Method

• Preheat oven to 180C Wash the potato, prick lightly with a fork, rub over a little oil, season with a little salt and bake directly onto rack in the oven
• 40 mins to 1 hour depending on the size of the potato
• Remove carefully from the oven, cut across the surface and push together so the fluffy steaming flesh pops through
• Add a generous knob of butter, sea salt and plenty of freshly cracked black pepper
• Scatter over Evansdale Curds or a cheese of your choice Serve with a crisp slaw