I knew absolutely nothing about the glories of a good baked potato until the day I ordered one at a local restaurant in my town that was known for them. Before that, my primary "baked" potato experience involved a microwave. What I tasted was so revelatory I still remember it: ridiculously crisp on the outside and oh so fluffy inside. I realized what we'd been doing at home was very, very wrong.
The microwaved potatoes I grew up with came with damp skins and gluey innards; I started baking them in the oven, and they were much better. But I still couldn't get them as perfect as the one I had from that tiny New England restaurant. Then I learned a few tips from old England.
If you jump across the pond, you'll find baked potatoes just about everywhere in England, but you might not recognize them at first because they're called jacket potatoes.
The difference isn't just the name, however. The Brits take great care when it comes to their potatoes -- and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.
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When you take these piping-hot spuds out of the oven, push open that crispy, crackly skin, drop a little butter, and sprinkle plenty of salt and freshly ground black pepper into the lightest, fluffiest baked potato you've ever tasted, you'll know -- as I now do -- there's really no other way to bake them.
A few tips
Slice them first: Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don't explode in the oven. But Goddard suggests slicing a cross shape about ¼ inch thick into each potato. This helps them release some steam, makes the interior more fluffy and also makes them easier to slice into when they're piping hot.
Bake them for longer than you think: Many recipes recommend baking potatoes for an hour at 425 F. Instead, Goddard suggests baking potatoes at 400 F for closer to two hours. The potatoes won't burn at this temperature, and the long bake means the skin will be so crisp that it's practically cracker-like.
Return them to the oven: After a quick cut to open them up more, an extra 10 minutes in the oven helps to further dry out the flesh and makes the potatoes extra fluffy.
Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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