Baked Spuds

Baked Spuds

Prep:           1 min.

Cooking:      60-90 mins without cheating.  A lot less if you cheat.

Course:        – So versatile that it can be whatever you wish

Serves:        AMAR

Rating:         1: Easy-peasy, lemon-squeezy AGAIN!!


  • Large spuds
  • Butter/spread
  • Metal skewer if you have one – if not, don’t worry.
  • You’ll need an oven.


So how do I bake a baked spud?  Use the oven, that’s how.

If you have lots of time, pop it in the oven at about 200 degs C for an hour or so, according to size, and you should have a done spud.  But how about a done spud tasting nicer?  Well, it’s easy.

  • Spike the raw spud all over with a skewer or a fork (or a knife!), then rub butter or other oil/fat into the holes and all over the skin.
  • Stick the skewer straight through the middle of the spud and out t’other end. This will carry the heat through to the centre and cook it more evenly.  Clever, eh?  That is, of course, using a metal skewer – a wooden kebab stick won’t conduct the heat. If you have a plain steel table knife, you can use that.

(We really do owe so much to the science of Physics, don’t we?) 

  • Some people wrap ‘em up in foil, but I can’t see the point meself as they’ve got their skins to get crispy!
  • Pop the spud(s) onto a metal baking tray or a ceramic oven dish and into the oven at 200C. Littler spuds take about 50 minutes, bigger spuds an hour or so – and really ginormous spuds probably 75 minutes.
  • Of course, you can cheat if you are in a rush. To cheat (fairly, of course) just chuck the spuds into the microwave on a non-metallic plate for about 10 + minutes, according to spud size & how many you are cheating with (without the metal skewer of knife down the middle), then take them out of the mike and pop them into the normal oven, as above, for about 30 minutes – you will still get reasonably crisp outsides with a soft and gooooey middle.
  • But don’t tell anyone how you did it, will you…. we don’t want too many people knowing, or they’ll all be as clued up as you and me.
  • Split the spud and add your filling……. More of which, later.

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