The Best Baked Potato
A step by step guide to making the Best Baked Potato. Crispy on the outside and fluffy on the inside, the perfect Jacket Potato is yours, ready and waiting!
Cost: 50c / 50p
Large Baking Tray
Wire Rack (optional)
- 4 Baking Potatoes (see notes)
- 4 knobs Butter
- Olive Oil
Preheat oven to 356f/180c
Begin by washing your potatoes under cold water to remove any dirt.
Thoroughly dry with a paper towel, and stab with a fork several times all over, wiping away any extra moisture.
Coat in a glug of Olive Oil and a good pinch of Salt. Pop on an oven tray (or wire rack if you have one).
Bake uninterrupted for 80mins, then crank up the heat to 430f/220c for 10mins or until ultra crispy.
Slice open, add a knob of butter and enjoy with your favourite topping!
a) What Potato to use - Russets are great because they're large, with thick skin and starchy centres. Maris Pipers and King Edwards also work great. Some supermarkets also sell a variety of potato called 'Baking Potatoes' which is also quite handy.
b) Stabbing - Stabbing the potatoes is important to allow moisture to escape during cooking. Just be sure to wipe away any moisture after doing this (and also important to thoroughly dry after washing). Any excess moisture will cause the potatoes the steam and prevent crispiness.
c) Foil - Absolutely no need for this. As above, it encourages steaming and prevents the skins from getting crispy.
d) Toppings - A real British combo is baked beans, cheese and Worcestershire sauce (personal fave). Tuna mayo works great, as does chicken salad and chilli con carne. Or, just add a good dollop of butter and serve as a side.
e) Calories - Based on using 1 tsp olive oil and 1 tbsp butter per large russet potato.
Calories: 433kcal | Carbohydrates: 66.69g | Protein: 8.02g | Fat: 16.31g | Saturated Fat: 8.012g | Polyunsaturated Fat: 1.064g | Monounsaturated Fat: 6.276g | Trans Fat: 0.468g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 1542mg | Fiber: 4.8g | Sugar: 2.3g | Vitamin A: 359IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3.2mg