Confused over Jacket Potatoes

Discussion in 'Weight Watchers' started by sarah1274, 7 June 2011 Social URL.

  1. sarah1274

    sarah1274 Full Member

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    I have tried to find this out but avail so now I am assuming.

    Jacket potatoes are high in PP but mashed or boiled are not so high.

    I am assuming its to do with eating the skin as this is the only real difference.

    Now I don't eat the skin I like to take to potato out and mash it, so does this make it the equivalent of Mash Potato:confused:

    Sorry if this seems like a really silly question :eek:
     
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  3. Charlotte-Eve

    Charlotte-Eve x It's my year to shine x

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    It's to do with the water content during the cooking process - and boiling/mashing means the potato retains the water. Baking means the water evaporates, so ultimately weighs less - it's the same potato, with the same NVs, but smaller. (If this is wrong please correct me, but this is what I understand from the booklet from the meetings).

    I always weigh my potato raw before I do anything with it, I use the NV on the packet for /100g measurements and go from there. However most the time, Raw, a potato is 1pp for 50g.

    I hope that helps :) x
     
  4. ClareyCakes

    ClareyCakes SW Target Member

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    I have NEVER understood all this either, so I have always done raw weight too.
     
  5. lucylis

    lucylis Full Member

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    it is to do with the water evaporating when baked..hence lighter when cooked. they reccomend you weigh it raw but if you cant then the calculation is as follows:
    100g =4
    150g =6
    200g =7
    225g =8
    300g =11
    they suggest these values are based on baking an old potato e.g maris piper in the oven at 190C for 90mins (page 49 of pocket guide)

    hope this helps :)
     
  6. sarah1274

    sarah1274 Full Member

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    Thanks guys for your responses and I shall be weighing raw from now on :)
     
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