Potatoes in their skins

 Ingredients 1 baking potato drizzle of olive oil sea salt and freshly ground black pepper salad leaves, to serve squeeze of lemon, to serve For the mackerel 1 small smoked mackerel fillet, skinned and flaked 1 tbsp soured cream 1 tsp horseradish sauce 2 tsp snipped fresh chives For the bacon and cheese 2 streaky bacon rashers, fried until crisp 1 tbsp half-fat crème fraîche 2 tsp finely chopped fresh parsley 1 tbsp grated Cheddar For the bacon and kale 2 streaky bacon rashers, fried until crisp handful of kale, blanched and roughly chopped 1 tbsp half-fat crème fraîche For the pea and mint handful of peas, blanched and slightly crushed 2 tsp plain yoghurt 2 tsp shredded fresh mint 1 tbsp grated Gruyère Method Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes.