How To Make The Perfect Baked Potato

  • We think the Jacket Potato should be celebrated and here’s why.
Let’s talk about the humble spud. Often a soggy afterthought, reminiscent of a school cafeteria or dingy Greasy Spoon, we think the Jacket Potato should be celebrated and here’s why.
 
 
Maris Piper potatoes are a brilliant cupboard staple. Not only are they super cheap, but stored correctly they can last for weeks. Find a dark, dry, and well-ventilated spot for them in your kitchen and you’ll have one to hand whenever you please. While they can easily be used for mashing, chipping, roasting, and frying, it’s hard to beat a perfect Jacket. They also make a great addition to both our chilli and our curry blocks.
 
Time really is the key ingredient here but we know you don’t always have an hour and a half to craft an expert spud. Here are a few techniques we recommend.
 
 
The “Slow And Steady” Potato
We all know who wins this race.
 
  1. Preheat your oven to 200C.
  2. Wash your potato and pat dry with a kitchen towel. Prick a few times with a fork and rub some cooking oil all over the skin. We like to use olive oil, but anything you have will work. Sprinkle over some sea salt and roll the potato around to evenly coat the outside.
  3. Once the oven is at temperature, place the potato directly onto the middle rack.
  4. Cook for around 1 hour, depending on the size. It should give when you squeeze the sides, and the skin should be nice and crisp. If it isn’t, give it a bit longer and check every 10 minutes.
  5. When you’re ready to eat, place the potato on a plate and slice a cross into the top. Gently press on each end to release the steam and reveal the pillowy centre. Top with a knob of butter and a sprinkle of salt.
 
The “Time Is Of The Essence” Potato
A worthy runner up.
 
  1. Preheat your oven to its maximum temperature.
  2. Wash your potato and pat dry with a kitchen towel. Prick a few times with a fork and place on a microwave safe plate.
  3. Set the microwave to full power and cook for 4 minutes.
  4. Turn the potato over and cook for another 4 minutes.
  5. Check the potato. It should give when you squeeze it and look slightly wrinkled. If it isn’t, cook it further, checking every 1 or 2 minutes.
  6. Rub some cooking oil all over the skin. We like to use olive oil, but anything you have will work. Sprinkle over some sea salt and roll the potato around to evenly coat the outside.
  7. Place directly on the middle rack of your hot oven and cook for around 10 minutes until the skin has crisped up nicely.
  8. Place on a plate, cut open, add some butter and enjoy the 40 minutes you’ve saved yourself.
 
 
The “Skin Is The Best Bit” Potato
Loaded potato skins aren’t just for the Superbowl.
 
  1. Wash your potato and pat dry with a kitchen towel. Prick a few times with a fork and place on a microwave safe plate.
  2. Set the microwave to full power and cook for 4 minutes.
  3. Turn the potato over and cook for another 4 minutes.
  4. Check the potato. It should give when you squeeze it and look slightly wrinkled. If it isn’t, cook it further, checking every 1 or 2 minutes.
  5. Cut the potato in half and scoop out most of the flesh, leaving about ¼ Inch attached to the skin. Keep the flesh for mash or gnocchi if you’re feeling fly.
  6. Rub a little bit of cooking oil all over each potato skin, inside and out.
  7. Place the potatoes under a hot grill, flesh side down. Let these cook for about 2 minutes, keeping a close eye on them. You want to crisp the skin but not burn it.
  8. Turn the skins over and repeat the process, flesh side up.
  9. Once your skins are crispy and golden, remove them from the grill and place them on a plate. We like to then top them with chilli and cheese and place them back under the grill for 1 minute.