Jacket Potatoes
Ingredients
- 4 pcPotato (whole and scrubbed)
- 40 gSalted butter (in small knobs)
- 4 tbspCream (thick)
- 1 tbspChives fresh (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A dark, crispy skin protecting a fluffy, steamy interior. Salted butter melts instantly into the hot potato, creating a creamy and warm core.
- 1
Preheat the oven to 200°C. Scrub the potatoes under cold water. Dry them perfectly with a cloth: moisture is the enemy of crispy skin.
- 2
Prick the potato skins several times with a fork. This allows steam to escape and prevents the skin from bursting.
- 3
Place the potatoes directly on the oven rack so air can circulate. Bake for about 1 hour. The skin should be rigid and the center should yield without resistance under a knife blade.
- 4
Split each potato in a cross shape. Press the sides to push the flesh upwards. Add a knob of salted butter and a spoonful of cream. Finish with chopped chives.
Frequently asked questions
How do you get this dish right?
- Never wrap them in foil, or the skin will be soft and steamed instead of crispy.
- Choose floury potato varieties to get that fluffy interior texture.
How long does this dish keep?
Store for 2 days in the refrigerator. Reheat for 10 minutes in a hot oven to restore the skin's crispiness.
