For best results use a potato labelled as baking*, however, almost any variety can be baked. Floury textured potatoes will have a fluffier texture when cooked and will absorb more fillings and flavours.
A microwaved or baked potato in its skin contains more fibre than two slices of wholemeal bread, making it an excellent high fibre lunch ‘base’.
In the oven
Baking potatoes in the oven makes the skin go deliciously crunchy and the flesh very fluffy. To shorten baking time, partially cook the potatoes in the microwave and complete baking in the oven so the potatoes will develop a crunchy skin.
As a guide: 4 potatoes microwaved on high power for 10 minutes will need 10-15 minutes in the oven at 200°C.
- Preheat the oven to 200°C.
- Pierce potato skin in 2-3 places.
- Place potatoes in preheated oven and bake for about an hour (dependent on size).
- Potatoes are cooked when soft to touch.
- Once cooked, remove from the oven.
- Hold potato in an oven cloth and cut a cross in the top.
- Squeeze the base to push the flesh out. This lets the steam escape. Top with filling of choice.
- Alternatively, cut in half, carefully scoop the flesh out of the skin taking care not to break the skin. Mash the flesh and add desired fillings.
- Pile the mash back into the potato skins and return to the oven until the tops are golden. Filled potatoes can be pre-made and baked when needed.
In the microwave
Cooking potatoes in the microwave is fast but the potatoes will not develop a crunchy skin as happens in the oven. Microwaving is ideal when cooking for one or two people.
- Pierce each potato several times with a sharp knife.
- Place potatoes around the edge of the microwave tray.
- Depending on the microwave’s power allow 3-4 minutes on high power for each potato. E.g. two potatoes will take 6-8 minutes, three will take 9-12 minutes.
- Choose low fat toppings such as lite cream cheese and lite sour cream.
- Top with baked beans, chilli sauce, tuna or salsa. Serve with a salad.
*For more information on end use of potatoes, view the poster, Potato varieties and how they cook.