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Josceline Dimbleby

Baked Potatoes

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
There are times when I feel I would like to eat a baked potato more than anything else; they are a most reassuring food, either eaten simply (and to me best of all) with melted butter, or with all manner of fillings (below) to suit your mood.

Although it is extremely convenient to β€˜bake’ potatoes quickly in a microwave, it is only by proper baking for at least an hour in a conventional oven, that you achieve a really crusty skin which contrasts irresistibly with the smoothly soft centre. The chart lists the varieties most suitable for baking.

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