Baking potatoes aren’t, as some people believe, a type – the name refers to the size. Floury potatoes give the fluffiest insides when baked, but all varieties work for this comforting, low-effort meal. Recipe courtesy of Riverford Organic – www.riverford.co.uk/recipes
- 4 baking potatoes (250–300g each)
- olive oil
- 2 good handfuls (about 50g) curly kale leaves, stripped from their stems
- 150g mature Cheddar, grated
- salt and black pepper
- Heat the oven to 190°C/Gas 5. Put the potatoes in a baking dish and prick them a few times with a sharp knife. Rub the skins all over with a little olive oil and sprinkle with sea salt. Bake for 1–1½ hours, depending on size, until the insides are tender and the outsides crisp. Meanwhile, boil the kale for 4 minutes in salted water.
- Refresh in cold water, drain well, chop and set aside. When the potatoes are ready, remove them from the oven and leave until just cool enough to handle. Slice off the tops (serve them with the potatoes), and use a teaspoon to scoop out most of the insides, being careful not to break the skin. Put the flesh in a bowl and mash with the kale and three quarters of the cheese.
- Season with salt and pepper to taste. Spoon the mixture back into the skins, scatter over the remaining cheese and return to the oven for about 15 minutes, until the cheese is golden and bubbling.
* Replace the kale with chard, spinach, mashed broccoli, sliced leeks, shredded cabbage or Brussels sprouts. * Mash a dash of soured cream or crème fraîche or a scoop of cream cheese in with the filling. * Try a goat’s cheese or a blue cheese instead of the Cheddar. * Swap the potatoes for sweet potatoes; they don’t take as long to cook – about 40 minutes for small ones and up to an hour or more for really large ones.