Posted May 25, 2001 by Clive the flying ostrich: Thingite Warlord Emeritus.
A bold claim but I am prepared to back it up. if you don't like Jacket potatoes or even if you do, give this a try, it revolutionised potato eating on our house - and I'm not kiddding!
Prepare a small bowl of extravirgin Olive Oil and another with salt (milled, rock or sea for preference)
Take two medium sized desiré (Sp?) potatoes wash them and then pat them dry.
Lightly prick them all over with a fork. Take one potato and roll in the olive oil, let them sit for a while then with the other hand take some of the salt and press it into the skin. (When the potatos start to cook the salt drys the skin out for a lovely crispy texture and the oil adds flavour and helps the cooking.)
Pre-heat the oven at gas mark 7 or equivilent and repeat the above process with the other potato.
When the oven is ready (+/- 10 mins) put the potatoes on the middle shelf - not in a tray or in any tin foil - straight onto the shelf itself. (never put them in water to evaporte - soggy skins and no flavour - eurrgh!  )
Cook them in the oven for about 2 -2/12 hours.
When they come out they should be a light brown and firm. Cut them opn with a sharp knife (note how crispy the skin is!  ) and fluff up the insides with a fork. Grind some freshly milled black pepper over each potato, fluff again and then spread on the butter.
Absolutly divine. 
Goes well with some bacon and sausages done on a griddle.
*stop drooling on the keyboard*
Clive 
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