Cheddar Jacket Potato
Ingredients
- 4 pcPotato (large, starchy type)
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 40 gUnsalted butter
- 150 gCheddar cheese (grated)
- 1 pinchBlack pepper ground
Method
A skin that cracks under the teeth, revealing steaming, melting potato flesh. Melted cheddar provides a salty creaminess that coats the heart of the tuber.
- 1
Wash and dry the potatoes thoroughly. Prick the skin several times with a fork. Rub them with sunflower oil and a pinch of grey sea salt to ensure a very crispy skin.
- 2
Place the potatoes directly on the oven rack at 200°C. Bake until the skin is rigid and a knife tip sinks into the flesh without any resistance.
- 3
Take the potatoes out. Slit them in a cross on top. Squeeze the sides to open them. Lightly mash the flesh with a fork to make it fluffy.
- 4
Place a knob of salted butter in the center, then distribute the grated cheddar. Return to the oven for 2 minutes until the cheese bubbles and coats the inside.
Frequently asked questions
How do you get this dish right?
- Never wrap the potato in aluminum foil, or the skin will steam and stay soft.
- Baking directly on the rack allows hot air to circulate all around for a crackling skin.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven to restore the skin's crispiness.
