BAKED POTATO & FILLINGS
Vegetarian / Vegan (depending on the filling), Gluten Free,
Really Easy & Quick to make
Baked potatoes make a great last-resort supper. A piping-hot stuffed potato is cheap, easy and nutritious, and the variety of fillings you can pile into a potato are endless. Choose an old main crop potato such as a King Edward rather than the new, thin-skinned types. For a crunchy skin and floury, fluffy centre leave the potato in the oven for an extra 20 minutes, and for a softer skin, rub a little oil into the surface before cooking.
Serves 1
- 1 very large potato, weighing about 250g (8 oz)
- small knob of butter or margarine
- salt and freshly ground black pepper
Method
Oven
- Preheat the oven to 200C,400F, Gas 6. Scrub the potato in clean, cold water and pat dry.
- Pierce the potato a few times with a fork. Place directly onto the oven shelf and bake for an hour until soft.
- Cut open and serve with butter or margarine and a sprinkle of salt and pepper.
Microwave
- Scrub the potato in clean, cold water and pat dry.
- Pierce the potato a few times with a fork. Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. If your potato isn’t fork tender after 7 minutes, continue microwaving in 1 minute increments. Let rest for 2 minutes
- Cut open and serve with butter or margarine and a sprinkle of salt and pepper.