Freddie and Charlotte of The Great Big Veg Challenge have ask what my favourite jacket potato filling is as part of their "P is for Potatoes" project! I love jacket potatoes - particularly in this sort of weather - as they provide instant warmth and satisfaction. They are lovely just with butter and grated cheese - or with baked beans and cheese! My favourite filling at the moment (I had it twice last week!) is herb scented mushrooms! It is delicious and so quick to make. I microwave my potatoes for 7 minutes (per potato) on high power and then transfer them to the oven to crisp the skins.
Herb scented mushrooms
served two hungry people
2 large jacket potatoes (microwaved on full power for 14 minutes and then crisped in the oven or cooked for one hour in the oven until soft)
1 small punnet of mushrooms - I used chestnut but any mushrooms would be fine
A large knob of butter
1 sprig rosemary
1 sprig thyme
1 red onion finely chopped
1 clove garlic crushed
1 tbsp chopped chives
1 good slug of calvados or brandy (omit this if cooking for children)
100ml double cream
salt and pepper for seasoning

Add the butter to a large frying pan and add the onions, garlic and mushrooms, together with the rosemary and thyme. Season with salt and pepper. Cook for approximately 10 minutes until the onions and mushrooms are soft. The mushrooms should smell nice and earthy and remind you of walking in a forest (this is Giancarlo's test for when mushrooms are cooked!) Add the chives and the calvados and cook for a few minutes until the alcohol has burned off. Add the cream and cook for a few minutes further until the sauce is thickened. Divide the mushrooms between the two potatoes and serve immediately!

Amanda from Figs Olives Wine and David from Book the Cook are also providing potato filling recipes so drop by their sites to see their delicious recipes