Mary Berry’s jazzy jackets

• porsi: Makes 8 half potatoes (t
• waktu aktif: 10 min
• total waktu: 1 hour 25 minutes

Bahan-bahan

4 large baking potatoes

2 tbsp milk

Knob of butter

Topping of your choice (see directions )

Olive oil for drizzling

Chopped parsley to garnish

Petunjuk

1 Heat the oven to 200ºC fan/gas 7 and bake the potatoes for about an hour or until crisp on the outside and soft in the middle.

2 Slice each potato in half and scoop out the soft flesh into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see right), then season with salt and a grinding of black pepper.

3 Spoon the mixture back into the skins and set the potatoes, filled-side up, in a roasting tin. Sprinkle over any extra toppings, like cheese or paprika, then drizzle over a little olive oil and return to the oven for about 15 minutes or until the tops are golden and the skins are crisp (see Make Ahead). Sprinkle with parsley and serve hot.

The toppings

**1 Red pepper and goat’s cheese**

Cut 2 large red peppers in half, deseed and set on a baking sheet, skin-side up. Drizzle with olive oil, then roast at 180ºC fan/gas 6 for about 15 minutes until blackened and soft. When cool enough to handle, peel off the skins and cut into thin strips. Alternatively, thinly slice 2 peppers from a jar of chargrilled peppers. Stir the strips into the soft potato, then add 1 tbsp soft goat’s cheese and 1 tbsp chopped basil leaves. Mix well and complete the recipe.

Per half potato (with topping)

185kcals, 4.8g fat (1.6g saturated), 4.1g protein, 29.2g carbs (3.9g sugars), trace salt, 4.3g fibre Find more recipe ideas for goat’s cheese in Use It Up.

**2 Pesto**

Add 3 tbsp basil pesto, 75g coarsely grated parmesan or vegetarian hard cheese and 2 tbsp chopped parsley to the soft potato. Mix well and complete the recipe.

Per half potato (with topping)

217kcals, 8g fat (3.2g saturated), 6.9g protein, 27.5g carbs (2.1g sugars), 0.3g salt, 3.6g fibre

**3 Spring onion and soured cream**

Fry 4 chopped spring onions in a little vegetable oil over a high heat until soft. Add to the soft potato, then stir in 4 heaped tbsp soured cream. Mix well and complete the recipe, dusting the potatoes with a little paprika before returning them to the oven.

Per half potato (with topping)

172kcals, 4.3g fat (2g saturated), 3.6g protein, 27.9g carbs (2.5g sugars), trace salt, 3.4g fibre

**4 Bacon and mushroom**

Cut 4 rashers of bacon into small pieces and fry until crisp. Add 50g sliced button mushrooms and fry for a few more minutes. Mix the bacon and mushrooms with the soft potato and complete the recipe, topping the potatoes with 50g grated mature cheddar.

Per half potato (with topping)

222kcals, 8.9g fat (3.4g saturated), 6.9g protein, 27.1g carbs (1.9g sugars), 0.5g salt, 3.3g fibre

Catatan

MAKE AHEAD

We suggest baking, filling and chilling the potatoes the night before, then warming them through half an hour before you’re ready to eat. To reheat the filled potatoes, cook at 200ºC fan/gas 7 for 30 minutes – cover with foil if the tops are getting too brown.

SCALE UP OR DOWN

Each topping recipe makes enough to fill 4 potatoes (8 halves), but the quantities are simple to halve or even quarter to serve fewer people.