Prep 5 mins
Cook 1 hr 30 mins
Simple to make and perfect for cold winter nights. Be sure to get nice big ones of even size so they all cook at the same time. You can serve on their own as a snack, or with a nice salad. You can even just add cheese or serve with steak or chicken -the choice is yours!
- Pre- heat the oven to 200c/Gas6.
- Be sure to get nice big potaoes and leave them in their skins.
- Wash the potaoes and then dry them.
- Now rub the skins with olive oil and sprinkle with a little crushed sea salt.
- Prick the skin of the potaotes here and there with a fork a few times.
- Bake on the bars of a pre-heated oven for at least an hour or even 1 hour and 30 minutes.
- The time will of course depend on the size of your potatoes and the variety.
- The potato is done when you can easily insert a knife into it and it. And the skin should be nice and crisp. There is nothing worse than a baked potato that's not cooked through so make sure it is.
- Cut a big cross on each potato and add a big dollop of butter and some salt. You don't have to add salt but it just won't taste the same.
These were great and served with steaks, fluffy in the inside and gorgeously crusty outside. Made as written and served with sour cream - yum! Thanks for posting!
Nice to have the classic method of baking potatoes! The only things I would add are that you can use butter, margarine or almost any oil; and the best way to check that they are done is to squeeze them. You can do this with your hand if you are fairly quick about it, even though they are very hot. The skin should feel well cooked and the flesh should give quite easily. But don't worry too much, as its quite hard to overbake a potato!
Yummy! It's amazing what a simple technique can do for a baked potato. Really easy and great. Thanks Jan-Luv's2Cook for sharing. Made for Alphabet Chef Soup Tag.