Baking potatoes (Maris Piper or King Edward are pefect - you want a floury potato rather than a waxy one), rock salt
Baked potatoes are, in my eyes, an institution. Healthy, versatile and delicious they are a regular lunchtime favourite. This recipe shows you how to make the perfect baked potato and will be followed by a number of topping suggestions. Thanks to everyone on Facebook and Twitter yesterday for sharing their favourite toppings. In case you're wondering - mine is usually cheese, beans and hummus!
1) Prepare your roasting tin with a generous layer of rock salt. The rock salt has two purposes - firstly to conduct heat, evenly cooking the potato, secondly to draw out the moisture, allowing the skin of the potato to crisp wonderfully and leaving nothing but fluffy textured, beautifully flavoured potato.
2) Arrange your potato(es) onto the rock salt and put in the oven at 220 degrees for at least 45 minutes.
3) As the legend goes, the quicker you cut into the potato, the quicker the remaining steam escapes and the fluffier the inside will be. Personally I hack into it with a cleaver, quick and dirty and then rough the inside up with a fork and a little butter or milk.
4) Load with your filling of choice... here are some recipes for you...
Roast pepper & goats cheese
Tuna, peach & gherkin
Leek, pistachio & parmeggian
Jalepeno, pineapple & cream cheese
Pancetta, beans & cheese