Ingredients:

  • 4 Large Russet Potatoes (Baking Potatoes)
  • 2 Tbsp Rapeseed Oil (or high-heat neutral oil like Canola)
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter (for topping)
  • 1 cup, grated Mature Cheddar Cheese (for topping)
  • 1/2 cup Full-Fat Sour Cream or Crème Fraîche (for topping)
  • 2 Tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Preheat the Oven: Set the oven to 425°F (220°C). If using a convection setting, you may drop the temperature slightly to 400°F (200°C).
  2. Wash and Dry: Scrub the potatoes thoroughly under cold water to remove any dirt. Crucially, dry the potatoes completely using a clean kitchen towel or paper towels. Any residual moisture will result in steamed, soggy skin.
  3. Prick the Skins: Using a fork or skewer, pierce each potato about 6-8 times, all over the surface. This allows steam to escape, guaranteeing a fluffy interior.
  4. Oil and Salt: Lightly brush the exterior of each potato with rapeseed oil. Follow immediately with a generous sprinkle of flaky sea salt and black pepper, rubbing the seasoning into the skin.
  5. Initial Bake: Place the potatoes directly on the middle rack of the preheated oven. Place a baking sheet underneath them to catch any dripping oil.
  6. Bake for Time: Bake for 60 minutes.
  7. Rotate and Check: After 60 minutes, gently rotate the potatoes and check for doneness. Continue baking for another 10–15 minutes if they still feel firm.
  8. Test for Doneness: The potatoes are ready when the skin is deeply golden, crispy, and the centre yields easily when gently squeezed (use an oven mitt!). The internal temperature should register between 195°F – 205°F (90°C – 96°C).
  9. Fluff and Serve: Immediately remove the potatoes from the oven. Using a knife, slice deeply into the top of the potato lengthwise (but do not cut all the way through). Using two hands, squeeze the ends together slightly to push the interior upwards.
  10. Dress: Dollop with butter, fluff the interior thoroughly with a fork, and top generously with cheese, sour cream, and chives. Serve immediately.