Jacket Potatoes
Ingredients
- 4 large russet potatoes
- 4 teaspoons oil
- 1/2 teaspoon kosher salt
- ground black pepper
- Butter
- Salt and freshly ground black pepper
- Chopped fresh chives or green onions
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Instructions
- Line a baking sheet or 9x13-inch baking dish with aluminum foil. Scrub your potatoes under running water, then pat them dry with paper towels.
- Prick the potatoes all over with a fork, then place them on the lined baking sheet. Drizzle a teaspoon of oil onto each potato, followed by 1/8 teaspoon of salt and a few grinds of pepper. Use your hands to rub the oil and seasonings into the potatoes until they’re evenly coated.
- Bake the potatoes until their skins are very crisp and they’re fluffy on the inside and easily pierced through with a knife, 1 1/2 to 2 hours. Don’t be afraid to leave them in the oven for the full 2 hours, especially if they’re on the bigger side—they won’t burn, I promise!,If you don’t have two hours to wait for the best oven results, you can “bake” your potatoes in the air fryer. The skins will come out with a slightly more papery texture, but they’ll still be very good overall. I cook mine for 1 hour at 400ºF in the air fryer when I either don’t have two hours to wait for potatoes or don’t want to heat up my kitchen too much.
- Transfer the potatoes to serving plates. Use a sharp knife to cut into a potato lengthwise, creating a slice that goes from end to end but not all the way through. Use a pair of tongs to squeeze the potato from its ends and sides, so that the insides of the potato are pushed up and fluffed up a bit.,For a traditional look, cut a cross into the tops of the potatoes, then give them a little squish from the ends so that the insides of the potato break up and become fluffy.
- Add a large pat or two of butter to each potato, top with salt, pepper, and chives or green onions, and serve right away.,Let leftover potatoes cool to room temperature then store in a lidded container, or wrapped individually in plastic wrap or aluminum foil, in the refrigerator for up to 4 days. To reheat, either microwave the potatoes for 2 to 3 minutes, or bake or air fry them at 350ºF for 20 to 30 minutes, until heated through. If you’ve wrapped the potatoes for storage, unwrap them before reheating.,Love the recipe? Leave us stars and a comment below!
Source
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