Need Help Fast with Baked Potatoes
OK, so here is my dilemma (at least for me who doesn't cook too much). I'm making a meatloaf tonight that cooks on 325 degrees for 1 hour 30 - 45 minutes. I'm also making baked potatoes, but don't these have to cook on a much higher temp - like 425?? Should I just put the potatoes in right when I put the meatloaf in? I'm planning on coating them with oil and salt (pierce them of course) but do I put aluminum foil around them?? Thanks in advance!!
Scrub the potatoes just as you would if you were baking them, and pierce them with a fork in several places (so air will escape as they heat, otherwise they may "explode"). Microwave on high for about 10 minutes, and then place in 325 oven for about 45min to 1 hour. It helps if you place a paper towel under the potatoes in the microwave, to absorb any condensate as they cook.
I agree with southernitalian: prebake in the microwave and finish in the oven. DO NOT put foil around them, even when you move them to the oven, unless you like limp potato skins. This past weekend, I pierced a couple of potatoes all over and microwaved them for about 8 minutes. Then brushed them all over with softened butter and placed them directly on the oven rack, next to the pan of meat I was roasting. Essentially, the microwave cooked them completely, but finishing in the oven burnished the potato skins to perfection.
Another option is to do the potatoes on the barbecue. Try the oil and salt and wrap them in aluminum foil.
I think they'll be fine in the oven for an hour and a half! Stick them with a sharp knife after about an hour. If they feel done then take them out and wrap them in foil to keep them warm.
As far as wrapping them goes, put foil on them if you want the skin soft. I like the skin crispy, so I always leave it off.
You can also bake them in a toaster oven. We do it all the time. I personally don't like the texture of the potato when you nuke them.
jfood thinks 325 for 90-100 minutes should cook the potatoes. take a cake tester or a fork to double check.
another idea is to cut potatoes into quaters, coat with EVOO and seasonings and bake in the same oven. At 325 these will definitely be cooked in 90 minutes.
third idea for meatloaf is mashed potatoes, can't go wrong with meat loaf and mashed.
You can cook them at 325 --just put them in a little earlier than the meatloaf if you are worried about them getting done in time, esp. if they are big ones. Otherwise, I think one and half hours or more should be fine.
Foil is just an industrial restaurant technique which produces a steamed not baked potato. Baking only requires a couple slits to vent the moisture and kust put them directly on the oven rack. A real baked potato will have a crispy somewhat nutty skin that is great to eat.
As long as they are medium size the potatoes will bake at that temperature. 90 minutes should be plenty. If they are big ones you could nuke them for a few minutes before putting them in the oven.
re: chef chicklet
Neither the potatoes nor the meat loaf are THAT fussy about the oven temp. I usually use 350-375 for an hour or less, and the potatoes at the same time, and they're crisp and the meatloaf cooked. Another casserole of an apple crisp or some other baked dessert, and I've used the oven efficiently.
Wash 'em, let them dry. Poke 'em with a fork a few times and stick 'em in a 400 degree overn for about an hour or so. The results - the perfect backed potatoe.
Cooked in a foil or microwave will give you a potatoe that doesn't have the "fluff" of a baker. Roasted naked leaves the skin nice and crispy and perfect for eating. I don't order baked potatoes at most restaurants because of the chewey skin and gummy texture of the flesh, a result of foiling.
Try this version of baked potatoes. These need to be baked at 400F, so they can't be cooked with the meatloaf.
Iron Skillet Baked Potatoes
4 Tbsp canola oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt
3 or 4 medium size potatoes, sliced length wise
These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side and
a delicious, roasted flavor.
In a room temperature, 10" cast iron skillet, add the canola oil and spread evenly over bottom. Sprinkle rosemary and seasoning salt evenly over the canola oil.
Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato.
Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in canola oil.
Place room temperature skillet of potatoes in cold oven. Set oven to 400F. and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness.
These can be served with sour cream, etc.