Easy Baked Potatoes
Fluffy-centred baked potatoes with crisp, salty skins, topped with butter, cheddar and sour cream.
- Prep
- 5 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 10 min
- Serves
- 4
- Ingredients
- 7
- Effort
- Easy
Ingredients
- 4 Large baking potatoes, about 300 g (10 1/2 oz) each, scrubbed
- 1 tbsp Olive oil
- 1 tsp Salt
- 40 g (1.4 oz) Butter
- 100 g (3½ oz) Cheddar, grated
- 4 tbsp (60 ml) Sour cream
- 2 Spring onions, sliced
You’ll need: Baking tray
Method
Heat the oven to 200°C (400°F), or 180°C (350°F) fan. Prick each potato a few times with a fork.
Rub the potatoes with the oil and salt and place directly on the oven rack, with a tray underneath to catch drips.
Bake for 60–70 minutes, until the skins are crisp and a knife slides easily into the centre.
Cut a cross in each potato and squeeze the ends to open. Add the butter and cheddar, then top with sour cream and spring onion.
Storage
Cool leftover potatoes quickly, refrigerate within 2 hours and eat within 2 days. Reheat until piping hot all the way through.
