Baked Potato

How to Make Baked Potato

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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 / 205°F 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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Tips That Matter

• 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.

Serve It With

Chilli con carne · Baked beans and cheese · Tuna mayonnaise

Keeping and Reheating

Refrigerated for 3 days. Reheat 20 minutes at 200°C / 392°F on a rack; the skin comes back surprisingly well.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted. How the figures are worked out.