6 ways with baked potatoes

Each recipe serves 4

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French mushroom and onion
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. Heat 2 tbsp olive oil in a large pan over a medium heat and cook 1 large thinly sliced onion and 100g sliced mushrooms with a pinch of salt for 30-40 minutes until caramelised. Spoon the mixture over the baked potatoes and top with grated Gruyére, a dollop of crème fraîche and some chopped fresh parsley.

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Sweet and smokey beef
Bake 4 medium sweet potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. Sauté 1 chopped onion and 1 chopped red or green pepper in olive oil; add 450g beef mince and coko until no pink parts remain, breaking up any lumps with a wooden spoon. Add 250ml each tomato sauce and water, 1 tbsp each brown sugar and cider vinegar, and 1 tsp cumin; simmer until thick. Spoon over the baked potatoes.

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Bacon and cabbage
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. Cook 6 streaky bacon rashers until crisp, then roughly chop. Cook 4 sliced leeks and ½ a small head of shredded cabbage in butter until soft. Add 250ml milk and simmer for 10 minutes. Scoop the flesh out of the baked potatoes, then mash with the cabbage mixture and bacon. Stuff back into the potato skins. Top with grated Cheddar and place under a hot grill until the cheese has melted.

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Fish n’ chip
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. In a bowl, mix together 200g flaked cooked cod, 60g petits pois, ½ tsp sea salt and 2 tsp lemon juice. Scoop out the insides of the potatoes and lightly mash with the fish mixture. Spoon back into the potato skins and drizzle with tartare sauce and chopped parsley.

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Samosa
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. Heat 1 tbsp olive oil in a large pan over a medium heat and cook 1 chopped onion, 1 tbsp each curry powder and minced ginger, and 1 tsp mustard seeds for 6-8 minutes. Scoop the flesh out of the baked potatoes and mash with the onion mixture, a handful of chopped fresh coriander and 200g peas. Stuff back into the potato skins. Top with plain yoghurt.

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Eggy Tex-Mex
Bake 4 large sweet potatoes at 200˚C/180˚C fan/gas mark 4 for one hour until tender. Mash 2 avocados, 1 tbsp each lime juice, chopped red onion and chopped coriander, ½ tsp finely-chopped jalapeño and a pinch of salt. Top the potatoes with scrambled eggs, Cheddar, warmed black beans, salsa and the guacamole.