Jacket Potato With Cheese & Beans
- Thread starter Badgers
- Start date
Kanda
Diving wanker
Have you voted? You only have two choices
No, there isn't enough choices.
Fucking Liberal
Kanda
Diving wanker
Food choice nazi
madzone
Physically unfavourable
Kanda
Diving wanker
Come back when you have a timer on your oven you kunt
I have an oven with a timer dipshit, can you not read!!
I have an oven with a timer dipshit, can you not read!!
Not proper ovenz
I care not for your rampant kitchen consumerism, but to come on my potato thread splitting hairs is beyond the pale.
madzone
Physically unfavourable
You should put a jacket potato in each one.
Kanda
Diving wanker
I like the giant ones you get at Scotts in Covent Garden. I recommend you try them... http://www.welovelocal.com/en/london/camden/covent-garden/take-away/scotts-sandwich-bar-wc2n4lh.html
fredfelt
Mostly unknown member
urgh. The thought of 'back pepper' makes me shudder. Naturally I meant black pepper.
I've given up ordering jacket potatoes for my lunch time snack. The only places that serve them had pre-cooked potatoes and then microwaved them. This is very wrong (although I fear this subject has been covered already in this thread so sorry if I'm repeating things). Now the season's changing hopefully a snack bar will sort this out!
fredfelt
Mostly unknown member
After reading a food blog I've changed the way I cook jacket potatoes.
Just wash, while still damp rub their skins with sea salt then put in hot oven. When cooked rather than slicing open use two forks to rip the potatoes open.
Cooking the potatoes with oil on the skin seems to make no difference. Foil stops them from going crispy.
I had some unsalted butter to use up so I used this and salt in the filling. Weirdly unsalted butter and salt tastes different to when you use salted butter.
Just wash, while still damp rub their skins with sea salt then put in hot oven. When cooked rather than slicing open use two forks to rip the potatoes open.
Cooking the potatoes with oil on the skin seems to make no difference. Foil stops them from going crispy.
I had some unsalted butter to use up so I used this and salt in the filling. Weirdly unsalted butter and salt tastes different to when you use salted butter.
The only time I have jacket spuds is when I'm having a bonfire. Cover potato in oil & salt, wrap in foil, lob in the embers. The wife has a knack of somehow punching the cooked potatoes then opening them up, and they always come out fluffy on the inside.
The rule in this house is if you cook them in the fire, you eat them sat around the fire.
The rule in this house is if you cook them in the fire, you eat them sat around the fire.
fredfelt
Mostly unknown member
They are extra tasty when cooked in embers - especially the crispy bits!
All very interesting advice there but what toppings do you have and is there an order you put them on?
This is good stuff too but for those of us living in rented flats it would really be a challenge
fredfelt
Mostly unknown member
I didn't think I needed to say - obviously butter, beans then cheese.
pigtails
putting the tit in titilate
Hmmm interesting...... I may give it a go next time.
EastEnder
Brixton Barnacle
Sapphireblue
Well-Known Member
Now we're talking, i prefer bolognaise or chilli to beans with my jacket spuds.
not-bono-ever
meh
breakfast was spud, tuna Mayo, coleslaw ( sell by last week & starting to get a bit "fizzy") & Pepper sauce.
nom
nom
Johnny Vodka
The Abominable Scotsman
Only thing better than a jacket potato with cheese THEN beans is a Guinea Pig disguised as a jacket potato
Would have been better if someone had emptied some beans over him too.
