Sufficient large potatoes to allow one or two halves per person, scrubbed well until clean
Butter, if you want
Selection of additions: grated cheese, leftover shredded chicken, diced ham or cooked bacon, tinned tuna, chopped springonion or chives, corn kernels, baked beans, whatever you have available and is to your taste.
Wrap the cleaned potatoes in foil and bake at 180C for about one hour or until a skewer or knife goes in easily. Take the potatoes out of the oven and allow to cool. If necessary, you can refrigerate them until later at this point.
When you are ready to carry on with the recipe, halve the potatoes lengthwise and scoop out the cooked flesh. Be careful not to puncture the skin and leave enough potato on the skin to form a bowl for the fillings.
Mash the scooped potato and add any fillings you like, then season to taste. Gently spoon the mixture back into the shells of the potatoes, piling it up generously. Sprinkle grated cheese on the top if you like.
Return the potatoes to the oven and bake at 180C for a further 30 minutes or until golden brown and well heated through.
You can serve the stuffed potatoes as a dinner with salad, on their own as a lunch, or as a side dish.