Potatoes in their skins recipe
 Let the oven do the work with these easy and healthy potatoes in their skin. Each filling makes enough for one person, but it’s easy to scale them up to serve more people. 1 baking potatodrizzle of olive oilsea salt and freshly ground black peppersalad leaves, to servesqueeze of lemon, to serve 1 baking potato drizzle of olive oil sea salt and freshly ground black pepper salad leaves, to serve squeeze of lemon, to serve 1 small smoked mackerel fillet, skinned and flaked1 tbsp soured cream1 tsp horseradish sauce2 tsp snipped fresh chives 1 small smoked mackerel fillet, skinned and flaked 1 tbsp soured cream 1 tsp horseradish sauce 2 tsp snipped fresh chives 2 streaky bacon rashers, fried until crisp1 tbsp half-fat crème fraîche2 tsp finely chopped fresh parsley1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisp 1 tbsp half-fat crème fraîche 2 tsp finely chopped fresh parsley 1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisphandful of kale, blanched and roughly chopped1 tbsp half-fat crème fraîche 2 streaky bacon rashers, fried until crisp handful of kale, blanched and roughly chopped 1 tbsp half-fat crème fraîche handful of peas, blanched and slightly crushed2 tsp plain yoghurt2 tsp shredded fresh mint1 tbsp grated Gruyère handful of peas, blanched and slightly crushed 2 tsp plain yoghurt 2 tsp shredded fresh mint 1 tbsp grated Gruyère Method Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size.Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper.Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes.