Jacket Potatoes

Today I am starting my ‘Back to Basics’ series on my blog and on Instagram. In this series I plan to share my favourite simple, fool proof recipes that I use on a regular basis and I believe that everyone should have in their repitoire! The ideas for what to put in this series have come from close friends and family when I’ve quizzed them on what should everyone know how to cook?

So to kick off the series I am sharing how to make the best Jacket Potatoes ever! I’ve got to be honest and let you know I didn’t learn how to ‘properly’ cook a Jacket Potato until my husband showed me how several years ago. Before that I just thought you poked some holes in a potato, placed it in a bowl with a sheet of kitchen roll on top and put it in the microwave for 10 minutes🤣🤦🏼‍♀️! If you want a Jacket Potato that is crispy on the outside, while being soft and fluffy on the inside, definately don’t put it in the microwave and instead follow my husband’s method below.

Serves 2

INGREDIENTS

2 Large Baking Potatoes

Rapeseed Oil

Flakey Sea Salt

METHOD

Preheat your oven to 200°C.

Take your baking potatoes and prick them all over with a fork.

Place the potatoes onto a baking tray, pour over some rapeseed oil and rub it all over the potatoes until well coated.

Sprinkle over your flakey sea salt and place the potatoes into the oven for 45 minutes to and 1 hour. You will want to turn the potatoes over at around 30 minutes for them to cook evenly and not be crispy on the bottom.

To test when to bring them out to eat take your fork and a table knife and try to cut into the jacket potato, if you are easily able to put the fork and knife in the potato is done, if it is hard to do so, pop the potato back into the oven for another 15 minutes before trying again!

Slice the potatoes open and topp with your favourite fillings. Some of my favourite include vegan cheese, beans and cheese, tuna mayo and cheese, chilli or curry!

Enjoy!