Ingredients

• 12 even-sized small potatoes
•   salt
•   freshly ground black pepper
• 100g (3¾oz) crème fraîche, topping option 1
• 75g (3oz) smoked salmon, cut into ribbons, topping option 1
• 100g (3¾oz) Stilton, topping option 2
• 4 rashers streaky bacon, grilled and diced, topping option 2
• 100g (3¾oz) Cheddar, cubed, topping option 3
• 6 tbsp Branston pickle, topping option 3

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Scrub the potatoes and place them on a baking sheet. Sprinkle them with salt and pepper and cook in the oven for 30-40 minutes until tender.
2. Leave the potatoes until they are cool enough to handle, then cut them in half and top with any, or all, of the following (amounts are for 24 toppings): 100g (3¾oz) crème fraîche and 75g (3oz) smoked salmon ribbons; 100g (3¾oz) Stilton and 4 rashers of grilled streaky bacon, diced; 100g (3¾oz) Cheddar, cubed, and 6 tbsp Branston pickle.

Notes