Baking Potatoes offer vitamin C and B6 as well as iron, magnesium, copper, potassium and folic acid. Sourced locally these potatoes are ready washed and should only require a light trim and rinse before baking.
Crispy Skin Method
To get that perfect crispy baked potato skin there are a few tricks you can use. Never, ever wrap your jacket potato in foil before baking. This will only encourage moisture and you want to gradually dry and crisp the skin as it cooks. Give each potato a scrub then prick evenly with a fork all over. While the potatoes are still a bit damp sprinkle with sea salt so it sticks to the skin (go as light or heavy as you like depending on your salt tolerance). Heat the oven 200C/fan 180C/gas 6. When the oven has come up to temperature put the potatoes directly on the oven shelf so the heat can attack the spud from all sides. Leave the potatoes for an hour then check by giving them a squeeze. If they are not quite done give them another 10-15 minutes. The flesh should feel soft and the skin crisp. Split open the spuds then serve with, butter, soured cream and chives.
Another product mainly locally sourced. When baking, place the potatoes on a baking sheet, drizzle with olive oil, generously sprinkle with sea salt (to help the skin crisp up. Or can be used to make stuffed potatoes with your choice of filling! This can be an economic lunch or dinner, each serving providing 9g of fat, 26g carbohydrates, 2g fibre, 3g protein and is approximately 200 calories. They can offer 43% of the RDA, while their skin in same quantity can offer 38% of RDA.