It’s also brilliant if you have mates with dietaries - put out a range of toppings, many of which can be made ahead of time, or simply store-bought and let the DIY fun begin.
This is a lo-fi, high returns approach to Saturday night dining, when your motivation is hang-time with your friends, not spending hours in the kitchen.
- 6 large baking potatoes, unpeeled, washed and dried
- olive oil, for drizzling
- sea salt and black pepper, to taste
- whipped butter (see Note)
- fried bacon lardons or thick cut bacon bits
- salmon roe (or caviar if you’re feeling fancy)
- chopped boiled egg
- seaweed salt or any other flavoured salt
- sour cream and chopped chives
- roast broccoli florets
- chopped green herbs (chives/parsley/dill)
- crisp fried shallots
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to as hot as it will go. Prick the potatoes all over with a fork to let the steam escape as they cook. Drizzle with a generous amount of olive oil and season with salt and pepper. Place on a wire rack and bake for 1 hour or until cooked through and tender.
- When the potatoes are nearly ready, lay out the toppings on the table, make a cocktail and chat to your friends. Using a small sharp knife, make a cross in the top of each baked potato and squeeze to break up the potato a little. Pop the baked potatoes in a pretty bowl and serve. Easy.
• For whipped butter, place 250 g softened butter in a stand mixer with ¼ cup milk or cream and use the whisk attachment to beat until light and fluffy. Season and flavour with whatever you fancy or leave as is.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.