There is hardly anything cozier than a baked potato. It’s all in the simple perfection of it: crispy, golden skin encasing a fluffy, buttery interior. Whether served with baked beans, cheese, or whatever else you prefer, it is a staple—something we may take for granted until the moment we dig in again, when the troubles of the outside world are silenced, even if only for a moment.
2 large baking potatoes
4 garlic cloves
2 teaspoons Worcestershire sauce
3½ ounces Camembert cheese
2 sprigs rosemary
½ stick unsalted butter
Sea salt flakes
Coarse black pepper
Preheat the oven to 375° F.
Clean the potato skins, if necessary, then cut a series of deep slashes into the potatoes across their width, but don’t cut all the way through. The best way to ensure you don’t mess it up is to pop the potato between two wooden spoon handles, and with a sharp knife slice down until the handles prevent you from cutting any deeper.
Finely chop or mince the garlic, and add it to a saucepan with the butter and Worcestershire sauce. Cook over high heat, stirring, just until the butter melts completely. Pour the melted butter mixture over the potatoes, spreading the slices open as you pour. Bake, uncovered, for 1½ to 2 hours, until golden brown and crispy.
Remove the potatoes from the oven and tear the Camembert into small chunks, slotting them in the crevices in the potatoes along with the rosemary. Return the spuds to the oven for just 5 minutes, or until the cheese has melted.