Bake these as you would white potatoes, just for a little less time – about 45 minutes, depending on their size. Prick their skins with a fork, wrap them in foil and put them in the oven at 200c. When they’re cooked, slit them open and grind over lots of black pepper, add a sprinkle of sea salt and a good dollop of sour cream or cream cheese. They are very sweet and very comforting and would be great with sausages or grilled chicken on a cold and dreary night, like the ones we seem to be getting at the moment.
