There is nothing like oven-baked potatoes cooked in their jackets - crisp on the outside with steaming white flesh on the inside.
But variety is the spice of life, and it's time to try something different with these stellar recipes for stuffed baked potatoes that highlight the delights of a perfectly baked potato with attractive extra flavors and textures in stuffings and toppings.
There are many options to choose from to suit most tastes and preferences. The key ingredient, of course is the potato. Choose large potatoes with unblemished skins that are washed and brushed clean. Choose variety of potatoes that cook when baked. Varieties that boil well do not bake well.
There are many variations you can add to the recipes outlined below. Enjoy!
Place the potatoes on a baking dish, or directly onto the oven rack and bake until the skin is brown and crisp in a preheated oven at 200 degrees C (390 degrees F; about 1 hour). Set aside to cool completely. Then, cut each potato in half. Use a spoon to scoop out the flesh of the potatoes, leaving the skin intact. Transfer the flesh of the potatoes to a bowl and mash with a fork. Add the sweetcorn, cheese and chopped peppers and mix well. Reheat the oven to 200 degrees C. Add the leaves of the herbs and mix in gently. Don't chop the herbs, but leave as large pieces to intensified their taste. Carefully add the mixture back into the empty potato shells. Sprinkle some extra grated cheese on top and bake on a tray for about 10-15 minutes, until the cheese on top has melted and become golden.
Cut each potato into 6-9 long wedges. Wrap a slice of bacon around each wedge in a spiral pattern, and use a toothpick to keep the bacon in place. Bake the potato wedges in a hot oven 200 degrees C (390 degrees F) until the bacon is crisp, and the potato is soft inside (generally 30-45 minutes). To make the sauce, combine the scallions, parsley, melted butter, honey with salt and pepper to taste. Serve the potatoes after removing the toothpicks and drizzling with the honey sauce.
Preheat the oven to 200 degrees C (390 degrees F). Using a knife or fork, prick each potato a couple of times to release steam as they bake in the oven. Cook the potatoes for about one hour until the outside is crisp and the inside soft. Remove and cool slightly so they can be handled with a towel. Scoop out the cooked flesh leaving the shells with some potato around the perimeter intact. Return the shells to the oven, and using the oven-grill, bake for an extra 5-10 minutes to add to the crispness. Combine the scooped out cooked potato with half the goat’s cheese, and mash with a fork to a smooth consistency. Fill each potato shell, about 2/3 full with the mixture and top up with the remaining goat's cheese. Grill for about 5 minutes until the cheese is golden brown.
Preheat the oven to 200 degrees C (400 degrees F). Prick each of the potatoes with the point of a knife or a fork. Bake the potatoes on the oven racks or in a shallow baking dish for 1 1/2 hours until the outside is brown and crisp, and the inside soft. Remove the potatoes. Cool so they can be handled, and then cut each one in half.
Fry the onions in a little butter until translucent and starting to soften. Scoop out most of the potato flesh and transfer to a bowl, ensuring that the skin remains intact. Mash the potato flesh well, and combine with the finely chopped apple. Add the apple and potato mixture to the fried onions in the pan. Mix and cook for 2-3 minutes until soft. Add the sage, a pinch of salt and pepper and the mustard, Mix thoroughly and then spoon the mixture back into the shells. Bake for in the oven for 15-20 minutes until the tops are nicely browned.