Preparation - 5 minutes, cooking time - 1 1/2 hours
1 large potato, 9 oz
1 tsp olive oil
Small pat of butter
Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed.
Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fist. Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split.
Drop the butter into the split and sprinkle in a little more salt. Eat immediately or serve with your choise of topping:
Here are some favorites:
- sour cream and chives
- tuna and garlic mayo
- cream cheese and smoked salmon
- curried baked beans with Cheddar
- sauteed leeks, cream cheese and black pepper
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