Baked Potato

Method

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1. Heat the oven to 220°C / 425°F and set a wire rack on the middle shelf.

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2. Scrub the potatoes and dry them completely — a wet skin will never crisp.

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3. Prick each one 8 times all over with a fork, going about 5 mm deep.

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4. Rub with the oil, using your hands so every surface is coated, then roll in the flaky salt.

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5. Set them directly on the rack, well spaced, with a tray on the shelf below to catch drips.

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6. Bake 65 to 75 minutes. They are done when the skin is dry and crisp, the potato gives easily when squeezed, and a skewer meets no resistance in the centre — about 96°C inside.

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7. Take them out and cut a deep cross in the top at once, then squeeze the ends towards each other to push the fluffy interior up through it.

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8. Drop in the butter, season heavily with pepper, and add soured cream and chives if using.

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Chef’s Tips

• No foil. Ever. It is the difference between a baked potato and a boiled one in a jacket.
• Split it the moment it leaves the oven. A potato left whole steams itself soggy from the inside.
• Fluff the interior with a fork before the butter goes in, so it melts through rather than pooling.

Pairing Suggestions

• Chilli con carne
• Baked beans and cheese
• Tuna mayonnaise

Storage & Reheating

Refrigerated for 3 days. Reheat 20 minutes at 200°C on a rack; the skin comes back surprisingly well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.