You simply cannot beat a big, fluffy baked potato. A tasty and comforting way to do spuds, it equally works as the perfect side or as a versatile supper staple. And with a scoop of Dairygold melting into it, it'll almost look too good to eat. Almost.
It's hard to improve on a classic like this, but here's a fun way to mix it up: when the potatoes are baked, cut off the top of each one so that you can scoop out the potato inside while keeping the crispy skin intact. Mix the cooked potato with the Dairygold, pepper and cheese until it's creamy, then spoon it back into the potato skins and pop the “lids” back on.