I figured that because of the thin skin, chances were this would cook faster as well, and it did- total cooking time- 1 hour (including prep), half of the usual time.
- Turn the oven on to about 425 degrees, and let it warm up.
- Important: Wash the potatoes, and gently remove any dirt, then dry REALLY WELL on paper/cloth towels.
- Important: Wrap up potatoes individually , and really tightly in aluminium foil pieces.
- Throw in the potatoes in the oven, and walk away for 45 minutes.
- After 45 minutes, take out one of your tin-foiled potatoes, gently open (so as to not tear the foil- you may need to put it back)- and insert a thin knife/chopstick through the thickest part- if it cuts through without much resistance, the potato is done.
- In this state, the potatoes can be stored in the fridge for easily a week, without a problem, but the jacket potato is best eaten straight from the oven.
2 Ways to serve this:
1- Serve one potato per person, and let them open the foil jackets, which will keep the potato warm. I like this with lots of butter, salt and pepper, but you can of course go the traditional way, and serve with all the optional accompaniments.
2- If you want to fancy this up:
The baked potatoes in the fridge
- Cooking and storing these is not a good idea, but if you are doing this, unwrap from foil and reheat in a microwave for about 3 minutes on high. THEN throw into a 425-450 degree oven to crisp up for about 5 minutes (serving method 2 above).
- Extra potatoes make great mashed potatoes/hash browns/croquettes, so there is no waste :)
PS: No photos- only remembered after they were eaten!