For a perfect baked potato, simply pierce the skin all over the potato, rub with oil and salt and bake at 200°C or 180°C fan for at least an hour, but maybe 1hr 30 mins, depending on size.
Why not rub the skin with a mix of oil and cumin, or cajun spice powder for a more exotc flavour.
Then cut the potato down the centre and top with your favourite filling. I like leftover chilli con carne or bolognese sauce, but the best is chargrilled avocado and poached eggs.
What tops yours?
Polenta is an excellent gluten-free alternative to bread crumbs; it has a lot more flavour, too.
Try butterflying a chicken breast (or bashing it with a rolling pin until it’s evenly flattened) before coating it in lightly beaten egg. Then mix a few handfuls of fine polenta with some finely grated Parmesan cheese and plenty of chopped parsley (you could whizz the cheese and parsley in a food processor and then mix with the polenta). Use this cheesy crumb to coat the chicken, before frying in olive oil for about 4 minutes a side, depending on how thin your chicken is. The result is crunchy and golden and perfect with a simple salad and boiled new potatoes.
Naturally Not 