Jacket Potatoes

Cheap but delicious, jacket potatoes make an excellent accompaniment to grilled meat or, with a tasty filling, an ideal snack on their own. Recipes serve 4.

Ingredients:

4 large potatoes
Oil for brushing
Butter to serve

Method:

1. Brush the potatoes all over with oil and cook in a preheated moderately hot oven, 400 degrees F (200 degrees C), for about 1 hour or until soft.
2. Cut a large deep cross in one side, fill generously with butter and serve immediately, or use any of the following fillings.

Chives and Sour Cream Filling:

Ingredients:

2 egg yolks
2/3 cup sour cream
Dash of Tabasco sauce
2 tablespoons chopped chives
Salt and pepper
Spring onions to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Beat in the filling ingredients, adding salt and pepper to taste. Spoon the mixture back into the potato shells.
3. Place on a baking tray and return to the oven for 15-20 minutes, until hot and golden brown.
4. Garnish with spring onions and serve immediately.

Bacon and Salami Filling:

Ingredients:

2 ounces (60 g) butter
1 large onion, finely chopped
4 rashers streaky bacon, rind removed and diced
Salt and pepper
1 ounce (30 g) salami, diced
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Mustard and cress to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Melt the butter in a pan, add the onion and cook until golden brown. Add the bacon and cook for 2 minutes, then stir into the mashed potato. Season well with salt and pepper, stir in the salami and parsley and mix well.
3. Spoon the mixture back into the potato shells and sprinkle with the cheese. Bake as above.
4. Garnish with mustard and cress and serve immediately.

Souffle Cheese Filling:

Ingredients:

2 eggs, separated
1 cup grated matured Cheddar cheese
1 teaspoon English mustard
Salt and pepper
1 tablespoon grated Parmesan cheese
Rosemary or parsley sprigs to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth. Beat in the egg yolks, Cheddar cheese, mustard and salt and pepper to taste.
2. Whisk the egg whites until very stiff and fold into the mixture. Spoon into the potato shells, sprinkle with the Parmesan and bake as above.
3. Garnish with rosemary or parsley and serve immediately.