21 March 2010
Baked Potato – Jacket Potato recipe
How do you like you spud?
Crispy golden outside, tender fluffy inside. The baked potato a meal in itself, and such an easy recipe to make – child’s play really.
Just take large baking potatoes, scrub, dry, prick, rub with olive oil & sea salt, in the oven for about an hour and they are done. Now your only care in the world is what to top them with! My preference is a little sour cream, cheese (Gruyère & sharp English Cheddar) and a sprinkle of chives.
The type of potato is important for best results. Baking potatoes are generally large, long, starchy potatoes with a thick, coarse skin. They are high in starch, with a dry, floury texture. If you are wondering what the best baking potatoes are, look for Russet, Estima, Marfona or Victoria.
See the link ‘baked potato‘ below for recipe: