Preheat the oven to 220ºC/200ºC fan.
Use a sharp knife to cut slits into the baking potatoes. These should be about half a centimeter apart and go about two-thirds of the way through the potato - it's important that the slits do not go all the way through otherwise the potato will fall apart (although don't panic if you do accidentally, the recipe will still work).
Add 5g butter to the top of each potato and then pour over 5ml olive oil.
Season with salt.
Place into the oven and cook for 1 hour 10 minutes (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they will be sitting in. When you're basting, you might notice that the ends are going quite crispy. To stop this, after 40 minutes I loosely cover the potatoes with a square of aluminium foil.
After 1 hour 10 minutes, use a knife to check whether the potatoes are soft in the centre, if not then pop them back in for a little longer.
Once they're soft in the centre, remove from the oven and serve.
Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 722mg | Fiber: 4g | Vitamin A: 125IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 5.7mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.