Loaded Baked Potato

Method

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1. Heat the oven to 220C.

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2. Scrub the potatoes and dry them thoroughly.

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3. Prick each one 6 times with a fork.

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4. Rub all over with the oil and then the coarse salt.

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5. Put them straight onto the oven shelf, with a tray underneath to catch drips. Do not wrap them.

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6. Bake 75 minutes, until the skin is dry and crisp and a skewer slides through with no resistance.

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7. Split each one open along the top the moment it comes out and let the steam escape.

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8. Fluff the inside with a fork and add a knob of butter, letting it melt in.

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9. Pile in the cheese, then the soured cream, spring onions, pepper and chives.

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10. Serve at once, while the skin is still crisp.

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Chef’s Tips

• No foil. Ever.
• Straight onto the shelf, so hot air reaches all sides.
• Split immediately or the inside goes waxy.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Baked beans
• Coleslaw
• A green salad

Storage & Reheating

Best fresh. Reheat in a 200C oven for 15 minutes to bring the skin back.

Common questions

Nutritional Highlights

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