Preheat your oven to 200°C (180°C fan) or Gas Mark 6. While it heats, scrub the potatoes under cold water to remove any dirt. Pat them completely dry with a clean tea towel — damp skin will steam rather than crisp up.
Prick each potato several times with a fork. This lets steam escape as they cook; you’ll see tiny wisps of vapour rising from the holes during baking. I learned this the hard way after one potato exploded in my oven, leaving a mess and a very loud bang.
Drizzle the olive oil over the potatoes and rub it all over the skins. Sprinkle with the flaky sea salt and black pepper, making sure each potato is evenly coated. The oil helps the skin turn a deep golden brown and become shatteringly crisp.
Place the potatoes directly on the oven rack (or on a baking tray lined with foil if you prefer less mess). Bake for 60–70 minutes. At the 30-minute mark, you’ll notice the skin starting to tighten and turn a pale gold. After 50 minutes, the kitchen will smell wonderfully earthy and roasted.
Check for doneness by inserting a skewer or knife into the thickest part. It should slide in with no resistance, and you’ll feel the interior give way like soft butter. The skin should look wrinkled and a rich brown colour. If it’s not there yet, give it another 5–10 minutes.
While the potatoes bake, prepare the topping. In a small saucepan, combine the tinned tomatoes, dried oregano, and garlic powder. Simmer over medium heat for 5–7 minutes until the sauce thickens slightly and smells fragrant. Stir in the shredded chicken and warm through for 2 minutes.
Remove the baked potatoes from the oven and let them rest for 5 minutes. This allows the steam inside to settle, so the flesh stays fluffy rather than turning dense. After resting, slice each potato open lengthways and gently squeeze the ends to fluff up the inside.
Top each potato with the chicken and tomato mixture, then scatter over the grated cheddar. Return to the oven for 5 minutes until the cheese is melted and bubbling. Finish with a dollop of soured cream, sliced spring onions, and a sprinkle of fresh parsley. Serve immediately.
Notes
For best results, use large floury potatoes like Maris Piper or King Edward. Pricking the potatoes prevents explosions. Let the potatoes rest for 5 minutes after baking to keep the flesh fluffy.
After testing this recipe five times, I finally got it just right. I’d love to hear how you get on with it — drop a comment below and let me know your favourite toppings or any tweaks you made. And if you’re looking for a sweet treat to round off the meal, this Snickerdoodle Bundt Cake is a lovely choice.
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Homemade Baked Potatoes Recipe
