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Jacket Potatoes

Choose large, unblemished potatoes of roughly the same size. Maris Piper, Pentland Squire and a relatively new variety called Cara are particularly good baking potatoes. When cooked, make a crosswise slit on top and squeeze gently at the bottom to open. Then pile high with one of these simple but very tasty fillings, or serve simply with butter, grated cheese, or soured cream.

ingredients

serves 2
2 large potatoes, scrubbed and pricked

method

Bake in their jackets at 200°C (400°F) mark 6 for 1 1/2 hours, until tender. Slit the top of the potatoes.

TO MICROWAVE
Prick the potatoes with a fork, then put on absorbent kitchen paper and cook on HIGH for 10 minutes or until soft when squeezed gently.

cottage cheese and cucumber filling

225 g (8 oz) cottage cheese
50 g (2 oz) cucumber, diced
5 ml (1 tsp) snipped fresh chives
salt and pepper
2 cooked jacket potatoes (see above)

1. Combine the cottage cheese, cucumber, chives and salt and pepper to taste.

2. Pile the filling into the potatoes and serve at once.


cheese and red pepper filling

100 g (4 oz) low-fat curd cheese
30 ml (2 tbsp) natural yogurt
50 g (2 oz) red pepper, cored, seeded and diced
1 egg, hard-boiled and chopped
salt and pepper
2 cooked jacket potatoes (see above)

1. Beat together the cheese and yogurt until soft. Stir in the red pepper, egg and salt and pepper to taste.

2. Pile the filling into the potatoes and serve at once.

cheese and bacon filling

100 g (4 oz) lean bacon, roughly chopped and fried
50 g (2 oz) Cheddar cheese, grated
salt and pepper
2 cooked jacket potatoes (see above)

1. Combine the bacon, cheese and salt and pepper to taste.

2. Pile the filling into the potatoes and serve at once.

smoked haddock and chives

100 g (4 oz) smoked haddock, cooked and mashed
15 ml (1 tbsp) snipped chives
10 ml (2 tsp) lemon juice
pepper
2 cooked jacket potatoes (see above)

1. Combine the haddock, chives, lemon juice and pepper to taste.

2. Pile the filling into the potatoes and serve at once.

prawn special filling

25 g (1 oz) butter
25 g (1 oz) plain flour
225 ml (8 fl oz) fresh milk
salt and pepper
50 g (2 oz) peeled cooked prawns
30 ml (2 tbsp) white wine
2 cooked jacket potatoes (see above)

1. Put the butter, flour and milk into a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.

2. Stir in the prawns and white wine. Cook for 1 minute. Pile the filling into the potatoes and serve at once.

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