WHILE SIMPLE IN theory, making the perfect baked potato can often be tricky.
The ideal is a spud that’s soft and fluffy on the inside, with crispy skin on the outside. No rock-hard potatoes here.
To start with, the type of potato you use is crucial. Pop a waxy potato in the oven, and you won’t get the results you’re after. Opt for floury varieties like Roosters, Kerr’s Pinks or Golden Wonders.
For cooking time, you can expect a large potato to take 45 minutes to an hour to bake, and any recipes that vouch for speeding it up should be viewed with great suspicion.
In terms of prep, I find pricking the potato a good way to get heat into the centre more quickly. A smart method for crispy skin is to wet the potato and douse with sea salt to make it stick. Golden, crispy and beautifully seasoned jackets every time.
So now that the potato is ready to go, what should you top it with? Here are a few suggestions from around the foodie internet.
1. Baked Potato Three Ways, from Rachel Allen: Three suggestions from Irish chef Rachel Allen here, including a quintessentially Irish filling of smoked salmon, and one indulgent cheese and bacon variety.
2. Souffléd Jacket Potatoes, from Delia Smith: A little twist on the classic, whereby you scoop out the potato “flesh” once cooked, whip it with cream, and pop it back in the skins. Drool.
3. Superseed Sweet Potato, from Donal Skehan: For an extra protein punch, this recipe adds chickpeas and toasted seeds, along with a spicy yoghurt dressing. Perfect for lunch or dinner.
4. Best Ever Twice Baked Potatoes, from The Kitchen Magpie: You’ve heard of twice-cooked chips? I consider this an even better alternative, loaded with cheddar and onions.
5. Sweet Potato And Chorizo Tray Bake, from The Cook’s Grocer: If you really can’t spare 45 minutes for a classic baked potato, this recipe slices the potatoes and lays them on a tray, allowing for speedier cooking. Parboiling for five or ten minutes first will result in a softer potato.
6. BBQ Garlic and Anchovy Baked Potatoes, from Jamie Oliver: As we are still mid-summer, here is a cracking BBQ-based recipe from Jamie Oliver, with a smattering of anchovies to add a salty tang.
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