Corn, chilli & avocado salsa
Drain 198g can sweetcorn and mix with
1 diced avocado, 1 small chopped red
chilli, juice 1 lime, 1 tbsp finely chopped
red onion and a small handful coriander
leaves. Season and pile into 2 jacket
potatoes or 2 baked sweet potatoes.
Smoky bacon beans
Dice 4 smoked streaky bacon rashers
and 1 onion, then fry until the onion is
soft. Stir in 2 x 400g cans baked beans
and 1 tsp each brown sugar, mild chilli
powder and paprika. Warm through and
divide between 4 jacket potatoes. Top
each with a dollop of soured cream
and a few snipped chives.
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.