I always find there’s something wonderfully nostalgic about a baked potato. My mum used to make them to serve alongside beef bourguignon or stroganoff as a steaming hot side, burst open to reveal a fluffy interior begging for salty Irish butter. I have found a love for them again recently and they are perfect comfort food with plenty of filling options to choose from. Serve them as they are or with some winter leaves with a shimmer of sharp mustardy dressing. Ideal winter eating.