The humble baked potato - such a no-brainer, cheap and one of the most comforting foods around. It can be as decadent or as humble as you like. And they seem to go with whatever you want to go with them, leftover chili or sausages are especially good..
These are a semi-decadent, twice baked, version (otherwise known as 'cheese boats.') They're great for feeding hungry house guests on an especially wet, autumn evening.
So, so easy. Rub olive oil and salt flakes over the skin of your (scrubbed) potatoes. Either prick their skins with a fork or thread them through metal skewers (this is one of Nigella's tips) and put in a hot oven for about 1 hour.
For our twice baked version, take them out of the oven after 1 hour and when they're cool enough to handle, cut them in half and scoop out the middles and put them to one side in a bowl (keeping the skins in tact may require a little concentration) Roughly mash up the insides with butter, cheese, salt & pepper and a tiny splash of milk (or cream) then refill the skins.
Put back in the oven for around another 30 minutes longer until the tops have started to brown.