I've done some serious research, testing 12 different methods, to bring you the BEST RECIPE for baked potatoes. Crispy, perfectly seasoned skin (that stays crispy) with a beautifully fluffy interior, and I'm using one particular ingredient that I BET you've never used before on a baked potato.
This method made me change my old way of baking potatoes FOREVER!
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What defines the perfect baked potato?
For me it's:
- Crispy, crunchy skin, that stays crisp (and doesn't turn chewy after 5 minutes out of the oven).
- Tasty skin - the skin is JUST as important as the interior. It's not something to be left behind on the plate.
- Fluffy, tender interior - goes without saying. I want the perfect texture to mash my salted butter into.
- Timing also has a small part to play. With the use of a microwave and an oven, I've got the timing for the perfect baked potato down to 1 hour. Without a microwave, the potato will need two hours in the oven (at a lower temperature) to get the same results (see notes section of the recipe card for this).
This recipe hits all of those items on my checklist. And yes, I do have a jacket potato checklist. It was a requirement for my Baked Potato Experiment - where I tested 12 different methods, until I hit the jackpot. (I really wanted to say 'Jacket-pot' there, but I stopped myself).
📋 What do we need?
- Baking potatoes - If you can't find potatoes that are labelled 'baking potatoes', go with a large floury potato, such as Maris Piper, King Edward or Russet.
- Beef Dripping - yes, I know, sounds strange!
Not only will the dripping help to give a crispy, flavourful skin, but it will also help the salt and pepper adhere to the skin. You can replace with sunflower oil for a vegetarian alternative. - Salt and Pepper - for a really tasty skin!
📺 How to make them
Full recipe with detailed steps in the recipe card at the end of this post.
- First we prick the potato, then microwave it for 5 minutes. This will start to cook the interior of the potato, speeding up the whole process.
- Then we coat the potato in beef dripping, salt and pepper and bake for 55 minutes in a really hot oven.
- This will give you a baked potato with a thick, crunchy, flavourful skin, and a fluffy, soft interior.
👩🍳PRO TIP Always prick the potato before cooking, this helps the potato to release steam. I've had a few potato explosions when I've forgotten to prick the skin.
Using a clean tea-towel to protect your hands, carefully give the potato a squeeze. The potato should give, showing that the interior of the potato is soft and cooked.
🍽️ What to serve it with
- Creamy Coleslaw
- Alongside a Sausage and Bean Casserole (perfect for Bonfire Night!)
- Filled with Tuna mayo and/or Cheese
- Topped with Crispy Bacon
- Go retro with my Coronation Chicken
- Alongside my delicious Steak Diane Casserole
Look at that potato perfection 😋
🍲 More fantastic Potato recipes
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The Best Baked Potato Method
Ingredients
- 1 baking potato - about 280g/10oz in weight.
- 1 tsp beef dripping - melted (swap for sunflower oil for vegetarian)
- ¼ tsp salt
- ¼ tsp black pepper
INSTRUCTIONS
- Preheat the oven to 220C/425F.
- Prick the potato several times with a fork.
- Place on a plate and microwave on high for 5 minutes.
- Remove from the microwave and brush the beef dripping (or oil) all over the skin of the potato.
- Roll the potato in the salt and pepper to coat.
- Place directly on the rack in the preheated oven for 55 minutes.
- Serve your baked potatoes as a side dish or with your favourite filling.
Video
✎ Notes
Nutrition
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Lindsey Taylor says
Made these tonight and they were delicious!! We ate them on their own with plenty of butter and they went down a treat. I'll be using your method from now on - thank you x
Janet (Jinty) says
This is an excellent recipe. I also use a mixture between microwave and oven and have been doing 10 minutes in the microwave and then 10-15 minutes in my halogen oven. High temp but cooks in less time than in my main oven. I haven't been adding fats to crisp as have been trying to eat healthy.
Lizard Drone Dude(Paul) says
HI Nicky Been using dripping/oil+seasoning on the skin for years and yes its the best.
Don't agree on the use of floury potatoes for them tho in fact I don't use flouries for anything they have no taste, are grainy on the palate and abdorb water/oil too much I always think the more yellow a potato flesh the better for just about everything.
Ron Mayne says
Are the oven temperatures for a conventional oven and will a fan oven be20degrees lower. Thank you.
Nicky Corbishley says
Hi Ron, the temperatures are for a fan oven, as that's what most people seem to have these day. Thanks 🙂
Aileen Gammon says
The best way ever of baking potatoes. Makes the skins very tasty.