- 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 flaked
- 1 tbsp soured cream
- 1 tsp horseradish sauce
- 2 tsp snipped fresh chives
- 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 crisp
- handful of kale, blanched and roughly chopped
- 1 tbsp half-fat crème fraîche
- handful of peas, blanched and slightly crushed
- 2 tsp plain yoghurt
- 2 tsp shredded fresh mint
- 1 tbsp grated Gruyère
- 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.