baked potatoes - how long?

[Paulie Tandoori]

i'd kinda got that now thanx. you'll notice the successful outcome immediately above your post

 

[dilute micro]

Bake a sweet potato until the insides shrink to about 2/3rds or half its original size, and until the sugars pool and caramelize on the bottom.

And that is sweet potato heaven.

 

[Orang Utan]

An hour and quarter is always enough for me, but my oven has a fan - I salt and oil them and prick them if they're massive. When I take them out, I thump them to split them.

 

[lynne8]

the salt and oil thing makes them turn out beautifully, I only just learned that...on here I think!

 

[Strumpet]

cor blimey, thanks for the tips everyone. baked em for 2 and a bit hours, rubbed in a bit of olive oil and salt to the skin, no pricking.

result = beautifully fluffy baked spuds, lovely crispy skins and they were cooked all the way thru. yay!!! gorgeous and very good with the gratin.

i'm going to bed a happy man

(I'm gonna try the salt n oil thingy next time)

 

[Tank Girl]

glad your spuds turned out good

 

[Paulie Tandoori]

i really think they were the best baked spuds i've ever cooked

i've said i'm going to cook them every night now

best bit is, g/f thinks i'm joking about that.....mwahahaha....

 

[Orang Utan]

If I put them in my oven for that long, they'd be burnt to a crisp!

 

[xes]

I just whack'em in the microwave for 8 minutes. Taste fine. I don't eat the skins so i couldn't give a fuck if it's crunchy or not. Hour and a half to cook a spud,yer 'avin a larf.

I'm a cullinary wrongun

 

[Paulie Tandoori]

If I put them in my oven for that long, they'd be burnt to a crisp!

No, was only on gas mark 4, turned them a few times to check they were ok, and down to the bottom shelf when the gratin went in. Honest, i could eulogise about the fluffiness of last night's spuds til the cows come home.