Born almost two centuries ago as street food in the UK, jacket or baked potatoes have now spread across the globe. A tasty side dish or main course, a healthy alternative to fast food, with the filling varying from country to country.
The basic recipe is the same everywhere, cooking the whole potato with its skin and then stuffing it. Therefore, baking plays a key role in this preparation: the perfect, balanced heat of S series in the first phase will bake the potatoes evenly. Once stuffed, the irradiation and the deck heat will ensure a crispy gratin.
Let’s see how to make perfectly baked jacket potatoes, easy to cut and super rich with their characteristic crispiness outside:
Jacket potatoes recipe
INGREDIENTS
4 medium-sized potatoes
4 slices bacon
4 slices cheddar
EVO oil to taste
Coarse salt to taste
S series Multibake Heat
PHASE1 200 °C, 50% top, 60% deck – baking time 80 minutes
PHASE2 240 °C, with both top and deck at 90% – booking time 10 minutes
METHOD
- Set S series to 200 °C, 50% top, 60% deck.
- Set Timer1 to 80 minutes.
- Start by washing the potatoes in running water to remove any traces of dirt.
- Once washed, wrap the potatoes in foil, making a cut at the top.
- Brush the top with EVO oil and season with salt.
How to bake Jacket Potatoes
- Put in the oven and start the timer.
- Meanwhile, cut both the bacon and cheddar into strips to stuff the potatoes.
- After 80 minutes, rise the temperature to 240 °C with both the top and deck at 90%, stuff the potatoes and bake for a further 10 minutes.
- Take out of the oven and serve piping hot.
Jacket potato with sour cream
The extra tip
In step 8 you can replace the filling with chives, sour cream and salmon.
