Extra crispy skin baked potato

In the eternal search for a baked potato that had a crispy skin that stayed crispy right to the last bite I have tried numerous techniques until I finally cracked it with the recipe below

Peter Reime @hoggleboggle

In the eternal search for a baked potato that had a crispy skin that stayed crispy right to the last bite I have tried numerous techniques until I finally cracked it with the recipe below

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Ingredients

1 hr 10 mins

1 serving

1baked potato
Cooking oil of choice (I use sunflower oil)
spice and herb mix of choice, (or just plain salt and pepper)
1Square of tin foil (approx 25x25cm)
Slicelemon

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Steps

1 hr 10 mins

1

Wash the potato and prick vigeously with a fork then place in a microwaveable bowl with a slice of lemon and a little bit of water (1-2 tbsp) then cover with film, poke a steam hole and cook in the microwave for 10mins
2

Place the now pre-cooked potato into a small bowl and drizzle with cooking oil and season with the spice & herb mix until well coated.
3

Now comes the magic: with a fork cover the entire outside of the potato with a plethora of shallow picks with a fork (approx 5mm deep) essentially opening up the surface and allowing the oil to penetrate deeper. Try not to scrape to ensure the skin stays in place. Ensure it is then well coated in oil and spice mix
4

Take the sheet of tin foil, fold over the edges on all 4 sides until about the size of a cd case. Fold up the edges by about 2cm to fold a little tray
5

Place the oil and spice coated potato into this little disposable tray and drizzle the leftover oil and spice over it. Then place on a baking tray and stick in a preheated oven at 180°C (360F) for 40mins
6

After 40mins,turn the temperature up to 210°C (410F) and cook for a further 20mins
7

Remove from the oven and allow to cool for a minute or 2 then dig in. I like mine with hummus and sliced avocado