Serves 4
4 large organic potatoes
course unrefined salt
1. Pre-heat the oven to 160 °C.
2. Wash the potatoes thoroughly, leaving the skins on.
3. Rub in coarse unrefined salt on the skin of each potato.
4. Place the potatoes in an oven proof dish without a lid.
5. Bake for 40 to 50 minutes or until soft in the centre when pricked with a knife.
Filling ideas:
• Tuna in spring water (drained), grated cucumber, plain yoghurt or cottage cheese, herbal salt, cayenne pepper and chopped fresh coriander.
• Chopped roast chicken in herb mayonnaise or yoghurt dressing mixed with a little curry powder. Serve with watercress.
• Vine-ripened tomatoes, diced olives, mascarpone cheese and flat-leaf parsley.
• Smoked salmon, onion, avocado, lemon juice and pepper. Cottage cheese optional.
• Baby spinach, fresh herbs, topped with cottage cheese mixed with sultanas, dried apricots, walnuts, diced cucumber and quartered baby tomatoes.
