Mary Berry Jacket Potato Food

CLASSIC JACKET POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
• Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

POSH JACKET POTATOES

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle.
• Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins.
• For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes.
• For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream.
• For the pepper and goats' cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats' cheese and basil.
• Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp.
• Sprinkle with chopped parsley and serve hot.

BONFIRE NIGHT BAKED POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
• Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
• Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

EASY CORONATION CHICKEN

Steps:

• Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
• Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

PERFECT JACKET POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for 1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden. For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often. To serve, slice a cross in the centre, squeeze the base to 'pop' the top, then choose your favourite filling.
• For the salmon and soft cheese filling, mix 50g light soft cheese with a squeeze lemon juice and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped tsp capers and a little lemon zest.