A simple baked potato

I promise I don’t think that you actually need a recipe for a baked potato. 

But you almost certainly need a reminder to make a baked potato, for it is a truly glorious thing. Yes, you need to get it cooking ages before you actually want to eat, which is very annoying as it is the ideal lunchtime food yet turning the oven on at 11am seems a bit ridiculous, but you are rewarded with the most pleasing of all the starches, and you can top it with whatever you please. 

On that note, beans and cheese are my go to. In lockdown 1 we ate a LOT of tuna filled baked potatoes and I think I still have some kind of trauma from that whole season of life, so I’ll stick with beans for now.

Just make sure to put the butter dish on the table, and spread some big chunks on the crispy skins as you go. It really is the best bit.

~

Grab a couple of really big potatoes. One day I will learn about varieties of potato, and I know as much as the best baking potatoes are floury, but beyond that I just ask the greengrocer or buy a packet of ‘baking potatoes’ from the supermarket.

If you have metal skewers, pierce one through the centre of each potato. You might feel like you are going to impale your own hand, but it shaves so much time off the cooking time I promise it is worth it.

Rub the potatoes with oil and salt.

Bake, for a hour if you have done the skewer thing, and a bit more if you can’t remember if you even have metal skewers, never mind where they might be.

You can’t really overcook a baked potato (well, you absolutely can, but basically 10 minutes isn’t going to make a difference).

Serve, with as much butter as you want.

In my case, thats a lot.

In fact, the day I took these pictures , the butter kept melting so I had to keep adding more.

You know, for the picture.

It was a happy day indeed.

Enjoy!

A simple baked potato

Print Recipe

Ingredients

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• 2 large potatoes
• 2 tablespoons oil
• Generous sprinkling salt

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Instructions

1. Heat the oven to 180°.
2. Rub the potatoes with oil and salt.
3. Pierce a metal skewer through the middle of the potatoes.
4. Bake for an hour, or an hour and twenty minutes if not using the skewers.
5. Serve.