These are golden crisp outside and creamily soft inside.
Cut baking potatoes in half along the length so that you have two flattish halves
anoint with veg oil and sprinkle with seasalt.
Place the potato halves flat side down onto a baking tray, cut a little cross in the top bulgy bit and bung into a fairly hot oven for about an hour. Turn now and again to ensure they don’t stick and cook evenly.
