Baked Potato with Beetroot Salad with Sour Cream

METHOD

1. Preheat oven to 220°C / 425°C / Gas Mark 7.

2. Prick potatoes with a fork and place directly onto the oven shelf and bake for 60-80 minutes. A metal skewer inserted lengthways into each potato will speed up the cooking.

3. For extra crunchy skins, rub oil over the skin and add a dusting of crushed rock salt or cooking salt.

Filling:

1. Pick up a tub of beetroot.

2. Toss in a little olive oil and lemon juice.

3. Top with sour cream.

If you pop the potato in the microwave beforehand it will speed up cooking time! the Finish off in the oven.

What you will need