Crispy Baked Potatoes
A perfect autumn evening meal
- 2 tsp vegetable oil
- 8 large baking potatoes
- 300ml pot soured cream
- Heat oven to 220C. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins
- Turn down the oven to 190C and bake for 45 mins-1 hr more until the skin is crisp and the flesh soft.
- Remove from the oven. Make a cross in the centre of each potato, dollop over the soured cream and serve.