BETA
Fluffy baked potatoes with butter
Crisp-skinned jacket potatoes with fluffy centres, split open at the table.
100 minutes · Medium · 8 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Baking potatoes8 whole
- Olive oil1 tbsp
- Salt1 tsp
- Butter80 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk in butter.
Method
Prepare
Heat oven to 200°C (400°F). Choose eight similar potatoes of about 250 g each. Scrub under running water and dry. Prick each several times with a fork.
Bake unwrapped
Rub with oil and salt. Set unwrapped on a large baking tray with space between them. Bake 75–90 minutes, turning halfway, until a knife slips easily through the centre. Allow longer for larger potatoes or a crowded oven.
Split and serve
Use oven gloves to transfer. Cut a cross into each potato, squeeze gently with a clean towel and fluff the centre with a fork. Divide the butter among them. Refrigerate leftovers promptly within two hours; do not store warm potatoes wrapped in foil.
Choose these, potato salad, or smaller portions of both. They need a hotter oven than the turkey; plan a separate oven or cook them ahead.
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