Cheddar Jacket Potato

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.

• Prep time: 10 min
• Cook time: 70 min
• Difficulty: Easy
• Calories: 419
• Protein: 13 g
• Carbs: 33 g
• Fat: 24 g

Ingredients

• 4 piece Potato ( large, starchy type )
• 1 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 40 g Minimum butter sweet
• 150 g Cheddar cheese ( grated )
• 1 pinch Black pepper ground

Instructions

1. Prep and oiling

   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. Oven baking

   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. Opening and fluffing

   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. Final filling

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in the oven to restore the skin's crispiness.