake' setting works.
No oil, no salt, no nothing.
Mrs Noise would up all those times but she prefers the skins like dried out old leather...
Another baked potato failure here. Just never managed to crack the method. Always too hard. Soft and fluffy is a distant dream.
Possibly the most thought provoking thread this month. Im in the microwave>smear with lard/butter/oil>air-fryer camp.
Baked potatoes are overrated... unless you wrap it in foil and chuck it on a fire... baking them for hours on end in an oven just seems really inefficient for just one or two tatties. Baking 6 at a time, maybe I could get on board with that.
But there's no way I could eat six big tatters in one sitting, it's not just the carbs, they would need about half a kilo of cheese and a whole pack of butter.
And 3 tins of beans.
Some breeds of potato work better than others. Generic ‘white’, ‘red’, and the like can be a bit hit and miss.
I don’t make baked potatoes often but they turn out very good from a combi oven.
Steam-Baked Potatoes by Carlene Thomas RDN for Anova Precision® Oven.
https://oven.anovaculinary.com/recipe/7T0bt87pCvjnA1QQwJpp
McCains frozen ones for quick and easy.
Lived on these when we had our kitchen redone. Surprisingly good.
Otherwise, 2 hours in the oven
To help with cooking in the oven, put a teaspoon into the potato. Push the handle into it with the spoony part sticking out. Cover potato with foil as normal. The spoon gets hot and helps cook the middle of a large spud.
Combi microwave FTW. Cooking time is calculated by weight.
Always too hard.
As above, ding 'em first.
One thing I forgot and I don't think anyone else has mentioned, give them a good stabbing with a fork all over before microwaving.
Cover potato with foil as normal.
Huh? It's an oven, not a bonfire.
Huh? It’s an oven, not a bonfire
Can't please everyone
Combi microwave. Best of both worlds.
20 mins for 2 large spuds. Microwave setting on 'simmer' and convection oven setting on 220C.
No need to d1ck around changing ovens and uses plenty less leccy than a true oven
Microwaving? Foil? Oil? FFS.
Just stick a skewer through the potato and bung it in the oven at 200 for 60-90mins depending on how big the potato is. Crispy skin, fluffy inner.
It's a f@##ing potato
No need to be dicks about it.
Username checks out.
Username checks out.
🤣
Cover potato with foil as normal.
Strange idea of normal 🤪
I actually saw that anti-cyclist dick James Martin (he’s a proper chef) do some bakers. He put a bed of salt under each one, smear of butter on the top and hour+ in the oven. They’re no better in the oven than the microwave, but that’s how a pro did it.
Boil em. Mash em. Add precooked onions, red pepper and chilli. Then fry for corned beef hash. Way better than bKed.
why is no one talking about the potato type?
Vivaldi's are amazing, they're not called the self buttering potato for no reason.
just bake in the oven, no need for oil or seasoning. simple and pure.
as for mcains? grief. wonders never cease.
Microwave or oven, lots of butter, cheese and marmite mashed in.
He put a bed of salt under each one, smear of butter on the top and hour+ in the oven
I was taught the same method at catering college, and used it in the kitchens i worked in. We used a big flat deep sided tray with an ample layer of salt in the bottom, foil covered and in the oven.
Great if you've an industrial oven thats been on for 6 hours, not maybe so good in a domestic with a 20 minute warm up time.
Used to have a combi oven with a 'baked potato' button. Chuck it in, select how many tatties, then leave it to it for 5/10 mins. Think it alternated between microwave and oven. Was ace.
It also had a 'pizza' button, far superior to those wood-fired gadgets 😁😁
I used to stab them, put a metal skewer through and bake for an hour.
With the energy crisis, I've opted for the 'semi cooked frozen type', pop them in the microwave and smother with filling of your choice.
My normal method is to wrap the potato in cling film and microwave for about 4 minutes . Remove from microwave and put in oven at 200 C still wrapped in the clingfilm until cooked . Leaving the clingfilm on speeds up the cooking process and gives a lovely crispiness to the skin . I sit the potato on a square of tinfoil otherwise the clingfilm can stick to the tray but contrary to what you might think it is otherwise perfectly happy to be in an oven at that temperature.
It’s a f@##ing potato
No need to be dicks about it
Are you new here?
My normal method is to wrap the potato in cling film and microwave for about 4 minutes . Remove from microwave and put in oven at 200 C still wrapped in the clingfilm until cooked . Leaving the clingfilm on [s]speeds up the cooking process and gives a lovely crispiness to the skin[/s] makes them taste of plastic
Ftfy
Leaving the clingfilm on speeds up the cooking process and gives a lovely crispiness to the skin
You know that crispiness *is* the clingfilm not because of the clingfilm right?
There's some deviants on this thread.
Microwave on full power for approx 3 mins .
Then on half power , 440 watts on mine , for another 8 mins.
My microwave has a built in grill , so I then use combi function for approx 3mins , then rotate and 2 mins on the underneath.
Damping the potatoes and a pinch of salt , plus cutting a star into the top all helps
By cutting the power you give the potatoes time to cook through, avoiding firm areas and the grill, if done correctly crisps up the skin well enough to emulate the oven.
Is that video SFW cougar or am I likely to find myself asking write loudly and pointedly, what's wrong with some people?
Both.
Both
I think you overestimate my restraint
You know that crispiness *is* the clingfilm not because of the clingfilm right?
lol
bobbyspangles
why is no one talking about the potato type?
Cos you don't get a choice in Lidl. "Baking potatoes" is the best they can come up with 😀
Has nobody mentioned Hasselback Potatoes yet?
Cook quicker and very, very, very tasty
There’s some deviants on this thread.<br /><br />
😳 And to think that some people have a fit of the vapours and clutch their pearls because someone puts milk in a mug first! Or even drinks tea out of a mug…
Baked potatoes are overrated…
Reported
Banning would be too good for them!
😉
If I’m baking bread! I’ll stick 3 or 4 spuds in before putting the oven on. Sweet potatoes wrapped in foil so they don’t drip everywhere, ordinary spuds on a kebab skewer. An hour including the oven warming up seems to work, then reheat in the microwave as required.
Otherwise, wrapped in kitchen paper and nuked for 8 minutes or so.
If I’m baking bread! I’ll stick 3 or 4 spuds in before putting the oven on. Sweet potatoes wrapped in foil so they don’t drip everywhere, ordinary spuds on a kebab skewer. An hour including the oven warming up seems to work, then reheat in the microwave as required.
I don't understand. What's the bread got to do with it? Why haven't you turned the oven on? Where do you get sweet potatoes that drip? Why cook them in the oven then use a microwave?
😀
I actually saw that anti-cyclist dick James Martin (he’s a proper chef) do some bakers. He put a bed of salt under each one, smear of butter on the top and hour+ in the oven. They’re no better in the oven than the microwave, but that’s how a pro did it.
I saw the pro, James Martin, make the best bacon sandwich in the world once. Pretty much exactly how anyone would do it - good bacon, nice crusty bread, decent sauce and buttery spread. Spread? SPREAD? How can you make the best anything sarnie in the world with spread and not proper butter? This was before he revealed himself to be an anti-cycling dick, so when that was revealed it was no surprise.
Bit of a digression, but I always thought the Canarian spuds (Spanish Wrinkled Potatoes (Papas Arrugadas) ) were a particular variety not available here. Wrong. It's in the method of cooking, recipes available online. I shall certainly give those a bash.
Bit of a digression, but I always thought the Canarian spuds (Spanish Wrinkled Potatoes (Papas Arrugadas) ) were a particular variety not available here. Wrong. It’s in the method of cooking, recipes available online. I shall certainly give those a bash.
Quite possibly the worst potatoes I've ever had, when I tried them in Fuerteventura. They tasted like small potatoes that had been cooked in seawater until dry and wrinkly. I wasn't impressed by Fuerteventuran cuisine at any point, but these were the lowest point.
Has nobody mentioned Hasselback Potatoes yet?
Cook quicker and very, very, very tasty
Their cameras are good too.
Turn the oven on to full power
Stab potato with a fork
Potato in the microwave for 9 minutes
Put a lot of salt in a bowl
Roll the potato in the salt
Put the potato into the oven which should be hot by now
Remove potato when the skin is crispy
I REALLY hope that’s for the potato……..
Thanks for that. I can't eat potatoes now because I just swallowed my tongue laughing.
Potato in the microwave for 9 minutes
Put a lot of salt in a bowl
Roll the potato in the salt
Put the potato into the oven which should be hot by now
Remove potato when the skin is crispy
Would it not be easier to remove the potato from the microwave somewhat earlier than when the skin goes crispy? Maybe before rolling in salt?
Also anyone who microwaves potatoes is wrong. Even if the end product is devine, the smell of potatoes being microwaved is vile.
Tonight's tea will be.....
Potatoes, wrapped in foil and pushed into the corners of the wood stove to cook.
The spuds will have been lifted this afternoon from my crofter neighbour's field which I can see from the kitchen window.
Baked beans cooked slowly in a cast iron pan upon the stove.
Accompanied by a dollop of leek and chard chutney grown and made by my other neighbour.
The butter will be vegan obvs.
The salt comes from Islay.
There may be a dram consumed - probably Speyside.
Have I reached peak STW hand wringing ****wittery status yet?
Bit of a digression, but I always thought the Canarian spuds (Spanish Wrinkled Potatoes (Papas Arrugadas) ) were a particular variety not available here. Wrong. It’s in the method of cooking, recipes available online. I shall certainly give those a bash.
I worked over there for a while loved the potatoes. Locals said proper ones were cooked in sea water I think. You would have to be careful what sea water you got from a UK beech. :/
Best baked potatoes recently have been cooked in the Instant pot pressure cooker for 10 minutes.
Then air fried in the same device for 10 minutes after spraying a bit of oil on them.
The butter will be vegan obvs.
That's not butter, that's a chemically produced spread. You're as bad a wrong 'un as James Martin.
Use a good quality extra virgin olive oil and hold back on the pepper. (This works well as a dairy replacement in mash too).
