Recipe
Three-Way Baked Potato
Three baked potatoes, three generous toppings: currywurst, a full breakfast and chilli-lime tuna with charred sweetcorn.
Ingredients
Method
30 mins prep60 mins cook90 mins total
Heat the oven to 220C/200C fan/gas 7. Rub the potatoes with the vegetable oil and a little salt, place them on a baking tray and bake for 50–60 minutes, until the skins are crisp and a knife passes easily through the centres.
While the potatoes cook, prepare the toppings. Grill the sliced hot dog sausages over medium heat for 4–5 minutes, turning often, until browned and hot. Warm the curry sauce.
For the breakfast topping, put the bacon on a lined tray, cover with another tray and bake for 8–10 minutes until crisp. Fry the black pudding in a little oil for 2–3 minutes per side, then fry the quail eggs until just set.
For the tuna topping, boil the sweetcorn in salted water for 10–15 minutes, then char it on a hot griddle. Cut away the kernels and mix them with the tuna and jalapeño.
Mix the avocado with the lime juice and olive oil, seasoning with the remaining salt and black pepper. Stir half of it through the tuna mixture and keep the rest for spooning over the top.
Cut a cross into each baked potato and open it slightly. Spoon the curry sauce and sausages over one, top another with the bacon, black pudding, quail egg and tomato relish, and fill the last with the tuna mixture and avocado. Finish with coriander.
About this recipe
Turn a tray of crisp-skinned baked potatoes into three distinct meals. One is topped with hot dog sausages and curry sauce, one with bacon, black pudding, quail egg and tomato relish, and the last with tuna, charred sweetcorn, jalapeño and lime-dressed avocado.
It is a deliberately mixed-up sharing meal rather than a dish from one national cuisine: bake the potatoes together, prepare the toppings while they cook, then let everyone choose a favourite.
