Baked jacket potatoes

Baked jacket potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4

In the US, the Idaho potato is most often chosen for baking. Choose old, floury potatoes for this popular and easy way to serve them.

Ingredients

Quantity Ingredient
4 large, even-size baking potatoes
30g butter, quartered

Method

  1. Scrub potatoes, dry, and pierce each 4–6 times with a skewer.
  2. Bake directly on the shelf in a preheated hot oven for about 1 hour, depending on size of potatoes. Test by pressing between fingers.
  3. When done, cut a cross on top with a pointed knife and squeeze gently to open. Top with butter.

Note

  • The above method produces crisp skin. If softer skin is required, rub all over the surface of potatoes with oil before baking.

Toppings

  • Add a dollop of sour cream and sprinkle with snipped chives. Crumble crisp fried bacon over sour cream topping. Sprinkle with crisp bacon and grated cheese. Top with butter, grated orange zest and chopped mint.
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