Bake a jacket potato

Bake a jacket potato

By
From
From Pasta to Pancakes
Serves
2
Photographer
Claire Peters

A jacket potato is a wonderful supper and you can be as adventurous as you like with your filling. Personally, I love ham and cheese – you spoon out the inside, mix it with the cheese and ham, spoon it all back in and stick it under the grill to brown. It’s comfort food at its best. A jacket potato might seem very basic; however, when we first moved into our house I was asked by a housemate – no names mentioned – how to cook one, so here’s how!

Ingredients

Quantity Ingredient
2 large white potatoes
1 tablespoon vegetable oil

Method

  1. Preheat the oven to 200°C. Prick the skin 3–4 times.
  2. Rub the oil over both potatoes and rub in some salt.
  3. Bake in the oven for an hour, until crispy. To test if the potatoes are cooked, run a skewer or fork into a potato – it should be lovely and soft.

Optional extras:

  • If you fancy a less crispy skin, wrap the potatoes in foil. That way they will have a very soft inside and not such a crispy outside. I, however, am a massive fan of the crispy skin.

Leftovers:

  • Cooked jacket potatoes can be kept in the fridge for 3 days. To reheat, simply heat the oven to 150°C and warm them through for 15 minutes.
Tags:
student cooking
easy
healthy
budget
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