Basic baked potatoes

Ingredients 10
Servings 4


  • 1
    large floury potatoes
  • 10
    fine salt
  • 45
  • 15
  • 5
    baking powder
  • 30
  • salt and milled pepper to taste
  • 125
    finely grated mature Cheddar cheese
  • 30
    melted butter
  • 30
    snipped chives


1. Scrub potatoes using a stiff brush. Wash thoroughly and pat dry with paper towels. Roll lightly in fine salt, then place on a baking sheet and bake at 200 ºC for about 1 to 1 1/2 hours, or until soft (depending on size). 2. Halve potatoes lengthways and scoop out soft insides, leaving a shell. Using a heavy-duty potato masher, mash scooped-out potato flesh in a bowl with milk, cream, baking powder, butter, and salt and pepper to taste. Add half the Cheddar cheese and mash thoroughly. 3. Spoon potato mixture back into shells, sprinkle remaining Cheddar cheese over and trickle a little melted butter over each. Alternatively, use the filling of your choice (see filling variations). 4. Bake at 180 ºC for 10 minutes to heat filling through, then place under the preheated grill with the oven door slightly ajar. Grill until tops are golden brown and crisp, 5 to 8 minutes. 5. Sprinkle potatoes with snipped chives and serve. FILLING VARIATIONS Anchovies and garlic: Cut 4-6 anchovy fillets into narrow strips. Fold into mashed potatoes with 1 crushed fat garlic clove and add to the basic mixture, as described in the recipe. Tomato and feta: Sauté 1 skinned and diced tomato and 1 finely diced onion in 15 ml (1 tbsp) heated olive oil in a frying pan. Season lightly with salt, pepper and 2 ml (1/2 tsp) sugar. Dice or crumble 125 ml (1/2 cup) feta cheese. Mash potato, drizzling in 30 ml (2 tbsp) olive oil, until soft and creamy. Spoon a little mashed potato, sautéed tomatoes and feta into each potato shell. Sprinkle with fine breadcrumbs and drizzle a little extra oil over. Bake as described in recipe.

Read more on: starch  |  bake  |  grill

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