If you rub a little olive oil
on the skin, and then roll it in salt
(rock or flaked salt, ideally) before you bake it, the skin
becomes extremely crunchy
. (Just wash and dry the potato well before oiling it.)
it a few times with a knife
or a skewer
, then bake
your big fat potato
in a hot oven
for at least an hour, till the inside becomes fluffy
. The best way to open it up is to wrap it in a tea towel and give it a good thump
with your fist
so that it bursts its skin. Then, go ahead and mix in your high-fat treats. Yum.
es do not bake well. You need a good floury
(rather than waxy
with a decent thick skin.
d jacket potatoes are not nice. The skin stays thin and weedy. Bake yer tatties. Oh, and if a cafe or a pub is trying to sell you a jacket potato, it's almost certainly microwaved. They'd brag about it if it was really baked.