Made in Greenwich

Full Moon Baked Potato

A twist on the old classic – served with Hot Butter for an extra kick, slow cooked for an extra-crispy skin and ultra-fluffy insides…

  • 1 large baking potato (Vivaldi, Sante and Melody are best)
  • A good slug of olive oil
  • 1 tablespoon Full Moon
  • 1 teaspoon of salt
  • Freshly ground black pepper
  • In a bag, combine the oil, Full Moon and salt
  • Add the potato and shake well to coat in the mix
  • Heat oven to 180ºC and place potato directly onto oven shelf
  • Cook for 2-2:30 hours
  • Cut slits and press the edges to open.
  • Add a knob of Hot Butter and a grind of black pepper

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