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The Perfect Baked Potato
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The Perfect Baked Potato
Ingredients
- Large, even-sized potatoes
- Coarse sea salt
- Freshly ground black pepper
- Grated cheese
- Cream
- Herbs
Method
- Select even-sized large potatoes weighing 225-275g - Maris Piper, King Edward, Desirée or Cara are especially good varieties for baking. Scrub and prick in several places with a fork.
- For crisp skins, leave as they are or roll, while still damp, in coarse sea salt. Wrapping potatoes in foil keeps them moist and will soften the skins.
- Put the potatoes on a baking sheet, spacing them apart so they do not touch. Or for quickness, cook on a potato baker - a gadget with spikes.
- A baking temperature of 220°C, gas mark 7 is best. Bake for 1-1 1/2 hours according to size. Test by squeezing, the potato will feel soft. Several potatoes baked at the same time take longer. Alternatively, bake at 170°C, gas mark 3 with a casserole for 2-2½ hours.
- With a sharp knife, make a deep cross on top and press firmly in a cloth until all four points open out. Season with salt and freshly ground black pepper and top with butter.
- Or cut the potato in half lengthways, scoop out the soft potato into a bowl, (put the skins back into the oven to crisp up) and mash with seasoning, then add grated cheese, cream or herbs and spoon back into the skins for serving.
- Do not cover baked potatoes that are being kept hot for serving as they go soft.
Comments
This recipe was first published in December 1999.
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