There can be little doubt about it, baked potatoes are one of the healthiest ways in which we can consume potatoes. They are extremely nutritious (especially when we eat rather than discard the skin) and are very versatile as to what we can employ with them as a filling.

The only frequent problem with baked potatoes is that very often we have either what appears to be the perfect baked potato but it is hard and improperly cooked in the centre, or alternatively, we cook it so long to avoid this problem that the skin becomes wrinkled and unappetising.

As well as looking at healthy baked potato recipes on this site, therefore, I am first of all going to show you an excellent method by which we can avoid both of the above scenarios when baking potatoes.

The first step in learning how to bake a potato is knowing that not all types of potato are suited to this cooking method. The types of potato available and suitable for this purpose will vary, depending upon geographical location, so if in doubt, ask your greengrocer or at your supermarket for advice.

It is important that the potato is placed in to a pre-heated and not a cold oven. Before beginning to prepare the potato therefore for baking, put the oven on to pre-heat to 400F/200C/ Gas Mark 6.

Wash the potato thoroughly in warm running water and dry it carefully. Sit it on a sheet of aluminium foil in a baking tray and carefully insert a metal skewer through the centre as shown (right). Pierce the potato a few times with a fork to allow steam to escape and then wrap it loosely in the foil, though ensure the package is sealed. Place the potato in to the heated oven for about an hour and a half. Note that very large potatoes will take slightly longer.

When the alloted cooking time is over, carefully remove the tray from the oven wearing oven protecting gloves. Lift the still wrapped potato (still wearing the gloves) and very gently squeeze and massage it to fluff up the inside.

Carefully unwrap the potato, being wary of escaping steam. Sit it on a plate and cut length ways and cross ways to a depth of about two-third that of the potato. Lift it and squeeze the four underneath corners very gently to open up the potato and prepare it for its filling of choice.

It is very common practise to eat baked potato fillings comprised of tuna and sweetcorn. If there is one foodstuff I hate, however, it is canned tuna. The tuna has been cooked far beyond the point of being totally wasted and has lost all its goodness and flavour. That is why I have used crabmeat instead in this recipe.

Ingredients (Per Potato)

2 tbsp flaked crabmeat

2 tbsp corn kernels

1.5 tbsp of low fat mayonnaise

Tsp freshly chopped coriander/cilantro to garnish

Method

Cut the corn fresh from the cob - very carefully - with a large, Chinese style cleaver or a very sharp knife. Either flake fresh crabmeat or drain a can of same very well. Mix the crabmeat and corn well with the mayonnaise and add to the hot potato, garnishing with the coriander/cilantro.

This recipe is extremely versatile in that the individual quantities of the ingredients or even the ingredients themselves for the salsa can very easily be manipulated to suit individual tastes. I like chilli and am a big fan of garlic but if you don't like either or not to the extent which I have included them, adjustment can be made accordingly.

Ingredients (Serves Two)

2 medium sized tomatoes

3" of cucumber

1 red chilli pepper

2 cloves of garlic

3 large basil leaves

2 tsp extra virgin olive oil

Splash of white wine vinegar

Salt and freshly ground black pepper to taste

Method

De-seed the tomatoes, cucumber and pepper by cutting them in half as shown in the picture and scraping out the seeds with a teaspoon. Remember when de-seeding the chilli that it is not the seeds themselves which carry the intense heat but the pale orange membrane in which they are contained.

Chop the cucumber and tomato roughly and the chilli and garlic finely and put them in to a large glass bowl. Tear the basil leaves and add them with the remainder of the ingredients. Stir well. I then like to cover the bowl with clingfilm and allow the salsa to refrigerate while the potatoes are baking. This gives the flavours time to fully infuse.

Check the salsa to ensure it has been properly seasoned, immediately prior to serving.

Bacon and egg are of course very commonly eaten together, particularly at breakfast time. This healthy baked potato recipe sees these very popular ingredients combined in a slightly different way from normal.

Ingredients (Per Potato)

2 rashers of bacon

1 large egg

1 small shallot

1 tbsp low fat mayonnaise

Freshly ground black pepper

Method

Put the egg in to a pan of cold water, bring up to the boil and simmer for about six minutes. Remove it from the pan, gently crack the shell on a hard surface and peel it carefully under running water. Place it in a small mixing bowl.

Grill two rashers of bacon and shake well to get rid of as much grease and fat as possible. Slice moderately finely and put them in to the bowl with the egg.

Peel and finely slice the small shallot and add it to the bowl, along with the mayonnaise. Stir everything well with a fork, breaking up the egg. Season with pepper only as sufficient salt should be obtained from the bacon. Spoon over the baked potato.

This recipe is slightly different from the others which appear on this page in the way in which the potato itself is prepared. The potato in the first instance, however, is cooked in exactly the same fashion as above.

Ingredients

1 baking potato

1 knob of butter

6 fresh mint leaves

Salt to taste

Method

When the baked potato has been cooked, it should be cut in half lengthways. A teaspoon should then be used to very carefully scrape as much of the insides of the potato out of the skins without damaging the skin. The potato should be added to a small bowl with the remainder of the ingredients and mashed and stirred very thoroughly. The resultant mixture should then be used to refill the skins.

This baked potato recipe is very enjoyable on its own or each half can be used to accompany two more substantial meals.