Pizza-inspired jacket potato fillings

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle.

2. 2

   For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper.

3. 3

   Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot.

4. 4

   For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot.

5. 5

   For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot.

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.