Crisp-skinned, fluffy-fleshed jacket potatoes ready for your favourite topping to be added.
- 2 teaspoons vegetable oil
- 8 large baking potatoes (see recommended potato types)
- butter, as desired
- Preheat oven to 220°C
- Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 minutes, then turn down the oven to 190°C and bake for 45 minutes - 1 hour more until the skin is crisp and the flesh soft.
- Remove from the oven. Slice the potatoes down the centre and add dollops of butter, as desired.