Pizza-inspired jacket potato fillings recipe
 These enticing jacket potato fillings will brighten up any lunchtime and give the classic baked spud an exciting pizza makeover. 1 large baking potato, scrubbed and driedolive or sunflower oil, to drizzlesalt and freshly ground black pepper 1 large baking potato, scrubbed and dried olive or sunflower oil, to drizzle salt and freshly ground black pepper 60–65g/2¼oz diced chorizo1 large garlic clove, crushed1 x 200g/7oz tin chopped tomatoes25g/1oz mature cheddar, coarsely gratedfew green jalapeño chilli slices from a jar 60–65g/2¼oz diced chorizo 1 large garlic clove, crushed 1 x 200g/7oz tin chopped tomatoes 25g/1oz mature cheddar, coarsely grated few green jalapeño chilli slices from a jar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halvedpinch dried oregano2 tsp extra virgin olive oil1 tsp red wine vinegar8 large basil leaves (or equivalent small), roughly tornpinch sugar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halved pinch dried oregano 2 tsp extra virgin olive oil 1 tsp red wine vinegar 8 large basil leaves (or equivalent small), roughly torn pinch sugar ½ lemon, zest plus 1 tsp juice1½ tbsp basil pesto1 tbsp extra virgin olive oil or oil from the artichoke jar75g/2¾oz artichoke hearts from a jarfew green olives, stones removed and halved or quarteredsmall handful spinach leavesParmesan shavings (or similar hard cheese), to serve ½ lemon, zest plus 1 tsp juice 1½ tbsp basil pesto 1 tbsp extra virgin olive oil or oil from the artichoke jar 75g/2¾oz artichoke hearts from a jar few green olives, stones removed and halved or quartered small handful spinach leaves Parmesan shavings (or similar hard cheese), to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle.For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper.Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot.