Baked Potato: Master the Crisp-Skinned Jacket Spud Recipe

Instructions:

1. Preheat the Oven: Set your oven to a high temperature: 220°C (425°F).
2. Clean and Dry: Scrub the potatoes thoroughly under cold running water to remove any dirt. Crucially, dry them completely using a clean tea towel or paper towels. Any residual moisture will steam the skin rather than crisp it.
3. Vent: Using a fork or skewer, pierce each potato about 6–8 times, going halfway into the flesh. This allows steam to escape during cooking, ensuring a fluffy interior texture.
4. Coat and Season: Brush the entire surface of the potatoes lightly but evenly with olive oil or clarified butter. Then, roll them generously in the flaky sea salt.
5. Set Up: Place the wire cooling rack on top of a baking sheet (essential for 360-degree airflow). Place the seasoned potatoes directly on the rack.
6. Initial Bake: Place the tray in the preheated oven. Bake for 60 minutes.
7. Check Doneness: After 60 minutes, insert an instant-read thermometer into the thickest part. The internal temperature should register between 98°C and 100°C (208°F and 212°F). Continue baking for 10–15 more minutes if the target temperature is not reached.
8. Remove and Fluff: Immediately remove the potatoes from the oven. Using oven gloves, gently squeeze the potato horizontally until the skin slightly cracks open on top. This releases steam and pushes the fluffy interior outwards.
9. Slice and Serve: Slice deeply into the top of the Baked Potato lengthwise. Use a fork to rake and fluff the interior flesh before adding butter and your preferred toppings.