Ingredients:

  • 1 large Russet potato (about 10-12 ounces/ 280-340g) per serving, scrubbed clean
  • 1 tablespoon olive oil (15ml) or other high-heat cooking oil (such as rapeseed or avocado oil) per potato
  • 1/2 teaspoon sea salt (3g) per potato
  • Freshly ground black pepper, to taste
  • Unsalted Butter (Optional Topping)
  • Sour Cream or Crème Fraîche (Optional Topping)
  • Shredded Cheddar Cheese (Mature/Sharp is best!) (Optional Topping)
  • Cooked Bacon Bits (Optional Topping)
  • Chopped Chives or Green Onions (Optional Topping)
  • Baked Beans (essential for a proper British baked potato!) (Optional Topping)
  • Coleslaw (Optional Topping)
  • Chilli (Optional Topping)

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. Wash and scrub the potatoes thoroughly. Pat them dry with paper towels.
  3. Using a fork, prick each potato all over several times. This allows steam to escape and prevents explosions!
  4. Rub each potato with olive oil (or other chosen oil) until evenly coated. Sprinkle generously with sea salt and freshly ground black pepper.
  5. Place the potatoes directly on the baking sheet. Bake for 60-90 minutes, or until the internal temperature reaches 210°F (99°C) and the skin is crispy and easily pierced with a fork.
  6. Carefully remove the potatoes from the oven. Cut a cross-shaped incision in the top of each potato and squeeze gently to fluff the inside. Add your desired toppings and serve immediately.