Things on spuds

Serves 1 • Preparation time: 2 minutes (filings in addition to this) • Cooking time: 1 hour

1 baking potato

1 egg

Salt and pepper to taste

Bacon or leftover ham

Grated cheese

A knob of butter

Cost per portion: 


To cook the potato:


1. Pick your potato – this is very important. Buy a variety that bakes well – floury types are best. We recommend King Edwards

2. Heat the oven to 220°C/425°F/gas mark 7

3. Wash the spuds under cold, running water. Shake them a little to remove the excess water, but don’t dry them completely

4. Roll them in some sea salt

5. Pop them straight into the oven, directly on to the shelf. Bake them for about an hour – it depends on the size of your potato. Just poke them with a skewer to test for ‘give’ and doneness

6. Take them out and let everyone admire their crispy exterior and wow at their fluffy insides


Filling one: Georgia's Eggy Potato


1. Start by scooping out the insides of your baked potato in to a bowl, making sure you keep the potato skin for later.  Mash it up with some lightly beaten egg and a good grind of salt and pepper

2. If you have some leftover ham in the fridge, chop into small pieces and add into the mix along with a handful of grated cheese

3. Give the ingredients a good mix and then start spooning this back into the empty potato skin, topping with a knob of butter

4. Pop the potato into the oven and cook for about 15 minutes or until its puffy and crispy on top – make sure you leave the potato to cool for a minute before tucking in


Filling 2: Cheesy spinach & mushroom


1. Start by gently frying the sliced mushrooms in a pan with a little olive oil, a knob of butter, the crushed garlic and a handful of chopped parsley – keep the heat quite high and cook until the mushrooms are dark brown and soft.  Remove from the pan and set aside once done

2. Using the same pan on a low heat, add a handful or two of spinach and cook until the leaves are wilted – remember to season with salt and pepper

3. Now it’s time to assemble your potato!  Start by piling your mushrooms followed by the wilted spinach and top with some cubes of  Gruyère cheese


Extra topping ideas:


Add lashings butter to your baked potato and top with a huge handful of grated cheese!


Beetroot, Crème Fraîche & Chives: simply chop some cooked (not pickled) beetroot into cubes. Spoon a splodge of crème fraîche on to the buttered potato. Scatter over the beetroot and finish with chopped fresh chives, salt and pepper


Herb Butter: Make the herb butter of your choice – we use finely chopped fresh parsley, garlic, fresh thyme and salt and pepper mashed into some softened unsalted butter. If you have time, using some clingfilm or foil, roll the soft butter into a sausage shape and refrigerate it. Then just slice off a few discs and place them artfully in a steaming, split potato



Age range: 
Ages up to 8