Baked potatoes

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Baked potatoes
Baked potatoes Electus
A really crispy baked potato
see how thick the skin is.
Servings:275-350 g (10-12 oz ) potatoes per person
Ready in:4 hours 30 minutes
Prep. time:3 hours
Cook time:1 hour 30 minutes
Difficulty:Average difficulty

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A meat tenderiser is the modern way to make all of the holes. Much more efficient than two forks!
After 3 to 4 hours, all of the salt is quickly rinsed off with cold water. Now the skins are slightly dehydrated - note the water drained from them during this time
Coated with salt after first rubbing with a little olive oil
Stabbing the baked potatoes with two forks

Follow the strange method below and I will guarantee perfect jacket potatoes, every time. Crunchy, crisp skins with perfectly cooked centres.

  • Use the right potatoes - see list at the bottom of the page
  • Prick them all over with a fork
  • Salt them for 2 hours or more
  • Wipe off any excess salt.
  • Pat them dry on a paper towel.
  • Bake for 1 to 1.5 hours

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Mise en place

  • Preheat the oven to 220° C (425° F) (Gas 7)


  1. Wash and thoroughly dry the potatoes
  2. Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy.
  3. Rub with a little olive oil and lots of sea salt to draw out the water and leave for 2 hours or more.
  4. Preheat the oven to 220° C (425° F) (Gas 7)
  5. Rinse off most of the excess sea salt and pat dry before cooking. It's job of drawing out moisture from the skin has been done.
  6. Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours)
  7. Make a cross in the top of the potato, wrap with a cloth and squash it to break up the flesh inside

Serving suggestions

Serve immediately with sea salt and a knob of butter


Serve with sour cream and chopped chives

The best potato varieties for baking are: