Baked Potato

Ever so simple, and ever so tasty!!! In my childhood, this dish was usually eaten on Candle Mass day, as we made big bonfires and baked the potatoes in the ashes. I was surprised, and delighted to see jacked potatoes as part of pub menus, and yet, I always had to ask for olive oil to dress them. So much so, that I started carrying my own pocket olive oil bottle.


4 large baking potatoes

Negra olive oil

Sea salt


Verde olive oil

Takes 90 mins – serves 4


Pre-heat the oven to 200ºC

Rub a few drops of Negra olive oil over the skins then rub in a little sea salt. Next, prick the skins a few times with a fork.

Bake on a baking tray for 1hr 1/4 to 1hr 1/2 or until the flesh is tender and you can put a baking needle through easily.

Cut a cross in the top of each potato and use a fork to fluff up the potato. For an explosion of flavour, add a good drizzle of Verde olive oil and fluff up again. Serve immediately with plenty of freshly ground black pepper.

Add stilton, beans, or any other filling to turn it into a full meal.