Whether they’re enjoyed for breakfast, brunch, lunch, or dinner, there are few things that can’t be done with a jacket potato.
When served whole, however, the spuds are best when the outer skin is crisp and crunchy to contrast the soft core.
It may take an hour of cooking to achieve the perfect texture in most ovens, but according to experts at Wren Kitchens, it doesn’t have to.
They revealed that with the right preparation, it’s easy to cook the “fluffiest” jacket potato in half the time.
The experts said: “Using just the oven to cook a jacket potato can take around 30-40 minutes, however, there is a trick to reduce the cooking time but still have a crispy finish.”
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They continued: “Choose starchy or russet potatoes for the fluffiest texture. These types of potatoes have a high starch content and low moisture content, which helps create that desired light and fluffy texture.”
When the perfect spuds have been secured, wash and scrub them under cold water, using a brush if required to remove dirt and debris.
The next step is to preheat the oven to 200C to ensure it is nice and hot by the time the potatoes are ready to be baked.
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After this, the Wren Kitchens experts recommended pricking the raw potato “all over” to allow steam to escape during cooking and prevent the spuds from bursting.
Before rushing straight to the oven, the most crucial stage of preparing the jacket potatoes is to use the microwave for just five minutes.
The Wren team said: “Microwave it for five minutes and remove before rinsing the potato again and rubbing the skin with a little olive oil or melted butter. This step helps the skin crisp up and be full of flavour.”
Finally, it’s time to bake the softened spuds in the oven for a short time of just 10 or 15 minutes.
To ensure the perfect texture before switching off the oven, check the potato by gently squeezing the sides. According to the experts, it should give slightly when squeezed, and the skin should be crispy.
Darren Watts, showroom development and design director at Wren Kitchens claimed that the quick method is sure to produce “the fluffiest and most delicious potato dish”.
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