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British

Baked Potato

A whole floury potato baked slowly until the skin is crisp and crackling and the inside is light and fluffy, split open and loaded with butter, salt and grated cheddar. A British supper-time staple, sometimes called a jacket potato.

Lunch & dinnerVegetarian
95 min5 prep · 90 cookEasy428 kcalper serving
Baked Potato

Method

  1. Heat the oven to 200C fan / 220C conventional. Scrub 1 baking potato under cold water to get the skin properly clean, then dry it thoroughly with a tea towel — any dampness left on the skin will steam rather than crisp.
  2. Prick the potato 8 to 10 times all over with a fork, going about 5 mm deep. This lets steam escape as it bakes and stops the potato bursting.
  3. Rub the whole potato with 1 tsp of sunflower oil, using your hands so every part of the skin is coated, then scatter over 1 tsp of flaky sea salt and press it on lightly.

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Per serving

428kcal
11gprotein
37gcarbs
27gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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