Crispy on the outside, fluffy on the inside. Good eaten hot or cold. Can be frozen. Very versatile with a million topping ideas. Cost about 40c or 20p. My only regret is that I didn't know how to cook these (..or anything) as a student
Time to prep : 5 minutes
Time to cook : 90 minutes
Servings : 4
Ingredients
1/2 tbsp olive oil
4 medium baking potatoes
Salt
Method
Pre-heat a fan oven to 160C
Scrub and wash your potatoes then pat dry and use a fork or knife to prick the potato all over, this will let any steam escape as the potato bakes
Rub olive oil all over the potatoes and then cover them with a good sprinkling of salt, rubbing again so they're evenly covered
Place potatoes on a baking tray and place in the oven for 90 minutes, for the last 30 minutes I turn the oven up to 200C
Serve hot with a butter coin, ratatouille or my favourite (baked beans and cheese) or serve cold with a salad, flaked tuna or salmon
Nutritional Information
(per serving)
180 calories
4g protein, 36g carbs, 2g fat
Good to know:
Keep stored in the fridge for up to 5 days
To freeze, let the baked potatoes cool and then wrap them individually in cling film and freeze in an airtight container or zip-lock bag for up to 10 months
For "twice-baked" potatoes, re-heat them in a fan oven set at a temperature of 160C and bake for 20 minutes (from refrigerated) or 40 minutes (from frozen)
