I’ve been using this method for years now and time and again I end up with exquisite baked potatoes – fluffy on the inside, crispy on the out.
For years I avoided making baked potatoes because I thought they were a bit of a faff – how silly was I? But they’ve become a staple in our house and we eat them with just about anything and they are particularly suited to leftovers.
There are a few key steps that will ensure the perfection I am promising. If they are followed to the letter, I will be amazed if your own jacket potatoes are anything less than stunning.
These would also make fantastic *twice baked potatoes and whilst I was tempted to do that with these babies, when I cut them open I knew they were too good to mess around with.
Simple is, more often than not, best.
* scoop the flesh out, season and mix with vegan margarine, fill the skins and return to the oven for 30mins.
- 1 large white organic potato
- extra virgin olive oil
- sea salt
1. Pre-heat the oven to 200 degrees celsius/400 degrees fahrenheit.
2. Prick the potato all over with a fork - at least six times. Rub the entire potato in the oil. Sprinkle with sea salt and cracked black pepper.
3. Place directly onto oven shelf and bake for (at least) an hour (it will depend on your oven) or until the skin is crispy on the outside.
4. Halve lengthways and serve on its own, with soy butter or any topping you fancy. I heartily recommend vegan chili!