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.
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…
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.
- 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.
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!