Jacket potatoes baked in a clay pot
A clay pot with a lid creates a naturally humid environment which is ideal for slow cooking baked potatoes. This simple method of cooking keeps the potato flesh moist and fluffy and produces a crunchy golden skin.
The potato skin is a rich source of fibre which all too often is discarded because it is dry and burnt. Cooked this way the skins are particularly tasty and in our home are always eaten to the last bite. We don’t wrap the potatoes in aluminium foil; instead we rub them with coconut oil before placing them in the cooking pot. With the lid on, the pot acts like a mini earthenware oven.
Cooking time: 1h 20 minutes
4 large baking potatoes, or about 1200g
Salt and pepper
Wash the potatoes well making sure they are thoroughly clean. Using a fork, pierce the skin in several places; this will stop the potatoes from bursting open as the potato cooks and the pressure inside increases. Rub each potato with coconut oil and place them inside the pot. Sprinkle sea salt and pepper over the top and cover with the lid.
Bake in the oven for 1h 20 minutes or until the skins are soft and golden brown. There is no need to turn the potatoes over.
Check that the potatoes are ready with a sharp knife or skewer. If it slides in with a little pressure the potatoes are ready.
Place each potato on a plate. With a sharp knife cut a large cross on top to open it up and add a dollop of butter. Season again with salt and pepper if required and add your favourite topping. One of our family’s favourites is chilli con carne.
Used for baking: CL 792 shallow casserole