- russet or baking potatoes 4
- Olive oil 2 tablespoons
- Salt • 1 kcal
Baked potatoes must surely be among the top ten comfort foods of fall and winter. The combination of crisp potato skin and buttery, melting potato inside makes baked potatoes special.
They are also economical, as one large potato with toppings can make a substantial meal. Toppings can vary from just a knob of good butter, through to baked beans, smoked salmon and cottage cheese, or mozzarella, tomato, and basil. That’s one of the great things about baked potatoes – they make the perfect vehicle for nearly any savory flavors.
They are so very simple to make too, and with this method, you don’t even need to dirty a roasting pan as they go straight on to the oven shelf.
Preheat oven to 375°F/170C fan/gas mark 5
Scrub the potatoes to remove any dirt, and dry with some kitchen roll.
Get a fork, and poke holes over potatoes in about 5-6 places on each potato.
Coat the outside of each potato with olive oil and salt. Use kitchen roll with olive oil on to rub over the skin of each one, making sure all the skin is coated. Sprinkle some salt on, and rub in.
Place potatoes directly on the middle rack of your oven. Bake for 50-60 minutes.
Serve hot with your favorite toppings. The ones I made had a variety of different toppings:
Tomatoes, cheese, and fresh basil Mushrooms, caramelized onions, and mozzarella Smoked salmon, cottage cheese, and chives Mozzarella, basil, and tomato
If you prefer a softer skin on your potatoes, wrap them in foil before putting in the oven.
You can microwave your potatoes instead if you’re in a hurry. Prick them with a fork, and pop in the microwave on full power for around 14 minutes. Don’t wrap them in foil if you are microwaving!