Jacket potatoes

Leek and gruyere Pre-heat oven to 200C (180C fan force)

Scrub potatoes and pat dry; rub with a olive oil and sea salt; place onto a baking tray and bake for 1 hour or until skin is crisp.

Meanwhile melt 50g of butter in a large frying pan over medium-low heat; add leeks and cook for 10 minutes until softened.

Remove potatoes from oven and cut in half; remove soft potato and place in a large bowl; add leeks, 100g of cheese, mustard, cream and remaining butter and mix together well; season with salt and pepper. Spoon mixture back into potato skins and top with remaining cheese.

Return to the oven and bake for a further 10 minutes.

Bacon and mushroom Pre-heat oven to 200C (180C fan force)

Scrub potatoes and pat dry; rub with a olive oil and sea salt; place onto a baking tray and bake for 1 hour or until skin is crisp.

Meanwhile heat oil in a large frying pan over medium high heat; add bacon and cook for 5 minutes; add mushrooms and garlic and cook for a further 5 minutes. Remove from heat season and stir through parsley.

Remove potatoes from oven and cut a cross in the top of each one, push sides to open potatoes, fill with butter, bacon and mushroom mixture and top with sour cream and a sprinkle of green onions.