Method
Select large or medium sized potatoes, scrub well, dry, and bake in oven at 425°F (220°C) Gas mark 7 for 1-1½ hours. When cooked, make a crosswise slit on top using a sharp knife and squeeze the potato gently in a cloth until the cross opens at all four points. Top with a pat of butter, sprinkle with salt and pepper. Serve piping hot.
Tips and Hints:-
* For a tender skin prick the potatoes with a fork and rub with a little butter.
* Take care that the potatoes do not touch otherwise they will not bake evenly.
* Potato bakers and potato pots are useful for small quantities and help to shorten the cooking time. For a really satisfying snack accompany the baked potato with one of the following using a 2 oz (50 g) portion per person.
* Chopped cooked chicken with relish and garnished with a cock’s comb or red pepper.
* Smoked mackerel fillets with orange segments topped with a spoonful of mayonnaise.
* Chopped turkey tossed in curry flavoured mayonnaise and garnished with stuffed olive slices.
* Fish mixed with chopped green pepper, tomato and onion.
* Shrimps and mussels tossed in tartare sauce and sprinkled with freshly chopped parsley.
* Sliced roast beef rolled up with a filling of pickled red cabbage and horseradish sauce.
* Chopped chicken livers and onion slices cooked in red wine.
* Kidneys wrapped in bacon and decked with a mustard relish.
* Roll of smoked salmon garnished with a twist of lemon.
* Tasty cod roe with pearl onions and watercress.
* Diced cooked chicken folded into crunchy peanut butter and cream, dusted with paprika pepper.