Potatoes in their skins
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 1
- Dietary
- Nut-free
Let the oven do the work with these easy and healthy potatoes in their skin. Each filling makes enough for one person, but it’s easy to scale them up to serve more people.
By Becca Spry
From Food: Truth or Scare
Ingredients
- 1 baking potato
- drizzle of olive oil
- sea salt and freshly ground black pepper
- salad leaves, to serve
- squeeze of lemon, to serve
For the mackerel
- 1 small smoked mackerel fillet, skinned and flaked
- 1 tbsp soured cream
- 1 tsp horseradish sauce
- 2 tsp snipped fresh chives
For the bacon and cheese
- 2 streaky bacon rashers, fried until crisp
- 1 tbsp half-fat crème fraîche
- 2 tsp finely chopped fresh parsley
- 1 tbsp grated Cheddar
For the bacon and kale
- 2 streaky bacon rashers, fried until crisp
- handful of kale, blanched and roughly chopped
- 1 tbsp half-fat crème fraîche
For the pea and mint
Method
Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size.
Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes.
Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper.
Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes.
Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes.
