Crispy Baked Potatoes

A perfect autumn evening meal


  • 2 tsp vegetable oil
  • 8 large baking potatoes
  • 300ml pot soured cream


  1. Heat oven to 220C. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins
  2. Turn down the oven to 190C and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft.
  3. Remove from the oven. Make a cross in the centre of each potato, dollop over the soured cream and serve.

Bon appetit