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How to make the perfect baked potato - www.suzy-homemaker.co.uk

Periodically, I have tried and failed (spectacularly on occasion - as anyone who attended our 2012 Fireworks party will attest!) to produce the perfect baked potato.

Until now.

Oh BBC Good Food, how I love thee!

  • Grab a large potato.
  • Pre-heat the oven to 200C/400F/Gas 6.
  • Wash your spud well. Dry it (make sure it IS dry!) and prick with a fork.


Oooooh!
 that reminds me of a Chrimble card I bought Beloved last year...

Prick with a fork - www.suzy-homemaker.co.uk

Anyway, moving on.

  • Grab a plate – it'll make the next 2 steps easier!
  • Pour some olive oil into your hands and rub it all over the potato.
  • Scatter over some ground sea salt, it should stick to the oil (and drop everywhere… hence the plate!)
  • Place your potato directly on the middle shelf of the oven.
  • Bake for 1¼-1½ hours, depending on the size of your spud.
  • When cooked, your potato should be golden brown and crisp on the outside.

 

How to make the perfect baked potato - www.suzy-homemaker.co.uk

  • To test, squeeze your spud. Yeah, right! If you want to end up with blisters! Try a knife instead. If it goes in easily, the potato is cooked.
  • Serve with topping of your choice.
  • Enjoy!

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Hints 'n' Tips:

Smaller spuds cook more quickly, so test around the one hour mark.

Cooking times really DO vary from oven to oven! The electric range we have at OneandSeventy runs hot, which means everything cooks much more quickly than a recipe suggests.

Shelf positions really DO make a difference! Our conventional oven has "heat zones", which means the temperature inside varies. The top is slightly hotter, due to heat rising and the base slightly cooler. The temperature at the centre of the oven corresponds with the temperature set on the dial, which is why I specify the middle shelf in the recipe!

Tagged in: Kitchen Recipe
in In the Kitchen Hits: 466 2 Comments

Comments

  • Ian Crawford
    Ian Crawford Wednesday, 07 May 2014

    We've got a baked potato setting on the microwave/combi oven. After weighing them, prepare the spuds as you do with olive oil and salt. Set the programme to the appropriate weight and cook. It takes a fraction of the time compared to a conventional oven and results are perfect every time.
    Of course this wouldn't be practical if you're cooking a sack load like Mrs Jones!

    Reply Cancel
  • Suzy Homemaker
    Suzy Homemaker Wednesday, 07 May 2014

    We used to nuke our spuds too but despite a fabulous microwave, I could never get that lovely crispy jacket. The micro we have now is just rubbish, so conventional oven it is.

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Guest Wednesday, 06 August 2014