Instructions: Jacket potatoes baked in the aga bear no resemblance to potatoes baked in the microwave ovenor even in some gas and electric ovens. They have a crisp jacket and a fluffy middle. Choose main crop potatoes of an even size so that they cook evenly together. The fluffiness of the inside will depend upon the variety chosen. Scrub the potatoes well. Cut a cross in the middle to slit the skin and prevent bursting. I find that at the end of the cooking the potato can be squeezed on the bottom and the cross opens up. This is lovely with a knob of butter or a dollop of soured cream. The potatoes can also be scooped out after baking the inside forked together with a variety of fillings and returned to the shell. Heat through again. Serve with salad for a complete meal.

To bake the potatoes: place the prepared potatoes directly on the ovenshelf. Have the shelf on the third set of runners from the top in the roasting oven. Bake for approximately 1 hour this time will vary according to the size of the potatoes chosen.

Fillings:
grated cheese cottage cheese
diced ham
crispy diced bacon
tuna fish and mayonnaise
sweetcorn and chives
beaten egg and cheese

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