Potatoes baked in jackets

Potatoes baked in jackets

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. These potatoes have a crisp skin, but if a softer finish is preferred, rub all over the surface with a little oil before baking. Another method is, after scrubbing and drying, to roll the potatoes in coarse salt.
  2. It is important to choose even-sized potatoes. Preheat the oven to 200°C. Scrub under cold water, drain, dry and pierce each potato 4–6 times with a skewer to prevent splitting during baking. Put on a shelf in the oven and cook for 1–1 1/2 hours, depending on the size of the potatoes. To test, pierce with a fork. When done, cut a cross on the top with a pointed knife, and squeeze gently to open. Put a pat of butter in opening.
  3. These potatoes are also delicious served with a spoonful of sour cream and sprinkled with snipped chives.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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