Baked potato, by Nina Tucker
A satisfying staple with freshly dug summer spuds – this is my go-to meal for the bigger potatoes of the crop. Lathered in butter and salt with a fluffy inside and versatile toppings, these crispy baked potatoes balance nutritious with naughty.
INGREDIENTS
• 4 large potatoes
• 1/2 cup butter, softened (substitute olive oil for a healthier option)
• 1 tsp salt
• 1 1/2 tsp garlic powder
• Herbs and spices, to taste
• Toppings: freshly grated cheese, sour cream, bacon
• Garnish: parsley, chives, spring onion
METHOD
1. Preheat the oven to 220°C and place a sheet of baking paper on an oven tray.
2. With a fork or paring knife, poke each potato five or so times, and place on the tray.
3. To a bowl, add butter, salt, and spices to taste. Mix to form a paste and spread over potato skins.
4. Bake for 45 to 60 minutes or until the outsides are crispy and potatoes are fork-tender.
5. Remove from the oven, rest for a few minutes, then slice the potatoes open. Fluff the insides, adding 1/2 tablespoon butter (and any leftover butter paste) for a creamy consistency.
6. Sprinkle cheese and fill with toppings of your choice. Garnish with parsley and/or chives.
OUR TIPS
• Starchy potatoes like agria or Ilam Hardy are best for a fluffier cooked inside.
• Cook potatoes without tinfoil for a crispy skin.
• Don’t skimp on salt – more salt equals more flavour and a much better crunch.
• For a consistent creamy texture, scoop insides and add to a bowl with butter. Mash, and then refill potato skins.
• Substitute kūmara for a lower GI, higher fibre option.
Make it hot
Try a chilli con carne-style baked potato by topping with a mince and bean mixture, cheese, sour cream, chargrilled corn, jalapeños and coriander.
