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Baked potato perfection

Author Damien Wilde
Posted On 21st February 2014

Jacket PotatoTo round off our potato themed week of blog posts where we pondered if the perfect chip could exist, talked about chip week and genetically modified potatoes, and introduced the Bake-King Mini, it is time to round these past few days off with a tip or two on how to make some of the best baked potatoes around.

Chips may reign supreme, whilst mash is incredibly adaptable, but sometimes you can’t beat a great jacket; crisp, crunchy skin covering the white fluffy innards with a topping, gently melting over it.

It doesn’t get better than that.

They are enjoying a renaissance at the moment as the desire for healthier fast-foods take hold. In winter times you can see street vendors with Victorian themed carts pop up and become a fixture in towns and cities serving this immensely popular spud.

The choice of potato is, as ever, integral and up for debate. We recommend using a Rooster variety which is easily recognisable by its russet red skin and are some of the most popular and easily available types out there.

All you need is a potato, some oil and salt, an oven (of course) and some luck. After all, Nigel Slater did say that a good jacket is ‘as much about luck as good planning…sometimes [it] does its own thing.’

But getting the basics right helps


  • Wash the potato and leave to dry. (If using ready-washed potatoes you can obviously skip this step)
  • Pre-heat the oven to 375°F (190°C)
  • Prick the skin a few times before rubbing a touch of olive oil.
  • Rub salt into the skin – this will draw out the skin’s moisture and provide some extra crunchiness.
  • Leave to bake for around 1¾ hours.
  • Remove from the oven and give the spud a squeeze. The skin should be crisp and the potato should give – if not, return to the oven for another ten minutes or so.
  • Serve and add your toppings

There is an alternative method that requires a lot more TLC, picked up from a cookery forum. Whilst they are cooking, remove every fifteen minutes and baste the spud with duck fat, bacon grease or any other relevant alternative to add a subtlety of flavour.

Though if you are cooking jacket potatoes in a commercial environment then we should obviously point you in the direction of the spud-centric ovens by King Edward!

Some people keep the skin on whilst others only attack the inside. Which type are you?