Jacket Potatoes

A dark, crispy skin protecting a fluffy, steamy interior. Salted butter melts instantly into the hot potato, creating a creamy and warm core.

• Prep time: 10 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 272
• Protein: 5 g
• Carbs: 33 g
• Fat: 12 g

Ingredients

• 4 piece Potato ( whole and scrubbed )
• 40 g Salted butter ( in small knobs )
• 4 tbsp Cream ( thick )
• 1 tbsp Chives fresh ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the tubers

   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. Pricking

   Prick the potato skins several times with a fork. This allows steam to escape and prevents the skin from bursting.

3. Baking

   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. Finishing and topping

   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.

Chef's tips

• 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.

Storage

Store for 2 days in the refrigerator. Reheat for 10 minutes in a hot oven to restore the skin's crispiness.