When I moved into my flat, I made the decision not to buy a microwave. I finally had my own kitchen with pretty much as much worktop space as I could possibly need (although we all know it’s never enough) and I simply didn’t want to give up any of that precious surface area to a microwave. Plus, it’s not something I ever used that often. Though there’s one thing I do miss it for – saving a lot of time in baking a potato.
To be honest, you’ll need a lot of time and patience for this guy. We’re talking at least an hour, plus time to pre-heat the oven. I had to call EE about getting a new phone so I did that after I’d stuck this in the oven. Once I was done, I had enough time to make up the filling and then it was done and ready to scoff.
Preheat your oven to 200C.
First, you want to brush your potato down (clean it if you’re into that but I don’t bother) and spike it through in various places with a paring knife or skewer, or prick all over with a fork. This lets the heat penetrate more quickly (but it will still take an age!).
Next, make a little tin foil basket on a bashing tray for your potato to sit in, but use enough foil to make sure there’s enough extra to wrap the potato in once the heat has started to penetrate. Rub the potato all over with olive oil then salt. Put into the oven and leave it alone for 20 minutes or so – but if you’re busy it will forgive you!
Turn and wrap up in the excess foil.
Put it back in the oven for 20 minutes or so then uncover for the final 10 or so. Give it a few stabs with a knife to determine whether it’s cooked enough for you….you may want to put it back in for 10 minutes for a time until you’re happy with it.
Cut through twice, into four sections, but not all the way through the bottom skin.
Fill with your favourite filling – I like tuna mayo and sweetcorn.