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<\/p>\nA perfect baked potato is one of those simple but wonderful pleasures in life. Have you always wondered how to perfect a crispy outside, while keeping the centre soft and fluffy? Read on, we’ll show you how.<\/p>\n
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When buying potatoes, look out for firm, dry, and well-formed ones, with no bruises, cuts, cracks or sprouting eyes. Avoid potatoes with green patches, indicating the presence of a toxin that develops when potatoes are exposed to light.<\/p>\n
Store in a dark, dry place. It is not necessary to keep potatoes in the fridge. If they start to sprout eyes or to turn green, dispose of them as they may be poisonous.<\/p>\n
Preheat the oven to 180 \u00b0C.<\/p>\n
Brush the potatoes with a scrubbing brush under cold, running water. Poke each potato a couple of times with a fork or the tip of a sharp knife \u2013 this ensures that the potatoes don\u2019t explode in the oven.<\/p>\n
The simple method<\/em>: Place the potatoes straight on to the oven rack and bake for 45 minutes to 1 hour. The potatoes are cooked when the inside is soft and fluffy and the skin is crisp and blistered.<\/p>\n The \u2018glammed-up\u2019 method:<\/em>\u00a0Rub the potatoes with olive oil and roll in coarse salt, or alternatively nestle the potatoes into a thickish layer of fine salt on a baking tray. Pop into the oven and bake until a knife pierces all the way through easily. The salt helps draw out moisture\/steam the flesh resulting in a fluffy texture inside.<\/p>\n Tip:<\/strong> to speed up cooking time, cook the pierced potatoes in the microwave for 5-7 minutes \u2013 this gets heat into the centre. It should halve the time in the oven and still yield a crisp skin.<\/p>\n Butter + salt + pepper Greek –\u00a0Yoghurt + crumbled feta + chopped tomato + chopped cucumber + olives + red onions + season to taste.<\/p>\n Mexican –\u00a0Butter + grated cheese + corn + sliced spring onions + fresh coriander + chopped chilli + season to taste.<\/p>\n South African –\u00a0Cream cheese + tomato smoor + biltong.<\/p>\n Butter + sumac + lemon zest + thyme + garlic<\/p>\n 250g salted butter, softened Place all of the ingredients into a bowl and combine thoroughly with a spatula. Shape into a rough log shape on a piece of wax paper. Roll up and twist the ends of the paper, forming the log as you go. Pop into the fridge overnight, or until solid. Slice as needed.<\/p>\n Butter + chopped black olives + chopped red chilli + basil or oregano<\/p>\n 250g salted butter, softened Place all of the ingredients into a bowl and combine thoroughly with a spatula. Shape into a rough log shape on a piece of wax paper. Roll up and twist the ends of the paper, forming the log as you go. Pop into the fridge overnight, or until solid. Slice as needed.<\/p>\n Butter + chopped sundried tomato + smoked paprika +chopped parsley<\/p>\n 250 g salted butter, softened Place all of the ingredients into a bowl and combine thoroughly with a spatula. Shape into a rough log shape on a piece of wax paper. Roll up and twist the ends of the paper, forming the log as you go. Pop into the fridge overnight, or until solid. Slice as needed.<\/p>\n Want to knock it out of the park? Try this recipe for the Ultimate Baked Potatoes with Creamed Mushrooms Black Garlic & Crispy Bacon<\/a><\/p>\nPerfect Baked Potato Fillings – The Classics<\/h3>\n
\nSour cream + chopped chives
\nFried bacon bits + grated cheese<\/p>\nTravelling Tastebuds<\/h4>\n
Fancy Shmancy<\/h3>\n
Sumac Butter<\/h4>\n
\nzest of 1 lemon
\n1 Tbsp (15 ml) lemon juice
\n1 clove garlic, crushed
\n1 Tbsp (15 ml) sumac
\n10 sprigs of fresh thyme, leaves only<\/p>\nOlive Butter<\/h4>\n
\n1 red chilli, finely chopped
\nsmall handful of basil or oregano leaves, finely chopped
\n\u00bd C (125 ml) black olives, pitted and finely chopped<\/p>\nSmoky Tomato Butter<\/h4>\n
\n1 C sundried tomatoes, drained and chopped
\n1 tsp (5 ml) smoked paprika
\nsmall handful parsley, chopped<\/p>\nGo Big or Go Home<\/h3>\n
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