The cooked sweet potato flesh is mashed with fried sausage, onions, Cheddar and fresh cilantro. It's then piled back into the crisp skin, when you add an egg and return it to the oven to set.
Baked potatoes aren't just for dinner – they make a tasty brunch even better by serving a loaded cheesy potato. Once baked, remove the flesh.
Pulled pork, topped with melted cheese and barbecue sauce, makes an exceptional filling for a baked spud. It's worth having a bash at making your own pulled pork,
Hasselback baked potatoes are relatively easy to make, look impressive and taste amazing. Cut a series of small vertical slits three-quarters of the way through each potato
If you love crunchy skin and soft flesh in your spud, then you’ll be partial to twice-baked potatoes. After around an hour of baking, when the flesh is soft enough to scoop out
Hollowed-out baked sweet or white potatoes are the perfect vessels to hold eggs. Around 15 minutes before the end of cooking, remove the potatoes from the oven
Looking for something more bite-sized? Rub baby potatoes in oil and salt, then bake them in their skins at 430°F (220°C) until tender, around 50 minutes.
A tasty way to use up leftover baked potatoes is to make soup. Fry chopped onion, dice the cold potatoes (out of the skins) into bite-sized chunks, and add to the pan.