{"id":533,"date":"2020-05-19T18:35:21","date_gmt":"2020-05-19T18:35:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=533"},"modified":"2024-02-09T21:35:23","modified_gmt":"2024-02-09T21:35:23","slug":"how-to-make-english-jacket-potatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/how-to-make-english-jacket-potatoes\/","title":{"rendered":"How to Make English Jacket Potatoes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>How to Make English Jacket Potatoes<\/span><\/h2>\n
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When we were visiting our family in England last week, we ate our weight in jacket potatoes. They\u2019re different from the baked potatoes we make because they have\u00a0super<\/em>\u00a0crispy skin and a fluffy melty inside. SO AMAZINGLY GOOD.<\/span>
<\/div>They\u2019re all over the place in England. Every pub and restaurant we went to devoted a section of the menu to them, along with a choice of toppings: grated cheddar, baked beans, tuna, cole slaw or plain with butter, salt and pepper.<\/span><\/div>\n
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Author: <\/span>Joanna Goddard<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1 per person<\/span> Russet potato<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 200C\/400F.<\/div><\/li>
    • Cut a cross on the potatoes.<\/div><\/li>
    • Put the potatoes at the top of the oven\u2014straight on the rack, not a baking tray.<\/div><\/li>
    • Cook 1-2 hours (usually closer to 2).<\/div><\/li>
    • When they feel crunchy on the outside, pull the rack out, cut the potatoes open again to release the steam, then put them back into the oven. The major important thing is NOT to turn the oven down as they go soggy and lose their crunch.<\/div><\/li>
    • After ten minutes, serve immediately with masses of butter, salt and pepper. Perfect.<\/div><\/li><\/ul><\/div><\/div>\n
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