If you plump for this Mexican-inspired topping, make sure you cook the best version – our chilli con carne recipe is a particular favourite. Or why not try something different by whipping up a creamy feta and sumac filling. If you like your cheese super-melty, add it to your potato, then finish it off under the grill. If you’re all about the fromage, you’ll know melty cheeses like cheddar, red leicester and double gloucester grate well and render to an irresistible, glistening mound. Try our recipe for spuds stuffed with tuna & chives. The two components are a dreamy duo in their own right, but a dot of salad cream, some chopped spring onions, grated cheddar, lemon zest and capers are all equally delicious additions. Baked sweet potatoĭelicious on their own (especially when you make your own) or teamed with cheese, but therein lies a murky realm of controversy – do you go beans first or cheese first? Let us know in the comments below. See our baked potato recipe for more details.
#HOW TO COOK POTATOES IN A MR COFFEE POTATO PERFECT SKIN#
For a super-crispy skin and a slow-cooked inside, go for 180C for 2hrs 20 mins.The standard method is 200C for 1hr-1hr 20mins.
There are several schools of thought when it comes to timings. If you’re cooking indoors, just place it directly onto the shelf of your oven. The only outer layer your potato needs is olive oil and a sprinkling of salt, so save yourself the expense of foil – unless you’re putting your spud directly into the flames of a barbecue or bonfire. When it comes to tin foil, we say: ditch it. If it can’t escape… boom! Save yourself the toil of scrubbing the oven, and fork your potato all over. As the potato cooks, the skin acts as a seal, trapping water that expands the spud and steams during cooking. The golden rule of baked potatoes? Always prick your spud! The old adage of them exploding under the pressure of oven heat is actually true.
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