I suppose this all started with Domestic Science at school (dare I say it – back in the sixties!) and we were always told that if the oven was on, all the shelves should be full so that all the heat was used. This must seem very old-fashioned now and I cannot say that this is always the case at Pinks Barn but with my trusty Rayburn in the kitchen, it is easy to slow cook casseroles and to cook jacket potatoes.
I cannot really remember how this happened, or in what order, but with some baked potatoes cooked but now cold, I scooped out the potato skins with a spoon and mashed the contents with a little creme fraiche and added sea salt and black pepper. Then I added two chopped hardboiled eggs and three chopped rashers of crispy streaky bacon. I reassembled the potatoes and popped the in the oven to warm through!
