Perfect baked potatoes 3 ways

Ingredients

Large, even-sized potatoes (Maris Piper, King Edward or Desirée)

For the mackerel pea & pesto filling:
200g essential Waitrose Petits Pois
4 essential Waitrose salad onions, thinly sliced
30g essential Waitrose Lighter Soft Cheese
2 tbsp green pesto
Essential Waitrose Smoked Mackerel Fillets, flaked

For the kale & caramelised onion filling:
2 tbsp essential Waitrose olive oil
2 large essential Waitrose onions, finely sliced
250g pack essential Waitrose Kale
½ x 25g pack fresh basil, leaves torn, plus extra to serve
150g pack essential Waitrose French Soft Goat’s Cheese

For the Coronation chicken filling:
1½ tbsp curry paste
125g essential Waitrose Half Fat Mayonnaise
250g leftover essential Waitrose roast chicken, shredded
75g dried apricots, chopped

Method

1. Preheat the oven to 220°C, gas mark 7. Select even-sized large potatoes. Scrub and prick in several places with a fork. For crisp skins, leave as they are or roll, while still damp, in coarse sea salt. Wrapping potatoes in foil keeps them moist and will soften the skins.

2. Put the potatoes on a baking sheet, spacing them apart so they do not touch. Bake for 1-1½ hours according to size. Test by squeezing, the potato will feel soft. Several potatoes baked at the same time take longer. 

3. With a sharp knife, make a deep cross on top and press firmly in a cloth until all four points open out. Top with your chosen filling. 

Mackerel, pea & pesto filling
Cook the peas in a large pan of boiling water for 2 minutes then drain. Gently mix together the peas, salad onions, soft cheese, pesto and mackerel.

Kale & caramelised onion filling
Heat the olive oil in a large frying pan and cook the onions for 8–10 minutes until softened and caramelised. Stir in the kale and stir fry for 2–3 minutes until just wilted. Stir through the torn basil and season. Top with the goat's cheese. 

Coronation chicken filling
Mix together the curry paste, mayonnaise and 4 tbsp water. Stir in the chicken and apricots and season.