Everyday cooking
Baked potatoes with butter
Large potatoes bake on the oven rack, then split open for butter, salt and pepper.
- Total time
- 80 min
- Servings / pieces
- 2
- Topic
- Everyday cooking
A baked potato needs very little preparation but enough time in the oven. The skin dries and develops flavour while the centre softens. Floury potatoes give an especially fluffy interior; an all-rounder also works but stays a little denser. Choose two potatoes of similar size so they finish together. Butter and salt are enough for this simple version. To turn it into a main meal, offer salad or steamed vegetables alongside, leaving the hot potato itself easy to open and fluff rather than burying it under heavy toppings.
Method
Step by step
- 01
Scrub the potatoes
Heat the oven to 200 °C conventional heat. Scrub the potatoes well under running water. Remove damaged or green patches generously; do not use potatoes that are extensively green or heavily sprouted.
- 02
Prepare the skins
Dry the potatoes completely and prick them several times with a fork. Rub with the oil and scatter half the salt over the skins while the oil is still on the surface.
- 03
Bake on the rack
Place directly on the middle rack with a tray underneath. Bake for roughly 60–75 minutes, depending on size. Turn once after 45 minutes to help the surface dry evenly.
- 04
Check the centre
Push a thin knife towards the centre. It should slide in without a hard core resisting it. If the middle is firm, bake for another 10 minutes and test again. Time alone is not a reliable sign of doneness.
- 05
Open and butter
Carefully slit each potato lengthways. Holding the ends with a cloth, gently squeeze to open it. Fluff the centre with a fork, add the butter and season with the remaining salt and pepper. Serve immediately.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Why leave off the foil?
Foil traps steam around the potato and produces a softer, more steamed skin. Baking on the rack allows moisture to escape. The centre must still become completely soft, so exceptionally large potatoes may take considerably longer than the suggested time. Check the middle before serving.
Plan the size and sides
Two medium potatoes cook faster than one very large potato of the same total weight. Choose similar sizes for guests and allow a little spare time. Add butter after opening, when it can melt into the loosened flesh. A sharp salad balances the warm, starchy interior well.
Kitchen questions
One more question?
Do I have to eat the skin?
No. The scrubbed skin is intended as part of the dish, but you can leave it on the plate. Remove any green or damaged areas before cooking.
Can I boil them first?
Yes, but that changes both the timing and the skin. These oven times are for whole raw potatoes.
