Baked Potato Recipe: Ultimate Crispy Skin Jacket Spud

Instructions:

1. Preheat the Oven: Set your oven to a blistering 425°F (220°C / Gas Mark 7). Place a wire cooling rack inside a baking sheet for optimal air circulation.
2. Wash and Dry: Scrub the potatoes thoroughly under cold water. Crucially, dry them completely using a clean towel. Excess moisture is the enemy of crispy skin.
3. Pierce the Spuds: Using a fork or metal skewer, pierce each potato 8-10 times all over. This allows steam to escape during cooking, ensuring a fluffy interior.
4. Initial Seasoning: Toss the dry potatoes in 1 tablespoon (15 ml) of the olive oil and a pinch of salt and pepper. Rub thoroughly until evenly coated.
5. First Bake (The Dry Out): Place the oiled potatoes directly onto the wire rack set over the baking sheet. Bake for 45 minutes. The skins should look matte, dry, and slightly shrunken.
6. Second Seasoning (The Crisp Finish): Remove the potatoes from the oven. Increase the remaining 1 tablespoon of olive oil and the rest of the flaky sea salt. Use your hands or a pastry brush to rub the remaining oil and salt directly onto the hot, dry skin.
7. Second Bake (The Internal Fluff): Return the potatoes to the oven. Reduce the heat slightly to 400°F (200°C / Gas Mark 6). Bake for another 30–45 minutes.
8. Test for Doneness: The potato is done when you can easily squeeze the center and it gives way without resistance, or when the internal temperature reaches 205°F (96°C) or higher.
9. Release the Steam: As soon as they are cooked, use a sharp knife to slice a large ‘X’ across the top of each potato.
10. Fluff the Flesh: Gently push the potato ends inward, forcing the fluffy interior to burst upwards. This immediately releases trapped steam.
11. Dress and Serve: Add a knob of butter (if using) and your desired toppings straight into the hot, fluffy center. Serve immediately.