This may sound silly but recently my baked potatoes have still been quite crunchy even though they had been in the oven for quite a while. I use a prong thing which should cook them all through. What am I doing wrong ?
I microwave mine until they are almost cooked then slice them through like hasselbacked potatoes. Then I pop them in the oven gas mark 7 for about half an hour. The edges come out nicely crispy.
I'm not sure what's wrong with your potatoes maybe they have been affected by frost or something.
its more likely its the actual potato that you're using, Maris Piper or King Edwards are the best for baking or roasting, the insides do not take as long to cook as other white potatoes.
We always have Vivaldi potatoes both for baking and the small salad size ones for boiling, they are lovely cooked both ways.
Yep, I agree with Tilly, a small cheap microwave saves a lot of power. I turn the oven on, pop the jacket potato in the microwave for 10 minutes while the oven is warming up, then into the hot oven it goes for 10 minutes. Perfect :)