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Jan 21, 2013 09:30 PM

How to eat a baked potato/jacket potato

1) Do you use your fingers to 'push open' the potato once it has been divided?

2) Do you put the fixings on top or mix them in?

3) Do you scoop out the flesh and fixings first and save the skin for last?

4) Do you slice a piece off and eat the flesh and skin at the same time?

5) Do you eat the skin? Even at a 'formal' dinner?

I generally watch the host or hostess and follow their lead, and I've seen and done all the above. I'd rather do 3, but 4 seems more civilized, and I would prefer to eat the skin unless it is terribly over cooked, but if my hosts treat it as 'wrapping paper' so do I.

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  1. Why wouldn't you eat the skin at a formal dinner? Unless of course the skin is over cooked or you don't like the skin.

    I quarter my potato, eat the flesh with the fixing on top, and a little smushed in and maybe eat some of the skin too.

    1. I would eat it however comes naturally. How do you know there aren't people looking to you to set the standard?

      If I was your hostess, I would want you to do whatever suited you best and would probably feel a bit self conscious if you were taking the lead from me.

      My strategy? I cut a cross in the top, open it up, add fixings, and slather it with sour cream and then option 4, bit of flesh and skin, along with fixings and sour cream.

      1. Slice down the top, use my hands to separate, add toppings, eat the flesh. Once flesh is consumed , butter the inside of the skins and eat.

        Not sure what you mean by "formal"? I have never been served a baked potato at black tie event but assume I would eat it the same way.

        3 Replies
        1. re: foodieX2

          If I do it this way, I fill the skins with sour cream instead of butter. Then pick it up and eat it like a hot dog.
          Alternately, I simply cut chunks off, each bite including its skin.

          1. re: jmcarthur8

            If its a small potato i've been known to do the hot dog style myself, but only when I'm alone... :-)

            1. re: KaimukiMan

              Yeah, that is definitely a kitchen-table habit.

        2. Depends on the dinner. I assume if the host was serving baked skin-on potatoes they figure whoever wants to eat the skin is welcome to. It also depends on whether the skins have obviously been scrubbed/dried and rubbed with OO.

          1. 1) Yes
            2) Top
            3) Last
            4) Sometimes
            5) Always

            Funny, I've been working on the "perfect" baked potato recently. I think I get the best results when I start in a low heat 300-325 oven then go to 400 to crisp the skin. So fluffy inside and so crunchy outside. I had actually been thinking about starting a thread on the (often) lowly baked spud.

            4 Replies
            1. re: MGZ

              so what is your perfect baking time?

              1. re: MGZ

                I've finally perfected the baked potato (in my mind at least!). I wash, pierce, rub the outside with olive oil and sea salt. Then, I bake it directly on the oven rack (no pan, foil, etc.). I just adjust the temp and baking time for how long I want them in the oven. I generally tend toward the "more well done" side because I **hate** underdone baked potatoes. So...if I'm in a hurry, it'll be 400-425 for about an hour. If I want it to go longer for some reason, I'll doo 300-325 for 90 minutes or so (or some mix in between)...

                1. re: jbsiegel

                  I don't use oil or salt, but I do go directly on the rack.

                  BiscuitBoy - I'm still working on the timing (and size matters). I'd say on average I'm doing the low heat for an hour to an hour fifteen followed by ten to fifteen minutes on high heat. As I said, I'm still trying to perfect it and I'm open to hearing the thoughts of others who have tried different techniques.

                  1. re: MGZ

                    You're right about the size thing. Definitely important to buy your potatoes all the same size. I would guess that in general, a lower heat followed by that high heat seems like a good way to go. Maybe an hour at 325 and then 15 minutes at 425? (Assuming it takes a little while to actually get to 425...)