1tspbeef drippingmelted (swap for sunflower oil for vegetarian)
¼tspsalt
¼tspblack pepper
Instructions
Preheat the oven to 220C/425F (fan).
Prick the potato several times with a fork.
1 baking potato
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.
1 tsp beef dripping
Roll the potato in the salt and pepper to coat.
¼ tsp salt, ¼ tsp black pepper
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.
Notes
Baking more than one potato? Add 2 minutes more microwave time for each potato you add to the microwave, then bake in the oven for the for 55 minutes (no need to add more time to the oven timing). Note: If you're making several baked potatoes, be sure to space them out in the oven, so air can circulate around them.Haven't got a microwave? Our next favourite method for the crispiest, tastiest skin, is to prick the potato, then coat in beef dripping (no need to melt it when you're smothering it on a cold potato), salt and pepper. Place in the oven on a shallow baking tray at 180C/350F for 2 hours.