Instructions: Pierce the potatoes then sit them on the middle rack of the oven and bake at 150C/300F/Gas Mark 2 for 3 1/2 hours (or for a faster bake and thinner skin bake at 230C/450F/Gas Mark 9 for 1 1/2 hours).

Fry the onion in the butter until soft and translucent then stir in the garlic allow to soften then add the flour. Next add the wine and bring to a bubble then add the chopped sage oregano and the cheese.

Season.

Stir gently until the cheese melts then mix in the sour cream and a few drops of jalapeno tabasco if using.

Allow to bubble gently for a couple of minutes.

To serve split open the potatoes in bowls spoon over the sage fondue a dollop of sour cream and a few crispy sage leaves (if using).

For me the only way to cook a proper jacket potato is long and slow. It needs a good few hours in a cosy nottoohot oven to build a proper jacket but Ive given alternative temperatures if you cant wait. Use floury potatoes such as king edward desiree or marls piper. For crispy sage leaves shallow fry whole leaves for a few seconds in hot olive oil until they turn rigid then drain them on kitchen roll.

Serves 8

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