I use large Maris Pipers as they crisp really well. Prod potato all over with fork. I then use my hands to rub it well with oil (of choice) and sprinkle with sea salt. I will then bake for 2 hours until crisp and golden.
I like my potatoes with real butter, mature grated cheddar and a side salad.
Pierce with a skewer right through and leave it poking out both ends, bake for 1 hr on Gas 5 or around 200 deg.C The skewer takes heat in to the middle and also prevents the risk of explosion in the oven.
Unless I'm doing loads at a time I start them off in the microwave (4 mins for one potato) and then give 20 mins/half an hour in the oven to fluff the middle and crispen the skin. Real butter. Pretty much any topping.
I cover mine in oil and salt and do them in the slow cooker now (best way I've ever found) but as I was in a bit of a rush for lunch I did it in the microwave (15 minutes) I forgot that I had prawns in the fridge so made prawn mayo instead of tuna. Had a ready made salad in the fridge that I put with it - yummy!!
Microwave for 5/7 mins then oven for 20/25mins at 200 fan assisted. Gets em nice and crunchy but without the 2hour wait. Also means when I'm doing salmon with them that they all go in the oven at the same temp and at the same time (lazy!!)
looseleaf sorry only just seen this lol nope no extra liquid - it does use a bit of tin foil though depending on how many you want to make. I have used this since I found it - amazing potatoes! hungry again