Baked potato with crisp skin
A whole potato with crisp skin and a fluffy centre. Bake without foil and open it as soon as it is ready so the steam can escape.
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All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Cuisine: International
Estimated timing: about 10 min preparation · about 75 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Heat the oven
Set the oven to 220 °C conventional, or 200 °C fan.
Prepare the skins
Scrub and dry the potatoes thoroughly. Prick each a few times with a fork. Rub with a thin coating of oil and distribute the salt over the skins.
Bake without foil
Place on a baking tray and bake in the middle of the oven for about 60–90 minutes, depending on size. The potato should yield slightly when gently pressed with an oven glove, and a knife should slide easily into the centre.
Open and fluff
Cut a cross in the top immediately. With protected hands, press gently from the sides and loosen the flesh with a fork. Add olive oil, chives and a little pepper. Serve immediately.
Get to know the spices in this dish
About this version
Sapidus basic recipe. Not recorded as home-tested. Quantities are for a side dish; times are approximate, so check tenderness and browning.
Good to know before you cook
Side dish or main course
One large potato per person makes a generous side. With fillings such as beans, cheese or meat, it can become a meal in its own right.
Why no foil?
Foil traps steam and softens the skin. Bake without it when you want a crisper skin.
Vary the filling
Butter, sour cream and grated cheese are good alternatives to olive oil. They introduce milk as an allergen; adjust salt to suit the filling.
Sources and further reading
Sources were compiled with AI assistance.