baking potato

'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Neeps & tatties

8large baking potatoes, washed, peel

olive oilor sunflower

swede weighing about 675 grams/11⁄2lb, peeled and roughly chopped

butter,

The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.

Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.

To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

olive oil

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle

Classic jacket potatoes

potatoes

soured cream

cheddar,grated

crispy baconrashers, chopped

spring onions,thinly sliced

Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.

Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.

Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans

Baked potatoes

vegetable oil

Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

Top 4 baking potato recipes from across the web

The most viewed baking potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Neeps & tatties

Crispy fish & chips with mushy peas

Classic jacket potatoes

Baked potatoes

Top 4 baking potato recipes from across the web

The most viewed baking potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Neeps & tatties

Crispy fish & chips with mushy peas

Classic jacket potatoes

Baked potatoes

The most viewed baking potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine