Jacket potato cooking games

I experiment with coarse salt too, and find I prefer the crunch, although the coating is not quite as even. Sometimes, it's tempting to think that everything is improved with a bit of fat.

Well, I find it tempting, anyway. And, when it comes to food at least, it's usually true. So the BBC's perfect baked potato , which is massaged with oil and rubbed with salt, in the manner of a Turkish bath, seemed a sure winner. I use British rapeseed oil , as olive seemed contrary to the whole ethos of the dish. It's more difficult to achieve an even coating with the salt than with a wet potato, but when baked, it has a better colour to it — as if it had naughtily taken advantage of the sunbeds too.

The results, however, are just the same as Nigel's — satisfactorily crisp outside, and fluffy within, so the benefits of the extra fat, for once, seemed rather negligible. Reluctant to let go of the fat idea, I also try basting a potato with melted butter before, and regularly during cooking, as suggested by posters on the cookery forum, chowhound.

It's more time consuming, as the potato requires attention every quarter of an hour, which doesn't leave much time free for Nigel Slater's idea of sinking into a bath with a drink while dinner is cooking, but I'm impressed with the results — a skin so crisp it could fairly be described as a shell, and a perfectly cooked interior.

The only problem is that most of the salt gets knocked off during the basting. Another tip from the forums is brining — and, given what it does to bacon, it's safe to say I'm pretty interested. The American TV chef, and self-styled "kulinary gangsta", Guy Fieri, gives a recipe for "The Bomb Bakers" which calls for the potatoes to be soaked in a solution of 1 part coarse salt to 8 parts water for between 2 and 7 hours.

I do one for the minimum, and one for the maximum time, and then roll both in more salt, as directed, ignoring the number of government health warnings these potatoes are contravening. I'm expecting them to be flabby, after such a long time submersed in water, but they're both up to Nigel's standard. We always roll the potatoes in a large piece of aluminum foil.

This way, you can make several layers of foil, and the potato is protected against burning. If you place the potatoes directly on the briquettes, you should have at least 3 layers. If they have a bit more distance from the briquettes, you are okay with 2 or even 1 layer. We put the potatoes right next to the briquettes. So we make sure we are going to have 3 layers of aluminum foil. This way, we can take our time. We turn the potatoes every 15 minutes. Then you end up with pieces of uncooked potato or burnt parts.

When they are ready, unfold the aluminum foil. Do not discard the foil completely because the foil also ensures that they remain upright. Then cut the potato and push the halves slightly apart. After that, everyone can choose what to top the potato with. We opted for sour cream with cream cheese and chili con carne.

But there are many more variations, of course. Skip to content. These crun Mr Bean Street Bakery. Bean has opened a street bakery. He's completely willing to go all out and eat up a ton of cool baked goods.

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It might be because of the huge chucks of vegetables in kind of a watery Feed the Panda. Cut the rope and drop the delicious candy into the hungry panda's mouth!

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It's always cool to make layered food, and this Easy Bake. Create amazing looking cakes and pastries in this great cooking game. You'll have tons of fun ingredients to play with and after wards you can print off your cake and give it to a friend!

Barbie Smoked Salmon Sandwiches. Join Barbie and whip up some delicious smoked salmon sandwiches! Creamy dill sauce and whole wheat bread await the pre smoked to perfection slabs of fish for a delicious good time.

Doggy Dinner Stuffed Pizza. Stuffed pizzas are basically just folded over pizza slices. Baked in an oven with whatever filling you want, these calzones can be served with marinara sauce to help this pup soak up all of that c Sandwich Baker. Sandwich time! Will you be fast enough to make the sandwiches?

These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream. Drizzle potatoes with a thin layer of oil. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish. All Rights Reserved.

Home Recipes Crispy Jacket Potatoes. Crispy Jacket Potatoes.