This recipe is for one
jacket potato per person.
HOW TO MAKE IT
1. Heat the oven to 200°C/400°F/Gas 6. To cook the potato, prick it with a fork, place it on a baking tray and bake it for 1-1 ¼ hours until soft throughout.
2. Prepare the filling of your choice from the Ingredients list. (Use the ‘bridge’ and ‘claw’ techniques to slice and cut the ingredients; use a box grater to grate the carrot.)
3. Hold the hot potato in a thick pad of a clean cloth. With a sharp knife, slit the top of each cooked potato and gently press the sides to open the potato.
For the Mozzarella tomato
and basil filling: arrange the
ingredients alternately
and overlapping slightly in
the potato.
For the tuna,red onion and
cress filling: mix the tuna with
the salad cream and onion. Fill
the potato with the mixture and
top with the cress.