Well, cheesy baked potatoes would be more accurate. I took two large potatoes, washed them and pierced them, and stuck them in the oven at 220 degrees centigrade. I checked them at 30 minutes, at 45 minutes, and one hour and still they weren’t completely done! Maybe they were too big. Almost certainly they were too big.
When they were done (I thought) I hollowed out the potatoes and mashed the innards and added the cheese. Then I put the cheesy mix back into the potatoes and put the potatoes back in the oven for 15 minutes.
As it turned out, while the top part of the potatoes was fully cooked, the bottom parts were OK, but could have done with a bit more cooking. Who would have thought that simple baked potatoes could have been such an issue?
The lessons I’ve learned is to use smaller potatoes – large ones take a long time. Also, I think I should have turned the potatoes at least once.
As usual I looked on the Internet for advice. To summarize the advice there, I could have wrapped the potatoes in foil, or zapped them in the microwave. If I take either of these approaches in the future, I could finish them off in the oven to crisp the skin before removing the innards and stuffing them.