There’s something magical about baked potatoes. I’d make them as a young teenager using the microwave, top it up with plenty of butter and it was one of my favorite snacks. What’s more, it just took 10 minutes to make!

I don’t use the microwave anymore, definitely not for cooking, so I just threw them into the oven. I found that they were so much more moist and tasty.

The timings can vary a bit, depending on the size, variety and the quality of potato you are using, so be careful about that. Also, if you are using the microwave, remember not to use foil unless you want to start a fire!

Russet potatoes are the best variety for baking. Look for potatoes with a brown, even skin without any green patches. Avoid potatoes with discolored patches, bruises or sprouts. Pick potatoes with similar sizes and shapes so that the baking is as even as possible.

Time taken: 1-1.5 hours
Serves 4

Ingredients

4 medium sized potatoes (Russet if possible)
3 tbsp olive oil or melted butter
2 tbsp butter, cold
Salt

½ cup green peas
½ cup sweet corn
½ cup carrots, chopped
½ cup green or red bell pepper, chopped
1 cup grated cheese
½ cup milk or cream
1 tsp Italian herbs or pizza seasoning
salt and pepper

Method

Preheat the oven to 180°C/ 350°F

Wash the potatoes under cold water, scrubbing to remove any dirt. Pat dry.

Pierce each potato with a sharp knife or fork, at approximately one inch intervals, on each side. Or, use a toothpick and poke all over. This makes sure that steam can escape easily and the potatoes do not burst.

Coat the potatoes in oil. Put salt in a place, and roll the potatoes lightly in the salt.

Wrap in aluminium foil and place in the oven
> Purists are against the idea of using foil for baked potatoes, but I like the moistness it brings. So skip it if you like your potatoes all flaky.

After 30 minutes of baking, rip the foil open with a knife, so that the steam escapes. Let it continue baking for another 15 minutes, totally 45 min.

While the potatoes are baking, steam the peas, corn, carrots and bell pepper for 10 minutes.

Heat milk and half the cheese together and boil until fairly thick. Mix in the vegetables and season with salt and herbs.

When the potatoes are done, slice them in half and scoop out a bit of the flesh from each half.

Mix the scooped out flesh with the vegetables, and place the vegetables on top of the potatoes.

Sprinkle grated cheese on top and place a little piece of butter on top of each potato.

Bake for another 10 minutes.