Instructions: Wash and scrub the potatoes and prick all over with a fork.

Place on a baking sheet and bake on the third set of runners in the roasting ovenfor about 1 hour or until the potatoes feel soft when gently squeezed turning them over once during cooking.

For the filling heat the oil in a widebased saucepan on the boiling plate.

Add the mustard seeds and fry for a few seconds taking care as they will spit.

Add the carrots and stir fry for 1 minute. Take off the heat season with salt and pepper and toss with the mayonnaise cheese and lemon juice to taste.

When the potatoes are cooked score a deep cross on each one and mash the flesh lightly with a fork.

Top with the filling and serve at once.

Variation:
Chilli filling:
Put 400g can chopped tomatoes; 400g can red kidney beans drained and rinsed 10ml tomato purree; 2 garlic cloves peeled and crushed; 1/2 tsp chilli powder 1/2 tsp dried oregano 2 tbsp chopped fresh coriander or parsley; salt and pepper into a saucepan. Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 15 to 20 minutes or until reduced and thickened. Check the seasoning.

For a simple supper jacket potatoes are delicious topped simply with grated cheese or crime fraiche and chopped chives. Alternatively serve them piled high with a filling (eg chilli filling above).

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.