Jacket Potato

You will need:

• 6 Russet medium potatoes (free of Bruises, spots or sprouts), try getting same size potatoes so they take the same time to cook.
• 1/2 cup of Olive Oil
• Salt to taste

Preparation:

• preheat the oven to 180 degrees Celsius
• Scrub the potatoes very well (as you will be eating the skin which is full of vitamins and minerals) under cold water and pat them dry.
• Poke the potatoes few time with a fork for the steam to escape during the baking and to avoit them exploading in the oven.
• Coat the potatios with olive oil and sprinkle the salt to get soft and very tasty skin.
• Arrange the potatoes on baking tray and cook in the middle of the oven for about an hour to an hour and half depending on the potato size.
• They are done once the skins are puffed up and change their color to golden brown. You can also check by slightly squeezing them on both sides. If done, then they should easily give in to your squeeze
• The best way to open them before serving is to take a fork and draw a dotted line around the potatoes. Then using your thumb and index finger, squeeze them at both sides so that they open apart.

Some nice potato toppings

• Cut few slices of smoked bacon in small pieces. Let it cool and mix with grated chedar cheese and chopped chives and a bit of crushed garlic. Split your baked potato and put the topping on and grill untill the cheese is golden brown.
• Baked beans.
• Cooked mushroom, bacon and onion with sour cream and melted cheese on top.
• Creamy Peas and Leeks. Melt a knob of butter in the pan and cook 2 medium sliced leeks for about 10 minutes, then add 200g frozen or fresh podded peas and cook for another 4-5 minutes. Remove from the heat and add 100g cream or natural yoghurt, 100 g grated Chedar cheese and a teaspoon of wholegrain mustard, season with a  bit of salt and pepper. Return to the heat to gently warm through.
• Bolognaise sauce!!!
• Tuna, onion and mayonaise is one of my favourites. Tomatos and rocket salad on a side is a perfect compliment.
• Cider chicken with creamy mushroom and anchovy sauce.
• Beef Goulash
• To be continued...