Baked Jacket Potatoes Recipe

2 tbsp oil
2 tsp mustard seeds
350g carrots peeled and coarsely grated
salt and freshly ground black pepper
45ml mayonnaise
40g mature cheddar cheese grated squeeze of lemon juice

Method:

Wash and scrub the potatoes and prick all over with a fork.
Place on a baking sheet and bake on the third set of runners in the roasting oven for about 1 hour or until the potatoes feel soft when gently squeezed turning them over once during cooking.
For the filling heat the oil in a wide-based saucepan on the boiling plate.
Add the mustard seeds and fry for a few seconds taking care as they will spit.
Add the carrots and stir fry for 1 minute. Take off the heat season with salt and pepper and toss with the mayonnaise cheese and lemon juice to taste.
When the potatoes are cooked score a deep cross on each one and mash the flesh lightly with a fork.
Top with the filling and serve at once.

Variation:

Chilli filling:

Put 400g can chopped tomatoes; 400g can red kidney beans drained and rinsed 10ml tomato purree; 2 garlic cloves peeled and crushed; 1/2 tsp chilli powder 1/2 tsp dried oregano 2 tbsp chopped fresh coriander or parsley; salt and pepper into a saucepan. Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 15 to 20 minutes or until reduced and thickened. Check the seasoning.

For a simple supper jacket potatoes are delicious topped simply with grated cheese or crime fraiche and chopped chives. Alternatively serve them piled high with a filling (eg chilli filling above).

Serves 8