Autumn Comfort Food Baked Potatoes; there’s a great TIP for cutting down oven time is to insert a metal skewer in each potato. You should be able to get at least 2 large potatoes on each skewer. The metal skewer conducts the heat, causing them to cook from the inside and still get a crispy jacket.
When I wash the potatoes, while they are still wet, I sprinkle sea salt on them. When they have been baked and cooled, scope out the potato from it’s jacket/skin and in a separate bowl mash the contents with spring onions, mayo, any vegetables and refill the skins then sprinkle with grated cheese and grill until golden brown.
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